By Miss South
Miso buta soboro is designed as an otsumami or side dish like the recipes. It is excellent served on top of steamed rice with freshly cut spring onions, or served on top of the yaki-nasu (grilled aubergines).
Mix all the ingredients together well and then brown them gently in a large frying pan until the meat is cooked and crumbles nicely. Scatter on the dish of your choice.
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