Japanese Pork Rice Bowl 日式豚丼

This is basically similar to the Japanese Gyudon rice bowl but I had it easily replicated using sliced pork collar instead and to be honest, I think I much prefer the pork version ! Maybe I am not too much of a beef eater in the first place. And for those who doesn’t take beef at all, I would think this is a very good substitute to enjoy the flavors of the Japanese style of Gyudon but without the beef.

Actually I am not sure if this should be called 豚丼 also, because 豚丼 seems abit different in which you don’t really cook the egg together with the meat, but I can’t really find a better name for it in chinese, so hopefully I don’t mislead anyone!

And we are down to the last quarter of 2018 in a blink of the eye again !! LOL. Forever feeling that I never have enough time to complete what I want to do but when I really do have the time, I just wanna laze around and do nothing ! Haha. Do you have such a dilemma problem like me too ? 

But at least recently I think I am trying to be a bit more hardworking by waking up earlier to prepare my lunchbox meals on some days. And sad to say that I haven’t been on a holiday for the whole of 2018 until now !! Should I plan for one soon ?? 

Coming back to this dish, if you love Jap food, it’s good to actually get a bottle of mirin and Jap cooking wine for your kitchen. As I do realize most of their dishes rely heavily on these two and of course with the standard others like light soya and dashi. And this dish as the name implies as a rice bowl, goes indeed very well with rice. In fact, the sauce itself was so appetizing with the rice that I actually polished up every single bit of rice. I would love to cook this again sometime real soon, as it’s really simple and fast to whip up. And I think it would goes well for one of my lunchbox meals too.

Hope you will like this dish as much as I do !! Have a great week ahead !! 

Japanese Pork Rice Bowl 日式豚丼


Recipe type: Main

Cuisine: Japanese

  • 80-100g sliced pork collar
  • 1 tbsp oil
  • 1 tbsp light soya sauce
  • 1 tbsp mirin
  • 1½ tbsp jap cooking wine
  • 1½ tbsp sugar
  • 2 tbsp water
  • ½ onion, sliced
  • 1 egg, beaten
  • Diced spring onion, for garnish