minced meat or fish that is seasoned and fried (usu. served on top of rice)
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そぼろ
Noun
1.
minced meat or fish that is seasoned and fried (usu. served on top of rice)
food, cooking
Adjective
2.
tattered, ragged, tangled
3.
fine, small
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べんとうにたまごそぼろをいれるとあやどりがよい。
弁当に卵そぼろを入れると彩りが良い。
Adding scrambled egg soboro to a bento makes it colorful.
さかなそぼろは、ほねをとりさってからこまかくほぐしてつくる。
魚そぼろは、骨を取り除いてから細かくほぐして作る。
Fish soboro is made by removing the bones and then flaking the fish finely.
さんしょくそぼろどんぶりは、にほんのかていりょうりのていばんだ。
三色そぼろ丼は、日本の家庭料理の定番だ。
Sanshoku soboro don (three-color minced meat/egg bowl) is a staple of Japanese home cooking.
そぼろは、ごはんのおかずだけでなく、パンにはさんでもおいしい。
そぼろは、ご飯のおかずだけでなく、パンに挟んでも美味しい。
Soboro is delicious not only as a side dish for rice but also when put in bread.
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