Japanese Pork Rice Bowl

Japanese Pork Rice Bowl

Street food is often where I get my ideas as the dishes have to be fairly simple, quick to cook, and super tasty in order to get repeat customers.

I ventured off to Borough Market in London and saw a stall selling a dish similar to this. I tried it and liked it, so here is my take on their dish but also with some added pickles I found in my excellent local Asian store, J&M Oriental Supermarket on Histon Road, Cambridge.

If you’ve got a local Asian store, go in and stare at the wonders they have. I often find myself buying things just to give them a go as I have no idea what they are. If you can find it, try some pork floss, which is pork cooked and then somehow made into a candyfloss texture. It’s weird but lovely. 

Cooking surfaces

Wok

BBQ Temperature

200C

Ingredients

Rice

  • 1 cup sushi rice (it’s a short grain)
  • 1.75 cups water

Pork

  • 500g pork mince (coarse ground)
  • 1 tbsp sake
  • 1.5 tbsp soy sauce
  • 2 cloves garlic, finely chopped
  • 1/2″ ginger, grated

For the bowl

Method

For the rice

We use a rice cooker, it does a fabulous job and will keep your rice warm until you are ready to eat it. We have the YumAsia Panda Mini rice cooker. However, if you don’t have one, use this method in a pan.

  1. Cook your rice in a pan for about 10 minutes on medium heat with the lid on. It should soak up all the water. As soon as has done this, turn off the heat.
  2. Leave the rice for a further 5 minutes with the lid on, then fluff up and serve.

Pork mince topping

  1. Set up your Big Green Egg for a direct cook with the EGGspander basket (you can use the wok without this but it is easier). Set the temp to 220°C. Add your wok to get it heated through.
  2. Add 2-3 tbsp groundnut oil to your wok to heat up.
  3. Add your mince, garlic and ginger and fry, string regularly for about 3-4 minutes until the pork is cooked. 
  4. Add your sake and soy sauce and stir through.

Assemble your rice bowl

  1. Add half of your rice to each bowl.
  2. Spoon over the pork mince.
  3. Around the side, place portions of the pickles.
  4. Sprinkle over your chopped spring onions.
  5. Drizzle the whole bowl with small amounts of Kewpie mayonnaise.
  6. Sprinkle with the Shichimi Togarashi, be sparing as this stuff has a kick. 
Meat Smoke Fire
Average rating:  
 0 reviews

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
Vegetables
Vegetables
LetzQ Spit with pork
Pork
Apron
Beef
French trimmed rack of lamb
Lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Chicken
Seafood
Fish and Seafood
Rasperry and almond cake
Desserts
Garlic Bread
Breads and Pizza
Seafood
Drinks

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg

LetzQ

Big4Space

VLAZE

Delivita

 

0