Japanese · Dinner
Ground Pork and Egg Rice Bowl
Ground pork simmered in soy sauce, mirin and sugar until glossy and clinging to each strand, spooned over steamed short-grain rice with a soft-set egg folded through scallions. Ginger and a touch of sake round the sauce. Served hot in a single donburi bowl, sauce pooling into the rice beneath.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
738Calories
44.3gProtein
36.8gFat
47.6gCarbs
10.3gSugar
0.9gFiber
1520mgSodium
545mgChol
12.3gSat Fat
702mgPotassium
85mgCalcium
4.1mgIron
1.6mcgVitamin B12
2.4mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Grate the ginger and thinly slice the scallion; whisk the egg with 1/4 tsp salt until no white streaks remain.
2
Simmer
Combine ground pork, soy sauce, mirin, sake, sugar and ginger in a skillet over medium heat; cook 8 minutes, breaking up the meat, until glossy.
3
Saute
Push the pork to one side, add oil to the cleared space over medium-low heat, pour in the egg, and stir gently 1 minute until soft curds form.
4
Plate
Spoon warm rice into a bowl, top with the pork-egg mixture, and scatter the scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g ground pork
- 1 1/2 cup300g cooked short-grain white rice
- 22 large eggs
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sake
- 2 tsp2 tsp sugar
- 1 tsp1 tsp fresh ginger
- 22 scallion
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
