Pork version of gyudon
Strips of thinly sliced pork belly take the place of beef in this salty-sweet Japanese meat and rice dish.
Servings 3 people
Ingredients
- 2 tablespoons cooking oil
- 2 onions peeled and thinly sliced
- 500 grams thinly sliced pork belly (1.1 pounds) cut into half-inch strips
- 1 tablespoon dashi granules
- 3 tablespoons soy sauce
- ¼ cup sake
- ¼ cup mirin
- cooked rice to serve
- greens to serve
- 3 hard-boiled eggs (shelled and halved) to serve
Instructions
- Heat the cooking oil in a frying pan.
- Add the onion slices to the hot oil and cook over medium heat, stirring often, until softened and just beginning to caramelize.
- Turn up the heat to high, add the pork to the onion slices and stir to break up any clumps. Cook just until the meat is no longer pink.
- Add the dashi granules; pour in the soy sauce, sake and mirin. Stir.
- Turn down the heat to medium and cook, uncovered with occasional stirring, until the sauce has reduced to about two tablespoonfuls.
- Scoop rice into bowls, ladle the pork over the rice, arrange the eggs on the side and garnish with your choice of greens.
