Butadon, meaning "pork bowl," is a beloved Japanese comfort food that's as simple as it is satisfying. Imagine tender, juicy slices of pork, slow-cooked to perfection in a sweet and savory sauce, piled high atop a bed of fluffy steamed rice. The rich, umami-laden flavors are balanced beautifully, creating a culinary experience that's both comforting and exciting. This isn't your average pork chop; Butadon boasts a unique depth of flavor achieved through a careful balance of ingredients and cooking techniques, transforming humble pork into a truly memorable dish.
Hokkaido, known for its high-quality pork, often takes center stage in Butadon recipes, resulting in an exceptionally tender and flavorful experience. This recipe unlocks the secrets to achieving restaurant-quality Butadon in your own kitchen, highlighting the key techniques for maximizing both tenderness and flavor. Ready to dive into the delectable world of Butadon and learn how to create this masterpiece? Let's get started with our step-by-step guide.
Tools Needed
- Saucepan
- Knife
- Chopping board
Ingredients
- Pork belly
- Soy sauce: 90ml
- Rice wine vinegar: 60ml
- Mirin: 30ml
- Lemon juice: 1 tbsp
- Dashi powder: 2g (optional)
- Onion: 100g
- Burdock root: 60g
- Anoi mushrooms
- Green onions
- Rice
- Egg yolk: 1
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut pork belly into bite-sized pieces. If using a whole belly, freeze for a couple of hours to make slicing easier.
- Cut in half, remove the root, peel, and slice thickly.
- Wash thoroughly, and use a slicing technique (like Sasaki) to create thin shards. Alternatively, you can cut into thin slices.
- Prepare the ano mushrooms by cutting off the root and slicing into pieces.
Step 2. Make the Ponzu Sauce and Braise the Pork
- Combine soy sauce, rice wine vinegar, mirin, lemon juice, and dashi powder (optional) in a bowl. Mix well and taste.
- In a saucepan, combine 200ml of ponzu and the sliced burdock root. Set aside.
- Add onion and ano mushrooms to the ponzu sauce with the burdock root. Bring to a boil, add 200ml of water, and bring back to a boil. Add the pork and simmer on low heat for 10-15 minutes, stirring occasionally. Optional: Add grated garlic for extra flavor.
Step 3. Blanch the Pork
- Slightly boil the pork belly for about 30 seconds to render fat and remove scum. Don't overboil, or the meat will toughen and lose flavor.
Step 4. Assemble and Serve
- Serve over rice. Top with the Butadon ingredients, extra sauce, and a raw egg yolk (optional). Garnish with pickled ginger (Ben Shoga).
Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl
Tips
- Use a sharp knife for cutting the pork and vegetables.
- Don't overboil the pork; it will become tough.
- Remove the scum (foam) from the boiling pork.
- The burdock root will oxidize and change color if left out, so keep it in the ponzu sauce until ready to use.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork for Butadon?
Yes! While Hokkaido pork is ideal, shoulder, loin, or even pork belly will work. Thinner cuts cook faster, while thicker cuts need more time to become tender.
2. How can I make the sauce thicker?
Simmer the sauce uncovered for a longer period to reduce the liquid and thicken it. You can also add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) at the end of cooking.
With its perfect balance of sweet and savory flavors, tender pork, and fluffy rice, your homemade Hokkaido Butadon is sure to become a new family favorite. This recipe is a testament to the simplicity and deliciousness of Japanese cuisine, proving that extraordinary meals can be created with readily available ingredients. Now go forth and enjoy the fruits of your labor – a truly satisfying and authentic Butadon experience!