Negi Shio Butadon Recipe (Yoshinoya Style)

By Sudachi · 30 min

Ingredients

Instructions

1. Bring a large pot of water to a boil. Meanwhile, thinly slice the white part of the Japanese leek and soak it in cold water.
2. Cut the 1/4 onion into wedges and soak them in a separate bowl of cold water.
3. Boil the thinly sliced pork belly for 30 seconds to 1 minute, until it has changed colour completely. Drain and set aside.
4. Heat 1 tsp cooking oil in a frying pan over medium-low heat. Drain the onion wedges, add them with a pinch of salt, and fry gently until soft and translucent.
5. Add 200 ml water, 1 tbsp Japanese soy sauce, 1 tbsp mirin, 1 tsp grated ginger and 1/4 tsp dashi granules to the pan and mix well.
6. Add the drained pork, stir, and simmer until the liquid has almost completely evaporated.
7. For the sauce, put the finely diced 1/8 onion, 4 tbsp water, 1/4 tsp ground black pepper, 1/2 tsp salt, 1/2 tsp sugar, 1/2 tbsp lemon juice, 1 tsp chicken bouillon powder, 1 tsp honey and 1 tbsp toasted sesame oil into a small pot. Cook over medium-low heat for 1 to 2 minutes, until the onion is slightly soft.
8. Mix 1 tbsp water with 1 tsp potato starch to make a slurry. Stir it into the sauce over low heat until slightly thickened and glossy, then take off the heat.
9. Divide 2 portions of cooked short-grain rice between bowls and top with the pork and onions.
10. Pour the sauce over, squeeze the soaked leeks dry and place them in the centre, then sprinkle with toasted white sesame seeds.

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

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