Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 2 tablespoons melted butter
- 1/2 cup thinly sliced pork belly
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Small saucepan
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together buttermilk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the skillet.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake and the edges start to dry out. Flip and cook for an additional 1-2 minutes.
6. In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a boil and simmer for 5 minutes.
7. In a separate skillet, cook thinly sliced pork belly until crispy. Add the soy sauce mixture and cook until the sauce has thickened and coated the pork belly.
8. To assemble, place a pancake on a plate and top with the pork belly mixture. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Skillet: Medium heat
Saucepan: Boil and simmer
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 220
Fat: 9g
Carbohydrates: 25g
Protein: 9g
Substitutions for ingredients:
- Pork belly can be substituted with thinly sliced beef or chicken.
- Buttermilk can be substituted with regular milk or almond milk.
- Mirin can be substituted with rice vinegar or white wine vinegar.
Variations:
- Add chopped vegetables such as bell peppers or mushrooms to the pork belly mixture.
- Top with a fried egg for added protein.
- Serve with a side of steamed rice.
Tips and tricks:
- Make sure to cook the pancakes on medium heat to prevent burning.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Thinly slice the pork belly for even cooking.
Storage instructions:
Store leftover pancakes and pork belly mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave for 30 seconds. Reheat pork belly mixture in a skillet over medium heat until heated through.
Presentation ideas:
Stack the pancakes on a plate and top with the pork belly mixture. Garnish with sliced green onions and sesame seeds.
Garnishes:
Sesame seeds and sliced green onions.
Pairings:
Serve with a side of steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the pancakes are too thick, add a small amount of milk to thin out the batter.
- If the pork belly is too salty, add a small amount of sugar to balance out the flavors.
Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Butadon is a Japanese dish that consists of thinly sliced pork belly served over a bowl of rice.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Japanese