10-Minute Japanese Butadon
10-Minute Japanese Butadon
Ingredients
- 1 cup cabbage, thinly sliced, divided
- 1 pound pork belly, thinly sliced, divided
- 2 tablespoons butter
- 2 tablespoons soy sauce
- 6 tablespoons mirin, sweet cooking wine
- 3 cups cooked rice, divided
- as needed green onion, for garnish, chopped
Instructions
- 1
Shred the cabbage using a mandoline or thinly slice it with a knife. Set the shredded cabbage aside.
⏱️ 1 min
- 2
In a small bowl, combine the soy sauce and mirin. Set aside.
⏱️ 1 min
- 3
Place a non-stick skillet over medium heat. Add the thinly sliced pork belly in batches, ensuring not to overcrowd the pan. Cook for about 30-60 seconds per side, until cooked through and lightly browned. Remove the cooked pork belly to a plate and repeat with remaining batches.
⏱️ 4 min
- 4
Once all the pork belly is cooked and removed, carefully wipe up any excess oil in the pan with a paper towel.
⏱️ 1 min
- 5
Add the butter to the cleaned skillet. Once the butter is melted, pour in the prepared soy sauce and mirin mixture.
⏱️ 1 min
- 6
Allow the sauce to reduce until it becomes thick and syrupy, which should take about 2-3 minutes. Return the cooked pork belly to the pan with the reduced sauce and toss to ensure each piece is thoroughly coated.
⏱️ 3 min
- 7
Divide the cooked rice into four serving bowls. Add a thin layer of the reserved shredded cabbage on top of the rice in each bowl. Arrange the sauced pork belly on top of the cabbage, making sure to spoon a little extra sauce from the pan over the pork belly in each bowl.
⏱️ 2 min
- 8
Garnish with chopped green onion, if desired. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
10-Minute Japanese Butadon
- 1 cup cabbage, thinly sliced, divided
- 1 pound pork belly, thinly sliced, divided
- 2 tablespoons butter
- 2 tablespoons soy sauce
- 6 tablespoons mirin, sweet cooking wine
- 3 cups cooked rice, divided
- as needed green onion, for garnish, chopped
Instructions
- 1
Shred the cabbage using a mandoline or thinly slice it with a knife. Set the shredded cabbage aside.
⏱️ 1 min - 2
In a small bowl, combine the soy sauce and mirin. Set aside.
⏱️ 1 min - 3
Place a non-stick skillet over medium heat. Add the thinly sliced pork belly in batches, ensuring not to overcrowd the pan. Cook for about 30-60 seconds per side, until cooked through and lightly browned. Remove the cooked pork belly to a plate and repeat with remaining batches.
⏱️ 4 min - 4
Once all the pork belly is cooked and removed, carefully wipe up any excess oil in the pan with a paper towel.
⏱️ 1 min - 5
Add the butter to the cleaned skillet. Once the butter is melted, pour in the prepared soy sauce and mirin mixture.
⏱️ 1 min - 6
Allow the sauce to reduce until it becomes thick and syrupy, which should take about 2-3 minutes. Return the cooked pork belly to the pan with the reduced sauce and toss to ensure each piece is thoroughly coated.
⏱️ 3 min - 7
Divide the cooked rice into four serving bowls. Add a thin layer of the reserved shredded cabbage on top of the rice in each bowl. Arrange the sauced pork belly on top of the cabbage, making sure to spoon a little extra sauce from the pan over the pork belly in each bowl.
⏱️ 2 min - 8
Garnish with chopped green onion, if desired. Serve immediately and enjoy!
⏱️ 1 min