Nappa Pork Don
Quick and Easy Japanese Donburi Idea:
Donburi, rice bowl dishes, are the lifesaver on busy weekdays.
They’re very simple to prepare, satisfying, and use ingredients we mostly have on hand. Today, I’m sharing a delicious and easy Nappa Pork Donburi recipe, featuring tender pork belly, napa cabbage (hakusai), and soft scrambled eggs in a savory sauce. This dish comes together quickly, making it perfect for weeknight dinners.
RECIPE
Servings: 3-4
Time: 20 minutes
Ingredients:
1/2 small napa cabbage (hakusai)
1/2 lb sliced pork belly
4 eggs
1 tsp sesame oil
Steamed rice (for serving)
For the Sauce:
1 cup water
2 tbsp soy sauce
1 tbsp mirin
1/2 tbsp sugar
1/2 tbsp chicken bouillon powder (torigara)
1 tsp oyster sauce
1 1/2 tbsp potato starch (mixed with 2 tbsp water to create a slurry)
My Kitchen Tools:
Instructions:
Prepare the Ingredients:
Roughly chop the napa cabbage.
Slice the pork belly into bite-sized pieces.
Whisk the eggs in a bowl.
Make Soft Scrambled Eggs:
Heat sesame oil in a pan over medium heat.
Pour in the beaten eggs and cook until soft and slightly runny.
Remove from the pan and set aside.
Cook the Pork & Napa Cabbage:
In the same pan, add the sliced pork belly and cook until lightly browned.
Add the napa cabbage and stir-fry for a few minutes until softened.
Make the Sauce:
Add soy sauce, sugar, mirin, chicken bouillon powder, oyster sauce, and water to the pan.
Stir well and let it simmer for a few minutes.
Thicken the Sauce:
Slowly pour in the potato starch slurry while stirring continuously.
Simmer until the sauce thickens and coats the pork and cabbage.
Combine Everything:
Return the soft scrambled eggs to the pan and gently mix.
Serve:
Spoon the Nappa Pork mixture over bowls of hot steamed rice.
Tips:
Protein Swap: Try using chicken or tofu instead of pork belly.
Vegetable Additions: Throw in mushrooms or onions for more texture.
Spicy Kick: Drizzle with chili oil or sprinkle shichimi togarashi (Japanese seven spice) for heat.
