Japanese Pork Rice Bowl Under $2 | Budget Cooking

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while maintaining flavor.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar mimics sweetness with fewer calories.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces sodium intake without losing flavor.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch at a lower cost.

Set the stove to high heat and add one cup of water to the skillet to boil.

Cut the yellow onion in half, peel the outer skin, and thinly slice it about half a centimeter wide.

Once the water is boiling, add one teaspoon of hondashi to create the fish-based dashi stock.

Add one tablespoon of sugar, one tablespoon of saké, and two tablespoons of soy sauce to the boiling water.

Add the sliced onion to the broth and let them cook on medium heat for about five minutes, separating the slices to absorb the flavors.

Prepare the pork shoulder by freezing it for about three hours to make slicing easier, then slice it thinly.

Add the sliced pork to the skillet, spreading it around evenly, and let it cook for about five minutes, stirring occasionally.

While the pork simmers in the broth, cook one cup of white rice according to package instructions.

Pour the pork, onions, and broth over the cooked rice.

Add one tablespoon of beni-shoga and a sprinkle of togarashi as finishing touches.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens