Negi Buta Don (Pork and Spring Onion Rice Bowl)
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Ingredients
- 500 g pork loin steaks, thinly sliced
- 6 spring onions, sliced
- 10 g fresh root ginger, grated
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake or dry sherry
- 1 tbsp caster sugar
- 1 tbsp vegetable oil
- 300 g sushi rice
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 563 kcal
- Protein
- 33.1 g
- Carbohydrate
- 68.1 g
- of which sugars
- 7 g
- Fat
- 16.4 g
- of which saturates
- 4.6 g
- Fibre
- 2.1 g
- Salt
- 2.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Stir together the soy sauce, mirin, sake and caster sugar in a small bowl.
- 3
Heat the vegetable oil in a large frying pan or wok over a high heat. Fry the pork slices with the ginger for 3-4 minutes, turning often, until no pink remains.
- 4
Add most of the spring onions, keeping a few back for garnish, and stir-fry for 1 minute until just wilted.
- 5
Pour in the soy mixture and toss for 1-2 minutes until the pork is glazed and the sauce has thickened slightly.
- 6
Divide the rice between four bowls, pile the pork and spring onion on top and scatter with the toasted sesame seeds and remaining spring onion.
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