Butadon, or Japanese pork belly rice bowl, is a comforting and incredibly flavorful dish that's surprisingly easy to make at home. This iconic Japanese comfort food boasts tender, melt-in-your-mouth pork belly simmered in a savory, sweet, and slightly tangy sauce. The rich, umami-packed braising liquid perfectly complements the fluffy rice, creating a satisfying and deeply satisfying meal that's perfect for a weeknight dinner or a special occasion. The simple yet elegant presentation makes it a showstopper, despite its humble ingredients.
Forget complicated recipes and long cooking times; this Butadon recipe delivers restaurant-quality results without the fuss. The perfectly balanced flavors and incredibly tender pork are a testament to the simplicity of great cooking. Ready to experience the magic of Butadon? Let's dive into the step-by-step process and create this delicious masterpiece together!
Tools Needed
Ingredients
- Thinly sliced pork belly
- Onion
- Garlic
- Mirin: 4 tablespoons
- Sake: 4 tablespoons
- Soy sauce: 2 tablespoons
- Brown sugar: 1 teaspoon
- Spring onions
- Benishoga (Japanese pickled ginger)
- Eggs: 2
- Cooking oil
- White rice
- Japanese fire spice
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinade
- Finely slice the onions.
- Finely dice the garlic.
- Thinly slice the spring onions (for garnish later).
- Boil eggs for 20 minutes, then cool in cold water for 5 minutes.
- Mix mirin, sake, soy sauce, brown sugar, and garlic.
Step 2. Cook the Pork Belly
- Preheat a pan over medium-high heat until smoking. Add oil and sauté onions until golden brown.
- Remove onions and set aside. Add more oil to the pan.
- Add pork belly to the hot pan and cook for 1-2 minutes per side until browned.
- Add the sautéed onions back to the pan, spread evenly.
- Pour the marinade over the pork and onions. Cook on medium-high heat for 1-2 minutes until the sauce thickens slightly.
Step 3. Assemble the Butadon
- Serve the pork and onion mixture over a bowl of white rice.
Step 4. Garnish and Serve
- Garnish with sliced spring onions, onsen tamago (boiled egg), benishoga, and Japanese fire spice (optional).
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Use thinly sliced pork belly for best results. You can buy pre-sliced or slice your own.
- Make sure your pan is extremely hot when adding the pork belly to get a good brown crust.
- Don't move the pork around too much while browning to maintain the heat in the pan.
- Don't let all the sauce evaporate; some sauce is needed to flavor the rice.
Nutrition
- Calories: 600-700
- Fat: 35-45g
- Carbs: 50-60g
- Protein: 30-40g
FAQs
1. Can I use a different cut of pork instead of pork belly?
While pork belly gives the best melt-in-your-mouth texture, you can substitute with pork shoulder or even pork loin. Just be aware cooking times may need adjustment, and the final texture will be different.
2. How can I make this recipe even faster?
Use a pressure cooker to significantly reduce the braising time. Follow the same recipe, but adjust the cooking time based on your pressure cooker's instructions.
3. What can I add to the Butadon for extra flavor?
Experiment with additions like a soft-boiled egg on top, chopped scallions, or a sprinkle of sesame seeds. Pickled ginger or a drizzle of sriracha also add nice contrasting flavors.
Enjoy your delicious and easy homemade Butadon! This recipe is a perfect example of how simple ingredients can create a truly satisfying and flavorful meal. Now go forth and impress your friends and family with this restaurant-quality dish.