Main ingredients 🥩
ground porkgarlicgreen onionsoy saucevinegareggbutter
Solo Cooking God's Soboro Rice Bowl
A satisfying one-bowl dish featuring juicy pork seasoned with soy sauce and a hint of vinegar, topped with smooth scrambled eggs for a rich, savory flavor.
🙋 Recommended for
- ⭐ Those who want to enjoy a visually appealing and delicious Japanese-style soboro rice bowl at home with minimal effort
- ⭐ People looking to quickly prepare a satisfying, nutritious meal with minimal cooking time
Ingredients needed 🛒1 servings
- ground pork (back shoulder) 150g
- minced garlic 0.5 tablespoon
- white part of green onion handful
- green part of green onion a little
- soy sauce 2 tablespoons
- sugar 1 tablespoon
- vinegar 1 tablespoon
- pepper a little
- eggs 3
- salt a pinch
- butter 5g
- rice 1 bowl
- sesame seeds a little
- vegetable oil a little
Recipe 🍳
- In 150g of ground pork, mix in 0.5 tablespoon minced garlic, a handful of chopped white parts of green onion, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon vinegar, and a little pepper. Mix well to marinate.
- Use 2 of the 3 eggs whole. Separate the remaining 1 egg and use only the white. Keep the yolk for garnish separately, without breaking it.
- Add a pinch of salt and sugar to the beaten egg mixture and stir gently.
- Heat a pan with a little vegetable oil, pour in the egg mixture, and gently shake the pan to create a soft, fluffy scrambled egg. Transfer to a separate bowl.
- Add a little more vegetable oil to the same pan, then add the marinated pork. Stir-fry until the meat turns a deep brown color and all moisture has evaporated.
- Place a bowl of hot steamed rice on a serving plate, then sprinkle 5g of butter over the rice.
- Divide the rice into two equal sides: place the cooked pork on one side and the scrambled egg on the other.
- Chop the green part of the green onion finely and scatter it along the boundary between the pork and egg. Place the reserved egg yolk in the center, then sprinkle with pepper and sesame seeds to finish.
- Marinate ground pork with garlic, white part of green onion, soy sauce, sugar, vinegar, and pepper. Prepare egg mixture (excluding 1 yolk).
- Cook the scrambled eggs and set aside. Stir-fry the marinated pork until dry and deeply browned.
- Place warm rice on a plate, add butter, then divide the cooked pork and scrambled eggs evenly on both sides. Garnish with green onion, reserved yolk, and sesame seeds.
Cooking tips 💡
- The warmth of the rice melts the butter gently, blending it with the pork and eggs to enhance the rich, savory aroma—so be sure to include the butter.
- The 1 tablespoon of vinegar in the pork marinade doesn’t add strong sourness but effectively removes any off-flavors and boosts the umami depth.
- Since this is a mixed rice bowl, the pork should be slightly salty and just enough to balance the overall taste.
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