Description
A comforting Japanese rice bowl topped with caramelized pork belly glazed in a sweet and savory soy sauce mixture, finished with a silky egg yolk and fresh green onions. Rich, satisfying, and perfect for a cozy homemade meal.
Ingredients
Scale
- 2 cups short grain white rice, uncooked
- 1 pound pork belly, cut into 1 inch cubes
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon granulated sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon neutral cooking oil
- 4 large eggs
- 2 tablespoons green onions, thinly sliced
Instructions
- Cook the short grain white rice according to package instructions until tender and fluffy.
- In a small bowl, combine soy sauce, mirin, granulated sugar, minced garlic, and grated ginger. Stir until the sugar dissolves.
- Heat a heavy skillet over medium heat and add the neutral cooking oil.
- Add the pork belly cubes in a single layer and cook for 6 to 8 minutes, turning occasionally, until browned and caramelized on all sides.
- Pour the sauce mixture over the pork and simmer for 3 to 5 minutes until the sauce thickens slightly and coats the pork evenly.
- Spoon the cooked rice into serving bowls.
- Top each bowl with glazed pork belly and spoon extra sauce over the rice.
- Carefully place one raw egg yolk in the center of each bowl and sprinkle with sliced green onions.
- Serve immediately and mix the egg yolk into the hot pork and rice before eating.
Notes
- Cook the pork in batches if needed to ensure proper browning.
- For a safer alternative to raw egg yolk, use a soft boiled egg.
- Adjust the sugar slightly if you prefer a less sweet glaze.
- Leftover pork can be refrigerated for up to 2 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6g
- Sodium: 920mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 255mg