Japanese Pork Rice Bowl

Japanese Pork Rice Bowl


I ate this dish with my dearest sister the other day at a Japanese  restaurent. She fall in love with this dish, so I have made some research and decided to replicate this dish for her. Here I would like to share this recipe to my lovely sister !


  • 15-20 thin pork belly slices (or beef )
  • 1 large onion
  • 2 tsp grated ginger
  • 6 tbsp soy sauce
  • 4 tbsp mirin
  • 2 tbsp sake
  • 1 ½ cups  water
  • 2 tsp Sugar
  • Green onion (for toppings)
  • Pickled red ginger (for topping, optional)
  • Egg (optional)


  1. Marinate your meat with a dash of mirin and a dash of soy sauce
  2. In a casserole, bring water, soy sauce, mirin, sake and sugar to boil
  3. Add onion and ginger boil 2 min
  4. Add your meat with medium low heat
  5. I use a aluminium paper to cover on top of my casserole. i like to cover like this to let the sauce cook
  6. Cook until liquid is reduced to 1/3
  7. Close fire and let the dish cool down
  8. For better taste, put the dish (with sauce) in fridge over night
  9. Eat next day by reheating
  10. Serve on hot white rice or in soup noodle



  1. By putting the meat in its sauce overnight, is like marinate the meat in a marinated sauce. The sauce flavor will get into the meat; it will taste extra yummy the next day.
  2. For better result, use pork belly meat or the Chinese fondue pork thin slices. I used fillet pork to make first trial for this recipe and I strongly believe pork belly would be tastier. I will definitly redo this recipe with pork belly and republish another version.

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