Japanese Pork Rice Bowl 日式豚丼

This is basically similar to the Japanese Gyudon rice bowl but I had it easily replicated using sliced pork collar instead and to be honest, I think I much prefer the pork version ! Maybe I am not too much of a beef eater in the first place. And for those who doesn’t take beef at all, I would think this is a very good substitute to enjoy the flavors of the Japanese style of Gyudon but without the beef.

Actually I am not sure if this should be called 豚丼 also, because 豚丼 seems abit different in which you don’t really cook the egg together with the meat, but I can’t really find a better name for it in chinese, so hopefully I don’t mislead anyone!

And we are down to the last quarter of 2018 in a blink of the eye again !! LOL. Forever feeling that I never have enough time to complete what I want to do but when I really do have the time, I just wanna laze around and do nothing ! Haha. Do you have such a dilemma problem like me too ? 

But at least recently I think I am trying to be a bit more hardworking by waking up earlier to prepare my lunchbox meals on some days. And sad to say that I haven’t been on a holiday for the whole of 2018 until now !! Should I plan for one soon ?? 

Coming back to this dish, if you love Jap food, it’s good to actually get a bottle of mirin and Jap cooking wine for your kitchen. As I do realize most of their dishes rely heavily on these two and of course with the standard others like light soya and dashi. And this dish as the name implies as a rice bowl, goes indeed very well with rice. In fact, the sauce itself was so appetizing with the rice that I actually polished up every single bit of rice. I would love to cook this again sometime real soon, as it’s really simple and fast to whip up. And I think it would goes well for one of my lunchbox meals too.

Hope you will like this dish as much as I do !! Have a great week ahead !! 

Japanese Pork Rice Bowl 日式豚丼
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Japanese
Serves: 1
  • 80-100g sliced pork collar
  • 1 tbsp oil
  • 1 tbsp light soya sauce
  • 1 tbsp mirin
  • 1½ tbsp jap cooking wine
  • 1½ tbsp sugar
  • 2 tbsp water
  • ½ onion, sliced
  • 1 egg, beaten
  • Diced spring onion, for garnish
  1. Add cooking oil in pan and saute onions. Add water to simmer onions till soft.
  2. Add in sliced pork collar, follow by light soya sauce, mirin, cooking wine.
  3. Cook till meat no longer pinkish.
  4. Add sugar into the sauce and beaten egg.
  5. Cover and simmer for a further 1 min or so.
  6. Off flame and serve w rice. Garnish w diced spring onions.




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