imabari-style char siu & eggs bowl
Cut the char siu into bite-size pieces. Serve over the steamed rice and pour 1 teaspoon of Japanese-style char siu broth over it.
Heat the salad oil in a frying pan and fry the eggs either sunny‐side up or over‐easy.
Place the eggs over the char siu & rice. Pour the remaining teaspoon of Japanese-style char siu broth over it.
This dish originated in Imabari City, which is in Ehime Prefecture in the Shikoku region, the fourth biggest island of Japan. It is a substantial dish and it tastes delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist