Name: Japanese Pork Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup sushi rice (it's a short grain); 1¾ cups water; 500 g pork mince (coarse ground); 1 tbsp sake; 1½ tbsp soy sauce; 2 cloves garlic (finely chopped); 2 cm ginger (grated); Pickled ginger; Pickled mustard leaves (chopped); Asian pickled radish (sliced into rounds); Kewpie Mayonaise (Japanese mayonnaise); 2 spring onions (sliced thinly); Shichimi Togarashi (Japanese chilli powder seasoning)

Japanese Pork Rice Bowl

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

Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 servings

Course: Main Course

Cuisine: Japanese

Ingredients Equipment Method Video

Ingredients

Rice

1 cup sushi rice it's a short grain
1¾ cups water

Pork

500 g pork mince coarse ground
1 tbsp sake
1½ tbsp soy sauce
2 cloves garlic finely chopped
2 cm ginger grated

For the bowl

Pickles, I used

Pickled ginger
Pickled mustard leaves chopped
Asian pickled radish sliced into rounds
Kewpie Mayonaise Japanese mayonnaise
2 spring onions sliced thinly
Shichimi Togarashi Japanese chilli powder seasoning

Equipment

Grill Temperature

Surfaces

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. However, if you don't have one, use this method in a pan.
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.
Leave the rice for a further 5 minutes with the lid on, then fluff up and serve.

Pork mince topping

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.
Add 2-3 tbsp groundnut oil to your wok to heat up.
Add your mince, garlic and ginger and fry, string regularly for about 3-4 minutes until the pork is cooked.
Add your sake and soy sauce and stir through.

Assemble your rice bowl

Add half of your rice to each bowl.
Spoon over the pork mince.
Around the side, place portions of the pickles.
Sprinkle over your chopped spring onions.
Drizzle the whole bowl with small amounts of Kewpie mayonnaise.
Sprinkle with the Shichimi Togarashi, be sparing as this stuff has a kick.