Miso Pork Rice-Bowl Bento
A recipe for Miso Pork Rice-Bowl Bento from the cookbook, Real Bento! Thinly sliced pieces of miso pork are arranged in an alternating pattern with green shiso leaves over a bed of cooked white rice and shredded omelet.
Servings 1 Serving
Ingredients
- 1 teaspoon miso
- 1 teaspoon mirin
- 3-4 pieces thinly sliced pork about 4 ounces (100 grams)
- 1 egg
- A little salt
- A little sugar
- Vegetable oil for cooking
- 3 green shiso leaves
- 1 serving cooked rice
Instructions
- Mix the miso and mirin together and spread it evenly over the meat slices. Wrap in cling film and refrigerate overnight.
- Break the egg into a bowl, add a little salt and sugar and beat well.
- Heat up some vegetable oil in a frying pan. Pour in the egg mixture and make a thin omelet. Turn it over once and cook the other side quickly. Take it out, cool and shred thinly.
- Put the miso-marinated pork into the empty frying pan. Cook over low heat on both sides, being careful not to let it burn.
- Fill a bento box with the rice and top with the shredded omelet. Alternate slices of pork and shiso leaves on top of the egg and rice.