Rice > Japanese

Butadon Rice Bowl Recipe

Ingredients with Measurements:
- 1 lb pork belly, sliced
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup sugar
- 1 tbsp grated ginger
- 1 tbsp vegetable oil
- 4 cups cooked white rice
- 4 large eggs
- 4 green onions, thinly sliced
- 1/4 cup pickled ginger

Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
- Rice cooker or pot

Step-by-step instructions:

1. In a mixing bowl, whisk together soy sauce, mirin, sake, sugar, and grated ginger until sugar is dissolved.

2. Heat vegetable oil in a large skillet over medium-high heat. Add pork belly slices and cook until browned on both sides, about 5 minutes.

3. Pour the soy sauce mixture over the pork belly and bring to a boil. Reduce heat to low and let simmer for 10-15 minutes until the sauce thickens and the pork is fully cooked.

4. In a separate pan, fry eggs sunny-side up.

5. To assemble the rice bowls, divide cooked rice among four bowls. Top each bowl with pork belly slices, a fried egg, sliced green onions, and pickled ginger.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking pork belly
Serving size:
4 servings

Nutritional information:
Calories per serving: 700
Total fat: 35g
Saturated fat: 11g
Cholesterol: 230mg
Sodium: 2000mg
Total carbohydrates: 60g
Dietary fiber: 1g
Total sugars: 17g
Protein: 30g

Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef
- Mirin can be substituted with sweet white wine or rice vinegar
- Sake can be substituted with dry white wine or chicken broth
- Pickled ginger can be substituted with fresh ginger or sliced radish

Variations:
- Add sliced mushrooms or bell peppers to the pork belly mixture
- Use brown rice or quinoa instead of white rice
- Top with sliced avocado or cucumber for added freshness

Tips and tricks:
- Make sure to slice the pork belly thinly for even cooking
- Use a non-stick pan to prevent the pork belly from sticking
- Let the pork belly simmer in the sauce until fully cooked to ensure tenderness

Storage instructions:
Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat pork belly in a pan over medium heat until heated through. Reheat rice in the microwave or on the stovetop.

Presentation ideas:
Serve the rice bowls in colorful bowls or plates for added visual appeal.

Garnishes:
Garnish with sesame seeds or chopped cilantro for added flavor and texture.

Pairings:
Pair with a side of miso soup or a simple green salad.

Suggested side dishes:
- Edamame
- Steamed vegetables
- Kimchi

Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the pork belly is tough, let it simmer in the sauce for a longer period of time.

Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Butadon is a Japanese dish that originated in the city of Obihiro in Hokkaido. It is a popular rice bowl dish that features pork belly cooked in a sweet and savory sauce.

Flavor profiles:
The pork belly is savory and slightly sweet, while the pickled ginger adds a tangy and refreshing flavor. The fried egg adds richness and creaminess to the dish.

Serving suggestions:
Serve the butadon rice bowl with a side of miso soup and a cold glass of Japanese beer.

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Region: Japanese

Taste: Savory, Umami, Rich, Meaty, Sweet, Tangy