Silky Egg, Tomato & Pork Rice Bowl

Steps

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1. 1
   Cut the pork shoulder into bite-sized pieces, then mix with soy sauce, sake, potato starch, and mayonnaise. Let it marinate briefly.
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2. 2
   Dice the tomato and set aside.
   ▶ ≈0:30
3. 3
   Beat the eggs and mix in a little sugar and salt to season the egg mixture.
   ▶ ≈0:42
4. 4
   Heat a pan and sear the marinated pork until lightly browned on the outside, then remove and set aside.
   ▶ ≈1:26
5. 5
   Using the residual oil in the pan, stir-fry the chopped tomato until it releases its juices.
   ▶ ≈1:36
6. 6
   Add the dashi, sugar, black vinegar, and soy sauce to the pan, and bring to a boil to form the sauce base.
   ▶ ≈2:21
7. 7
   Return the seared pork to the pan and simmer together with the sauce until well combined.
8. 8
   Stir in the potato starch slurry to thicken the sauce until glossy and smooth.
9. 9
   Pour in the egg mixture last and gently stir-cook until just set, keeping the eggs soft and fluffy.
10. 10
    Pour the fluffy pork, egg, and tomato mixture over a bowl of cooked rice, garnish with scallions, and serve.