Butadon recipe / Japanese pork rice bowl / 豚丼
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- čas přidán 25. 07. 2024
- Butadon is a common rice bowl dish in Japan.
It seems easy to make, but there are so much we can do to make it lot better like you never had before!! Here is how!!!
📖FULL RECIPE: www.chefslabo.com/post/butado...
🧑🍳About me: www.chefslabo.com/about-the-chef
🙏 Support CHEF'S LABO: www.chefslabo.com/support
💻 Website (Recipe blog): www.chefslabo.com/
📸 Instagram: chefslabo?...
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(Recommended videos👀)
[How to store used Kombu]
• [Kombu Reuse] How to s...
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🍙 FAQ about the ingredients: www.chefslabo.com/general-7
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-How much dashi powder should I use?
(Each pages include pictures)
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Q: Do I cook the rice with kombu?
A: Yes. Cook with it. Don't change the water too
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(Chapter)
0:00 Prepare pork
1:09 Prepare sauce
2:11 Cooking part 1
3:31 Cooking part 2
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[Ingredients] (1 serve)
-Pork belly (Skin-off) 200g
-Salt 1/4 tsp (1.25g)
-Water 100ml
-Kombu (Dried kelp) 1g
-Garlic 15g
-Onion 70g
-Sugar 1.5 tbsp (22g)
-Sake 2tbsp (30ml)
-Mirin 2tbsp (30ml)
-Soy sauce 2tbsp (30ml)
-Japanese rice
-Black pepper
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Ingredients (OUNCE version): www.chefslabo.com/post/butado...
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If you do, You will be at the risk of being charged with a CZcams Fair Use violation, or legal penalties. So please do not risk your life.
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If you find my contents in somewhere else, please contact me.
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#Butadon
#JapanesePorkRicebowl
#PorkRiceBowl
#豚丼作り方
#豚丼レシピ
#豚バラブロックレシピ
#Chefslabo - Jak na to + styl
📖PRINT RECIPE: onl.la/ykC9nrw
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
For a long time ive been looking for someone to explain why certain thigs are done in cooking, because i dont want to just memorize, i want to understand. You're one of the first channels to actually take the time to explain why things are done as they are. Thank you !
No worries Joan!
Thank you for the comment!!
I couldn’t agree more
you should read "On Food and Cooking" by Harold McGee, and "The Food Lab" by Kenji Lopez-Alt. They investigate if common techniques are based on myth or reason, and if there's a more optimal technique.
Made this today! So good!!! Lots of flavor 😋 THANK YOU!!
Thank you for trying Ginellie!!
That's a very good news!!!
I'm so glad for it!!!
i have watched all your videos multiple times now, i need more amazing recipes! thanks chef :')
Made this tonight. It was a winner! Thank you Chef Labo 🙏 Team Konbu Umami for Life 😊
I love rice dishes! I made your katsudon recipe tonight and now I really want to make this!
Thank you Chef ! Tomorrow will try to cook this.
This has become one of my go-to dishes for supper when I don't know what I want to eat. I highly encourage everybody to make this! 10/10
Man your videos are such a gem. I can't wait till you get famous! 😊
Tried this. This is great as usual from you :D
Love all your Don recipes
Omg 😱 it looks so delicious. I am going to try to make this dish right away, thank you for sharing your cooking video. Please keep making a lot more good recipes 👏👏👏
Hi Lauren!!
Thank you for your comment!!!
I'll keep working hard to make good contents for you!!! So we could keep learning together!! 😀
This channel is a great find! Cant wait for future recipes. While i was in Japan i tried a whole variety of skewers at an Izakaya. Hoping thats something that will pass along in the future here :)
No worries Gavin!!!
Welcome to my laboratory!!
Thanks for the comment!!!
Wow it's so delicious chef labo.
where has this channel been ?!!! I love ,love the explanation ..the "WHY" it is done . Arigato!!
I really appreciated your posting for Butadon recipe. 2015 we visited Sapporo and tried Butadon. Ever since then, we have been looking for the recipe. This dish looks so delicious. We will try it according your recipe. Thanks again! ♡♡♡
No worries Eunice!!!
I'm sure you'll like it 😊
Thanks for the comment👍
(Announcement)(お知らせ)
Due to my moving to a new place, I might have to have a week off. So next video could be uploaded at the week after.
So If you don't wanna miss the next video in the meantime, please hit the 🔔button next to the "SUBSCRIBE", so you don't miss out!!! Thank you for your cooperation!!
先日引っ越しをしてまだバタバタしているので、その関係上来週は動画投稿をお休みするかもしれません！しばらく間が空くとあなたのオススメ画面に次回の動画が表示されない可能性があるので、チャンネル登録横の🔔ボタンからお知らせをオンにしておくと見逃さずに済むので便利です！！是非どうぞ！！
Love your works !!!
Thanks Dhoomtam!!!
Hope you Will try it soon!!
Thank you for watching!! ご視聴ありがとうございました！
This is something relatively easy, but the taste is incredible!!! I'm sure you will make this again and again once you try the first one!! Also, It's great to eat with some topping such as cheese, kimchi, etc..
The creativity is limitless!! Get creative!! And give me a comment if you got good ideas!!
今回のレシピも抜群に美味しいので是非試してくださいね！！特に男性なら絶対に好きなので、ご家族や彼氏に是非作ってみてあげて下さい！！ 大絶賛間違いなしです！チーズやキムチなどトッピングをのせても楽しいですね！！面白いアレンジや感想もコメント欄にてお待ちしております！
Looks so yummy. I will try this recipe this week
Looks great 😋
Hi again Bartek!!
Recently, I've been watching many videos about photography and video shooting.
I was hoping that I'm getting better.
So I'm really glad that you liked it!!
Looking forward to it!
Hi WestWay again!!
Please have a go!!! This is an another great dish for you to try!!
@@CHEFSLABO I will!
Is there any menu using canned tuna 🥺🥺🥺 also love the subtitle and the gundamn so cute
I made this dish for dinner today! It was delicious! And a real success:) Will definitely be making it again! :)
No worries Rosanna!!
I'm glad that you actually tried!!😉
Other dishes are great too.
So hope you will try others soon!!😉
This is so delicious! I have made it many times 😊
これは美味しそ!
Thank again Mr.Chef Labo, hara hetta deshitta,hehehe...
I love watching your videos. They are easy to follow. I appreciate the information or tips you add, I feel that I'm not only learning the recipe but the technique as well. Awesome work! Looking forward for more of your videos. 👍
Hi Dwane!!
I always try to learn from developing new recipes because it's fun!!
That's all about my contents!!! And I'm glad that you liked it!!!
Thank you for the comment!!!
noticed the eyes on your wooden spoon at 4:32 and realised i have the same spoon ,does yours say on handle "keep looking when cooking ?" ,food looks fantastic as always, keep up the great work Chef.
Yes my spoon has the same words Gregory!!!
It also says "FIRE RESCUE NSW" on the other side too👍
I noticed that if you add chopped soft tofu alongside soy sauce step, it came out really really good! tofu obsorbed a lot of the juice and it taste soo good.
Thank you for English instructions!
英語の指示をありがとう!
You are just so cool. The people who know you in real life are incredibly lucky! : )
Hi chef! Great video, can I ask if there are any alternatives to kombu, sake, and mirin? haha thanks!
Hi xavier!!
You can use kombu Dashi powder for kombu, sugar for Mirin, and Ryorishu (cooking Sake) or skip sake!! 👍
@@CHEFSLABO thanks for replying! i'll try what you said :)
Anything with pork belly = instant deliciousness
another great video! maybe im not seeing it but is there a link to the song?
Hi again Xevro!!
Have a look on below👍
czcams.com/video/kK10kacShSU/video.html
Thanks for the recipe, i cooked it with your measurements in the description, only used 100 ml chickenstock instead of kombu. In the end it was too sweet for me to enjoy. So i wondered if it is intended to taste so sweet or if i did a mistake in the process.
Hi moosig!!
Please use Kombu (or check the description for the replacement) next time.
If you still got something wrong,
Please let me know👍
@@CHEFSLABO Thank you for your reply. I willl order some Kombu and try it again.
@@CHEFSLABO Hi there, i tried the dish with kombu and it really changes everything. wouldnt expect this taste from the kombuwater, surprising. Thanks again!
@@moosig No worries!!
Now you know why I use it for everything 😉 Hope you will try the others too!!
初めまして。 最近このチャンネルを知り、豚丼を作ってみたらめちゃくちゃ美味しくて
家族からも大好評でした！！
ちなみに他のレシピにある昆布塩なんですが、普通の食塩で良いのでしょうか？
ratt0569さん
コメントありがとうございます！！
実際に作って頂けてとっても嬉しいです！！
昆布塩ですが、
普通の食塩で大丈夫ですよ！！
ただ可能なら、
塩と醤油だけは少し奮発して、
なるべく良い物を使うとお料理のクオリティがグッと上がるので、ぜひ検討してみて下さいね👍
ご教示下さりありがとうございます。少しだけ奮発してみます(笑)
ちなみに昨日は生姜焼きを作りました。
今までとは違う、まさに最高の味でした！
@@ratt0569 ありがとうございます！
いやぁ嬉しいなぁ（笑）
良ければ是非他のレシピも試してみて下さいね！！
コメントもまたお待ちしてます！😉
Kombu really is the secret sauce in everything isn't it ? I need to get my hands on it. Also my favorite unit of measurement happens to be "some" lol
No worries Apple Sauce!!!
Once you try one of my recipe,
You will know why I use kombu for all of it !!! 😊👍
@@CHEFSLABO definitely. I think I will try this one first it looks delicious and it's easy to follow 😋 thank you for all the expert knowledge
This recipe will be even better with Japanese Mayo as dips after it is done :D
I think the pork belly that I’ve got had a higher fat content and rendered a lot of oil on the skillet. I had to pour out the excess oil. Also mine ended up too salty. Probably cos I didn’t hv kombu n substituted with dashi n I didn’t reduce the soy sauce. 😓 still after some adjustments, it turned out delicious. Hopefully next time I can execute this better. Thx chef Labo.
Hi. I would like to know what kind of brand fry pan you used for this Butadon.
Hi Noriko!!
Thank you for the comment!!
The name of the brand is "PRO.COOKER"
I attached the link below for you!!
www.rewardhospitality.com.au/kitchenware/cookware/pro-cooker-frypan-240x40mm-alum-n-s-12
Hello! Can I know if you soak the kombu in water for the dashi and kombu in rice in the fridge overnight or at room temperature?
Hi LeeSunKyuu!!!
Good question!!!
They both no problems!!!
I always leave them at room temperature, never had something wrong!!!
🤤👍
If I want to add shiitake mushrooms , onions and carrots , can I cook it with the sauce?
hi chef! may i ask something? if i didn't have any mirin, should i add 3.5tbspoon of sugar? or just adjust as my flavor pallet? thanks in advice
Hi chaerkyu!!!
Try to use 1/2 amount first,
Then see how it tastes like 👍
Thank you for the comment 😊
@@CHEFSLABO alright noted. thank you!
If I could like this video a thousand times, I would have done that
Thanks Dee!!!
You can come to me anytime!!!!
I'll always cook for you!!
@@CHEFSLABO Australia isn't really far from Bali 😄😄😄😄😄
I have a question @CHEF'S LABO 自宅で出来るプロの味 What if I use smoked pork belly instead?
Hi again Aragmar!!
I suppose smoked pork belly will probably not match to Japanese dishes like that.
The flavour and taste is designed to match western cuisine, so I recommend to just use fresh pork belly!
@@CHEFSLABO Got it! Thank you for clarifying that :D
Hi chef ! I made this and I agree the flavour is incredible . However my pork belly came out quite tough especially the skin of pork belly . I’m not sure is it because I turned up the heat too high while searing ? I used a stainless steel wok and added more oil than you for fear of the meat sticking to the wok. It ended up smoking my kitchen when I deglazed the wok . Do you remember how long it took for you to brown the meat on your non-stick skillet ? I’m afraid the heat would damage my non-stick hence switched over to using my stainless steel wok .
Hi Clarine!!!
I suppose the problem was that you used the pork belly as "skin on"
I apologize I didn't mention about it!!
I added to the description now!!!!
Or other possible reason is:
The pork could be sliced not to against the grain.
Or might be sliced too thick.
And when you deglaze the pan,
The pan must have no oil left.
So you probably used a bit too much oil as you already noticed.
If you have, try to use a non-stick pan next time.
Wok is a very thin iron.
But non-stick pan has thick bottom.
These difference might caused some of the problems of yours.
I hope my answer help you for the next time!!
Thank you for the comment!!
@@CHEFSLABO oh ok thanks chef shall try again . May I know what size pan and material you are using ?
@@clarinechai496
the brand name is: Pro cooker
I got 2 sizes.
24cm (enough for 1 serve) and
28cm (enough for 3-4 serves)
I attached the link below for you!!
This is an Australian website, but you can still see the details 👍
www.rewardhospitality.com.au/kitchenware/cookware/pro-cooker-frypan-280x45mm-alum-n-s-10
hummmmmmm
Do you cook the rice using the water it is soaked in and do you remove the Kombu or leave it in?
Use the same water and leave kombu in there please Clinton👍
Thanks for the comment 😊
@@CHEFSLABO thanks for the reply. I soaked the rice overnight but found it frothing and slimy the next day so wasn't sure if something went wrong. I threw the rice out and cooked Jasmin rice I stead. The pork came out a little on the salty side but I'm guessing that could be from the soya sauce (used regular soya sauce - not low sodium). I cooked a double batch. Overall it was very tasty. Thanks again.
Chef Labo do you by chance know why fermentended sauces lose flavor when exposed to heat?
Hi Joshua!!
I'm not sure about the science aspect of that,
But you can taste the difference if you compare both👍
Hope you will try to find out!!😉
@@CHEFSLABO I will, thank you Chef
Can I just use rolls of Samgyupsal that I can easily buy in Korean Stores for the meat?
Yes you probably can.
As long as it’s pork belly without any seasoning, should be fine👍
@@CHEFSLABO ok, thank you :)
@@CHEFSLABO actually... i have another question... I dont have sake on hand but I was given a big bottle of cooking sake... is it alright to substitute the sake for that?
Ey, anyone know the music source pls?
Hi PetrosAnver!!
Have a look at the link below!👍
czcams.com/video/kK10kacShSU/video.html
@@CHEFSLABO Thank you very much.
i have no Kombu. what can i replace tor that?
Hi!! There's a FAQ link in the description!!
You can find the detail in there😉
Thank you for the comment👍
Food request mapo tofu!
Hi Ricca!!!
Glad to have your comment again!!
Yeah that sounds probably not too hard for me!!!
I got a request for next week's video from different viewer already, but I'll do yours afterwards!!!
CHEF'S LABO 自宅で出来るプロの味 thank you so much! Yeah i’ve been really busy but im back to cooking your recipes! 😍 i will cook butadon tomorrow 😋
No worries!!!
Good luck with your cooking tomorrow!!!
Hope you can learn from it like I did !!!
Can this be made with chicken?
Yes you can!
Thanks for the comment again😉
What if you dont have kelp?
Hi my friend!!
Please see the description
There is a FAQ section for it 👍
hi this recipe for per person ?
Yes tcc!!
Have a look at the description👍
You can see the detail too😉
こんにちは。いつも良い料理をありがとうございます。 とても役に立っています。 失礼ですが、気になる料理があります。 キャベツの和風ロール(cabbage roll)です。 一度料理をしていただけませんか。 お願いいたします。
Oh Hyun wook さん
コメントありがとうございます！
リクエスト全然受け付けてますよ！
トマト煮っぽいやつではなくて、出汁で煮るようなタイプのロールキャベツという事で大丈夫ですか？
もし間違ってたら教えて下さいね！
これで大丈夫なら、特にお返事などはなくても大丈夫なので気にしないで下さいね！
(しかしトマト煮っぽいやつも美味しいですよね！それはそれで間を空けて将来的に動画にするかもしれません！)
はい、そうです。 スープで煮込むキャベツロールです。 ありがとうございます。
わかりました！！
レシピが完成次第公開しますね！！
song? :O
Hi Chef Pag Chomps
Check below👍
czcams.com/video/kK10kacShSU/video.html
hi :) i think you really have good recipe and you work so hard to film the video , i recommend you to edit your video like "nino home" youtube channel surely people gonna enjoy watching your channel , thanks for the great recipe :))
Hi itsmev e!!
Thank you for the comment!!
Yeah Nino home is a legendary channel.
And I try to pick some ideas from it!!
But the thing is, I cook on my balcony, and there are always noise of birds, cars, etc..😭
That's why my video mostly have BGM and not much cooking sound..
And my kitchen looks like just an ordinary apartment kitchen..
Doesn't look cool, or anything.
But I'm learning all the time.
One day if I find a solution for those, I might be able to make it bit more like it!!
@@CHEFSLABO
hii :)) , i think its good idea for put indie music as your background song to deal with background noises and i hope this gave you ideas how to edit your video , goodluckk :))) czcams.com/video/6sU4duA7bbQ/video.html
but ofcourse its your choice to do whatever you want with your channel :)))
No worries!!!
Thank you for your suggestions and your time to think about my channel!!!
I have pork belly in my freezer right now. I know what I’m making for dinner tomorrow. I have all the ingredients.