Ingredients for 4 Servings

Thinly sliced and boned pork spare rib
(豚バラ薄切り肉 / Buta bara usugiri niku) 300 g
Shiokōji (塩麹 / Shiokōji) 2 1/2 tbsp
Katakuri flour (片栗粉 / Katakuriko) 1 tbsp
Cabbage (キャベツ / Kyabetsu) 1/4 (400 g)
Sesame oil (ごま油 / Goma-abura) 1 tbsp
Soy sauce (しょうゆ / Shōyu) 1/2 tbsp
Roughly ground black pepper
(粗挽きブラックペッパー / Arabiki burakku peppāh) Pinch
Onsen tamagos (温泉卵 / Onsen tamago) 4
(Soft-boiled egg traditionally boiled in hot-spring water)
Cooked rice (ごはん / Gohan) 4 servings

How to Make
1. Cut the pork into pieces about 4 cm long. Place these in a container and coat them with the shiokoji. Set the container aside for at least 1 hour. Cut the cabbage into 3-cm squares.
2. Coat the pork with katakuri flour. Add a tbsp of sesame oil to a frying pan, place the pan on medium heat and begin cooking the pork. When the edges of the pork pieces have whitened, add the cabbage. Cook the cabbage until it softens and then season with soy sauce and black pepper.
3. Make beds of rice in four serving bowls. Place the pork and cabbage on top of the rice and top each bowl with an onsen tamago.

 

Recipe Developed by Machiko Tateno

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