How to make Butadon Pork Rice Bowl

By Sudachi · 25 min

Ingredients

Instructions

1. Cut the white part of the 10 cm Japanese leek horizontally down to the core and peel off the outer layers.
2. Flatten the layers on a board and slice them thinly along the grain to make strings.
3. Soak the leek strings in a bowl of ice-cold water for 10 minutes, then drain.
4. Measure out 4 tbsp water. In a saucepan, combine 1 tbsp turbinado sugar with about one third of the water. Heat over medium, swirling the pan occasionally without stirring, until it turns golden.
5. Carefully add the remaining water and swirl. Lower the heat to medium-low and add 1 ½ tbsp Japanese soy sauce, 1 tsp sake, 1 tsp mirin and 1 tsp honey. Keep heating until it becomes a thin syrup, then turn off the heat and set aside.
6. Cut the 300 g skinless pork belly into slices about 4-5 mm thick.
7. Place the slices in a bowl with 1 pinch of salt and pepper and 1 tsp potato starch, and mix until evenly coated.
8. Heat a large frying pan over medium-high and add 2 tsp cooking oil. When hot, lay the pork in a single layer without overlapping and fry until golden brown on one side.
9. Flip the slices, then wipe out the excess rendered fat with kitchen paper.
10. Pour the sauce over the pork and toss to coat. Keep heating until the sauce thickens and clings to the meat, then remove from the heat.
11. Divide 2 portions of cooked short-grain rice into bowls, top with the pork, and garnish with the leek strings, green peas or edamame, and red pickled ginger if using.

Summarized from Sudachi's video. Watch it for the details.

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