In a small bowl, mix all the seasoning ingredients. In a separate bowl, mix the cornflour and water to make a slurry.
Beat the eggs with a pinch of salt, and prepare a bowl of warm rice.
Heat oil in a pan over medium heat, cook the eggs until soft and silky, then slide them over the rice.
In the same pan, heat a little more oil and stir-fry the minced pork until cooked.
Pour in the seasonings and simmer for 2 minutes. Stir the slurry, pour it in, and cook until the sauce turns thick and glossy.
Spoon the savoury meat sauce over the eggs and rice, and garnish with chopped scallion.
Japanese minced-pork-and-silky-egg rice bowl with a glossy ankake (starch-thickened) sauce. From Shota Horii | Aisle to Tokyo on Instagram. Tips from the creator: light soy sauce is the closest match to standard Japanese soy; a dry, low-acidity white wine + a little sugar stands in beautifully for sake + mirin. Traditional option: swap the 2 tbsp white wine for 1 tbsp sake + 1 tbsp mirin and omit the sugar, and use potato starch (katakuriko) in place of cornflour.
