From my kitchen in Japan
I like to fry the pork and onion before adding the liquid. Browning the surface gives the bowl a deeper cooked-meat flavor than simply boiling everything together.
Ingredients
- Thinly sliced pork200–250 g
- Onion1/2
- Soy sauce2 tbsp
- Sugar2 tbsp
- Hondashi2 tbsp
- Water150 ml
- Cooked riceFor serving
How to make it
- Sauté the thinly sliced pork and onion until the surface of the meat browns lightly.
- Add soy sauce, sugar, Hondashi and water. Simmer until the onion is tender and the pork is cooked through.
- Serve the pork, onion and sauce over hot rice.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro