Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, [farm house recipe] bean sprouts and miso pork rice bowl. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
[Farm House Recipe] Bean Sprouts and Miso Pork Rice Bowl is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. [Farm House Recipe] Bean Sprouts and Miso Pork Rice Bowl is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook [farm house recipe] bean sprouts and miso pork rice bowl using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make [Farm House Recipe] Bean Sprouts and Miso Pork Rice Bowl:
- Prepare 2 packets Bean sprouts
- Make ready 100 grams Thinly sliced pork belly
- Take 1 clove Garlic (finely chopped)
- Prepare 1 small piece Ginger (finely chopped)
- Prepare 1 tbsp Sesame oil
- Prepare 2 Green onions or scallions
- Prepare 3 small bowls Plain cooked rice
- Take A
- Get 1 tsp each Soy sauce, sake
- Make ready 1 tbsp Katakuriko
- Prepare B (mix well)
- Take 1 tbsp of each Red miso, soy sauce, sake
- Prepare 1/2 tbsp Oyster sauce
- Take 1/2 tsp Doubanjiang
- Get 100 ml Chinese soup stock
- Prepare 1 Salt and pepper
Instructions to make [Farm House Recipe] Bean Sprouts and Miso Pork Rice Bowl:
- Wash the bean sprouts under running water and drain in a colander. Cut the pork belly into bite sizes and mix with the A seasoning ingredients.
- Put the sesame oil, garlic and ginger in a pan and heat. Fry over low heat until it the oil is infused.
- Add the seasoned pork to the pan and fry.
- Add the bean sprouts and fry for 2 minutes over high heat.
- Add the [B] ingredients and fry for 2 minutes. Done. The sauce is thickened by the katakuriko on the pork.
- Transfer Step 5 on top of the rice. Garnish with chopped green onions.
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