Serves 2
15 min
Ginger Pork and Fried Egg Donburi
Recipe GLPRfb490240d4ff2f
A Japanese-style rice bowl featuring tender thin-sliced pork cooked in a savory ginger and garlic sauce, topped with a perfectly fried egg with a fully cooked yolk, shredded vegetables, and seaweed. Quick, flavorful, and satisfying for breakfast or brunch.
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Ingredients
2 tablespoons vegetable oil
½ onion, shredded
1 teaspoon minced garlic
1 teaspoon freshly grated ginger
½ red or yellow capsicum, shredded
150 grams thin pork slices
1 tablespoon Japanese soy sauce
2 teaspoons sugar
1 tablespoon mirin
2 tablespoons Japanese cooking wine
1 teaspoon Japanese rice vinegar
2 tablespoons water
2 bowls steamed white rice
2 eggs
to taste Seaweed (nori), to taste
Directions
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the shredded onion and cook for 1–2 minutes, stirring occasionally, until softened and fragrant.
Stir in the minced garlic and freshly grated ginger, cooking for about 30 seconds until the raw aroma mellows and the mixture is well combined.
Add the shredded capsicum and stir to combine. Cook for 1 minute to soften slightly, then add the thin pork slices, stirring constantly to break them apart and distribute evenly.
Increase heat to high. Cook the pork for 2–3 minutes, stirring frequently, until the surface turns white and the pork is mostly cooked through.
Pour in the soy sauce, sugar, mirin, Japanese cooking wine, rice vinegar, and water. Stir well to combine all seasonings and distribute throughout the pork and vegetables.
Simmer over medium heat for 3–4 minutes, stirring occasionally, until the sauce reduces by about one-third and thickens slightly. The mixture should be glossy and coat the pork and vegetables. Transfer to a plate and set aside, keeping warm.
Wipe the skillet and heat the remaining 1 tablespoon of vegetable oil over medium heat. Crack both eggs into the pan and cook until the yolk is fully opaque and firm when gently pressed, approximately 4–5 minutes. The whites should be completely set and the yolk cooked to 160°F or higher for food safety.
Divide the steamed rice evenly between two bowls. Top each bowl with half of the ginger pork mixture, then gently place one fried egg on top of each. Garnish with seaweed (nori) to taste and serve immediately while warm.
