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Aromatic Pork Shabu Rice Bowl

Custo $8, economizar $5

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Rice

    • 🍚 2 bowls cooked rice (400g)

  • Meat

    • 🥓 200g thinly sliced pork belly

  • Vegetables

    • 1 myoga (Japanese ginger), thinly sliced
    • 🧅 1/3 stalk green onion (55g), thinly sliced
    • 1 piece ginger, thinly sliced
    • 1/2 pack kaiware sprouts (25g)
    • 20g shibazuke (pickled vegetables), minced

  • Egg

    • 🥚 2 egg yolks

  • Sauce

    • 🧂 2 tbsp soy sauce
    • 1 tbsp vinegar
    • 🧄 1/3 tsp grated garlic
    • 1/3 tsp doubanjiang (chili bean paste)

PASSOS

1

Thinly slice the myoga, green onion, and ginger. Trim the roots off the kaiware sprouts. Combine these in a bowl to make the aromatic vegetables.

2

Cut the pork belly into bite-sized pieces. Boil in water until the color changes, then drain the water.

3

Mince the shibazuke and mix it with the cooked rice to create shibazuke rice.

4

In a bowl, mix the soy sauce, vinegar, grated garlic, and doubanjiang to make the sauce. Assemble the dish by placing the shibazuke rice in a bowl, topping it with the aromatic vegetables and pork, and placing an egg yolk in the center. Drizzle with the sauce.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 20g
    Proteína
  • 50g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

You can substitute shibazuke with other pickled vegetables if unavailable.For a spicier kick, increase the amount of doubanjiang.Use freshly cooked rice for the best texture and flavor.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.