How to Make Tokachi Butadon

By Sudachi · 20 min

Ingredients

Instructions

1. Cut the white part of the Japanese leek in half lengthwise to the core, peel off the outer layers, and flatten them on a board.
2. Slice thinly along the grain into strings and soak them in ice-cold water for 10 minutes, then drain.
3. Measure 4 tbsp water. In a saucepan, add 1 tbsp turbinado sugar and about one third of the water. Heat on medium, swirling without stirring, until golden.
4. Carefully add the rest of the water and swirl to combine.
5. Lower the heat to medium-low and add 1½ tbsp soy sauce, 1 tsp sake, 1 tsp mirin and 1 tsp honey. Heat until it forms a thin syrup, then turn off the heat and set aside.
6. Cut the 300 g pork belly into slices 4-5 mm thick.
7. Toss the pork with a pinch of salt and pepper and 1 tsp potato starch until evenly coated.
8. Heat a large frying pan on medium-high and add 2 tsp oil. Once hot, lay the pork in a single layer without overlapping and fry until golden on one side.
9. Flip the slices and wipe away excess fat from the pan with kitchen paper.
10. Pour the sauce over the pork and toss to coat. Heat until thickened and clinging to the pork, then remove from 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.

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

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