Slow Cooker Eggs with an Asian Accent
Eggs are whipped up with Asian spices and sauces. Veggies and meat are spiked with the juice of Japanese yuzu (or lemon.) Everything is tossed together in the slow cooker and simmered in sake and soy sauce. This is a meal for grownups. (For a sweeter kid-friendly version, feel free to add sugar and/or substitute the sake wine with white grape juice.)
1 lb. pork belly, sliced razor thin
6 small potatoes, sliced thin (I used Idaho® potatoes)
2 small onions, finely chopped
10 small shitake mushrooms, sliced
½ medium Chinese cabbage, roughly chopped
2 cups China peas
2 tablespoons Japanese yuzu citrus juice or lemon juice
8 eggs
1¾ cups sake rice wine
2 tablespoons mirin or sweet wine
5 tablespoons gluten-free non-GMO soy sauce
2 teaspoons garlic, minced
½ teaspoon togarashi chili pepper
1 packet bonito (katsuobushi) powder or 1 bouillon cube
1 teaspoon grated ginger
1. Generously spray grape seed oil into a slow cooker.
2. Alternate layers of sliced potatoes, onions, mushrooms, Chinese cabbage and China peas.
3. Sprinkle 1 tablespoon yuzu juice over the meat and veggies.
4. Repeat steps 2 and 3.
5. Whisk together the eggs, sake, mirin, soy sauce, garlic, togarashi chili pepper, bonito powder or bouillon and ginger.
6. Pour the whipped eggs over the pork and vegetables in the slow cooker.
7. Slow cook on low for 4 hours. Turn up the heat to high and cook for 1 more hour.
