Author Notes
Inspired by the famous Yoshinoya's chain known for its beef bowl (Gyudon), I've came up with this recipe - Bonito Brown Rice w/ Yakiniku Iberico Pork Slices . イベリコ鰹玄米 . Iberico Katsuo Genmai. —xlbcr
Ingredients
- Yakiniku Pork
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200 grams
pork slices
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200 milliliters
water
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5 grams
stock cube/bouillon
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4 tablespoons
soy sauce
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2 tablespoons
sake or cooking wine
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2 tablespoons
miring
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18 grams
winter melon sugar, coarsely chopped or substitute with brown sugar
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1/2
whole onion cut into half inch slices
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1 tablespoon
vegetable oil
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1
egg yolk
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a pinches
scallions & sesame for garnishing
- Bonito Brown Rice
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150 grams
brown rice
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6 grams
bonito flakes
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1 tablespoon
miso paste
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1 tablespoon
soy sauce
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80 grams
enoki mushroom
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100 grams
pea shoots
-
a pinches
white pepper to taste
Directions
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In a pot, bring 500ml of water to a boil. Lower the heat down to medium low, and add in the bonito flakes. Let it simmer for 5 minutes, then add in brown rice, miso paste, soy sauce & salt to taste. Cover with a lid and let the rice cook for about 20 minutes. I like my grains with some bite to it, extend the time if you like it softer.
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After 20 minutes add in the enoki and pea shoots for a minute or two & white pepper to taste. Set aside till ready for assembling.
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While waiting for the rice to be cooked, in a pan sauteed the pork slices with a tbs of oil till the pork are 60% cooked through. After which, add in 200ml of water/chicken stock & simmer on medium heat for two minutes. Remove the pork slices from the stock & set aside. Add in soy sauce, winter melon sugar, grated ginger, mirin, sake & onion slices and cook on medium low till onions turn soft.
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Once the onions turn soft, put the pork slices back in and continue cooking for 5 minutes. Assemble on a plate with the grains first then top with tons of pork slices and a raw egg yolk right in the center. Garnish with scallions & sesame seeds~ You are ready to serve!
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