10 Minute Recipe! Rice in Ginger Broth

Name: 10 Minute Recipe! Rice in Ginger Broth
Yield: 2 servings
Cuisine: American
Ingredients: 150 grams Thinly sliced pork; 1/2 of the white part Japanese leek; 10 grams Ginger; 1 Vegetable oil; 500 ml Water; 2 Soup stock cubes; 1 tsp Usukuchi soy sauce; 1 Warm cooked rice

cookpad.japan @cookpad_jp

I was served rice in broth when invited to a friend's house for dinner. The combination was really amazing and delicious, so I decided to try and come up with something similar myself.

Eat it up before it gets cold. Recipe by Raby

I was served rice in broth when invited to a friend's house for dinner. The combination was really amazing and delicious, so I decided to try and come up with something similar myself.

Eat it up before it gets cold. Recipe by Raby

cookpad.japan @cookpad_jp

I was served rice in broth when invited to a friend's house for dinner. The combination was really amazing and delicious, so I decided to try and come up with something similar myself.

Eat it up before it gets cold. Recipe by Raby

I was served rice in broth when invited to a friend's house for dinner. The combination was really amazing and delicious, so I decided to try and come up with something similar myself.

Eat it up before it gets cold. Recipe by Raby

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Ingredients

2 servings

150 gramsThinly sliced pork
1/2of the white part Japanese leek
10 gramsGinger
1Vegetable oil
500 mlWater
2Soup stock cubes
1 tspUsukuchi soy sauce
1Warm cooked rice

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Steps

1

Cut the pork into bite-sized pieces. Cut the Japanese leek into very thin, round slices and julienne the ginger.
2

Coat the bottom of a pot with vegetable oil, then add the ginger and pork, and cook over a medium heat. When the meat is cooked through, add the water and stock cube, and turn the heat up to high.
3

Once boiled, reduce the heat to low-medium and simmer the mixture for 3-4 minutes, stirring occasionally to dissolve the stock cube.
4

Add the light soy sauce and Japanese leek, and once it comes to a simmer it's done. Fill some bowls with cooked rice (I use white rice with brown rice mixed in), and pour over the piping-hot broth to finish.