Mince the onion. Boil a good amount of water in a frying pan and stir in the ground meat.
When the water comes to a boil again and the meat has cooked through, drain the meat. Wipe the frying pan clean with a paper towel.
Return the cooked meat to the frying pan along with the onion and all of the other ingredients. Boil down the liquid on medium-low heat. (The shio-koji burns easily, so if you're worried, cook on low).
After about 7-8 minutes, the meat will become light and fluffy. When the meat becomes crumbly and the liquid cooks down, I think you'll understand when I say that it becomes "light."
Once it has cooled, place in a storage bag (medium sized) and store in the freezer for 1 hour. Temporarily remove from the freezer and rub the soboro from the outside of the bag to break it apart, and then return to the freezer for storage.
If you open the bag, it will be easier to crumble. Just take out whatever portion you need, and since it's so crumbly, you can use it frozen.
Here are the recipes where I use this "Shio-koji Soboro."
Italian Croquette with Shio Koji Soboro & Ricotta Cheese (Recipe ID: 1834485) and Croquettes Wrapped in Rice Paper (Recipe ID: 1611846)
Shepard's Pie Style Mashed Potato Gratin (Recipe ID: 1857790) and Baked Eggs Just Like Quiche (Recipe ID: 1609280) are delicious too.
Quick Ga Pao with Shio Koji (Recipe ID: 1870753) and Ground Meat & Cheese Cream Pasta (Recipe ID: 1866335) are also great options.
Story Behind this Recipe
I recalled a time when salted soboro was really trending. How long ago was that? When I made this soboro with shio-koji, the meat turned out so soft.
If you don't cook down until the liquid evaporates, it won't become crumbly when frozen, so make sure to cook it long enough. It should be done once the meat becomes fluffy. Don't forget to remove it from the freezer an hour later to break it apart.