Sweet and Savory Naga-negi Long Onion Rice
Sharp tasting naga-negi (long onion) mixed into rice, and savory/sweet pork, made with soy sauce and sugar, is an exquisite combination. You will surely want a second helping.
Photographed by Masaya Suzuki
Calorie count is per serving
Ingredients (Serves 2)
- 1 1/2 naga-negi long onion (150 g)
- 4 slices Chinese-style roast pork (store-bought, sliced 7 mm thick) (120 g)
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp mirin
- 1 1/2 tbsp sake
- 1/2 tbsp sugar
- 2 bowls' worth cooked rice (warm) (300 g)
- Japanese mustard, as desired
Remove the green part of the whole naga-negi long onion, and finely chop the white portion.
Chop the half naga-negi long onion into thin rounds, then briefly rinse and squeeze out any excess moisture.
Place the cooked rice in a bowl and mix with the chopped naga-negi long onion.
In a frying pan, combine the ingredients for [A] and add the Chinese-style roast pork, and heat over medium heat. Bring just to a simmer, then continue to simmer for about 1 min to warm, spooning the simmering broth over top constantly.
Transfer the rice mixture to a serving bowl and place the Chinese-style roast pork and naga-negi long onion on top. Pour the simmering broth from the pan over top of the rice, and serve with Japanese mustard to taste.