Donburi represents the essence of Japanese home cooking: a comforting dish combining juicy protein, soft carbohydrates, and a bright umami glaze. This glazed pork version with ponzu takes under 40 minutes and is perfect for busy nights without sacrificing flavor.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 400 g pork loin sliced thinly
- 800 g Japanese or basmati rice
- 120 ml ponzu sauce
- 40 ml mirin
- 20 ml sesame oil
- 1 egg per serving
- 1 green onion finely chopped
- 10 g fresh ginger grated
- 10 g toasted sesame seeds
- Water and salt for rice
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cook 15 min
Rinse the rice under cold water until it runs clear to remove excess starch; cook it with the exact water ratio and let it rest covered for 10 minutes off heat so grains stay fluffy and separate.
- Step 2 Pan 3 min
Heat a non-stick skillet over medium-high heat, add sesame oil, and lay pork strips in a single layer; do not move them for 3 minutes to develop a caramelized crust that locks in natural juices.
- Step 3 Pot / simmer 2 min
Lower the heat, pour ponzu sauce and mirin directly over the meat; cook while stirring gently for 2 minutes until the liquid reduces and coats the pork in a shiny, savory glaze.
- Step 4 Cook 6 min
Meanwhile, bring a pot of water to a gentle boil, carefully add eggs, and simmer for exactly 6 minutes; transfer them immediately to an ice bath to stop cooking and achieve a creamy yolk.
- Step 5 Assemble 5 min
Divide hot rice among four deep bowls, generously pile the glazed pork on top, and garnish with chopped scallions, fresh grated ginger, and toasted sesame seeds for texture and aroma.
- Step 6 Serve 1 min
Serve immediately to enjoy the contrast between warm rice, tender meat, and fresh toppings; if desired, finish with a drop of toasted sesame oil right before eating for extra depth.