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Pork and Mushroom Bowl

Recipe Pork and Mushroom Bowl

Mushrooms with soft poached egg taste great!
First:

Chop off the hard tip of the stems of shimeji and maitake mushrooms, and separate mushrooms apart into smaller clusters.

Step 1

Chop off the hard tip of the stem of shiitake mushrooms. Wipe with a well-wrung damp cloth to clean. Separate the cap from stem. Vertically tear stem apart into thin strips. Cut the cap into 4-6 pieces.

Cut pork into 3-4cm(1.2-1.5 inch) lengths.


Second:
Heat oil in a frying pan over medium heat, stir-fry pork with shimeji, maitake and shiitake mushrooms.

Step 1

After oil evenly covers all ingredients, add the broth and and bring it to a boil. Simmer until the broth is reduced to a small amount.

Step 2

Put rice in a donburi bowl. Cover with simmered pork and mushrooms. Top with soft-boiled poached egg and sprinkle shredded nori seaweed.

Step 3

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