Sweet and Spicy Mushroom and Pork Rice Bowl

Sweet and Spicy Mushroom and Pork Rice Bowl

Pork and mushrooms seasoned with gochujang and vinegar stimulate your appetite. Serve with vegetables of your liking.

Ingredients: 4 servings

Shimeji mushrooms
200 g
Shiitake mushrooms
100 g
Thinly sliced pork
300 g
a small amount
1 tablespoon
1 tablespoon
1/2 clove
●Soy sauce
2 tablespoons
●Oyster sauce
2 tablespoons
2 tablespoons
2 tablespoons
1 tablespoon or more (as much as you want)
Baby mizuna
as needed
Onsen or hot spring eggs - soft poached eggs
Vegetable oil
1 tablespoon
Plain cooked rice
as needed


1. Cut the pork into bite-sized pieces. Rub the salt, sake and katakuriko into the pork, and leave to marinate for a while.
2. Finely chop the garlic. Trim off the hard stem end of the shimeji mushrooms and break them apart with your hands. Cut the stem of the shiitake mushrooms, and slice thinly.
3. Cut the baby mizuna into about 3 cm pieces. Dice the tomato into small cubes.
4. Heat the vegetable oil and garlic in a frying pan until aromatic. Stir-fry the pork.
5. Once the pork slices are separated and their colour has changed to white, add the shimeji and shiitake mushrooms. Stir-fry briefly. Put 100 ml of water in the pan, and cover with a lid to steam.
6. Once the liquid in the pan has evaporated, add the seasonings marked ●. Cook over high heat to thicken the sauce and coat the pork and mushrooms with the sauce.
7. Serve cooked plain rice in a bowl, and top with the pork and mushrooms, baby mizuna, tomato, and onsen egg. Enjoy.
8. I served on the cooked rice, but it is also good to serve on a plate as a main dish!

Story Behind this Recipe

Mushrooms and meat go well together, so I cooked pork and mushrooms this time. Dishes cooked with only Japanese seasonings might seem bland, so I added gochujang to spice it up.