Hokkaido-Style Pork Rice Bowl with Sweet Soy Glaze

What you need

• 250 g (9 oz) thinly sliced pork belly, or pork loin, slices about 3 mm (1/8 in) thick
• 1 tbsp all-purpose flour
• 1 medium onion, cut into 1 cm (1/2 in) wedges
• 1 tbsp neutral oil
• 3 tbsp soy sauce
• 3 tbsp mirin
• 3 tbsp sake
• 1 tsp sugar
• 1 clove garlic, grated
• 1 tsp fresh ginger, grated
• 400 g (about 2 cups) hot cooked short-grain rice
• 1 scallion, white and pale green part, cut into fine shreds
• 1 tsp toasted sesame seeds
• shichimi togarashi, optional, for serving

Method

Restated from the original video

1. 1

   Stir the soy sauce, mirin, sake, sugar, garlic and ginger together in a small bowl until the sugar dissolves.

2. 2

   Cut the pork slices in half so they are easy to eat with chopsticks. Dust them lightly on both sides with the flour and shake off the excess.

3. 3

   Heat the oil in a large frying pan over medium-high heat. Lay in the pork in a single layer, in two batches if needed.

4. 4

   Cook until the underside is browned, 1-2 min, then flip and cook until no pink remains, 1 min more. Move the pork to a plate.

5. 5

   Clean out the pan with a paper towel and return it to medium heat. Stir-fry the onion until it starts to soften, 2-3 min.

6. 6

   Pour in the sauce and bring it to a boil. Simmer until the onion is tender but still has some bite, 2 min.

7. 7

   Return the pork to the pan and turn it through the sauce. Cook until the sauce has reduced to a glossy glaze that clings to the meat, 2-3 min. The pork must be cooked through.

8. 8

   Divide the rice between 2 deep bowls. Spoon the onion on first, then the pork, and pour the pan sauce over everything.

9. 9

   Top with the scallion and sesame seeds, and shake over shichimi if you like heat.

Imported from cookingwithdog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.