Pork Donburi with Onsen egg

Ingredients (serving for 2adults, 3kids) 

• 2cups water mixed with 2 packets of dashi powder (available in certain supermarkets, Daiso or Japanese Supermarket) 
• 500g sliced pork collar (used for shabu shabu)
• 2 slices ginger 
• 1 large yellow onion, sliced 
• 1 tbsp oil 
• 1 tbsp sake
• 1 tsp sugar 
• 2 tbsp mirin
• 2 tbsp soy sauce
• 2 cups of cooked Japanese rice

Method: 

1. Mix Dashi powder with 2 cups of water till combine and set aside. (If you prefer less sauce, reduce accordingly) 
2. Heat pot with a tbsp of oil. Sauté sliced onion and ginger for a minute. Add shabu shabu Pork and use chopsticks to separate. Panfry till it’s no longer pink. 
3. Add in the seasonings sake, mirin, sugar and soy sauce. Mix and combine well. Add Dashi Stock and bring to a boil. Lower heat to a simmer for about 15-20 minutes till shabu shabu Pork softened and sauce reduced. (Adjust taste accordingly). Serve hot with cooked Japanese rice and Blanched vegetables for a well-balanced meal! I also added an Onsen egg and miso soup to complete the meal! 😊

Onsen egg: (Learnt from Rontree Chan) 

Boil 1 litre water. Add 200ml tap water, put in cold egg, off fire, cover for 17 mins.