Recipe by Stella Mae
This is one version of the popular Japanese pork (or beef) and rice dish, from "The Daily Yomiuri" newspaper, early 1990's. This recipe can easily be doubled or tripled for a crowd. It is easily either a side dish or main dish, served with a green salad.
- 3 tablespoons butter
- 5 tablespoons flour
- 100 ml tomato juice
- 1 bay leaf
- 2 1⁄2 cups water
- 2 beef bouillon cubes, crumbled
- 4 ground cloves
- 1 lb pork loin, thinly sliced
- 2 medium onions, thinly sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 -2 teaspoon garlic paste (according to your taste)
- salt and pepper
- hot cooked rice, quantity is to taste
Directions See How It's Made
- Melt butter in saucepan and make tomato gravy with the flour and tomato juice.
- Add crumbled bouillon cubes, onions, garlic, cloves and meat.
- If the contents seem dry, you may add a bit more tomato juice.
- Cook everything slowly until the onions are translucent and before the tomato gravy gets too browned.
- Add water, soy sauce, Worcestershire sauce and bay leaf.
- Stir and cook over a low flame until all flavors are mixed.
- Add enough cooked, white rice to this mixture to make a thick, not too runny casserole.
- Reheat and serve in a colorful dish.
- (Cooking time is included in preparation time).