Steps

1. Finely chop the stems off 2 shiitake mushrooms and mince them.
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2. In a bowl, combine 4 tbsp water, 1 tsp Shiro Dashi (White Soy Sauce Base), 1 tsp soy sauce, 1/2 tsp sugar, and 1 tsp potato starch. Mix well.
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3. Crack 2 eggs into a separate bowl and beat them.
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4. Add 250ml water and 2 tbsp Shiro Dashi (White Soy Sauce Base) to the beaten eggs and mix.
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5. Place 150g cooked rice into heatproof bowls. Pour the egg mixture over the rice, straining it through a sieve.
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6. Cover the bowls with aluminum foil.
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7. Place a piece of parchment paper or a kitchen towel at the bottom of a frying pan, and place the bowls on top.
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8. Pour water into the frying pan until it reaches about 1/3 of the way up the sides of the bowls. Cover and bring to a boil over high heat.
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9. Once boiling, reduce heat to low and steam for 15 to 20 minutes. Add water if it runs low during cooking.
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10. Check that the egg custard has set and is cooked. Carefully remove the bowls, being mindful of burns.
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11. In the empty frying pan, add 60g ground pork and stir-fry over medium heat.
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12. Once the pork changes color, add the chopped shiitake mushrooms and 1 tsp grated ginger, and stir-fry together.
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13. Pour in the prepared sauce mixture (make sure to stir well as the potato starch may have settled) and cook until thickened, stirring constantly.
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14. Once thickened, pour the gravy over the steamed egg custard.
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15. Sprinkle a little chopped green onions in the center. [Here's the secret!] The rice will absorb moisture, so the dish will be very hot when finished. It's recommended to eat it right away.
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