Indulge in the comforting and flavorful world of Butadon, the beloved Japanese pork bowl! This iconic dish features tender, succulent pork simmered in a rich and savory sauce, perfectly complementing fluffy steamed rice. Butadon is a staple in Japanese cuisine, offering a delicious balance of sweet and savory flavors that will tantalize your taste buds. Imagine the mouthwatering aroma of caramelized onions and garlic mingling with the sweetness of mirin and the umami depth of soy sauce, all coating perfectly cooked pork. It's a dish that's both incredibly satisfying and surprisingly easy to make.
Forget takeout! This Butadon recipe will guide you through creating an authentic and restaurant-quality meal in the comfort of your own kitchen. We'll cover everything from selecting the perfect cut of pork to mastering the art of the perfect simmering sauce. Ready to embark on this culinary adventure and create your own delicious Butadon? Let's dive into the step-by-step instructions below.
Tools Needed
Ingredients
- Japanese leek (nagane): 1
- Green onions
- Turbinado sugar: 1 tbsp
- Water: 4 tbsp
- Soy sauce: 1 1/2 tbsp
- Sake: 1 tsp
- Mirin: 1 tsp
- Honey: 1 tsp
- Pork belly: 300g
- Salt: a pinch
- Pepper: a pinch
- Potato starch: 1 tsp
- Oil: a little bit
- Japanese short grain rice
- Peas or edamame: a handful
- Benny sugar
- Shichimi togarashi
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Cut 10cm of the white part of a Japanese leek, cut along the grain, remove outer layers and core. Gently scrape each layer with a knife to remove slime. Slice thinly and soak in cold water.
- Cut 300g pork belly into 45mm thick slices. In a bowl, mix pork with salt, pepper, and potato starch.
Step 2. Make the Caramel Sauce
- Add 1 tbsp turbinado sugar to a saucepan. Add 1/3 of 4 tbsp water and warm over medium heat until deep amber. Add remaining water (carefully!), then reduce heat and add soy sauce, sake, mirin, and honey. Simmer until a runny syrup consistency.
Step 3. Cook the Pork
- Heat oil in a large frying pan. Add pork and brown on one side, then flip. Wipe away excess fat. Reduce heat to medium, pour caramel sauce around the pork, and cook until the sauce thickens and coats both sides evenly. Use a blowtorch for extra smoky flavor (optional).
Step 4. Assemble the Butadon
- Serve hot Japanese short grain rice. Top with the glazed pork, leftover sauce, peas or edamame, and the prepared leek topping (shagane). Add benny sugar and shichimi togarashi (optional).
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Skip the leek topping if you prefer chopped green onions.
- Pork belly is recommended for its juicy fat layer, but pork shoulder or butt are good alternatives.
- Pre-cut pork labeled for ‘pork drop saw’, Korean pork barbecue, is easily accessible in Asian supermarkets.
- The potato starch helps the glaze coat evenly.
- Don't let the caramel sauce get too thick.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork for Butadon?
Yes! While pork shoulder is traditional, you can also use pork loin or even pork belly for a richer, fattier version. Adjust cooking time accordingly; leaner cuts cook faster.
2. What if I don't have mirin?
You can substitute mirin with a mix of 1 tablespoon of sake or dry sherry and 1 teaspoon of sugar for a similar sweetness and depth of flavor.
So there you have it – your very own delicious and authentic Butadon! Enjoy the satisfying flavors and simple elegance of this classic Japanese dish. Now go forth and impress your friends and family with your newfound culinary skills!