Main ingredients 🥩
ground porkeggcucumbermayonnaisedried seaweed flakesscallionseasoned saltsoy sauceoligosaccharide syrupsesame oilgarlicrice
Seungwoo Dad's Pork and Egg Soboro Donburi
A three-color soboro donburi topped with sweet and savory crumbled pork, moist crumbled egg, and crunchy pickled cucumber, finished with mayonnaise for extra richness.
🙋 Recommended for
- ⭐ Those looking for a visually appealing and tasty three-color layered lunchbox or a Japanese-style home brunch.
- ⭐ Those who want to experience the harmony of crunchy cucumber texture and rich mayonnaise.
- ⭐ Those who want to make a soft and light one-bowl meal using ground pork and eggs.
Ingredients needed 🛒1 servings
- 150g ground pork
- 2 eggs
- 1/2 cucumber
- seasoned salt to taste
- 1 tbsp soy sauce
- 1 tbsp oligosaccharide syrup
- 1 tsp sesame oil
- 1 tsp minced garlic
- mayonnaise to taste
- dried seaweed flakes to taste
- scallion to taste
- 1 bowl of rice
Recipe 🍳
- Heat oil in a pan, crack 2 eggs into the pan before it gets too hot, and quickly stir to make fluffy scrambled eggs. Set aside.
- In the same pan, add ground pork, soy sauce, oligosaccharide syrup, sesame oil, and minced garlic. Stir-fry until cooked through.
- Continue stirring over high heat until all moisture evaporates and the pork becomes dry and crumbly. Set aside.
- Finely dice the cucumber, sprinkle with seasoned salt, mix well, and let it sit for about 15 minutes to release water.
- Squeeze the salted cucumber firmly with your hands to remove all excess water, leaving only the crunchy texture.
- Place rice in a bowl and arrange the pork soboro, egg soboro, and pickled cucumber side by side in three sections.
- Finish by zigzagging mayonnaise on top, sprinkle with seaweed flakes and chopped scallion. Mix and eat.
- Quickly scramble the eggs in a pan until fully cooked and fluffy.
- Stir-fry ground pork with soy sauce, oligosaccharide syrup, and garlic until dry and crumbly.
- Finely chop cucumber, salt it, squeeze out water, then arrange over rice with the other two toppings and mayonnaise.
Cooking tips 💡
- Be sure to squeeze the salted cucumber thoroughly to remove all moisture; this keeps the fresh cucumber flavor intact and gives a crunchy, not soggy, texture.
- The key to the pork soboro is to stir-fry over high heat, stirring constantly, until all liquid evaporates so it's not wet.
- Since this donburi has no sauce, be sure to add mayonnaise to bring overall softness and a glossy finish.
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