Today, let’s make Butadon (Japanese pork rice bowl), but let’s make it fancier, not just like something from Yoshinoya. (Sorry about that, Yoshinoya.) Anyways, since it looks way nicer and fancier, I’m pretty sure you want to show it off on your Instagram.
BUTADON (2 servings)
Ingredients:
- 2 green onions, to garnish
- 2 cloves garlic
- 1 small knob of ginger (6g)
- 1.3 lb (600g) pork belly block
- 1 tsp neutral-tasting oil
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
- Soft-Boiled Eggs (optional), to serve
Butadon Sauce:
Instructions:
PREP INGREDIENTS
1. Thinly slice the green onions. Smash the garlic cloves and thinly slice a small knob of ginger.
2. Cut the pork belly into slices, about 1/4 inch (0.5 cm) thick. Cut them in half.
MAKE SAUCE
1. In a saucepan, mix together the soy sauce, sake, mirin, sugar, and hondashi. Add the smashed garlic and sliced ginger. Bring it to a boil.
2. Reduce the heat to medium and simmer for 5 minutes. Discard the solids. Set it aside for now. (Once cooled, put it in an airtight container and keep it in the fridge for up to 1 month.)
MAKE BUTADON
NOTES:
- If you double this recipe, the best way to cook it is to cook them in separate pans simultaneously because as it cools down, the pork can become dry and hard.
- However, if that’s not possible, sear them all first and coat them in the sauce.
1. In a large pan, add the oil (1 tsp). Coat the bottom of the pan with some paper towels. Preheat your pan over medium-high heat. Once heated, add the pork belly and sear for 1 minute.
2. Once you’ve got good color on one side, flip and cook the other side for another 1 to 2 minutes. Be careful not to overcook it. Just get a little bit of color.
3. Once you’ve got good color on both sides, reduce the heat to low. Generously brush the pork pieces with butadon sauce. (If you don’t have a brush, you could just pour some sauce and move around your pork pieces.) Coat them with the sauce in the pan.
4. When the pork is cooked and coated with the sauce, remove from the pan and cut that into nice bite-sized pieces.
5. To serve, divide the rice into serving bowls. Drizzle with the butadon sauce (1 tsp). Top with pork pieces. Optionally, hit them with a blowtorch. Garnish with Soft-Boiled Eggs (if using) and green onions. Serve immediately. No time for pictures. Enjoy!
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Ingredients
2 green onions, to garnish
2 cloves garlic
1 small knob of ginger (6g)
1.3 lb (600g) pork belly block
1 tsp neutral-tasting oil
2 cups hot cooked rice, about 1 cup (210g) for each serving
1-2 Soft-Boiled Eggs (optional), to serve
- Butadon Sauce:
1/2 cup (120ml) soy sauce
1/2 cup (120ml) sake
1/2 cup (120ml) mirin
2 tbsp sugar
1/2 tsp hondashi
Directions
- Prep Ingredients
- Thinly slice the green onions. Smash the garlic cloves and thinly slice a small knob of ginger.
- Cut the pork belly into slices, about 1/4 inch (0.5 cm) thick. Cut them in half.
- Make Sauce
- In a saucepan, mix together the soy sauce, sake, mirin, sugar, and hondashi. Add the smashed garlic and sliced ginger. Bring it to a boil.
- Reduce the heat to medium and simmer for 5 minutes. Discard the solids. Set it aside.
- Make Butadon
- In a large pan, add the oil (1 tsp). Coat the bottom of the pan with some paper towels. Preheat your pan over medium-high heat. Once heated, add the pork belly and sear for 1 minute.
- Once you’ve got good color on one side, flip and cook the other side for another 1 to 2 minutes. Be careful not to overcook it. Just get a little bit of color.
- Once you’ve got good color on both sides, reduce the heat to low. Generously brush the pork pieces with butadon sauce. (If you don’t have a brush, you could just pour some sauce and move around your pork pieces.) Coat them with the sauce in the pan.
- When the pork is cooked and coated with the sauce, remove from the pan and cut that into nice bite-sized pieces.
- To serve, divide the rice into serving bowls. Drizzle with the butadon sauce (1 tsp). Top with pork pieces. Optionally, hit them with a blowtorch. Garnish with soft-boiled eggs (if using) and green onions. Serve immediately. No time for pictures. Enjoy!
Notes
- Once the sauce is completely cooled, put it in an airtight container and keep it in the fridge for up to 1 month.
- If you double this recipe, the best way to cook it is to cook them in separate pans simultaneously because as it cools down, the pork can become dry and hard. However, if that’s not possible, sear them all first and coat them in the sauce.
