Pork Belly and Garlic Chives in Japanese-style Scrambled Eggs

Pork Belly and Garlic Chives in Japanese-style Scrambled Eggs

This is a golden combination of pork belly and garlic chives. The eggs add a fluffy texture to this delicious dish!

Ingredients: 2 servings

Thinly sliced pork belly
150 g
Chinese chives
1/2 bunch
Shimeji mushrooms (optional)
as needed
Seasoning :
Soy sauce
1 tablespoon
1 tablespoon
1/2 tablespoon
Vegetable oil
2 teaspoons


1. Cut the garlic chives into 4 cm lengths and slice the onions into 2 cm widths. Cut the pork into easy-to-eat pieces. Beat the eggs gently so that they will become fluffy.
2. Combine the seasoning ingredients and set aside.
3. Heat the vegetable oil in a frying pan, pour in the eggs, and make scrambled eggs. Transfer to a plate. (Cook to your desired firmness.)
4. Put oil in a separate frying pan, then stir-fry the pork belly over medium heat. Once it has cooked about 70% of the way, add the onions and continue to stir-fry.
5. If there is too much oil from frying the meat, use a paper towel to remove the excess. If there is too much oil, the seasoning won't adhere properly.
6. Add the garlic chives from Step 4 and quickly stir-fry over high heat. Pour in Step 2 over the entire frying pan, and finish by returning Step 3's eggs to the pan!

Story Behind this Recipe

Pork belly and garlic chives are a standard stir-fried Chinese dish. But, it's easy to go overboard with the salt in Chinese food, so I made a lighter-tasting Japanese version.