Today's bento was a tasty treat. Eat each part separate or mix them all together. It tastes great either way. Good hot or cold. Which is good, because you'll end up with leftover soboro for days (I am already eagerly anticipating this...).
Turkey and Beef Soboro
(makes too many servings to count)
1 lb ground lean turkey meat
1 lb ground lean beef
1-2 tbsp sesame oil, divided
1/2 cup green onions, chopped, green and white (~2 stalks)
1 clove garlic
2 tbsp sugar
2 tbsp mirin
3 tbsp soy sauce
4 tbsp thai fish sauce
Heat 1 tbsp sesame oil in pan and stir fry green onions. Add meat; brown. Add sugar; caramelize. Add mirin; evaporate. Add soy and fish sauce; simmer. Taste for seasoning.
Now you can end there, and just enjoy it. It's very tasty at this stage. Or you can go a step further if you have a meat grinder (I used my attachment to my mixer):
Pour contents through a strainer, saving the juices in a large bowl. Then put all the meat/garlic/green onions through the meat grinder until it comes out in teeny tiny mushed up bits. Collect these bits in the bowl with the juice, stir well to coat, and refrigerate.
Carrot Brown Rice
1 cup brown rice
1/2 cup carrot juice
Using a rice cooker, put 1 cup brown rice in with 1/2 cup carrot juice and then fill to the 1 cup line inside the bowl. Cook like normal brown rice. It will come out orange and mildly flavored. So good!
(This recipe was donated by Abby Palanker, who made these delicious pickles and kindly agreed to give me the recipe when I begged.)
2 boxes persian cucumbers (TJ's)
1 tbsp salt
4 garlic cloves minced
1 tsp crushed red pepper
3 tbsp rice vinegar
2 tbsp sugar
[Note: I made a half of this recipe and it's still a lot. I replace the sugar with brown sugar, halved the salt, and left out the crushed red pepper. Very tasty both ways.]
Slice cucumber 1/4 inch thick. Mix with rest of the ingredients.
Leave on counter for several hours, stirring now and then. Refrigerate.
And that is it. All together, it was so good! Yum yum yum. Nom nom nom.
Go on! Have a peace!
Today’s Haiku (November 19, 2017)
21 hours ago