Japanese Pork Bowls (Butadon)
I’ve been on a Japanese food cooking binge lately. It’s definitely in my top 3 favorite cuisines (technically I have like 5, but some are tied 😜) because of it’s simple complexity. To me it’s about quality, perfecting the process, and meticulous care in handling ingredients. Some things that are seemingly so simple can taste so refined. Less is more—a concept I live by in cooking and in the dishes I enjoy eating, like this pork rice bowl.
Cooking Method
Stovetop
Time
🕒🕒
Recipe
Ingredients (2 Servings)
1.5 LBS THINLY SLICED PORK BELLY
1 WHITE ONION, SLICED
3 CUPS WATER
1 PACK DRIED MIX SEAFOOD AND ANCHOVY DASHI BAG
1 CUP BONITO FLAKES
1/2 CUP SOY SAUCE
1/3 CUP MIRIN
2 TSP SUGAR
—Toppings (Optional):
EGG YOLK
PICKLED GINGER
SHICHIMI TOGARASHI
Instructions
Add water and pack of dried seafood mix to a large pan. Bring to a boil and simmer on medium for 15 minutes.
Add bonito flakes to a soup strainer and add to broth for a minute. Turn off heat and let sit for 10 minutes.
Remove strainer and dried seafood pack and add soy sauce, mirin and sugar. Add pork and bring to a boil and simmer on medium low for 30 minutes, covered.
Add onions and simmer for an additional 15 minutes.
Serve over rice with broth and desired toppings.