PocketCook

From @Aaron and Claire

Japanese Pork Rice Bowl (Butadon)

25 min · Serves 4 · 620 kcal

25 mintotal
10 minhands on
6steps
4servings

Watch it

Ingredients

For the marinade

  • 1/4 cup (60 ml) soy sauce
  • 1/4 cup (60 ml) sake
  • 1/4 cup (60 ml) mirin
  • 1/2 tsp Hondashi (bonito soup stock powder)
  • 1 tbsp water
  • 2 tsp sugar
  • 3 cloves garlic, grated or minced
  • 1/2 tsp grated ginger

For the pork and bowl

  • 1 lb (450 g) thinly sliced pork belly
  • 1 tbsp neutral-tasting oil
  • 4 cups cooked hot rice
  • 2 green onions, sliced
  • 2 soft-boiled eggs, halved
  • Japanese pickled ginger (beni shoga)

Method

For the marinade

  1. Combine the soy sauce, sake, mirin, Hondashi, water, sugar, garlic, and ginger in a measuring cup or small bowl and stir until the sugar dissolves.

For the pork and bowl

  1. Pour the marinade over the sliced pork belly in a bowl and massage it into the meat with your hands.

  2. Heat the oil in a large skillet or wok over medium-high heat.

  3. Add the marinated pork belly and sear, turning occasionally, until charred in places and cooked through, 3–4 minutes.

  4. Divide the hot cooked rice among four serving bowls.

  5. Top the rice with the cooked pork belly, sliced green onions, half a soft-boiled egg, and pickled ginger.

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