This is… revolutionary. I created an incredibly delicious rice bowl packed with flavor!It’s genius!
The perfect balance of sweet-savory pork and slightly sweet scrambled eggs is irresistible.Since it's a donburi-style dish served over rice, you can make it and eat it in no time!
20 minutes
Mai Gohan
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 bowls cooked rice
- 7 oz sliced pork (pork shoulder or pork belly)
- 1 /2 a bunch of garlic chives (nira) (cut into 1-inch-long pieces)
- 2 eggs
- 2 tsp. sugar (for eggs)
- 1 tsp. mirin (for eggs)
- 2 tbsp. gochujang
- 1 tsp. grated garlic
- 1 tsp. sugar
- 2 tsp. soy sauce
- 2 tsp. sake
- white toasted sesame seeds (to taste)
- 2 tbsp. sesame oil
- vegetable oil, as needed (for cooking eggs)
INSTRUCTIONS
- 1
In a small bowl, beat the eggs with 2 tsp. sugar and 1 tsp. mirin. In another bowl, combine gochujang, garlic, 1 tsp. sugar, soy sauce, sake, and sesame seeds.
- 2
Heat vegetable oil in a frying pan over medium heat. Pour in the egg mixture and cook until softly scrambled. Remove and set aside.
- 3
In the same pan, heat sesame oil over medium heat. Add the pork slices and cook until mostly done. Pour in the sauce and stir to coat the meat.
- 4
Add the garlic chives and stir briefly until just tender. Turn off the heat.
- 5
Serve rice in bowls. Top with the pork and chive mixture, then add the scrambled eggs on top.
RecipeID
94
Tips & Notes
・ Do not return the cooked eggs to the pan place them directly over the rice when serving.
・ Once the garlic chives are tender, turn off the heat. As long as the sauce coats everything, it’s ready!
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About Me I have a combined following of over 270,000 on social media. Born in Tokyo, I now live in Saitama with my two daughters, who are just a year apart and currently in junior high school (8th and 7th grade). I’m a former Italian chef specializing in pizza and pasta, as well as a former nursery school cook. Now, as a culinary expert, I develop numerous recipes for companies, handle PR and photography, and run cooking classes. My Recipe Philosophy Between work, household chores, and raising children, I know how hard it can be to find time to cook. Still, I want to help busy people prepare delicious meals that make their families happy. Drawing on my experience as a professional chef while working full-time, I share recipes designed to make cooking easier without compromising on taste. I’m happiest when my recipes can make your time in the kitchen just a little bit easier.