Recipe from La Fuji Mama

Fuji Mama tops her donbur with stir fried leeks, but I would suggest using the Stir Fried Garlic Chives instead.  I would suggest you use bought pulled pork or a store bought roasted chicken to save time and make life a lot easier, but if you want to make the pulled pork, you will have plenty leftover. This recipe serves 4, so you should make enough rice for 4 servings.

For the Pulled Pork

21/2 lb Pork Shoulder Roast

2 tsp coarse Sea Salt

2 tsp Liquid Smoke

To make the Pulled Pork, pierce the roast all over with the tip of a sharp knife.  Place the roast in a large slow cooker and rub the salt all over the meat.  Drizzle the liquid smoke over the meat.  Cover the slow cooker and cook on high heat for 6 hours, turning the roast over once half way through the cooking time.  When the meat easily shreds with a a fork it is ready.  Remove the meat form the slow cooker and shred with two forks, adding drippings from the slow cooker as needed to moisten the meat.  

For the Roasted Tomatoes:

4 Tomatoes, halved horizontally

1/4 tsp Salt

1/4 tsp freshly ground Black Pepper

4 tsp Extra Virgin Olive Oil

Preheat the oven to 425 F.  Place the tomatoes, cut side up on a baking sheet, then sprinkle them with the salt and pepper.  Drizzle the olive oil over the tomatoes and then put them in the oven to bake until the tomatoes are tender, about 15 minutes.

To assemble the Rice Bowl: Divide the rice into 4 bowls.  For each bowl, top the rice with some of the pulled pork, two of the roasted tomato halves, and some of the stir-fried garlic chives. Then sprinkle with shichimi togarashi  Japanese 7 Spice.