Soboro

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.

• Ready In: 1 hr 20 mins
• Serves: 4
• Yields: 1 batch

Ingredients

• 1  lb ground turkey
• 1⁄4 cup sake
• 1⁄4 cup soy sauce
• 2  tablespoons water
• 1 1⁄2 tablespoons sugar
• 1  tablespoon  fresh ginger juice

Directions

1. Mix all ingredients together.
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. Reduce the heat to low and cook until the liquid is gone.
4. Serve over rice.