How to Make Tokachi Butadon | 20-Min Japanese Pork Rice Bowl Recipe

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option while pork shoulder is more economical.

Cut the spring onion, using only the white part, into strips and soak in cold water to remove bitterness.

Cut the pork belly into thick slices.

In a cold pan, add 1 tablespoon of sugar and 1 tablespoon of water, then turn the heat to medium and wait for it to turn golden.

Once golden, add 40 milliliters of water carefully and swirl it around.

Add soy sauce, sake, mirin, and honey to the caramel sauce and mix well, then set aside.

Heat a large frying pan on medium-high and add 2 teaspoons of vegetable oil.

Place the pork slices into the pan, ensuring each piece touches the surface to get crispy.

Flip the pork over and add the caramel sauce, cooking until it thickens and coats the pork, flipping frequently.

Serve the rice in bowls, placing the pork slices on top in a decorative way, and scatter peas around.

Garnish with the soaked spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens