ReceptnaptárButadon (sweet soy pork and onion rice bowl)
Butadon (豚丼) is the famous dish of Hokkaido: pork simmered in a thick, sweet and salty caramel-like soy glaze, piled onto hot rice. The pork version of gyudon, a little richer and sweeter, and a quick, filling dinner any day of the month.
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Method
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- Heat the oil in a pan over medium heat and cook the onion for 3–4 minutes until soft.
- Add the pork and cook for 2–3 minutes until cooked.
- Pour in the soy sauce, mirin, sake, sugar, ginger and water.
- Bring to the boil and simmer for 5–8 minutes, skimming, until the liquid reduces to a thick, glossy glaze.
- Divide the rice among bowls.
- Pile the meat and the sauce on the rice and serve with spring onion, pickled ginger and egg yolk.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use thinly sliced meat that cooks quickly.
- Reducing the liquid gives the sticky, glossy glaze.
- Ginger refreshes and balances the fatty pork.
- Keeps in the fridge for 3 days; reheat in the microwave with a spoonful of water, covered, for 2–3 minutes, stirring halfway.
Frequently asked questions
With beef?
That is gyudon.
What can replace mirin?
Sugar and rice vinegar, but mirin gives the authentic taste.
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