Butadon: pork bowl

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Butadon: pork bowl. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Butadon: pork bowl is one of the most popular of current trending foods on earth. It's simple, it is fast, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Butadon: pork bowl is something that I've loved my whole life.

Many things affect the quality of taste from Butadon: pork bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butadon: pork bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Butadon: pork bowl is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can have Butadon: pork bowl using 8 ingredients and 6 steps. Here is how you cook it.

This is a traditional Japanese rice dish with sweet and salty pork on top. This is a famous dish from the region of Obihiro in Hokkaido. This recipe is based on the recipe posted on Cookpad in Japan. https://cookpad.com/recipe/3447178

Ingredients and spices that need to be Make ready to make Butadon: pork bowl:

1. Cooked rice
2. 300 g Pork belly
3. 200 ml water
4. Seasoning
5. 70 ml Soy sauce
6. 3 tablespoon sugar
7. 4 tablespoon mirin
8. 4 tablespoon sake

Instructions to make to make Butadon: pork bowl

1. You can refer to this rice cooking recipe. https://cookpad.com/uk/recipes/15914086
2. Cut the pork into pieces about 5 mm thick.
3. Place them in a pan over a high heat and turn them over when the tops start to turn white. When they are browned on both sides, remove them.
4. Add the seasoning to the pan and bring to a simmer over high heat.
5. When it starts to thicken and smell a little burnt, add 50ml of water and bring it to a simmer again. Repeat four times.
6. Return the meat to the pan and add the sauce. Arrange the rice in a bowl and add the meat. Add 1 tablespoon of water to the remaining sauce and pour over the rice and you're done!

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