Spicy Meat Soboro and Mushroom Rice Bowl

• 4 bowls Plain cooked rice
• 240 grams Ground pork
• 150 grams combined Assorted mushrooms (shimeji, king oyster (eringi), etc.)
• 2 tbsp Oyster sauce
• 1 tbsp Shaoxing wine (or sake)
• 1 to 2 teaspoons Doubanjiang
• 1 tsp Sugar
• 2 tsp Katakuriko
• 1 Mizuna (or lettuce)
• 1 Toasted sesame seeds (optional)

1. Shred the shimeji mushrooms apart into small clusters and cut the king oyster mushrooms and/or shimeji mushrooms into easy to eat pieces.
2. Heat some oil in a frying pan and add the ground meat.
3. Stir fry over medium heat until the meat is crumbly and changes color.
4. Add the mushrooms and stir fry for 1-2 minutes.
5. Add the ingredients, and turn up the heat.
6. When the sauce is well distributed in in the pan, add the katakuriko dissolved in 1 tablespoon of water and stir.
7. When the sauce has thickened turn off the heat.
8. Put some rice in a bowl and top with some cut up mizuna or lettuce and the meat and mushroom mixture.
9. Sprinkle with some toasted sesame seeds and serve.

rice, ground pork, mushrooms, oyster sauce, wine, doubanjiang, sugar, katakuriko, mizuna, sesame seeds

Taken from cookpad.com/us/recipes/188128-spicy-meat-soboro-and-mushroom-rice-bowl (may not work)