Julienne the carrot, and boil. Skim off the scum, and add the bean sprouts. Drain the excess water in a sieve after 1 minute.
Cut the pork into 5 mm wide strips. Stir-fry in a frying pan with vegetable oil. When cooked through, add combined ★ ingredients, and simmer a little bit.
It's best to have strong sweet and salty taste for the meat, so even if you think it's too strong, don't worry about it. Just swirl in the oyster sauce, mix it in, and turn off the heat.
Mix Step 2 with ☆ ingredients together, and mix in the ground sesame seeds.
Place the Step 5 vegetables on rice, and put a plenty of meat on top. Put a soft-boiled egg in the middle, and done.
Story Behind this Recipe
This is a donburi (rice bowl) dish that I make when I don't know what to cook. Since this has plenty of meat and vegetables, you don't need any side dishes.
Vinegar is not used in namul usually, but I used a small amount of the pickling vinegar from rakkyo pickles as a secret ingredient. It's slightly sweet, and it seems like it neutralizes the sesame oil.