‘Soboro’ means crumbled meat in Japanese. I often use minced Pork OR Chicken, sometimes canned Fish, and Tofu is also very suitable for ‘Soboro’ dishes. Please use a good quality Firm Tofu that contains less water. If you live in Australia, I don’t recommend Coles’ Firm Tofu that has sour taste and poor texture. This dish can be Vegan if you use Vegetarian Oyster Sauce and omit the additional Egg.


2 Servings


250g Firm Tofu *crumbled
150g Asian Mushrooms *Shimeji, Oyster Mushrooms, Shiitake, etc.
1-2 Spring Onions *finely chopped, save some for topping
1 tablespoon Oil
2 servings warm Cooked Rice
Crispy Chilli Oil *optional
*Note: I added scrambled Egg in the above photo, and boiled Egg in the photo below

1 small piece Ginger *grated
1 clove Garlic *grated
1 tablespoon Sugar
1 tablespoon Soy Sauce
1 tablespoon Dark Soy Sauce *OR Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Sake (Rice Wine) OR Water
1/4 teaspoon Chilli Flakes *OR as required
1/2 teaspoon Sesame Oil

  1. Combine all the Sauce ingredients in a small bowl.
  2. Crumble Firm Tofu. If you use Shimeji, cut off the bottom and tear into smaller pieces. If you use other Asian mushrooms, cut into small pieces. Finely chop up Spring Onion(s).
  3. Prepare Egg(s) if you are going to add it. e.g Scrambled, Boiled, etc.
  4. Heat Oil in a frying pan over medium heat, cook Shimeji (OR other Mushrooms). When softened, add the crumbled Firm Tofu, Spring Onion and the Sauce. Stir for a few minutes.
  5. Half fill a bowl with warm Cooked Rice and cover it with the Tofu mixture and Egg (*optional), add some Crispy Chilli Oil, and enjoy.
  6. The photo below is the same dish, but I forgot to save some chopped Spring Onion for topping, and I added Boiled Egg.