Fragrant Ground Pork and Egg Over Rice Recipe

The Japanese ingredient hanpen makes for extra fluffy eggs

Cooking time

20min

Calories

615kcal

Sodium

700mg

Nutrition facts are for one serving.

Directions

Cut the bamboo shoots into easy to eat 1 cm (0.4 in.) thick slices. Slice the tip up vertically into wedges. Separate the shimeji mushrooms into small bunches.
Heat the sesame oil in a fry pan and saute the negi. Once fragrant, add in the ground pork and cook until crumbly and crunchy.
Add in (1), then after sprinkling on the sake and cooking for a moment, add in the snow peas, quickly cook and adjust the flavor with (A).
Serve the steamed brown rice onto plates, top with (3).
Beat the eggs, add and mix in (B). Tear the hanpen into small pieces by hand and add to the mixture.
Heat the vegetable oil in a fry pan, pour in (5) and use chopsticks to stir in large circles to prepare fluffy scrambled eggs. Once cooked through place on top of (4).

Cooking Basics

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

Japanese long onion - finely chopped