A cozy, umami-packed rice bowl served with a fresh veggie side and optional hard-boiled eggs.
Serves: 3–4
Prep Time: 15 mins
Cook Time: 20 mins
Ingredients
For the Pork & Mushrooms:
- 400g minced pork
- 6–8 shiitake mushrooms (fresh or rehydrated), finely chopped
- 2 tsp sesame oil
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake (or rice wine vinegar)
- 1 tbsp brown sugar or honey
- Spring onions, chopped (for garnish)
- Optional: chili flakes or shichimi togarashi
For the Rice:
- 2 cups short-grain rice (or jasmine rice), cooked
Optional:
- 2–4 hard-boiled eggs, halved or quartered
For the Raw Veggie Side:
- 1/2 cucumber, thinly sliced
- 1 small carrot, julienned
- 1/2 bell pepper, thinly sliced
- 1 tsp rice vinegar
- 1/2 tsp sugar
- Pinch of salt
- Sesame seeds (for garnish)
Instructions
1. Cook the Rice
Prepare rice according to package directions and keep warm.
2. Prepare the Pork & Mushrooms
Heat sesame oil in a pan over medium heat. Add garlic and ginger and sauté until fragrant. Add minced pork and cook until browned, breaking it apart as it cooks. Add chopped shiitake mushrooms and cook for 3–4 minutes.
Stir in soy sauce, mirin, sake, and sugar. Let simmer until saucy but not watery. Add chili flakes or shichimi if using.
3. Make the Veggie Side
Toss cucumber, carrot, and bell pepper with rice vinegar, sugar, and salt. Let sit for 5–10 minutes. Sprinkle with sesame seeds.
4. Boil the Eggs (Optional)
Boil eggs for 9–10 minutes. Cool, peel, and slice.
5. Assemble the Bowl
Spoon rice into bowls. Add pork and mushroom mix on one side, raw veggie salad on the other. Top with egg slices and garnish with spring onions and sesame seeds.
Enjoy your cozy Japanese pork bowl!