Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sweet and spicy mushroom and pork rice bowl. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
In our take, we're mixing hearty brown rice with shiitake mushrooms, and topping it off with pork cooked with savory Korean flavors, including spicy This recipe is our take on "donburi"—a classic Japanese comfort food in which meat or vegetables are served over bowls of rice. This episode is all about the Asian vegan mushroom rice bowl recipe using the home-made chili oil that we made in the previous episode. Remove the bottom part of the beech mushrooms to separate.
Sweet and Spicy Mushroom and Pork Rice Bowl is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Sweet and Spicy Mushroom and Pork Rice Bowl is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have sweet and spicy mushroom and pork rice bowl using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Sweet and Spicy Mushroom and Pork Rice Bowl:
- Make ready 200 grams Shimeji mushrooms
- Prepare 100 grams Shiitake mushrooms
- Get 300 grams Thinly sliced pork
- Get 1 dash Salt
- Get 1 tbsp Katakuriko
- Prepare 1 tbsp Sake
- Make ready 1/2 clove Garlic
- Prepare 2 tbsp ●Soy sauce
- Take 2 tbsp ●Oyster sauce
- Prepare 2 tbsp ●Sugar
- Get 2 tbsp ●Vinegar
- Prepare 1 tbsp or more ●Gochujang
- Prepare 1 Baby mizuna
- Take 1 Tomato
- Prepare 4 Onsen or hot spring eggs - soft poached eggs
- Prepare 1 tbsp Vegetable oil
- Prepare 1 Plain cooked rice
Leftover brown rice, leftover chicken sausage that I just warmed up in the sauce, roasted sweet. Pork chops are pan fried, then served over rice with an easy sweet and sour sauce. Quick pickled onions and steamed broccoli finish off the bowls. Quick pickled onions and steamed broccoli finish off the bowls.
Steps to make Sweet and Spicy Mushroom and Pork Rice Bowl:
- Cut the pork into bite-sized pieces. Rub the salt, sake and katakuriko into the pork, and leave to marinate for a while.
- Finely chop the garlic. Trim off the hard stem end of the shimeji mushrooms and break them apart with your hands. Cut the stem of the shiitake mushrooms, and slice thinly.
- Cut the baby mizuna into about 3 cm pieces. Dice the tomato into small cubes.
- Heat the vegetable oil and garlic in a frying pan until aromatic. Stir-fry the pork.
- Once the pork slices are separated and their colour has changed to white, add the shimeji and shiitake mushrooms. Stir-fry briefly. Put 100 ml of water in the pan, and cover with a lid to steam.
- Once the liquid in the pan has evaporated, add the seasonings marked ●. Cook over high heat to thicken the sauce and coat the pork and mushrooms with the sauce.
- Serve cooked plain rice in a bowl, and top with the pork and mushrooms, baby mizuna, tomato, and onsen egg. Enjoy.
- I served on the cooked rice, but it is also good to serve on a plate as a main dish!
Do you want to know one of my favorite thing about rice bowls? Savory Slow Cooker Kalua Pork Rice Bowls with sweet teriyaki sauce and spiralized veggies. This is the BEST Korean BBQ rice bowl you will ever have! I used pork shoulder, because it's easy and inexpensive but you could do with chicken, beef, mushrooms or tofu! Gochujang Mushroom Bowls feature sweet and spicy marinated mushrooms, quick pickled cucumbers, crunchy carrots, and fragrant jasmine rice.
So that’s going to wrap this up for this exceptional food sweet and spicy mushroom and pork rice bowl recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
