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COOKING FOR THE SOUL

Pork Chop Truffle Rice Made During D'open Kitchen Cooking Class

Miso Pork Chop Mushroom Truffle Rice

Recipe by Trish yee
"As featured on U-Weekly magazine! Chef Trish shares her secret recipe on how to make Miso Pork Chop Mushroom Truffle Rice."
Singaporeans are a huge fan of Japanese food and that makes me one of them too. Other than sushi and sashimi, Japan is also famous for its rice bowl, which is also known as "don". Don means bowl in Japanese and is usually served with meat and vegetables over rice in a bowl.
On days when I am feeling lazy, this mushroom truffle rice is something that I will prepare as it takes minimal effort to prepare. The mushroom rice is so favourful that I wouldn't mind eating it on its own! You can add in many kinds of mushrooms or any type of broth which you can find at home.
Just don't forget to plate it up with an onsen (poached) egg on top to make it instagram worthy!
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Prep Time 50 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 591 kcal

Equipment

Ingredients
  

Miso Glazed Pork Chops

  • 3 pcs Pork Loin
  • 50 gram Miso Paste Japanese fermented bean paste
  • 40 gram Brown Sugar
  • 20 gram Sake
  • 2 cloves Garlic
  • 20 grm Mirin

Mushroom Truffle Rice

  • 2 cups Calrose Rice
  • 550 ml Mushroom Broth
  • 4 pcs Shitake Mushrooms
  • 4 pcs Brown Mushrooms
  • 100 gram Shijimei Mushroom
  • 1 tbsp Japanese Soy Sauce
  • 1 tsp Oil
  • 1 tbsp Garlic
  • 1 tbsp Truffle Oil
  • 1 stalk Spring Onion chopped
  • 1 qty Poached Egg

Instructions
 

  • Add miso, sugar, mirin, sake and garlic in a mixing bowl. Mix well.
  • Marinate the pork chop with miso sauce for at least 1 hour in the fridge.
  • Prepare truffle rice: Add 1 tbsp of olive oil to a large flat-bottomed cast iron pan and heat over medium heat. Add garlic and saute for a few minutes.
  • Add in the brown, shitake and shijimei mushrooms. Saute until fragrant.
  • Add in the rice and stir well.
  • Add in the soyu sauce and mix well.
  • Pour in the mushroom broth, simmer for a few minutes and transfer all to a rice cooker and let it cook.
  • In a heated pan add oil. Add the pork chop in and fry until both sides are golden brown.
  • Glaze pork chop with the remaining marinade and place in the oven for 20mins at 180°C. Once the pork chop is out from the oven, you may torch the pork chop until slightly charred.
  • Let the pork chop rest for at least 10mins before cutting into thin slices.
  • Add truffle oil to the cooked mushroom rice and stir well.
  • Scoop the mushroom rice to a bento box and placed sliced pork chop nicely on top. Garnish with spring onion and onsen egg.

Notes

U-Weekly (Miso Pork Mushroom Truffle Rice)
As featured on U-Weekly Magazine! Chef Trish shares her recipe on how to make a quick and easy delicious rice bowl as seen in those Japanese restaurants! This recipe was inspired during her stay in Japan where she spent one month in Tokyo under going professional culinary training to hone her skills in the culinary scene. She also designs and conducts cute bento for kids too! Click here to find out more about creative bento making workshop today!

Nutrition

Calories: 591kcal
Keyword quick and easy
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
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Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
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