Ground Pork and Cucumber Rice Bowl
- 250 grams Ground pork
- 100 grams Cucumber
- 100 grams Onion
- 1 clove Garlic
- 1 piece Ginger
- 200 ml Dashi stock
- 2 tbsp Mirin
- 2 tbsp Soy sauce
- 1 tsp to 1/2 tablespoon Gochujang
- 1/2 tbsp of katakuriko + 1/2 tablespoon water Katakuriko slurry
- 1 dash Sesame oil
- 1 dash Vegetable oil
- 1 bowlful per serving Plain cooked hot rice
- Chop up the onion, ginger, garlic and cucumber finely.
- Heat some oil and garlic in a frying pan.
- When the garlic starts to smell nice, add the ginger.
- Then add the onion and stir fry over low heat.
- When the onion has turned brown, add the ground pork and stir fry.
- When the meat is crumbly and just about cooked, add the ingredients marked (dashi stock, mirin, soy sauce, gochujang) and simmer for 2-3 minutes until it tastes right to you.
- Add the cucumber, then immediately add the katakuriko dissolved in water to thicken the sauce.
- Drizzle in some sesame oil and turn off the heat.
- Pour the mixture over rice.
- Update: As of 2012, I make this with 2 cucumbers and no onion, plus about 200 g of ground pork.
- I like it better with more cucumber now.
ground pork, cucumber, onion, clove garlic, ginger, stock, mirin, soy sauce, gochujang, sesame oil, vegetable oil, bowlful per serving
Taken from cookpad.com/us/recipes/188275-ground-pork-and-cucumber-rice-bowl (may not work)