00:05Hey everyone, it's Yuto here from stachirecipes.com and today I'm going to show you how to make a
00:10Japanese dish called Butadon. Butadon is a delicious pork rice ball dish that originated
00:16from Hokkaido. Usually the pork is cut thick and then char-grilled but I can't really do that at
00:23home so I'm gonna cook in a caramel soy sauce instead. For two portions you will need 1
00:33tablespoon of sugar, 1 tablespoon and 40 milliliters of water, 5 teaspoons of soy sauce, 1 teaspoon
00:40of sake, 1 teaspoon of mirin, 1 teaspoon of honey, 250 to 300 grams of pork belly, 2 teaspoons
00:50of vegetable oil, 2 bowls of cooked white rice, and a few garnish options are peas, edamame beans,
00:58and spring onion. So I'm gonna start by cutting my spring onion. For Butadon generally only the white
01:06part is used. When the white part is cut into strips like this we call it Shiraga Negi in Japanese.
01:13Basically means grey hair, onion. The easiest way is to cut one layer at a time. Once it's cut we
01:22soak
01:22it in cold water until we're ready to use it. This helps remove any bitterness.
01:31Next we're gonna cut the pork belly. Just cut it into thick slices like this. You can use pork butt
01:37or pork
01:38shoulder for this dish too. I like to cut it thick because it's easy to overcook the pork in the
01:44caramel.
01:45It's also easier to cut it this way rather than in thin slices. Butadon is a regional dish from Tokachi
01:52in Hokkaido. Tokachi is known for its high quality pork and locally grown rice. But this butadon is
02:00different from the ones you see in yudon places like Yoshinoya, Matsuya, Tsukiya.
02:09Okay now we're gonna make the caramel sauce. Start with a cold pan and add one tablespoon of sugar
02:15and one tablespoon of water. Turn the heat on medium and we're just gonna wait for it to change
02:23to a golden color. I know it's tempting but don't mix it or interfere with it. Caramel is best
02:29left alone while cooking. I recommend using a silver or white pan so it's easy to see when the color
02:36changes. Make sure you don't use a non-stick pan for this otherwise you're gonna damage the non-stick
02:42layer. Okay the caramel is starting to change so I'm going to add 40 milliliters of water. Make sure
02:49you stand back it's gonna sizzle and could splash. I recommend wearing long sleeves as well.
02:57Swirl it around a bit and then we're gonna add some Japanese flavor to this caramel sauce.
03:05Add soy sauce, sake, mirin and honey then mix it well. This sauce is kind of like caramel teriyaki.
03:12The caramel adds a touch of bitterness and tastes really good with the pork.
03:27Okay once it's thickened a bit, take it off the heat and set it aside for later.
03:34Take a large frying pan and heat it on medium-high. Add two teaspoons of vegetable oil and then place
03:41the
03:41pork slices into the pan. You want to make sure every piece is touching the surface of the pan. The
03:50goal is to get one side kind of crispy. Using vegetable oil helps it crisp up faster. If you find
03:58there's too
03:59much oil you can wipe it up with a paper towel later. Right these look good so I'm gonna flip
04:08them over
04:09and add the caramel sauce straight away. Butadon was traditionally made by steeping the pork in sugar
04:16and soy sauce then cooking it on a grill. This made a caramelized charred effect. Although a grill is
04:24preferred, using a frying pan is a lot easier for everyday cooking. Just keep frying the pork and caramel
04:32together until the salts get thicker and coat both sides. You'll need to keep moving the pork around the
04:38pan and flipping them over. But it only takes a few minutes. And it's done. Time to dish up.
04:49I've got my rice here. This is multi-grain rice but donburi is usually made with just Japanese white rice.
04:56I'm gonna place the slices on top around the edges in a decorative kind of way.
05:05I've also got some tin peas. Just scatter them around like this. Finely topped with the shiraga negi from earlier.
05:16Butadon is often served with miso soup and pickles too. And there you have it. Tokachi style butadon,
05:24a delicious pork rice ball in a Japanese caramel sauce.
05:29Thanks so much for watching. If you enjoyed this video, don't forget to hit like. And if you want
05:34to see more tasty Japanese recipes, make sure to subscribe to my channel. Hope to see you next time. Thanks
05:40again.
Comments