Stamina-don

Stamina-don (or sutadon, as it's known locally) restaurants appear across Japan. The keen elements are a bowl of warm rice topped with thin strips of soy and garlic-marinated pork and a raw egg yolk.

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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

1. Combine the soy sauce, mirin, sake, sugar, garlic and ginger in a small bowl.
2. 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.
3. Add the sauce and a little water if you like. Toss until the sauce lightly coats the pork.
4. 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.