Butadon (豚 丼) consists of a bowl of rice with pork cooked in a sweet sauce.
Originally from Obihiro, Hokkaido, this dish is very popular and can often be found with the addition of peas to rice.
The lettuce can be substituted with a finely chopped cabbage salad. INGREDIENTS
- 1 portion of steamed rice
- 100 gr of thinly sliced pork (I used the loin)
- 1/4 onion cut into large slices
- shichimi togarashi
- 1 teaspoon of sugar
- 1 tablespoon of mirin
- 3 tablespoons of soy sauce
- 1 clove of grated garlic
- 1 slice of grated ginger
- 1 tablespoon of sake
- 1 teaspoon of sesame oil
- 1/2 spring onion cut into slices
- green lettuce leaves
- sesame seeds
- In a bowl combine the pork with spring onion, sugar, mirin, soy sauce, sake, garlic and ginger. Mix thoroughly. Cover with cling film and leave to rest in the refrigerator for 30 minutes.
- In a high-sided saucepan, heat the sesame seed oil and brown the onion. Combine the meat with all the marinade and cook well for a few minutes. Cover with a lid and continue cooking until the meat is cooked and golden and the marinade has been absorbed.
- Pour the steamed rice into a bowl. Cover with the lettuce and meat. Sprinkle with sesame seeds and schichimi togarashi. Serve immediately.