Today’s bento box features salmon soboro over rice, (yes it’s the White Rice) roasted delicata squash and shoyu wasabi boiled eggs. I almost always have a bento stash of salmon patties in the freezer. Either homemade or store bought. They are easy to reheat for immediate consumption and perfect for a bento box. For today’s lunch I crumbled one of the patties and made a soboro.
Soboro is a Japanese crumbled meat topping that is sprinkled on rice or stuffed inside a musubi (onigiri). It’s also delicious when added to eggs. Soboro can be made with any kind of meat or fish. Or you can use the same technique for eggs too.
When I was young my mom used to make a soboro with canned tuna. At the time I didn’t know it’s correct name and just called it shoyu tuna! Together with warm rice we ate it by scooping it up in a toasted nori strip with our chopsticks! (Learning this skill took practice.)
The base recipe is the same for all types of meat. The beauty of soboro is it’s easy and can be customized to your tastes so feel free to add chopped white onion or add little sugar for sweetness.
Salmon Soboro for One
1 salmon patty (4-5 oz) mashed or finely chopped
2 tsp soy sauce
1 tsp finely chopped ginger or ginger puree
1 stalk of chopped green onion
1 tsp mirin
1 tsp sesame oil
Add the ingredients to the mashed salmon then stir constantly in a medium/hot skillet until the salmon is crumbled and has absorbed all the ingredients. Take care not to dry it out too much.
For packing in your bento, place your rice in the box first, let cool then top with the soboro. As always, allow all items cool completely before closing the bento box lid.
The other bento items are repeats. The roasted delicata squash was also in yesterday’s bento box— the recipe is on that post. And the wasabi eggs are just boiled eggs that have been shelled then soaked overnight in a shoyu wasabi mixture.
There’s also a bit of steamed broccoli and a garnish of beni shoga (pickled red ginger) placed on the soboro. I want to mention that you can also use canned salmon for making soboro, just be sure to drain it well. And of course canned tuna is a great substitute and if you need chopstick practice, try scooping it up with nori strips!