Fragrant Japanese-Style Pork Bowl With Edamame

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then leave to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Whilst the sushi rice is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your pork mince (remove the paper if required) and cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go

Rinse your blanched edamame beans under cold running water

Add the blanched edamame beans to a bowl and microwave for 1 min, or until hot and cooked with a bite

Once done, drain the edamame beans and add them to a bowl with your toasted sesame oil – these are your sesame edamame beans

Once the pork has browned, add the chopped ginger, mirin, soy sauce, Chinese rice wine and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar to the pan

Cook for 4-5 min further or until fragrant and cooked through (no pink meat!) – this is your fragrant Japanese-style pork

Heat a pot with a drizzle of vegetable oil over a medium-high heat

Once hot, crack your egg[s] into the pot and cook for 1-2 min, mixing vigorously, until firm and scrambled

Tip: Try scrambling the egg with chopsticks if you have some!