February 11, 2011

Pork Donburi


Donburi is an amazing blend of meat, egg, and veggies (mostly onions). So flavorful, so delicious, you can't ever put the bowl down once it's in your hands. If you've ever had Tonkatsu donburi (fried pork cutlet), this is the healthy version. Absolutely as wonderful, and so so so good! Just like the Oyako Donburi.

A couple notes: you can definitely take out the sugar. We left it in and I'm sure it tastes more authentic like that, but it's not needed. You can cut the oil in half as well without any problems. If you're worried about the sodium content, don't add the salt either because that can always be added on top. The type of rice (Japanese) really does make a difference, but of course, it can be done with any kind of rice.

Pork Donburi

  • 1 tablespoon oil
  • 2 pork chops, cut into strips
  • 1 onion, thinly sliced
  • 2/3 cup chicken broth
  • 1/2 cup mushrooms, sliced
  • 1 carrot, julienned
  • 1 teaspoon sugar (optional)
  • 2 tablespoons soy sauce
  • 1/2 cup green onions, chopped
  • eggs, beaten
Cooking Directions
  1. Heat oil in a large skillet over medium-high heat. Saute pork strips and onion until the pork is cooked through, about 5 minutes. Drain off as much liquid as possible.
  2. Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar and soy sauce. Simmer for 3 more minutes.
  3. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes.
  4. Serve over brown rice.

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