Steps

1. Thinly slice 1/4 onion (100g). Trim the root ends off 100g shimeji mushrooms and break them apart.
   🕒 16:42
2. Heat 1 tbsp oil in a frying pan over high heat, then stir-fry 240g pork loin. [Chef's Tip!] Thinly sliced pork loin is less likely to become tough and has a good balance of fat and lean meat.
   🕒 17:06
3. Once the pork is browned, add the thinly sliced onion and separated shimeji mushrooms, and stir-fry until softened.
   🕒 18:42
4. Once everything has softened, add 1 packet Bistro Do® Rich Demi-Glace for Chicken Sauté, 50cc water, 2 tsp Chuno sauce, and salt and pepper to taste, then mix. [Chef's Tip!] Adding Chuno sauce gives it a rich flavor that pairs well with rice.
   🕒 19:48
5. If the sauce thickens and becomes too firm, add a small amount of additional water to adjust it to a suitable consistency for pouring over rice.
   🕒 20:33
6. Heat oil to taste in a separate frying pan, then add 1 tsp water and salt and pepper to taste to 1 beaten egg and cook it.
   🕒 21:00
7. Once the egg is half-cooked, turn off the heat and let it finish cooking with residual heat.
   🕒 21:40
8. Place 200g warm cooked rice on a plate, then top it with the prepared hashed pork.
   🕒 21:51
9. Garnish the hashed pork with the cooked soft-set egg. [Chef's Tip!] Adding an egg makes the dish visually appealing and gives it a special feel, like Omurice.
   🕒 22:07
10. Sprinkle with parsley, if desired.
    🕒 22:30