Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, multi-purpose salted corn soboro with koya dofu. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Multi-Purpose Salted Corn Soboro with Koya Dofu is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Multi-Purpose Salted Corn Soboro with Koya Dofu is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have multi-purpose salted corn soboro with koya dofu using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Multi-Purpose Salted Corn Soboro with Koya Dofu:

1. Take 1 cob worth or 1 can Sweet corn kernels
2. Prepare 150 grams Ground meat (beef or pork)
3. Make ready 1 block Koya Dofu (Freeze-dried tofu, rehydrated in hot or cold water)
4. Take 1/2 Onion (finely chopped)
5. Prepare 1 clove Garlic, finely chopped
6. Prepare 1 tbsp Vegetable oil
7. Get 1/3 tsp or (to taste) Salt
8. Prepare 2 tsp Tonkatsu sauce (or Japanese-style Worcestershire sauce)
9. Get 1/2 tsp Sugar
10. Get 1 tbsp Sake
11. Take 1 sprig Rosemary, if you have it

Steps to make Multi-Purpose Salted Corn Soboro with Koya Dofu:

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.

So that is going to wrap this up for this special food multi-purpose salted corn soboro with koya dofu recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!