Japanese Pork, Rice and Egg

This Japanese rice bowl features steamed rice, marinated pork arranged in an elegant circle, and a raw egg yolk on top. When broken, the yolk forms a silky sauce that blends with the savory pork and fluffy rice, creating a comforting and flavorful dish.

Japanes Pork, Rice and Egg Recipe - TheRecipe.Website

Prep Time 20

Cook Time 10

Marinating 30

Total Time 1

Servings People

Ingredients

1 cup short-grain rice Japanese
200 g pork loin thinly sliced
2 large egg yolks raw
2 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp sugar
1 tbsp vegetable oil
1 large green onions scallion optional

Instructions

Rinse the rice under cold water until the water runs clear. Cook the rice using a rice cooker or on the stovetop according to package instructions. Keep it warm while preparing the pork.
1 cup short-grain rice
In a bowl, combine the soy sauce, sake, mirin, and sugar. Mix until the sugar is dissolved. Add the pork slices, ensuring they are well-coated. Marinate for at least 30 minutes.
2 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin, 1 tbsp sugar, 200 g pork loin
Heat the vegetable oil in a pan over medium-high heat. Remove the pork from the marinade and cook for 2-3 minutes on each side until browned and caramelized. Set aside.
1 tbsp vegetable oil
Divide the cooked rice into two bowls. Arrange the pork slices in a circular pattern on top of the rice, slightly overlapping each other.
Carefully place a raw egg yolk in the center of each pork circle. The heat from the pork and rice will cook the yolk when broken. Add the scallion if using.
2 large egg yolks, 1 large green onions

Notes

Optionally, garnish with chopped green onions or sesame seeds. Serve immediately and break the yolk just before eating to allow it to coat the pork and rice. Enjoy!

Nutrition