To enjoy this Japanese-style 'don', or rice bowl, you'll top sushi rice with umami-rich pork mince, sesame edamame beans and scrambled egg. Sprinkle with punchy shichimi togarashi to serve. Oishii (delicious)!
Prep Time
30 min
Cuisine
Japanese
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
2 British free-range eggs
egg
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
250g British pork mince
pork (100%)
1 toasted sesame oil sachet (15ml)
sesame seed (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
Mirin (glutinous rice, water, alcohol, white rice)
1 Chinese rice wine sachet (15ml)
rice wine (100%)
150g sushi rice
round grain white rice (100%)
1 shichimi togarashi sachet (2g)
Orange peel, chilli, kelp, poppy seeds, black pepper, ginger, parsley
80g blanched edamame beans
Soya beans
Allergens
Allergens highlighted by † (egg, sesame, gluten, soya)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then leave to drain fully
Add the drained rice with 200ml [400ml]cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Tip: Don't let the water fully boil as this will make the rice stick to the pot!
2
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
3
Whilst the sushi rice is cooking
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
4
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the pork mince and cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go
5
Add the edamame beans to a small bowl and microwave for 1 min, or until hot and cooked with a bite
Once done, drain the edamame beans and add them to a bowl with the toasted sesame oil – these are your sesame edamame beans
6
Once the pork is browned, add the chopped ginger, mirin, soy sauce, Chinese rice wine with 1 tbsp [2 tbsp]sugar to the pan
Cook for 4-5 min further or until fragrant and cooked through - this is your fragrant pork
7
Heat a pot with a drizzle of vegetable oil over a medium-high heat
Once hot, crack the eggs into the pot and cook for 1-2 min, mixing them vigorously, until firm and scrambled
Tip: Try scrambling your eggs with chopsticks if you have some!
8
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