Donburi Series - Tamago Butadon

This Tamago Butadon recipe is really belated as it was created last tuesday. Due to heavy work engagement and busy "burning" TVB drama during the weekend, I'm only able to post it now.

If you like Yoshinoya's Beef bowl, you will like this Tamago Butadon as it taste similar with just a fraction of price. I'm quite surprised the Tamago Butadon turn out quite good as the pork slice is very tender and juicy just like Yoshinoya's beef slice.

 Tamago Butadon

• 1/3 portion of Por Kee Shabu Shabu Pork (available at NTUC price $5.90)
  
• 1 Sprig of Spring Onion
• Oyakodon Season Mix (Available at Cold Storage or Mediya) or Chicken Stock
• 2 Tablespoon of Sugar & Soya Sauce (If you don't have Oyakodon Mix)
• 1 Bowl of Cooked Rice
• 1 Teaspoon of Wine/Mirin
• 1 Tablespoon of Cooking Oil
• 70ml of water
• 1 Egg
  

Heat up the donburi pan with 1 tablespoon of cooking oil and add in the finely chop spring onion. Next add in the Por Kee Shabu Shabu pork equally distributed across the pan (make sure you separate the pork slice and not big chunk as you might have difficulty in cooking them thoroughly). Add in the oyakodon season mix or 2 tablespoon of sugar and shoyu together with 1 teaspoon of mirin into the pork and add in 70ml of water. You do not need to wait for it to boil before you can pour in the whip egg. Make sure the egg is evenly distributed across the pan and cover it with the lid. The reason you do not need to wait for the pork slice to fully cook to add in the rest of ingredient as you dun wan the pork slice to become overcook and become tough.

After 5 mins, you can open the lid and you notice the egg is 90% cooked you can turn off the stove and gently slide it into the bowl fill with warm rice. For those who dun like it well done can run it through the microwave at high settings for 1 mins.