All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Jagaimo no soboroni / potatoes with chicken soboro

Starchy potatoes infused with slightly sweet soy sauce broth and chicken flavor.


2 medium potatoes
80-100 g ground chicken
1 knob ginger
300 cc dashi
3 tbsp sake
1 tbsp mirin
1/4 tsp brown sugar
1 tbsp soy sauce
1 tsp oil (not in photo)


Cut potatoes into 4-6. Finely chop ginger.


Heat oil in a pot, and saute chicken on medium low heat while separating with a spatula.

When surface turns white, add ginger, and saute.

Add potatoes, and saute until surface starts to look somewhat translucent.


Add dashi, place drop cover directly on top, and bring liquid to boil on medium high heat. Once boiling, reduce heat to low so that liquid bubbles quietly; cook for 10 minutes until potatoes are soft.

Remove any oil/fat that comes to surface.


Add sake, sugar, mirin and soy sauce, cover, and cook for another 5 minutes on the same low heat.


Remove cover, raise heat to medium low or medium, and cook until liquid is reduced and just covers bottom of pot, while spooning liquid over potatoes.

  • If fat is noticeable in ground chicken, oil is not necessary when sauteing.
  • Removing oil/fat floating on liquid surface is optional; it makes the dish lighter.
  • Soboro is ground meat flavored with soy sauce, sake and mirin (sugar).
  • Any ground meat -- beef, pork, turkey -- would work great with this recipe. Use oil to saute only with very lean meat in order to prevent a lingering oily taste at the end.

No comments: