"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!
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.
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!
Anmitsu is a Japanese wagashi dessert that has many components in one dessert bowl. It is made up of agar agar jelly, Japanese mochi and seasonal fruits served with scoop of red bean paste and ice cream.
Sukiyaki is a Japanese style mini hotpot that is usually served in individual portion. It consist a hot of assorted vegetables with thinly sliced meat and is simmered in a sweet soya sauce soup base. Different region has their own variation of Sukiyaki.