Seasoned Pork and Egg Rice Bowl — Pork Soboro Donburi
A Japanese weeknight rice bowl, finely crumbled pork mince seasoned in sweet soy with scrambled egg and pickled cucumber, served over steamed rice for the whole family.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate ginger (1.5 tsp) and garlic (1 clove). Whisk eggs (3 large) with dashi (1 tbsp), mirin (0.5 tbsp), sugar (0.5 tsp), salt (1 pinch). Toss cucumber (150g, thinly sliced) with rice vinegar (1 tbsp), sugar (0.5 tsp), salt (0.25 tsp); rest 5 minutes. Finely slice scallion (1.5 stalks).
Saute
Heat vegetable oil (0.5 tbsp) in a medium frying pan over medium-high heat. Add pork mince (450g), cook 4–5 minutes, breaking up constantly with a spatula, until finely crumbled with no pink. Add ginger and garlic, cook 1 minute until fragrant.
Glaze
Add soy sauce (40ml), mirin (30ml), sake (30ml), sugar (1 tbsp). Toss over medium-high heat 2–3 minutes until liquid is absorbed and pork is deeply glazed and glossy. Remove to a plate.
Saute 2
In the same pan over medium-low heat, pour whisked egg mixture. Stir constantly with chopsticks or spatula 2–3 minutes until soft, fine-textured, and just set. Transfer to a clean plate immediately.
Build
Divide steamed Japanese short-grain rice among 2 serving bowls. Arrange pork soboro, scrambled egg, and pickled cucumber in distinct sections on top of each portion.
Plate
Garnish each bowl with scallion and toasted sesame seeds (a pinch each). Serve immediately; each diner mixes their own bowl at the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.