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Pork and Eggs Over Rice

Pork and Eggs Over Rice
What you need

This home-cooked comfort food is traditionally made with chicken but it is subtituted with pork in this recipe. Measurements will be provided at each step.

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Step 1

  • 1/2lb pork loin cut into bite size pieces (or boneless skinless chicken thighs)
  • 4 tbsp Mirin
  • 4 tbsp Shoyu
  • 2 tsp sugar
  • Green onions

Mix the dashi stock, mirin, shoyu and sugar together and pour into a pan with a lid and bring to a boil. Add the onion slices and meat to the pan. Cook over high heat for 5 minutes, shaking the pan frequently.

Step 2

  • Handful of baby spinach (mustard greens or watercress)
  • 4 eggs, beaten

When the meat is cooked, sprinkle the greens on top and pour the beaten egg over to cover the chicken. Cover and let it cook for 30 seconds. DO NOT STIR. Remove from heat after 30 seconds and let it sit covered for about a minute. The eggs should be just cooked but still soft. Do not leave it too long that the egg becomes a firm omelette.

Step 3

  • Cooked rice

Scoop warm rice onto serving bowls or plate and pour the soft eggs and chicken over the rice.

Serve immediately. Enjoy!