This comforting Japanese dish features tender slices of pork belly and tofu simmered in a rich miso-based broth,gently bound with beaten eggs.
Sweet, slow-cooked onions enhance the umami, making it a perfect dish to serve over a bowl of rice.
In our home, we bring the skillet straight to the table!
Health Benefits
Onion – helps with fatigue recovery and promotes circulation
Pork – rich in vitamin B1, supports recovery from fatigue and dry skin
Eggs – nourish blood and fluids, help with weakness and insomnia
Tofu – helps remove excess internal heat and reduce swelling
15 minutes
Emi Matsuyama
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 5 oz thinly-sliced pork belly
- 14 oz tofu, cut into 8 cubes
- 1 large onion, sliced
- 4 eggs, lightly beaten
- 3/4 cup water
- 2 tbsp. mirin
- 2 tbsp. mentsuyu (3x concentrate)
- 1 tbsp. oyster sauce
- 2 tbsp. miso
- chopped green onions and toasted white sesame seeds, for garnish (optional)
INSTRUCTIONS
Preparation
Cut the pork strips into 3 inch-long (8 cm) pieces.
Cut the onion in half lengthwise, then slice with the grain into 1/3 in. (8 mm) pieces.
Lightly beat the eggs (just enough to break the yolks).
Cut the tofu into 8 cubes.- 1
In a large skillet (9.5 in./24 cm), combine the water, mirin, mentsuyu, oyster sauce, and sliced onions. Bring to a boil, then cover and simmer over medium-low heat for 5 minutes.
- 2
Remove the lid and add the tofu. Bring it back to a boil over medium heat. Spread the pork strips evenly across the tofu, then cover with the lid again and simmer for an additional 4 minutes.
- 3
Once the pork is fully cooked, stir in the miso until dissolved. Pour the beaten eggs evenly over the top, cover, and cook on low until the eggs are set to your liking.
- 4
Garnish with green onions and sesame seeds, if desired. Serve directly from the pan or over rice.
RecipeID
221
Tips & Notes
If using 2x concentrated mentsuyu, use 3 tbsp. mentsuyu and 3/4 cup plus 1 tbsp. water.
If using 4x concentrate, use 1 1/2 tsp. mentsuyu and a scant cup of water (210 ml).
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"I’m a mother of four children, ages 9 to 14. After marrying my husband, who has Korean roots, I began learning how to cook Korean dishes and now specialize in healthy Korean home cooking with beneficial medicinal properties. I also love sharing a variety of everyday recipes, from family favorites that kids adore, to quick and budget-friendly meals, as well as special dishes perfect for entertaining on important occasions."