00:00Yoshinoye's Negishio Butadon looks simple, but here's the secret.
00:03It's got layered complexity.
00:05We're nailing the glossy shiodari sauce and tender pork in just 20 minutes.
00:10For a printable version of this recipe, visit my website.
00:13Just google Negishio Butadon statue to find me.
00:16Let's get our vegetables prepped first.
00:19Take the white part of one Japanese leek and slice it thinly on a diagonal.
00:23Pop those slices into a bowl of cold water.
00:25Now take one quarter of the onion, cut it into slices of wedges,
00:30and give those a separate cold water bath.
00:33The remaining eighth of the onion, diced it up finely.
00:38We'll knead it for our sauce in a bit.
00:40While those are soaking, let's get a large pot of water going and bring it to a rolling boil.
00:46Add 300g of thinly sliced pork belly and blanch it for just 30 seconds to 1 minute,
00:52until the meat changes colour completely.
00:54I'm using pork belly because it's got the beautiful fat content,
00:58but honestly, anything this sliced pork cut with a good amount of fat will work brilliantly.
01:04You know, when I visited Yoshinoya to crack the code on this dish,
01:07one thing stood out immediately.
01:09The pork was tender, stewed like their famous kudon,
01:13and that's exactly what we're doing here.
01:15Drain the pork in a colander and set it aside.
01:18Now heat one teaspoon of cooking oil in a large frying pan over medium-low heat.
01:22Drain those onion slices you had soaking.
01:25Add them to the pan and sprinkle in a pinch of salt.
01:29Keep stirring occasionally until the onions are completely soft and translucent.
01:34Once the onions are beautifully soft, it's time to build our base.
01:38Add 200ml of water,
01:401 tablespoon of Japanese soy sauce,
01:431 tablespoon of mirin,
01:451 teaspoon of grated ginger,
01:471 1⁄4 teaspoon of dashi granules.
01:50You might notice this version looks a bit darker than Yoshinoya's original,
01:54and that's all down to using dark soy sauce.
01:56If you want the signature pale colour, swap in light soy sauce, which is usukuchi shoyu.
02:02Just remember, light soy sauce is actually saltier, so use a bit less to keep the balance right.
02:08Give everything a good stir to combine, then add your blanched pork.
02:13Keep the heat a medium-low and stale occasionally.
02:16Let in more than 2 thirds of the liquid if upright.
02:20While your pork mixture is simmering away, let's make the star of the show, the shiodare sauce.
02:25Grab a smaller saucepan and add your finely diced onion.
02:28That's 1 eighth of an onion along with 4 tablespoons of water,
02:321 1⁄4 teaspoon of coarse ground black pepper, 1⁄2 teaspoon of salt, 1⁄2 teaspoon of sugar,
02:391⁄2 tablespoon of lemon juice, 1 teaspoon of Asian-style chicken bouillon powder, 1 teaspoon of honey,
02:46and 1 tablespoon of toasted sesame oil.
02:49This combination is what gives you that addictive, layered, fast-food flavour.
02:54Cook this over medium-low heat for 1-2 minutes, just until the diced onion softens slightly.
03:00Now, in a small bowl, mix together 1 tablespoon of water with 1 teaspoon of potato starch to make a
03:07slurry.
03:08Pour this into your sauce while stirring constantly.
03:11This prevents lumps and gives you the glossy, slightly thick consistency I noticed at Yoshinoya.
03:18Once the sauce thickens up beautifully, take it off the heat.
03:22Time for assembly!
03:23Divide two portions of hot steamed Japanese sugar and rice between your serving balls.
03:29Layer the savoury pork and onion mixture right over the top.
03:39Now drizzle the gorgeous shiodare sauce all over the pork.
03:44Grab your soaked Japanese leeks, give them a good squeeze to get rid of any excess moisture,
03:49and pile them right in the centre.
03:51Finish with a generous sprinkle of toasted white sesame seeds.
03:55And there you have it, Yoshinoya Style Negishio Butadon.
03:58It's got the classic fast food satisfaction, but made fresh in your own kitchen.
04:04Want even more delicious recipes?
04:07Grab my free cookbook from the link in the description.
04:10Okay, here's a quick recap of the ingredients.
04:13And if you want to learn every detail behind this copycat recipe and my observations,
04:19you can find them all on my website.
04:22Just tap the link on the screen.
04:24And for more recipes like this, head to my Donbrew playlist coming up on your screen.
04:29Thanks for watching.
04:30Okay.
04:31So
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