Microwave Char Siu & Char Siu Egg Rice Bowl

Pierce the pork loin block (300-350g) with a meat tenderizer to break up the sinew. Flip it over and do both sides for a tender finish.

Place the meat in a small heatproof container just big enough to hold it snugly, then grate in the garlic and ginger.

Add 1 1/2 tablespoons of liquid shio koji. Its enzymes tenderize the meat, making it well suited to quick-cooked char siu.

Add 1 1/2 tablespoons of sugar and 2 1/2 tablespoons of soy sauce. This gives a sweet, Chinese-restaurant-style yakibuta char siu.

Move the meat around to dissolve the sugar and coat it all over with the sauce. Then add 5-6 shakes of umami seasoning (Hi-Me).

Add 1 tablespoon of sake, for adjusting moisture and adding aroma. If you have time, marinate for 5-10 minutes so the liquid shio koji soaks into the meat for even better flavor.

With the sauce pooled around the meat, cover and microwave for 5 minutes.

Open the lid, flip the meat over, cover again and heat for another 5 minutes. After that, leave it unopened for about 5 minutes to finish with residual heat.

Take it out of the microwave, slice into easy-to-eat thicknesses, arrange on a plate and pour over the cooking liquid. The microwave char siu is now done. It's even better served with karashi mustard.

[Char siu egg rice bowl] Melt 1 tablespoon of lard in a frying pan and lay in as much char siu as you like to sear. Browned spots make it look far more appetizing.

Turn the heat to high and crack an egg beside the char siu to make a fried egg. Sear it together with the char siu until sizzling.

Serve warm rice in a donburi bowl and top with the seared char siu and the fried egg. Reduce the remaining cooking liquid and pour it over to finish.