Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
1
Yield:
1 bowl
Ingredients
Toppings:
- 41/3-inch slices fish paste stick (naruto)
- 1tablespoontonkatsu sauce
- 1tablespoonsushi ginger (shoga), finely chopped
- 1green onion, thinly sliced
- 1pinchground black pepper
Directions
Fill a small pot halfway with water. Bring to a boil; add egg and cook in boiling water for 15 minutes. Drain. Run cold water over egg and set aside to cool.
Pour sesame oil into a large skillet. Lay pork slices in oil. Cover pork with 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, 1/2 of the basil, and 1/2 of the sage. Flip and cover pork with these remaining ingredients: 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, basil, and sage.
Tips
You can find most of the ingredients in a Japanese market.
You can substitute dried Welsh onions for green onions. You can substitute dried basil and sage for fresh if preferred.
Start preparing pork while waiting for the water to boil for the egg so everything is finished by the time the egg is cooked and cooled.
Nutrition data for this recipe includes the full amount of bonito soup stock. The actual amount of bonito consumed will vary.
Nutrition Facts (per serving)
| 1406 | Calories |
| 82g | Fat |
| 90g | Carbs |
| 76g | Protein |
