- serves 4 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 60 ml (¼ cup) soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 tsp sugar
- 4 garlic cloves, grated
- 2 cm piece ginger, finely grated
- 1 tbsp vegetable oil
- 1 small brown onion, thinly sliced
- 500 g thinly sliced pork belly
- 6 - 8 cups hot cooked Japanese-style rice
- 1 sheet nori, cut into strips
- 4 spring onions, very finely sliced
- 4 egg yolks, to serve
Instructions
- Combine the soy sauce, mirin, sake, sugar, garlic and ginger in a small bowl.
- Heat a wok over medium heat and add the vegetable oil. Add the onion and cook until softened, then add the pork and cook until lightly browned.
- Add the sauce and a little water if you like. Toss until the sauce lightly coats the pork.
- Divide the rice between 4 bowls and top with the nori. Top with the pork mixture, then make a nest from the sliced spring onions on top of the pork and add an egg yolk to each. Serve immediately.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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