Butadon (Japanese Style Pork Rice Bowl)
Butadon (Japanese Style Pork Rice Bowl)
Ingredients
For the Pork
- 250 grams pork belly, thinly sliced
For the Marinade
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sake
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 1/2 teaspoon dashi powder
- 100 ml water
Other Ingredients
- 1/2 onion, sliced
- 2 tablespoons oil
To Serve (Garnish)
- as needed cooked rice
- as needed spring onion, chopped
- as needed sesame seeds
- as needed chilli powder
Instructions
- 1
In a bowl, combine the thinly sliced pork belly with the marinade ingredients: 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sake, 1 teaspoon grated ginger, 1 clove minced garlic, 1 tablespoon sesame oil, and 1 teaspoon cornstarch. Mix thoroughly to ensure the pork is well coated, then set aside.
⏱️ 5 min
- 2
In a separate bowl, whisk together all the sauce ingredients: 3 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 1 tablespoon sugar, 1/2 teaspoon dashi powder, and 100 ml water. Set aside.
⏱️ 3 min
- 3
Heat 2 tablespoons of oil in a pan over medium heat. Add the sliced onion and cook for 3-4 minutes until it becomes softened and translucent.
⏱️ 4 min
- 4
Add the marinated pork belly to the pan with the cooked onions. Cook for 2-3 minutes, stirring occasionally, until the pork is browned on all sides.
⏱️ 3 min
- 5
Pour the prepared sauce over the pork and onions in the pan. Bring to a simmer and continue to cook for 5-7 minutes, or until the sauce has thickened and beautifully coated the pork.
⏱️ 7 min
- 6
Ladle the cooked pork and sauce generously over a bed of freshly cooked rice in a bowl.
⏱️ 1 min
- 7
Finish by garnishing with chopped spring onion, a sprinkle of sesame seeds, and a dash of chilli powder for an extra kick.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butadon (Japanese Style Pork Rice Bowl)
For the Pork
- 250 grams pork belly, thinly sliced
For the Marinade
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sake
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 1/2 teaspoon dashi powder
- 100 ml water
Other Ingredients
- 1/2 onion, sliced
- 2 tablespoons oil
To Serve (Garnish)
- as needed cooked rice
- as needed spring onion, chopped
- as needed sesame seeds
- as needed chilli powder
Instructions
- 1
In a bowl, combine the thinly sliced pork belly with the marinade ingredients: 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sake, 1 teaspoon grated ginger, 1 clove minced garlic, 1 tablespoon sesame oil, and 1 teaspoon cornstarch. Mix thoroughly to ensure the pork is well coated, then set aside.
⏱️ 5 min - 2
In a separate bowl, whisk together all the sauce ingredients: 3 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 1 tablespoon sugar, 1/2 teaspoon dashi powder, and 100 ml water. Set aside.
⏱️ 3 min - 3
Heat 2 tablespoons of oil in a pan over medium heat. Add the sliced onion and cook for 3-4 minutes until it becomes softened and translucent.
⏱️ 4 min - 4
Add the marinated pork belly to the pan with the cooked onions. Cook for 2-3 minutes, stirring occasionally, until the pork is browned on all sides.
⏱️ 3 min - 5
Pour the prepared sauce over the pork and onions in the pan. Bring to a simmer and continue to cook for 5-7 minutes, or until the sauce has thickened and beautifully coated the pork.
⏱️ 7 min - 6
Ladle the cooked pork and sauce generously over a bed of freshly cooked rice in a bowl.
⏱️ 1 min - 7
Finish by garnishing with chopped spring onion, a sprinkle of sesame seeds, and a dash of chilli powder for an extra kick.
⏱️ 1 min