From Sunset Magazine, Pork and Asparagus Rice Bowl
"Note: read the recipe through before starting, so you'll be ready to do the prep work while the rice and eggs are cooking."
4 eggs
2 cups rice (sushi rice is nice)
1/4 tsp salt
1 lb. ground pork
1/4 cup sake
I understand that rice vinegar is an OK substitute for sake.
2 tbsp. plus 1 tsp tamari or soy sauce, divided
1 piece ginger, about 4 " long
3 cloves garlic
6 green onions
2 bunches asparagus
2 tbsp veggie oil, divided
1 cup chicken broth
1) In medium pot bring eggs to a boil. When water boils, turn heat off, over and let sit 14 minutes. Transfer eggs to a bowl of ice water, put aside.
2) While eggs cook, in another pan bring rice, salt and 3 cups water to a boil. Cover, reduce heat to low, cook 15 minutes. Remove from heat, let stand 5 minutes.
3) While rice comes to a boil and eggs are cooking, mix pork, sake and 2 tbsp tarmari/soy sauce in a bowl. Peel and grate the ginger. Put 1 tsp ginger in with pork mixture, put remainder in a small bowl and set aside.
4. While rice is cooking roughly chop garlic and chop green onions, add both to bowl of ginger. Trim the asparagus, cut into 1 1/2 inch pieces, set aside.
5) While rice is sitting, in a large frying pan over high heat add 1 tbsp oil and the pork mixture. Cook, stirring occasionally, until pork is cooked through. Fluff rice with a fork and divide evenly between 4 to 6 bowls. Top rice evenly with pork and pan juices.
6) Return pan to heat, add remaining 1 tbsp oil, the reserved ginger, garlic and green onions. Cook, stirring, until fragrant, about 1 minute. Add asparagus and tamari/soy, stir to combine. Add broth, cover and cook until Asparagus is tender, 2 to 3 minutes.
7) While asparagus cooks peel the eggs and cut into 1/4 inch slices. Divide aspargus and pan juices evenly between bowls of rice and pork. Top each with with slices of egg and serve immediately.
It's really tasty.
