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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Thinly slice the onion.
Heat the dashi stock in a pan over medium heat, then add the onions and cook for around 5 minutes, or until slightly softened.
Add the soy sauce, mirin, sake, and sugar if you prefer it a little sweeter.
Add the pork shabu shabu slices and cook until they have just turned brown.
Turn the heat down to low medium, then pour in the 2 beaten eggs. Gently scramble the eggs in the middle first, then let them set slightly before pushing the eggs from the outside inwards.
Turn off the heat just before your desired doneness, as the eggs will continue to cook from the residual heat.
Serve over rice and top with spring onions and sesame seeds.
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I like my eggs slightly underdone as they keep cooking in the residual heat.
Can I use a different type of pork?
Yes, you can use thinly sliced pork belly or loin if shabu shabu is not available.
What can I substitute for dashi stock?
You can use chicken or vegetable broth as a substitute for dashi stock.
How do I know when the pork is cooked?
The pork is cooked when it turns brown and is no longer pink.
Can I make this dish spicier?
Yes, you can add a dash of chili oil or sprinkle some chili flakes for added heat.
Is it necessary to add sugar?
No, adding sugar is optional and depends on your taste preference.
