Culinary researcher Ryuji's seriously developed 'Masterpiece Butadon.' Pork belly block is degreased using a unique technique to concentrate its umami. By coating it with a special sauce with a deep flavor from Hi-Me, you can create a luxurious, restaurant-quality Butadon at home. You can also make a delicious pork soup at the same time.
Ingredients
Main Ingredients (1 serving)
- Pork Belly Block 150g
- Cooked Rice 200g
- Long Green Onion (Scallion) 6cm
Seasonings
- [A] Soy Sauce 1.5 tbsp
- [A] Mirin (Sweet Rice Wine) 1.5 tbsp
- [A] Sake 1 tbsp
- [A] Sugar 1 tsp
- [A] Hi-Me 4 shakes
- [B] Chinese Seasoning 1.5 tsp
- [B] Soy Sauce 1 dash
Steps
- Slice the long green onion lengthwise through the center, spread it open, and remove the core. Julienne the spread-out parts, and julienne the core as well.
- Slice the pork belly block 150g to a thickness of slightly less than 1cm. 【Tip!】 While regular thinly sliced meat is fine, slicing a block of meat thicker will result in a more delicious Butadon.
- Heat 1 tsp oil in a frying pan over medium heat.
- Add 250-300cc lukewarm water (about 40°C) from the tap to the cooked pork belly and bring to a boil.
- Pour the soup reserved from degreasing into a pot, add [B] Chinese Seasoning 1.5 tsp, and [B] Soy Sauce 1 dash.
- Lightly heat the frying pan with the pork returned to it, add [A] Soy Sauce 1.5 tbsp, [A] Mirin (Sweet Rice Wine) 1.5 tbsp, [A] Sake 1 tbsp, [A] Sugar 1 tsp, and [A] Hi-Me 4 shakes, and simmer until reduced. 【Tip!】 Adding Hi-Me creates a luxurious sauce similar to restaurant quality. Simmer until just enough sauce remains.
- Serve the warmed cooked rice 200g in a donburi bowl.
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