Cut the leek into 6 cm long pieces, slice in half lengthwise, take out the core and finely julienne the rest. Put into a bowl of cold water.
Don't throw away the core; just chop it up to use later.
Break the eggs into a bowl and add the milk and a little salt before mixing.
Beat rapidly about 30 times, trying to incorporate as much air as possible. Lift the egg white up several times with your cooking chopsticks and cut through it while mixing.
Stir fry the meat until it changes color in a frying pan, and add the onion. When it turns transfparent add the ingredients marked ◎.
Stir fry well for 1 minute, then add the soy sauce and stir fry over high heat for 1-2 minutes, taking care not to let it burn.
When the liquid has reduced and there's not much soy sauce left in the pan, add the water and the chopped core of the leek. Then, simmer for about 7 to 8 minutes over medium heat.
Take out 1/2 of the liquid in the pan and set aside.
Turn the heat down to low, and swirl the beaten egg in slowly and gently, letting it run down your chopsticks. Pour most of the egg in the center of the pan.
Simmer gently for 10 minutes. When the egg is set to your liking, divide into 6 portions and it's done. Turn the heat off while the egg is still very soft.
Put some rice in bowls, add as much of the reserved sauce as you like, then top with the egg-meat mixture. Garnish with the finely julienned and drained leek, and enjoy.
Story Behind this Recipe
Pork is one of my favorite foods, so I often make this dish to bring with me to potluck parties.
This is a rice bowl recipe that even the laziest cooks can follow. Since the pan sauce is poured out in the middle of the cooking process, the egg firms up fast, and you also prevent the egg from absorbing the sauce too much - you kill two birds with one stone!