Cooked Japanese rice 3 cups

Sweet pork ingredients Ground pork 200 g Finely chopped ginger 1 ½ teaspoons Broth 3 tablespoons Fish sauce 2 tablespoons Seasoning sauce 1/2 tablespoon Sugar 3 tablespoons Topping Shallot 30 g Green mango 30 g Lime, diced 2 Eggs 2 Cucumber 30 g Wing Bean 40 g

Shrimp-paste mix ingredients Shrimp paste 50 g Water 150-200 g Ground dried shrimp ¼ cup Sugar 30 g Lime juice 30 g Minced garlic 2 tablespoons Vegetable oil ¼ cup

To prepare shrimp paste mix 1. Heat vegetable oil in a wok at medium heat and lightly fry garlic until fragrant. Add shrimp paste and stir fry for a while, then add water and mix everything well. 2. Flavor the paste with sugar and lime. Turn down the heat to low and add ground dried shrimp. Taste the paste and add more flavor to your liking. When the paste thicken, set it aside.

To prepare some shredded omelet: 1. Separate egg whites and yolks. Beat the yolks into smooth liquid. 2. Heat some oil on low in a nonstick pan and spread the yolk thinly on the pan to make a thin sheet of omelet. Then roll the omelet on a cutting board and crosscut the whole roll to make thin long strips of omelet. 3. Repeat step two with the egg white.

To prepare sweet pork: 1. Mix thoroughly all the ingredients in a pan first, then heat the pan on low on a burner. 2. Keep stirring to separate the chunky pork while slowly cooking all the ingredients until the liquid is nearly all evaporated. Then set it aside.

To make the Donburi 1. Heat the shrimp paste in a pan, followed with the rice. Stir to mix well, and then serve in a bowl. 2. Garnish with the mix of shredded omelet, sweet pork, mango, chili, cucumber, shallot, winged bean, and lime dices.