Are you looking for recipe inspiration? Multi-Purpose Salted Corn Soboro with Koya Dofu special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Multi-Purpose Salted Corn Soboro with Koya Dofu What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Multi-Purpose Salted Corn Soboro with Koya Dofu, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Multi-Purpose Salted Corn Soboro with Koya Dofu delicious at home, because as long as you know the trick, this dish can be a special treat.
Well, this time, let's try it, and vary the Multi-Purpose Salted Corn Soboro with Koya Dofu yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Multi-Purpose Salted Corn Soboro with Koya Dofu using 11 ingredient type and 8 manufacturing steps. Here's how to make the dish.
I love the combination of corn and ground meat, so I wanted to vary it in many ways. Squeeze out the koya dofu very well. If you shred it up before chopping it finely, it will be faster. Please adjust the seasonings to taste. If you keep it salt-based, it's easy to vary later. Recipe by pogue
Ingredients and spices that need to be prepared to make Multi-Purpose Salted Corn Soboro with Koya Dofu:
- 1 cob worth or 1 can Sweet corn kernels
- 150 grams Ground meat (beef or pork)
- 1 block Koya Dofu (Freeze-dried tofu, rehydrated in hot or cold water)
- 1/2 Onion (finely chopped)
- 1 clove Garlic, finely chopped
- 1 tbsp Vegetable oil
- 1/3 tsp or (to taste) Salt
- 2 tsp Tonkatsu sauce (or Japanese-style Worcestershire sauce)
- 1/2 tsp Sugar
- 1 tbsp Sake
- 1 sprig Rosemary, if you have it
Steps to make a Multi-Purpose Salted Corn Soboro with Koya Dofu
