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    You are in: Home / Recipes / Soboro Recipe
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    Soboro

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Marion in Savannah's Note:

    This is a recipe I found in the New York Times in the 1970s. The original recipe called for ground veal, but we found the texture of the veal somewhat rubbery. We use ground turkey. We also use the "lite" soy sauce, with less sodium. This recipe multiplies beautifully --- I usually make it with 5 pounds of ground turkey and freeze it. When reheating, use a low flame and add 1 or 2 tablespoons of water to help steam it. It's been one of our favorites since I found the recipe.

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    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    batch

    Units: US | Metric

    Directions:

    1. 1
      Mix all ingredients together.
    2. 2
      Put in a skillet or pot large enough to hold the mixture if you've multiplied it, and cook over moderate heat, stirring frequently, until the turkey is cooked through.
    3. 3
      Reduce the heat to low and cook until the liquid is gone.
    4. 4
      Serve over rice.

    Ratings & Reviews:

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    Nutritional Facts for Soboro

    Serving Size: 1 (158 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 216.5
     
    Calories from Fat 78
    36%
    Total Fat 8.7 g
    13%
    Saturated Fat 2.3 g
    11%
    Cholesterol 78.3 mg
    26%
    Sodium 1071.8 mg
    44%
    Total Carbohydrate 6.4 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 5.0 g
    20%
    Protein 24.2 g
    48%

    The following items or measurements are not included:

    ginger juice

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