Hello once again! I’ve been away from the blog world for a few days. Just got busy with other things…life….haha. To be honest, I haven’t been cooking much lately. It’s just one of those days when you need a break from the kitchen. I’m thinking, room service, a massage and not getting up from bed all day….dream on GG.
So here’s a quick, and lazy meal for everyone…in case you have one of those days. The seasonings for this dish are just a little bit of everything, so follow your taste buds as you go. This is supposed to be a sweet dish. Also, traditionally, the eggs are just plain scrambled, but I decided to make it, what I call “striped.” Also, if you can, try to get pork that is not too lean or, the dish will be dry. I used 95% lean pork and it was dry. The natural juices of the pork should drip into the rice. There’s very little effort on this dish, so I hope you like it. -GG-
½ Lb. ground pork
3 Tablespoons soy sauce
2 Tablespoons mirin (cooking sake)
2-3 teaspoons brown sugar
4 Tablespoons Cooking oil
1 ½ cups cooked rice
Dash of salt.
1. Beat the egg and scramble it the pan with 1 Tablespoon of oil. Set the scrambled egg aside.
2. Combine soy sauce, mirin and sugar in a small bowl. Set aside.
3. Using the same pan. Add the remaining oil and sauté the ground pork until browned. Add the soy sauce mixture and stir in well with the pork.
4. Using a donburi bowl, or any large bowl, place on top of cooked rice with the pork on one side, and the egg on the other half. Serve immediately.