Ingredients
- Extra lean pork mince 350g
- Water chestnut 1 can
- 8 Anchovy fillets in olive oil
- Dark soy sauce 1 tablespoon
- Light soy sauce 2 tablespoons
- Oyster sauce 1/2 tablespoon
- White pepper powder 1/2 teaspoon
- Ginger powder 1 teaspoon
- Sesame oil 1 teaspoon
- Mirin seasoning 1 tablespoon
- Sugar 1 teaspoon
- Water 1 tablespoon
- Short grain rice 1 cup
- Water 1.5 cup
- Shredded yaki nori seaweed 1/2 sheet
- Shredded carrot 5g
- Chopped green shallots 5g
Method
- Wash the rice and add 1.5 cup of water. Steam the rice in a rice cooker for about 45 minutes.
- While the rice is cooking, marinate the pork mince with dark soy sauce, light soy sauce, oyster sauce, white pepper powder, ginger powder, sugar, sesame oil, mirin seasoning and water.
- Take out the water chestnut from the can (pour away all the water from the can) and mix them with the pork mince.
- Mix the pork mince with 4 anchovy fillets and place another 4 on the top of the pork mince.
- Put the marinaded pork mince in the fridge for 20 minutes.
- Take out the pork mince from the fridge and steam it on the top rack of the rice cooker while the rice is going to be done in about 20 minutes. Both the rice and the pork mince will be ready at the same time.
- Serve the rice and the pork mince hot in a bowl. Garnish the pork mince rice with chopped green shallots, shredded carrot and shredded yaki nori seaweed.
Product used in recipe
- Obento - Mirin Seasoning
- Obento - Yaki Nori For Sushi
- Lee Kum Kee - Panda Brand Oyster Sauce
- Lee Kum Kee - Premium Soy Sauce
- Valcom - Valcom Water Chestnut Sliced
