Easy Japanese Pork Bowl Recipe Anyone Can Try! Butadon

pork belly

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken thigh reduces fat while maintaining flavor.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Alternative provides sweetness and acidity.

sake

🥗Healthier: dry white wine

💰Cheaper: cooking wine

Substitutes offer similar flavor profiles.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium option reduces salt intake.

Grate 3 garlic cloves.

Mix 60 grams of soy sauce, 60 grams of cooking sake, 60 grams of mirin, and 10 grams of sugar in a bowl until the sugar dissolves.

Place 200 grams of pork belly in a container and pour the marinade over it, ensuring the pork is well coated.

Marinate the pork belly for about 30 minutes.

Cut the marinated pork belly into smaller pieces for easier eating.

Heat a frying pan over medium heat without adding oil, as the pork belly has enough fat.

Fry the pork belly pieces in batches until browned, about 3-4 minutes per side, then place them in the oven to keep warm.

Once all pork is cooked, pour the remaining marinade into the pan and reduce it to thicken, stirring occasionally to prevent burning.

Strain the sauce to remove any solids before assembling the dish.

Serve the rice in a bowl, place the fried pork on top, drizzle with the thickened sauce, and add a raw egg yolk in the center.

Garnish with furikake and shichimi togarashi.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens