In other words, a simple mince meat rice dish that warms your belly after a cold day in the mountains! This surprisingly whips up pretty quick and makes a great leftover lunch for the next day.
Here’s the recipe for the topping!
What you need!
1 lb ground pork
1 yellow onion sliced thin
1 tbsp mirin
1 tbsp light soy sauce
2 tsp ponzu sauce
drizzle of sesame oil
1 tsp cornstarch mixed with 1/4 cup of water
dried pork fluff
What to do!
- In a frying pan on medium heat, warm up some olive oil and fry the sliced onion until translucent
- Turn the heat up on high and add the ground pork (or any mince meat for that matter!)
- Add the seasonings and cook until the pork is no longer pink.
- Add the cornstarch water to make it saucier and thicker.
- Serve on cooked rice and top it with a raw quail egg when still pipping hot. The egg will make the whole shabang creamier! Top with chives or green onion with some dried pork fluff and enjoy!
Some tasty sides like wild salmon sashimi and fried garlic asparagus will round out the meal. All in all I would say this meal took less than 30min and was super satisfying.