Pork Domburi

PORK DOMBURI 
This recipe came from an estate sale. I obtained it when I purchased 
the family collection from the Billker Estate in Cleburne, Texas in 
1983.
12 ounces thinly sliced pork cut into small chunks
2 bunches green onions sliced diagonally
2 large carrots sliced thinly on the diagonal
1/4 cup mirin
1 bunch fresh spinach leaves well washed and patted dry
1 cup large fresh mushrooms sliced vertically
4 eggs lightly beaten
2 tablespoons shoyu Japanese soy sauce
In a large skillet over fairly high heat brown pork quickly in a 
small amount of cooking oil being careful to brown all sides. Push 
meat to one side or remove from pan and lightly brown the onions. 
When they are partly cooked arrange onions and meat evenly over 
bottom of pan and sprinkle with soy sauce and mirin. Add in layers 
the sliced carrots, spinach leaves and mushrooms. Sprinkle more soy 
sauce over the top. Cover tightly then lower heat and steam for 20 
minutes. Remove cover and pour beaten eggs evenly over mixture then 
replace lid and steam until eggs are set. Serve immediately over 
rice. 
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes