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  • 2人份
评分: by 23 人



• 200g firm tofu
• 2 tsp soy sauce
• 2 tsp mirin
• 4 shiitake mushrooms
• 1/2 carrot
optional: a handful of finely sliced spring onion and a sprinkling of shredded kizami nori seaweed


  1. Drain the excess water from the tofu. Soak the shiitake mushrooms to reconstitute if they’re dried, then dice them along with the carrot.

  2. On a medium heat fry the drained tofu in a frying pan without oil until it crumbles. While it’s cooking, place the carrot in a heatproof bowl and microwave for around 30 seconds, just to soften.

  3. Mix the soy sauce, mirin, shiitake and carrot together with the crumbled tofu in the frying pan, making sure it does not burn.

  4. Lay over hot rice and top with spring onion and kizami nori.


-You can add 1 tsp of sugar with the soy sauce and mirin for a slightly sweeter taste.
-For a light snack, you can eat the soboro mince with lettuce leaves.