Multi-Purpose Salted Corn Soboro with Koya Dofu

Multi-Purpose Salted Corn Soboro with Koya Dofu

This is great for kids' bentos.
1 block of koya dofu contains 1 milk bottle worth of calcium!
Cut down on meat, increase the amount of iron and calcium you eat while reducing the calories!


Sweet corn kernels
1 cob worth or 1 can (about 130 to 150 g of kernels)
Ground meat (beef or pork)
150 g
Koya Dofu (Freeze-dried tofu, rehydrated in hot or cold water)
1 block
Onion (finely chopped)
Garlic, finely chopped
1 clove
Vegetable oil
1 tablespoon
1/3 teaspoon or to taste
Tonkatsu sauce (or Japanese-style Worcestershire sauce)
2 teaspoons
1/2 teaspoon
1 tablespoon
Rosemary, if you have it
1 sprig


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.

Story Behind this Recipe

I love the combination of corn and ground meat, so I wanted to vary it in many ways.