Fragrant Ground Pork and Egg Over Rice
The Japanese ingredient hanpen makes for extra fluffy eggs
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
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
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.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
In comparison to white rice, more water is used to cook brown rice. The amount of water required will depend on the cooking equipment used, such as a rice cooker, donabe (earthenware) pot or pressure cooker.
To wash and rinse, gently rub the rice grains together with your hands, and change the water a total of three times. Also, soak the rice for up to 6 hours prior to cooking, and once cooked leave the lid on to steam a further 10 minutes.
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