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Microwave Char Siu & Char Siu Egg Rice Bowl
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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.
Pork loin block 300-350g
2:22
~3 min
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1
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.
Pork loin block 300-350g
2:22
~3 min
2
Place the meat in a small heatproof container just big enough to hold it snugly, then grate in the garlic and ginger.
3:06
~2 min
3
Add 1 1/2 tablespoons of liquid shio koji. Its enzymes tenderize the meat, making it well suited to quick-cooked char siu.
3:35
~1 min
4
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.
4:39
~1 min
5
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).
5:12
~2 min
6
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.
6:09
~10 min
7
With the sauce pooled around the meat, cover and microwave for 5 minutes.
6:48
~5 min
8
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.
7:53
~10 min
9
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.
11:16
~3 min
10
[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.
14:20
~3 min
11
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.
15:28
~3 min
12
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.
16:04
~2 min
1
Step 1
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.
Pork loin block
300-350g
2
Step 2
Place the meat in a small heatproof container just big enough to hold it snugly, then grate in the garlic and ginger.
Pork loin block
300-350g
Garlic
to taste
Ginger
to taste
3
Step 3
Add 1 1/2 tablespoons of liquid shio koji. Its enzymes tenderize the meat, making it well suited to quick-cooked char siu.
Liquid shio koji
1 1/2 tablespoons
4
Step 4
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.
Sugar
1 1/2 tablespoons
Soy sauce
2 1/2 tablespoons
5
Step 5
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).
Umami seasoning (Hi-Me)
5-6 shakes
6
Step 6
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.
Sake
1 tablespoon
7
Step 7
With the sauce pooled around the meat, cover and microwave for 5 minutes.
Pork loin block
300-350g
8
Step 8
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.
Pork loin block
300-350g
9
Step 9
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.
Pork loin block
300-350g
Karashi mustard
to taste
10
Step 10
[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.
Pork loin block
300-350g
Lard
1 tablespoon
11
Step 11
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.
Egg
1 piece
12
Step 12
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.
Cooked rice
1 serving
Pork loin block
300-350g
Egg
1 piece
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