How to Make Butadon (Tokachi-Style Pork Bowl)

By Sudachi · 30 min

Ingredients

Instructions

1. Cut the white part of the 10 cm Japanese leek in half lengthwise down to the core, then peel off the outer layers.
2. Flatten the layers on a board and slice thinly along the grain into strands.
3. Soak the leek strands in ice-cold water for 10 minutes, then drain.
4. Measure out 4 tablespoons of water.
5. In a saucepan, add 1 tablespoon turbinado sugar and about one third of the water. Heat on medium, swirling the pan occasionally without stirring, until the sugar turns golden.
6. Carefully add the remaining water and swirl to combine.
7. Lower the heat to medium-low and add 1½ tablespoons Japanese soy sauce, 1 teaspoon sake, 1 teaspoon mirin and 1 teaspoon honey. Keep heating until it forms a thin, syrupy sauce, then turn off the heat and set aside.
8. Cut the 300 g pork belly into slices about 4–5 mm thick.
9. Toss the pork with 1 pinch of salt and pepper and 1 teaspoon potato starch until evenly coated.
10. Heat a large frying pan over medium-high and add 2 teaspoons cooking oil. When hot, lay the pork slices in a single layer without overlapping and fry until golden brown on one side.
11. Flip the slices and wipe away the excess rendered fat from the pan with kitchen paper.
12. Pour the sauce over the pork and turn the slices to coat. Keep heating until the sauce thickens and clings to the pork, then remove from the heat.
13. Divide 2 portions of cooked short-grain rice between serving bowls, top with the pork, and garnish with the leek, green peas or edamame, and pickled ginger if using.

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

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