Pork & Nori Mazegohan

Name: Pork & Nori Mazegohan
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups (*180ml cups) Japanese Short Grain Rice; 200 g Pork Belly *OR pork steak, thinly sliced; Salt & White Pepper; 50-100 g Additional Vegetables *e.g. Carrot, Shiitake, Shimeji, etc; *Note: This time I used Canned Bamboo Shoots; 1-2 teaspoons Sesame Oil; 2 sheets Nori (Seaweed Sheets); Toasted Sesame Seeds; <Sauce>; 1 small piece Ginger *grated; 2 tablespoons Oyster Sauce; 1 tablespoon Soy Sauce; 1 tablespoon Sake (Rice Wine) OR Water

Hiroko Liston @hirokoliston

Melbourne, Australia

I tend to use Oyster Sauce (MAGGI’s Oyster Sauce is my favourite!) when I cook Pork for rice dishes. For this Mazegohan, Oyster Sauce is a key ingredient. Nori sheets need to be toasted over the flames OR something very hot. Please do it because it makes a huge difference even to ‘Yakinori’ that is already toasted Nori.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2 cups(*180ml cups) Japanese Short Grain Rice
200 gPork Belly *OR pork steak, thinly sliced
Salt & White Pepper
50-100 gAdditional Vegetables *e.g. Carrot, Shiitake, Shimeji, etc
*Note: This time I used Canned Bamboo Shoots
1-2 teaspoonsSesame Oil
2 sheetsNori (Seaweed Sheets)
Toasted Sesame Seeds
<Sauce>
1small piece Ginger *grated
2 tablespoonsOyster Sauce
1 tablespoonSoy Sauce
1 tablespoonSake (Rice Wine) OR Water

Saved

Steps

1

Wash Rice then cook as normal.
2

In a small bowl, combine all the sauce ingredients. Cut Pork and all vegetables into small pieces or slices.
3

Toast Nori over the flames and tear into small pieces.
4

Heat Sesame Oil in a frying pan and cook Pork, add vegetables and cook, stirring. Then add the sauce and cook for a minute or until the sauce thickens.
5

Add the pork and vegetable mixture to the cooked rice and mix well. Lastly add Nori and combine. Sprinkle some Toasted Sesame Seeds on top and enjoy.