Butadon

Ingredients

• 12⅓ ozPorkthinly sliced belly or offcuts, cut into bite-size pieces
• 1⅓ lbRicecooked, as the base in the bowl
• 2 tbspSoy saucefor the seasoning sauce
• 3 tbspMirinfor the seasoning sauce
• 3 tbspSakefor the seasoning sauce
• 2 tbspSugarsweetens the sauce
• 2 tbspRice vinegaradds acidity to the sauce
• 2 tbspOilfor frying
• 1 tbspSesame oilinstead of neutral oil for frying (optional)
• 2¾ ozBurdock rootfinely julienned, for the kinpira character (optional)
• 5¼ ozCarrotfinely julienned (optional)
• 3½ ozLotus rootcut into quarter slices (optional)
• 1 tbspMisoin the seasoning sauce (optional)
• 1 tbspHoneysweetens the sauce instead of sugar (optional)
• 1 clovesGarlichalf minced, half sliced (optional)
• 3½ ozKing oyster mushroomcut into strips, fried along (optional)
• 7 ozLettucebriefly stir-fried along (optional)
• 2 tbspPotato starchcoat the meat, thickens the sauce (optional)
• 1 bunchShiso leavesfinely shredded, as topping (optional)
• Spring onionsliced into rings, as topping (optional)
• 4Onsen eggas topping on the bowl (optional)

Method

1. Cut the pork — thinly sliced belly or offcuts — into bite-size pieces.
2. Prepare the toppings: if you like, slice spring onion into thin rings and have the onsen eggs ready.
3. Stir the soy sauce, mirin, sake, sugar and rice vinegar together in a bowl until the sugar has dissolved.
4. If you prefer a thicker sauce, toss the pork in potato starch now and tap off the excess.
5. Heat the vegetable oil — or sesame oil instead — in a pan and fry the pork over high heat until it has colour all over.
6. If you want to cook vegetables along, add them now and fry them over medium heat until tender but still with some bite.
7. Pour in the seasoning sauce and let everything reduce for a few minutes, until the meat is glazed and the sauce clings to a spoon like syrup.
8. Divide the cooked rice between four bowls, spoon the pork on top and pour the remaining pan juices over it.
9. Finish, if you like, with spring onion rings or an onsen egg and serve straight away.

Tips and variations

For the kinpira version, fry burdock root (gobo), carrot and lotus root along with the pork, season with miso and honey instead of sugar, and top the bowl with finely shredded shiso; cut the burdock root and carrot into fine julienne and the lotus root into quarter slices. If you prefer the meat softer, coat it in potato starch, cook it with lettuce and set an onsen egg on top. You can skip the pan altogether and use the rice cooker: wrap the seasoned pork in foil, lay it on the rice and let it cook along. For something bolder, fry the rice first with garlic and soy sauce and serve pork with king oyster mushroom cut into strips over it. With the frying fat you have a choice between vegetable oil and sesame oil — the latter brings noticeably more aroma. Fill the bowls straight from the pan so the hot juices run through the rice.