No doubt you'll steal your rice! A recipe for a hearty bowl full of stamina

Hello. I am Ayumi Nakaganji, a chef.

With the start of the new school year, those who have been feeling tense are starting to relax a bit. How are you feeling?

This time, we will introduce two stamina-packed rice bowl recipes that use chives, garlic, and garlic sprouts.

Donburi rice is easy to make and requires little washing up. It's great that you can complete a meal just by putting ingredients on top of the rice. Charge up your energy with a bowl of rice filled with stamina-boosting ingredients!

1. The garlic aroma will whet your appetite: "Pork, Chives and Egg Don"

Chives and eggs are delicious. This time, we will cook chives and eggs separately instead of mixing them together.

Image: Ayumi Chuganji

[Ingredients] (1 serving)
Warm rice...1 bowl
Pork belly・・・50g
Chinese chives・・・1/2 bunch
Eggs...2
Garlic (coarsely chopped)...1 teaspoon
A Mayonnaise...2 teaspoons
A Salt and pepper...a little
A. Sugar... a pinch
Salt and pepper...a little
Sake・・・1/2 tablespoon
Soy sauce...1 teaspoon
Sesame oil...1/2 teaspoon
Salad oil... 1 tablespoon
Ponzu sauce・・・appropriate amount
Dried bonito flakes...appropriate amount
Threaded chili peppers (if available) - appropriate amount

<How to make>

(1) Cut the chives into 3cm pieces and the pork belly into bite-sized pieces.

(2) Crack the eggs into a bowl and mix in A.

(3) Place warm rice in a bowl.

(4) Add sesame oil to a frying pan and stir fry the pork belly and garlic. When the pork is cooked through, add the chives, sake, salt and pepper and stir fry. Add soy sauce to the surface of the pan and stir fry until combined, then turn off the heat. Serve on top of the rice.

(5) Add salad oil to a frying pan and heat it. When it is hot, pour in (2) all at once and mix vigorously with chopsticks from the outside to the inside. When the mixture is half-cooked, place it on top of (4).

(6) Place bonito flakes and chili threads on top and pour ponzu sauce over it.

You may be wondering, "Why don't you just mix everything together and bake it?", but by keeping the eggs and pork and chives separate, you can eat your rice in whatever seasoning you like.

It comes together in no time, so if you prepare all the ingredients before you start cooking, you won't fail.

2: There's no way this won't go well with rice! "Stir-fried garlic sprouts and natto"

This is a recipe for the popular Taiwanese dish, stir-fried minced meat and fermented black beans, "Tsuan Yin Tou." In Taiwan, it is made with garlic sprouts, minced meat, chopped century eggs, and fermented black beans, but this time we've added natto. It's a dish that will definitely steal your rice.
Garlic sprouts are a seasonal vegetable that have recently started appearing in supermarkets. We recommend using fresh garlic sprouts instead of frozen ones to make this dish.

Image: Ayumi Chuganji

[Ingredients] (1 serving)
Warm rice...1 bowl
Natto (with sauce) - 1 pack
Garlic sprouts...50g
A. Minced pork (preferably coarsely ground)...50g
A Ginger (coarsely chopped)...1 teaspoon
A White onion・・・10cm
Soy sauce...appropriate amount
Salad oil... 1 teaspoon
Sliced chili peppers... appropriate amount
Salt and pepper...a little

<How to make>

(1) Cut the garlic sprouts into 1cm pieces. Chop the white onion roughly.

(2) Add salad oil and sliced chili peppers to a frying pan and heat. When hot, add ingredients A, season with salt and pepper, and stir fry.

(3) When clear fat comes out of the ground pork, add the natto without mixing it and continue to stir fry.

(4) When the natto has lost its stickiness, add the garlic sprouts and natto sauce and stir fry quickly until the surface of the garlic sprouts becomes bright in color. Add soy sauce to the side of the pot to bring out the aroma and adjust the flavor.

(5) Place warm rice in a bowl and top with (4).

The key is not to overcook the garlic sprouts! Ah, it's bliss. The stickiness of natto makes it easy to burn, so it's easier to make it in a Teflon-coated frying pan.

Let's build a body that never gets tired by eating seasonal stamina-boosting foods! (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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