Jung Ho-young's Japanese-style Hi-rice
A rich and savory Japanese-style hi-rice made by caramelizing onions in the savory fat from pork belly, then enhancing the flavor with demi-glace sauce.
Ingredients needed 3 servings
Recipe
Cooking tips
- Cooking onions over heat helps eliminate any sharpness and enhances their natural sweetness—so be sure to sauté them well.
- If you don’t have demi-glace sauce, you can use store-bought hi-rice blocks or powder, or substitute with a mix of tonkatsu sauce and ketchup.
- The key to deep umami flavor is sautéing the onions directly in the fat rendered from the pork belly.
Recommended for
- Those who are tired of eating curry every day and want to try something new and satisfying.
- Parents looking to make sweet, creamy Japanese-style hi-rice at home that kids will love.
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