Yoshinoya Inspired Butadon with Negi Shio Sauce
Yoshinoya Inspired Butadon with Negi Shio Sauce
Ingredients
For the Pork & Onion Mixture
- 1 pound thinly sliced pork belly
- 1 cup onion, sliced
- 1/4 teaspoon salt, for frying onions
- 1/2 cup water
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 teaspoon ginger, grated
- 1/2 teaspoon dashi granules
For the Negi Shio Sauce
- 1/4 cup onion, thinly diced
- 1/2 cup water
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon Asian-style chicken bouillon powder
- 1 teaspoon honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon potato starch
- 2 tablespoons cold water, for slurry
For Assembly & Garnish
- 4 cups freshly cooked rice
- 2 tablespoons Japanese leeks, thinly sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Bring a pot of water to a rolling boil. Carefully add the thinly sliced pork belly and blanch for approximately 30 seconds. Drain the pork thoroughly and set aside.
⏱️ 3 min
- 2
In a large pan, heat a small amount of oil over medium heat. Add the sliced onions and a pinch of salt. Sauté until the onions have softened, about 3-5 minutes.
⏱️ 5 min
- 3
To the pan with the onions, add 1/2 cup water, soy sauce, mirin, grated ginger, and dashi granules. Stir to combine. Add the blanched pork to this mixture.
⏱️ 2 min
- 4
Bring the pork mixture to a simmer and cook, stirring occasionally, until most of the liquid has reduced and the pork is tender. This will take about 7-10 minutes. Keep warm.
⏱️ 10 min
- 5
While the pork mixture is simmering, prepare the negi shio sauce. In a small saucepan, combine the thinly diced onion, 1/2 cup water, ground black pepper, salt, granulated sugar, lemon juice, Asian-style chicken bouillon powder, honey, and toasted sesame oil. Bring to a simmer over medium heat.
⏱️ 5 min
- 6
Cook the negi shio sauce until the diced onion is slightly softened, about 3-5 minutes.
⏱️ 5 min
- 7
In a small bowl, whisk together the potato starch and 2 tablespoons of cold water to create a slurry. Pour the slurry into the simmering negi shio sauce, stirring continuously until the sauce thickens and becomes glossy.
⏱️ 2 min
- 8
To assemble, divide the freshly cooked rice among four serving bowls. Ladle a generous portion of the cooked pork, onions, and their broth over the rice.
⏱️ 2 min
- 9
Spoon the glossy negi shio sauce over the pork and rice. Garnish each bowl with thinly sliced Japanese leeks and a sprinkle of sesame seeds before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Yoshinoya Inspired Butadon with Negi Shio Sauce
Ingredients
For the Pork & Onion Mixture
- 1 pound thinly sliced pork belly
- 1 cup onion, sliced
- 1/4 teaspoon salt, for frying onions
- 1/2 cup water
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 teaspoon ginger, grated
- 1/2 teaspoon dashi granules
For the Negi Shio Sauce
- 1/4 cup onion, thinly diced
- 1/2 cup water
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon Asian-style chicken bouillon powder
- 1 teaspoon honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon potato starch
- 2 tablespoons cold water, for slurry
For Assembly & Garnish
- 4 cups freshly cooked rice
- 2 tablespoons Japanese leeks, thinly sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Bring a pot of water to a rolling boil. Carefully add the thinly sliced pork belly and blanch for approximately 30 seconds. Drain the pork thoroughly and set aside.
⏱️ 3 min - 2
In a large pan, heat a small amount of oil over medium heat. Add the sliced onions and a pinch of salt. Sauté until the onions have softened, about 3-5 minutes.
⏱️ 5 min - 3
To the pan with the onions, add 1/2 cup water, soy sauce, mirin, grated ginger, and dashi granules. Stir to combine. Add the blanched pork to this mixture.
⏱️ 2 min - 4
Bring the pork mixture to a simmer and cook, stirring occasionally, until most of the liquid has reduced and the pork is tender. This will take about 7-10 minutes. Keep warm.
⏱️ 10 min - 5
While the pork mixture is simmering, prepare the negi shio sauce. In a small saucepan, combine the thinly diced onion, 1/2 cup water, ground black pepper, salt, granulated sugar, lemon juice, Asian-style chicken bouillon powder, honey, and toasted sesame oil. Bring to a simmer over medium heat.
⏱️ 5 min - 6
Cook the negi shio sauce until the diced onion is slightly softened, about 3-5 minutes.
⏱️ 5 min - 7
In a small bowl, whisk together the potato starch and 2 tablespoons of cold water to create a slurry. Pour the slurry into the simmering negi shio sauce, stirring continuously until the sauce thickens and becomes glossy.
⏱️ 2 min - 8
To assemble, divide the freshly cooked rice among four serving bowls. Ladle a generous portion of the cooked pork, onions, and their broth over the rice.
⏱️ 2 min - 9
Spoon the glossy negi shio sauce over the pork and rice. Garnish each bowl with thinly sliced Japanese leeks and a sprinkle of sesame seeds before serving immediately.
⏱️ 1 min