Ingredients
- 2 tablespoons oil
- 500g pork mince
- 1/2 Chinese cabbage, cut into 1cm pieces
- 4 mushrooms, finely diced
- 6 garlic cloves, minced
- 30g fresh ginger, minced
- 2 teaspoons sesame oil
- 4 tablespoons soy sauce
- 4 tablespoons Obento cooking sake
- 2 tablespoons cornflour
- 2 teaspoons Obento rice wine vinegar
- Salt & white pepper, to taste
- 1 cup uncooked sushi rice
- 2 eggs
- Spring onions, finely sliced
- Sesame seeds
- Chilli oil
Method
- Wash the rice & add to a saucepan with 1.5 cups of cold water. Bring to a simmer over high heat, then put a lid on and turn the heat right down to cook for 10 minutes while you make the filling. Once cooked, leave the lid on until you’re ready to serve.
- Heat the oil in a large frying pan over high heat. Add the pork mince and brown slightly. Then, add cabbage, mushrooms, garlic & ginger and stir-fry for about 8 minutes until the pork is cooked through and vegetables soft.
- Meanwhile, bring a saucepan of water with a touch of vinegar to a light boil, crack in eggs and allow to cook until white are solid but the yolk is runny. Scoop eggs onto a plate with paper towel to dry.
- Combine sauce ingredients except for salt & pepper, and add to the pork mixture. Let it boil for a few minutes before adding salt & pepper to taste. Don’t be shy on the white pepper!
- To serve, fluff rice and add to bowls. Generously top with the filling. Add poached eggs, spring onions, sesame seeds & as much chilli oil as you like. Serve hot.
Product used in recipe
- Obento - Cooking Sake
