Indulge in the comforting warmth and savory delight of Butadon, a beloved Japanese pork bowl. This classic dish features tender, flavorful pork belly simmered in a sweet and savory sauce, served over fluffy Japanese rice. It's a surprisingly simple recipe that delivers big on taste, perfect for a weeknight dinner or a satisfying weekend treat. The rich umami of the pork perfectly complements the sweetness of the sauce, creating a harmonious balance that will leave you wanting more. This easy-to-follow recipe utilizes readily available ingredients, making it accessible to even novice cooks.
Forget complicated techniques and lengthy prep times. This Butadon recipe is designed for efficiency and deliciousness. With minimal effort, you can create a restaurant-quality meal in the comfort of your own home. Ready to embark on a culinary journey to Japan? Let's dive into the step-by-step instructions to create your own unforgettable Butadon.
Tools Needed
- Frying pan
- Container
- Whisk
- Strainer
Ingredients
- Pork belly: 200g
- Soy sauce: 60g
- Cooking sake: 60g
- Mirin: 60g
- Sugar: 10g
- Garlic cloves: 3
- Furikake
- Shichimi togarashi
- Raw egg yolk: 1
- Rice
Step-by-Step Instructions
Step 1. Prepare the Marinade and Marinate the Pork
- Grate the garlic cloves. (If you dislike garlic, omit this step)
- In a bowl, combine soy sauce, sake, mirin, sugar, and grated garlic. Mix until the sugar dissolves.
- Place the pork belly in a container and pour the marinade over it. Marinate for at least 30 minutes.
Step 2. Cook the Pork Belly
- Cut the marinated pork belly into smaller, bite-sized pieces. Reserve the marinade.
- Heat a frying pan over medium heat. Add the pork belly pieces (you may need to do this in batches). No oil is needed as the pork belly renders its own fat.
- Fry the pork belly until browned and cooked through. Transfer cooked pieces to an oven to keep warm while cooking the remaining batches.
Step 3. Reduce the Sauce
- Pour the reserved marinade into the pan and bring to a simmer. Reduce the sauce until it thickens, stirring occasionally to prevent burning.
- Strain the sauce to remove any solids. Set aside.
Step 4. Assemble the Butadon
- Prepare your rice. (Instructions not included in this recipe.)
- Place cooked rice in bowls. Top with the pork belly, followed by the reduced sauce, a raw egg yolk, furikake, and shichimi togarashi to taste.
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- You can use different cuts of pork, but pork belly is recommended for its flavor and fat content.
- Marinating the pork for longer than 30 minutes is fine, but not necessary.
- If you prefer, you can make a soy-marinated egg yolk instead of using a raw egg yolk.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork?
Yes! While pork belly is traditional, you can substitute with pork shoulder or even sirloin. Just be aware cooking times may vary.
2. What can I do if I don't have mirin?
A good substitute for mirin is a combination of 1 tablespoon of sake (or dry sherry) and 1 teaspoon of sugar.
Enjoy your homemade Butadon! This simple recipe delivers a burst of authentic Japanese flavor with minimal effort. Now go forth and impress your friends and family with this delicious and satisfying meal.