1

Prepare the ingredients：
Dice the purple onion, bell pepper and red bell pepper into 7mm cubes. Make the combined miso seasoning by combining the ingredients listed above.

2

Stir-fry the pork：
Heat the vegetable oil in a pan. Add the garlic and chili pepper. Stir-fry them quickly. Then, add the minced pork. Continue stir-flying.

3

Stir-fry the vegetables：
When the pork turns white, add the vegetables and stir-fry them quickly. Then, add the combined miso seasoning and distribute it evenly. Continue stir-frying for a while. You can also add coriander leaves, as you like, to the dish as a final touch.

4

Arrange the miso-flavored pork and vegetables on the rice：
Place the steamed rice onto a plate and top it with the miso-flavored pork and vegetables. (Optional: Garnish it with lemon slices, coriander leaves and red-leaf lettuce leaves.)

1

Cut the ingredients：
Slice the bamboo into small stripes. Cook the green peas in a small amount of boiling water until softened.

2

Cook a thin omelet：
Beat the eggs in a bowl. Add the sugar, salt and 1 teaspoon of the water-dissolved starch. Blend them thoroughly. Coat the pan thinly with the vegetable oil, and pour the egg mixture into the pan. Spread the egg mixture evenly. When the surface firms up, flip it over and continue cooking. Then, place the egg sheet onto a plate. Cook several egg sheets likewise. After you cook all egg sheets, leave them to cool down. Then, cut them into thin stripes.

3

Cook the minced chicken and bamboo shoots：
Heat the vegetable oil in a small pan, and add the bamboo shoot stripes and minced chicken. Loosen the minced chicken well. Stir-fry them until the chicken turns white. Then, season them with the sugar, soy sauce and sweet sake, and continue cooking until the sauce is cooked down.

4

Arrangement of the rice bowl with the cooled ingredients：
Place the steamed rice into a proper bowl, and top the ingredients you cooked in the steps above on the top of the rice. Finally, garnish it with cherry blossom flowers (if available).