Best 3 Annas Tuna Soboro Quick And Easy Recipes
Journey into the realm of Japanese culinary delights with Anna's Tuna Soboro, a harmony of flavors that will tantalize your taste buds. This versatile dish, a quintessential staple in Japanese cuisine, offers a myriad of possibilities, from hearty rice bowls to delectable fillings for onigiri and bento boxes. Delve into the simplicity of Tuna Soboro, a humble yet flavorful dish that embodies the essence of Japanese home cooking.
In this exploration of culinary artistry, we present a collection of Tuna Soboro recipes, each with its unique charm and taste profile. From the classic Tuna Soboro Don, a symphony of flavors combining tender tuna, fluffy rice, and a medley of garnishes, to the innovative Tuna Soboro Onigiri, a delightful handheld snack bursting with umami-rich tuna and contrasting textures, we guide you through a culinary adventure that showcases the versatility of this beloved dish.
Prepare to be captivated by the simplicity and elegance of Tuna Soboro Tamagoyaki, where delicate layers of egg crepe envelop the savory tuna filling, creating a harmonious balance of flavors. Discover the delightful Tuna Soboro Maki, where tender tuna, cucumber, and carrot dance together in a harmonious dance of flavors, wrapped in a sheet of seaweed.
Let your taste buds embark on a culinary voyage as you explore the diverse applications of Tuna Soboro. Elevate your lunchtime routine with the Tuna Soboro Bento, a vibrant and nutritious meal-prep masterpiece, or let your creativity soar as you incorporate Tuna Soboro into your favorite dishes, adding a burst of umami and texture to everyday meals.
QUICK AND EASY TUNA CASSEROLE
Steps:
- Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
- Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.
Nutrition Facts : Calories 662.2 calories, Carbohydrate 71.8 g, Cholesterol 111.6 mg, Fat 24.2 g, Fiber 5.1 g, Protein 38.4 g, SaturatedFat 12 g, Sodium 1828.1 mg, Sugar 9.9 g
ANNA'S TUNA SOBORO (QUICK AND EASY!)
Soboro is a salty-sweet Japanese dish that is used in many ways - you can put it into onigiri, serve it over rice, stir-fry it with veggies, or put it into scrambled eggs. It keeps in the refridgerator for a week and can be frozen, so you can easily make more than you need and have an easy meal later in the week. It seems that in Japan, they consider it a condiment. This is tuna soboro - there are different soboro recipes for different types of meat. I cannot take credit for this recipe - annathered at wordpress originally posted it on the web.
Provided by freakingdork
Categories Tuna
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Drain the two cans of tuna of oil or water and empty meat into a frying pan. If the tuna was in water, you might want to add a little bit of olive/sesame/peanut oil (whichever you prefer). Start cooking.
- In a separate bowl, mix the soy sauce, sugar, and mayonnaise. Mayonnaise will probably be chunky and that's okay - it will melt with the heat.
- When the tuna gets drier, add the sauce and stir to make sure all the tuna gets a good coating. Cook until all the fluid is gone.
- (A word on mayonnaise - if you use American mayonnaise, this recipe has a different flavor than if you had used Japanese mayonnaise. Japanese mayonnaise is made from rice vinegar (instead of white distilled vinegar) and is less fatty. Because I don't have easy access to Japanese mayonnaise, I add a dash of rice vinegar in with the sauce and that helps.).
- (This recipe takes me approximately 15 minutes, but if serving over rice, you probably want to start the rice first. Rice always takes me the longest.).
Nutrition Facts : Calories 273.1, Fat 6.7, SaturatedFat 1.5, Cholesterol 61.4, Sodium 1486.2, Carbohydrate 16.6, Fiber 0.2, Sugar 13.5, Protein 34.9
SOBORO
This is a recipe I found in the New York Times in the 1970s. The original recipe called for ground veal, but we found the texture of the veal somewhat rubbery. We use ground turkey. We also use the "lite" soy sauce, with less sodium. This recipe multiplies beautifully --- I usually make it with 5 pounds of ground turkey and freeze it. When reheating, use a low flame and add 1 or 2 tablespoons of water to help steam it. It's been one of our favorites since I found the recipe.
Provided by Marion in Savannah
Categories Poultry
Time 1h20m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Put in a skillet or pot large enough to hold the mixture if you've multiplied it, and cook over moderate heat, stirring frequently, until the turkey is cooked through.
- Reduce the heat to low and cook until the liquid is gone.
- Serve over rice.
Nutrition Facts : Calories 216.6, Fat 8.7, SaturatedFat 2.3, Cholesterol 78.3, Sodium 1071.9, Carbohydrate 6.5, Fiber 0.1, Sugar 5, Protein 24.3
Tips:
- To save time, use canned tuna instead of fresh tuna.
- If you don't have mirin, you can substitute sake or dry white wine.
- If you don't have dashi powder, you can use chicken or vegetable broth.
- To make the soboro more flavorful, use dark soy sauce instead of regular soy sauce.
- If you like, you can add other ingredients to the soboro, such as cooked vegetables, eggs, or tofu.
Conclusion:
Anna's Tuna Soboro is a quick and easy dish that is perfect for a busy weeknight meal. It is also a versatile dish that can be served with rice, noodles, or vegetables. The next time you are looking for a simple and delicious Japanese dish, give Anna's Tuna Soboro a try.
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