I tend to use Oyster Sauce (MAGGI’s Oyster Sauce is my favourite!) when I cook Pork for rice dishes. For this Mazegohan, Oyster Sauce is a key ingredient. Nori sheets need to be toasted over the flames OR something very hot. Please do it because it makes a huge difference even to ‘Yakinori’ that is already toasted Nori.


4 Servings


2 cups (*180ml cups) Japanese Short Grain Rice
200g Pork Belly *OR pork steak, thinly sliced
Salt & White Pepper
50 to 100g Additional Vegetables *e.g. Carrot, Shiitake, Shimeji, etc.
*Note: This time I used Canned Bamboo Shoots.
1 to 2 teaspoons Sesame Oil
2 sheets Nori (Seaweed Sheets)
Toasted Sesame Seeds


1 small piece Ginger *grated
2 tablespoons Oyster Sauce
1 tablespoon Soy Sauce
1 tablespoon Sake (Rice Wine) OR Water

  1. Wash Rice then cook as normal.
  2. In a small bowl, combine all the sauce ingredients. Cut Pork and all vegetables into small pieces or slices.
  3. Toast Nori over the flames and tear into small pieces.
  4. Heat Sesame Oil in a frying pan and cook Pork, add vegetables and cook, stirring. Then add the sauce and cook for a minute or until the sauce thickens.
  5. Add the pork and vegetable mixture to the cooked rice and mix well. Lastly add Nori and combine.
  6. Sprinkle some Toasted Sesame Seeds on top and enjoy.