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


BBQ Temperature




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


  • 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


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. 
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