From their simplistic outlook towards life to unpretentious beautiful home-style cooking, there are just so many things about Japanese food & culture which I absolutely adore.
One of the reason why I like to incorporate Japanese elements into my cooking is because, compared to the South East Asians which are often heavy on the seasonings, Japanese emphasize more on bringing out the natural flavors of the ingredients – deeper connection with the food. This helps to build on the basics before moving on to the next stage in the art of culinary world.
This week, inspired by the famous Yoshinoya’s chain known for its beef bowl (Gyudon), I came up with this recipe – Bonito Brown Rice w/ Yakiniku Iberico Pork Slices . イベリコ鰹玄米 . Iberico Katsuo Genmai. The trick here is to get a good cut of meat (with a good amount of marbling) thinly sliced which is easily available in many supermarket chains. These packaged slices can be found in the fresh fridge section or frozen section and are often used for steamboat/shabushabu.
Note: If you’re using beef, I highly recommend Karubi chips as it’s flavorful & has a good amount of fat marbling to it.
For the grains, I cooked the brown rice in an infused bonito dashi stock with a dash of grain vinegar. Smoky flavor from the bonito with a tinge of acidity complemented so well with the sweet juicy Iberico pork slices.
- Substitute brown rice for other types of grains.
- Extend the cooking time if you like your grains to be soft & fully cooked through.
- Use any kind of meat as long as they are thinly sliced and come with a good amount of fat marbling.
Ingredients – 2 Servings – 1 hour
Yakiniku Iberico Pork
- 200g of pork slices
- 200ml of water with 5g of stock cube/or 200ml of chicken stock
- 2 tsp of grated ginger
- 4 tbs of soy sauce
- 2 tbs of sake or cooking wine
- 2 tbs of mirin
- 18g of winter melon sugar, coarsely chopped or substitute with 18g of brown sugar
- 1/2 onion cut into half inch slices
- 1 tbs of vegetable oil
- 1 egg yolk
- scallions & sesame seeds for garnishing
Tips: If you’re using beef slices, use bouillon cube and beef stock instead of chicken stock.
Bonito Brown Rice
- 150g of brown rice
- 6g of bonito flakes
- 1 tbs of miso paste
- 500ml of water
- 1 tbs of soy sauce
- 2 tsp of salt
- 1 tbs of grain vinegar
- 80g of enoki mushroom
- 100g of pea shoots
- white pepper to taste
- In a pot, bring 500ml of water to a boil. Lower the heat down to medium low, and add in the bonito flakes. Let it simmer for 5 minutes, then add in brown rice, miso paste, soy sauce & salt to taste. Cover with a lid and let the rice cook for about 20 minutes. I like my grains with some bite to it, extend the time if you like it softer.
- After 20 minutes add in the enoki and pea shoots for a minute or two & white pepper to taste. Set aside till ready for assembling.
- While waiting for the rice to be cooked, in a pan sauteed the pork slices with a tbs of oil till the pork are 60% cooked through. After which, add in 200ml of water/chicken stock & simmer on medium heat for two minutes. Remove the pork slices from the stock & set aside. Add in soy sauce, winter melon sugar, grated ginger, mirin, sake & onion slices and cook on medium low till onions turn soft.
- Once the onions turn soft, put the pork slices back in and continue cooking for 5 minutes. Assemble on a plate with the grains first then top with tons of pork slices and a raw egg yolk right in the center. Garnish with scallions & sesame seeds~ You are ready to serve!