Imagine a sizzling plate of tender pork belly, caramelized to perfection, draped over a bed of steaming white rice, and glazed with a mouthwatering sweet and savory sauce that will transport you straight to the bustling streets of Japan. Butadon is not just a meal; it's a culinary experience that combines simplicity with explosive flavor, promising to become your new obsession in home cooking. Get ready to unlock the secrets of this classic Japanese dish that's so delicious, you'll want to make it part of your weekly dinner rotation!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 1 lb pork belly, sliced
- 1 onion, sliced
- 2 cups cooked rice
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 green onion, chopped
- Sesame seeds for garnish
Instructions
- Prepare ingredients by thinly slicing pork belly into 1/4-inch thick strips. Slice onion into thin half-moon shapes. Chop green onion for garnish.
- In a small bowl, whisk together soy sauce, mirin, and sugar to create the classic Japanese sauce mixture. Set aside.
- Heat a large skillet or frying pan over medium-high heat. Do not add oil, as the pork belly will release its own fat.
- Place pork belly slices in the pan, ensuring they are not overcrowded. Cook for 2-3 minutes until the fat starts to render and the meat begins to brown.
- Add sliced onions to the pan and continue cooking, stirring occasionally, until the pork is fully cooked and the onions are soft and slightly caramelized.
- Pour the prepared sauce over the pork and onions, allowing it to simmer and reduce for 2-3 minutes. The sauce should slightly thicken and coat the meat.
- While the sauce is reducing, prepare two serving bowls with freshly cooked rice as the base.
- Divide the pork and onion mixture evenly between the two rice bowls, spooning the meat and sauce over the rice.
- Garnish with chopped green onions and a sprinkle of sesame seeds.
- Serve immediately while hot, allowing the sauce to slightly penetrate the rice.
Tips
- Choose the right cut: Pork belly works best for authentic flavor and melt-in-your-mouth texture. Look for well-marbled meat with a good balance of fat and lean meat.
- No oil needed: Let the pork belly's natural fat do the cooking. This technique ensures crispy edges and prevents unnecessary greasiness.
- Don't overcrowd the pan: Cook the pork in batches if necessary to ensure each slice gets proper browning and caramelization.
- Watch your sauce reduction: The key to an amazing Butadon is a glossy, slightly thickened sauce that coats the meat beautifully. Simmer, don't boil.
- Fresh ingredients matter: Use high-quality Japanese soy sauce and mirin for the most authentic flavor profile.
- Serve immediately: Butadon is best enjoyed hot, with the sauce still steaming and slightly soaking into the rice.Pro tip: For an extra flavor boost, try adding a small amount of grated ginger or garlic to your sauce mixture for a more complex taste!
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 35g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 120mg
