Butadon (pork bowl) ｜ Our Regional Cuisines
RECIPE
Ingredients (for 1 person)
- Pork (loin) 150g
- shallot 1／4 of a stick
- Tokachi Pork Bowl Sauce] Soy Sauce 2 tbsp.
- Tokachi Pork Bowl Sauce] Sugar 1 tbsp.
- Tokachi Pork Bowl Sauce] Mirin (sweet cooking sake) 1／2 tbsp.
- Rice (cooked) 200g
How to cook
1. Cut the leeks into appropriate lengths and core the inside after cutting into the surface. Open the surface and shred along the fibers to make white onion for topping.
2. Cut the pork into 4 or 5 stripes so that the meat does not curl up.
3. Heat oil in a frying pan and place the meat on the pan. Turn the meat over when the fat around the meat becomes transparent. When the meat is about 80% done, remove it from the pan.
4. Add the quantity of sauce to the pan from which the meat was removed and reduce slightly.
5. When the sauce has thickened slightly, return the meat to the pan again and toss it with the sauce, turning it over.
6. When the meat is thoroughly cooked and shiny, remove it and place it on top of the rice. Pour the remaining juices from the pan over the rice. Finally, top with the shredded green onion.
Recipe Arrangements
The sauce is often made to each family's taste by combining their favorite soy sauce with sugar, soup stock, mirin, oligosaccharides, and other ingredients.
provider : Sorachi, a tare shop in Hokkaido
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
