How to Make Delicious Multi-Purpose Salted Corn Soboro with Koya Dofu

Multi-Purpose Salted Corn Soboro with Koya Dofu.

You can cook Multi-Purpose Salted Corn Soboro with Koya Dofu using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Multi-Purpose Salted Corn Soboro with Koya Dofu

1. Prepare of cob worth or 1 can Sweet corn kernels.
2. It's of Ground meat (beef or pork).
3. You need of Koya Dofu (Freeze-dried tofu, rehydrated in hot or cold water).
4. You need of Onion (finely chopped).
5. It's of Garlic, finely chopped.
6. It's of Vegetable oil.
7. Prepare of or (to taste) Salt.
8. You need of Tonkatsu sauce (or Japanese-style Worcestershire sauce).
9. You need of Sugar.
10. Prepare of Sake.
11. You need of sprig Rosemary, if you have it.

Multi-Purpose Salted Corn Soboro with Koya Dofu step by step

1. If you have a fresh corn on the cob, either boil it or wrap it and microwave for 4 minutes. Scrape off the kernels. If you are using canned corn, drain the liquid..
2. Squeeze out the rehydrated koya dofu very well, and chop it up finely. This is easy in a food processor..
3. Heat oil and garlic in a pan over medium heat. When the garlic is fragrant, add the ground meat, salt and pepper, and cook until the meat is crumbly..
4. Add the onion, koya dofu, and corn in that order, stir frying between additions. When everything is evenly coated in oil, add the remaining seasonings, stir fry over medium heat and it's done!.
5. You can store this in the refrigerator for 3 days. Top on a bowl of rice, in a pilaf, or to fill tortillas..
6. You can mix it with rice and make onigiri rice balls. It might be better not to add garlic if you're using the soboro for bentos. Adding parsley to counter-act the garlic odor..
7. Mix with pasta. The fragrance of the rosemary is great! If your children don't like herbs, you can omit..
8. Fill an omelette. It goes really well with egg. This omelette doesn't need ketchup on it..