Savoury Japanese Stewed Pork Rice Bowl • Pork Gyudon

Mmmmm, I’ve talked about Gyudon before 😀 that delicious Japanese “fast food” that’s actually healthy and absolutely delicious. Basically, it’s thinly sliced beef simmered in a savoury broth, served over rice. It’s a fantastic dish and one of the most economical meals you can get in Japan.

In this case, I wanted to make a quicker version while keeping the spirit of the original dish alive. This is a variation of the classic gyudon, but instead of using beef, I’m using pork for a change! Rather than cutting nearly transparent slices of beef, I cut the pork into strips. Instead of making a perfect poached egg, the egg gets mixed right into the broth, something similar to another Japanese pork dish, Katsudon. And there you have it!

I have to admit, this turned out pretty darn good. The only thing I’d change (and I’ll recommend this) is to fry the pork separately first, and when it’s almost ready, add it to the broth. I think it would be even better with the pork a bit more caramelized. But hey, let’s get to the recipe!

Savoury Japanese Stewed Pork Rice Bowl • Pork Gyudon

Servings: 2
Time: 30mins
Difficulty: Easy
Rating: ★★★★★
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Even if use pork this is still a Japanese confort food classic hehehe.

Ingredients

Pork – 1 steak (with some fat, such as neck chops)
Sushi Rice – 1 cup (already cooked, preferably short grain rice)
Onion – 1 small
Garlic – 2 cloves
Dashi – 60ml
Sake – 1 teaspoon
Mirin – 1 tablespoon
Sugar – 1 teaspoon
Soy Sauce – 1 tablespoon
Eggs – 2
Cilantro – A pinch (or chives)
Vegetable Oil – To taste

Directions

Start by slicing the onion and mincing the garlic, add a drizzle of vegetable oil to a frying pan and let it brown a little.

Trim the pork steak of excess fat and then cut it into thin slices (a little thinner than I cut it, you can also fry it a little before adding it to the broth).

When the onion is a little more golden, add the dashi, sake, mirin, sugar, and soy sauce, and mix.

Then add the meat and simmer covered for about 5 to 10 minutes (depending on whether you have cooked the meat a little beforehand or not).

Whisk the two eggs and when the meat is tender, add the eggs, let them cook until they are about 60% done and remove from the heat. You want the eggs to be half cooked and half runny.
Finally, fill a bowl with the rice and pour the egg and meat mixture on top, season with a pinch of chives or, in this case, coriander, and that’s it, bon appétit.

Notes: For extra flavor, sear the pork strips in a dry pan first to get some caramelization before adding to the broth.

Don’t overcook the eggs! They should be creamy and slightly runny to coat the rice perfectly.

Short-grain rice works best, as it’s stickier and holds the sauce better than long-grain varieties.

If you can’t find dashi, substitute with chicken or vegetable broth with a pinch of MSG for that umami punch.

Let the dish rest for a minute before serving – the residual heat will finish cooking the eggs just right.

This recipe for Savoury Japanese Stewed Pork Rice Bowl • Pork Gyudon was originally created on BakeAfter.com. Esta receita de Porco Refogado com Ovos e Tempero Japonês foi publicada em português no Iguaria.com.