Today, let’s make Butadon, one of the best Japanese rice bowls of all time. For some reason, it doesn’t get nearly as much love as Gyudon (Japanese Beef Bowl)but once you take a bite, you’ll be like “Wait… why isn’t this more popular?” Yeah, it’s that good! Especially the version I’m showing you today— it will be way more flavorful and packed with umami than most pork rice bowls out there, so I really hope you give it a try. If you do, I’m sure your rice bowl rankings might change forever.
Japanese Pork Bowl (4 servings)
Ingredients:
- 3 garlic cloves
- 1/2 tsp grated ginger
- 2 green onions, to garnish
- 1 lb (450g) thinly sliced pork belly (or pork shoulder, pork leg, etc.)
- 1 tbsp neutral-tasting oil, divided
- 4 cups hot cooked rice, about 1 cup (210g) for each serving
- Soft-boiled eggs (optional), to serve
- Japanese pickled ginger (beni shoga) (optional), to serve
Marinade:
- 1/4 cup (60ml) I am Sauce
- 1/4 cup (60ml) sake
- 1/4 cup (60ml) mirin
- 1/2 tsp Hondashi (Japanese bonito soup stock powder)
- 1 tbsp water
- 2 tsp sugar
Instructions:
PREP INGREDIENTS
1. Prep the vegetables: Finely chop the garlic cloves. Grate a small knob of ginger (about 1/2 teaspoon). Thinly slice the green onions.
2. Make the marinade: In a small container, combine the garlic, ginger, soy sauce, sake, mirin, Hondashi, water, and sugar. (If you prefer to skip the alcohol, simply replace the sake and mirin with water, and add a bit more Hondashi and sugar.) Mix well and set aside.
3. Marinate the pork: Cut the pork into bite-sized pieces and place them in a mixing bowl. Pour the marinade over the pork and gently massage it. Cover and marinate for 5 minutes.
MAKE BUTADON
1. In a large pan, add 1/2 tablespoon of oil and heat it over medium-high heat. Once it’s heated, add half of the marinated pork and spread it out in a single layer. Stir-fry for 3 to 4 minutesor until nicely charred and fully cooked. Remove from the pan and repeat with the remaining pork pieces.
2. Divide the rice into serving bowls and top with the pork. For an extra layer of smoky flavor, you can briefly torch the pork with a blowtorch.
3. Garnish with sliced green onions, soft-boiled eggs (if using), and pickled ginger (if using). Enjoy!
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