Children's Pork Patty Rice Bowl

Finely chop the shallot and shiitake mushroom.

In a small pan, melt the butter over low heat. Add the chopped shallot and shiitake mushroom and sauté until fragrant and softened. Turn off the heat and let the mixture cool completely.

Transfer the cooled sautéed mixture to a bowl with the minced pork. Add salt, breadcrumbs, egg white, and milk.

Mix all ingredients thoroughly with a spoon, then put on gloves and pound the mixture against the bowl for several minutes until it becomes sticky and cohesive. This helps the patties hold their shape.

Divide the pork mixture into small, thin patties (about 10-12 pieces) and place them on a plate lined with baking paper.

Heat a non-stick pan over low heat. Add a thin layer of cooking oil. Once the pan is slightly warm, place the pork patties in the pan.

Pan-fry the patties for about 2-3 minutes per side until golden brown and cooked through. Press them gently with a spoon to ensure even cooking. Remove the cooked patties from the pan.

In the same pan (with any remaining pork fat), add ketchup and light soy sauce. Cook over low heat, stirring constantly, until the sauce starts to bubble and thicken slightly. Add water and continue to cook until it reaches a desired thick consistency.

Cut broccoli into small florets and carrots into small pieces or flower shapes. Blanch them in boiling water until tender-crisp. Drain well.

To assemble, place cooked rice in a bowl. Arrange the pork patties, blanched broccoli, and carrots on top of the rice. Drizzle the prepared sauce over the patties and vegetables.