How To Cook Sweet and Spicy Mushroom and Pork Rice Bowl This episode is all about the Asian vegan mushroom rice bowl recipe using the home-made chili oil that we made in the previous episode. Remove the bottom part of the beech mushrooms to separate. A bowl of tender pork belly and glistening saucy rice will get even the pickiest child to open wide for dinner time.

I'm sure not everyone will want to serve this spicy pork bulgogi over rice. Maybe you're itching for some outdoor BBQing I served it with the sweet and tangy cabbage salad as well as the cucumbers, lettuce and rice which added a cooling contrast and nice crunch to the dish. A simple and delicious bowl to make for yourself after work. We can cook Sweet and Spicy Mushroom and Pork Rice Bowl using 17 ingredients and 8 steps. Here is how you cook Sweet and Spicy Mushroom and Pork Rice Bowl.

Ingredients of Sweet and Spicy Mushroom and Pork Rice Bowl

1. You need to prepare 200 grams of Shimeji mushrooms.
2. Prepare 100 grams of Shiitake mushrooms.
3. Prepare 300 grams of Thinly sliced pork.
4. Prepare 1 dash of Salt.
5. You need to prepare 1 tbsp of Katakuriko.
6. Prepare 1 tbsp of Sake.
7. You need to prepare 1/2 clove of Garlic.
8. You need to prepare 2 tbsp of ●Soy sauce.
9. Prepare 2 tbsp of ●Oyster sauce.
10. Prepare 2 tbsp of ●Sugar.
11. Prepare 2 tbsp of ●Vinegar.
12. You need to prepare 1 tbsp of or more ●Gochujang.
13. Prepare 1 of Baby mizuna.
14. Prepare 1 of Tomato.
15. You need to prepare 4 of Onsen or hot spring eggs - soft poached eggs.
16. Prepare 1 tbsp of Vegetable oil.
17. Prepare 1 of Plain cooked rice.

It's made with a handful of fresh button mushrooms and simmered in a savory oyster sauce. Just perfect to eat with rice! If you like simple recipes, this has your name on it! Serve this pork stir fry over rice and eat it with a spoon!

Sweet and Spicy Mushroom and Pork Rice Bowl directions

1. Cut the pork into bite-sized pieces. Rub the salt, sake and katakuriko into the pork, and leave to marinate for a while..
2. Finely chop the garlic. Trim off the hard stem end of the shimeji mushrooms and break them apart with your hands. Cut the stem of the shiitake mushrooms, and slice thinly..
3. Cut the baby mizuna into about 3 cm pieces. Dice the tomato into small cubes..
4. Heat the vegetable oil and garlic in a frying pan until aromatic. Stir-fry the pork..
5. Once the pork slices are separated and their colour has changed to white, add the shimeji and shiitake mushrooms. Stir-fry briefly. Put 100 ml of water in the pan, and cover with a lid to steam..
6. Once the liquid in the pan has evaporated, add the seasonings marked ●. Cook over high heat to thicken the sauce and coat the pork and mushrooms with the sauce..
7. Serve cooked plain rice in a bowl, and top with the pork and mushrooms, baby mizuna, tomato, and onsen egg. Enjoy..
8. I served on the cooked rice, but it is also good to serve on a plate as a main dish!.

This pork mince recipe doesn't have a sauce, but you don't need it because the flavour is intensified and the pork mince mixes all through the rice Loved the blend of spicy, sweet and fresh cilantro. Pickled some shredded carrots for a bit of pucker. Gochujang Mushroom Bowls feature sweet and spicy marinated mushrooms, quick pickled cucumbers, crunchy carrots, and fragrant jasmine rice. Gochujang is a Korean chile paste made from fermented soy beans, red chiles, and rice. It has a flavor that is spicy, sweet, and savory.

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