Pork Gyudon Bowl

About This Recipe:

Japanese gyudon is a slurpy, delicious good time that only takes 30 minutes to prepare. It is traditionally made with a fatty cut of beef, but works just as well with pork (specifically pork belly in this case,) for my fellow non beef eaters. The only requirement is that the meat is sliced paper thin so that it cooks very quickly, and can absorb the sauce. It is similar to the sliced beef or pork that is used in hotpot. I use a combination of sake and mirin for the sauce, but if you cannot find mirin you can substitute with dry sherry or rice vinegar. This sauce is savory, yet mildly sweet, and perfect with jasmine rice and an egg on top.


Ingredients (4 servings)
-1 large onion, thinly sliced
-1.25 lbs very thinly sliced pork or beef
-2 tbls sake
-2 tbls mirin
-2 tbls soy sauce
-2 tsps sugar
-1 cup chicken broth
-4 fried eggs
-2 scallions, sliced
-4 cups jasmine rice
-Sesame seeds, for garnishing
-Vegetable oil

Instructions (30 minutes)
1. In a large skillet over medium heat, pour in 2 tbls of vegetable oil and cook the onion for 8 minutes until slightly caramelized. Then add in the pork, and brown for about 5 minutes until fully cooked.
2. Stir in the sake and mirin, and cook off for 2-3 minutes. Then add in the soy sauce, sugar, and chicken broth. Bring to a boil and simmer covered for 10 minutes to reduce the sauce.
3. Serve the pork over rice, and top with a fried egg, scallions, and sesame seeds.

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