Serves 2

  1. Wash the rice, into the donabe with 200g water, and onto the hob, medium heat. When it starts boiling, reduce heat to low and start a 15 min timer.
  2. Prep the vegetables: finely dice the carrot, finely chop the negi, medium chop the negi leaf (keeping it separate), crush the garlic.
  3. Crack the eggs into a bowl, add salt, pepper, and mirin, and beat.
  4. Slice the char-siu/ham into small cubes.
  5. When the timer hits 10 mins, put the carrot in the wok with some oil on low heat
  6. When the timer hits 5 mins, add the negi and garlic
  7. When the timer hits 0 mins, make a well in the wok, spoon in the rice.
  8. Pour over the egg and mix thoroughly. Try to coat all the rice in egg. Be quick to avoid scrambled egg.
  9. Add in the meat, negi leaf, and mizuna, and stir.
  10. Pour over some soy sauce, mix it in, taste, repeat until tasty.