Easy Japanese Pork Belly Rice Bowl Recipe (Butadon)
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- čas přidán 25. 07. 2024
- In this video, Jono shows you how to make a simple Japanese rice bowl recipe with pork - Butadon. A delicious and easy Japanese recipe using delicious thinly sliced pork belly. This is a pork belly recipe that you need to try!
Makes 2 Servings
Ingredients
300g thinly sliced Pork Belly
2 eggs
1 finely sliced Brown Onion
4 tbsp Mirin
4 tbsp Sake
2 tbsp Soy Sauce
2 tsp Sugar
1 clove Garlic
To serve
Finely sliced Spring Onion
Rice
Benny Shogu Ginger
MUSIC: player.epidemicsound.com/
WEBSITE: simplecookery.co/ - Jak na to + styl
Made this today for lunch. Amazing. Cant go wrong with thinly sliced meat with that classic japanese Mirin-Sake-Soy sauce accopanying it. I don't like runny white egg so I just added a raw egg yolk on top. Looks pretty, too!
Super delish! Thx for the recipe !
Made this for breakfast this morning. Though I forgot to put the red ginger on it was oh so delicious. The 5 spice really did something wonderful to this lovely recipe.
My to-go recipe, thanks!
I love ur video!!!!! Thank you!!!!
Thanks for sharing. Just cooked this for dinner. It's delicious. Love from Singapore
This turned out so good, thank you! 🙏
You're welcome!
This came out great, better than the other recipe I have for this. Will gladly make it again.
You're welcome :)
Man, now I'm really hungry.. I gotta try this out!
Great recipe and I can't wait to try it! For your prep though, you should put a wet towel underneath your cutting board to keep it from slipping.
YUM YUM!
:)
Great video 👍🏾
Thanks!
Thanks. Looking forward to trying this recipe which may be tomorrow. I have all of the ingredients for this lovely dish.
YUMMY PORK RICE BOWLS!
hi there! would excluding sake make a huge difference?
Can confirm this is delicious
Thanks!
Would it be possible to omit the sake? :)
The first time I made this dish, I coated the meat lightly with some cornflour (helps to thicken the sauce) but not too much of it. I added oyster sauce and chicken stock to the sauce and finally black pepper before removing the heat. Daughter said it was delicious.
Then just this evening I decided to cook this a 2nd time. This time I’m using your recipe trying to be as authentic Japanese as possible. Or rather most gyudon recipe is similar. Daughter didn’t like it. It lacked that smooth velvety feel of the meat and sauce fused together. Just suggesting if you’d like to try adding some oyster sauce and chicken stock might enhance the taste, but that’s probably leaning toward Chinese cuisine.
you both look so handsome 😊👍🏻😌
I’ve tried cooking this I find it too salty. Have to add more sugar
FYI that's BENI SHOGA pickled ginger beni means red. shouga is ginger, the pickled ginger garnish for sushi is called GARI.
@@sushiversum Not quite, gari does not contain shiso. gari is pickled ginger while shiso is a garnish in sushi and sashimi gari is to to cleanse the palate so to speak like crackers for wine tasting , shiso leaves, also called ohba (in some regions) use the leaves and seeds to garnish sashimi or other foods that need to be preserved (just like umeboshi pickle plums) ... they are widely used in the summer to prevent food poisoning. they have a very pungent smell and taste and have antibacterial properties ... it is mainly used for foods that can be eaten raw or rare. umeboshi is widely used in onigiri or JApanese rice ball when people travelled back in the medieval days and had no means of storage during the summer... they used salted onigiri to prevent the rice from spoiling, and added dried shido and pickled plums to keep it edible. chrysanthemum is also accepted as a medicinal herb having detoxification and anti-inflammatory qualities, they are often utilized to garnish sashimi dishes, not only for their beautiful appearance but also for their antibacterial effect.
@@sushiversum Cheers to you to... I know its not your video so I dont blame you... its just that some videos are not accurate... just sayin... Im not going to report it or anything but...do some research right? theres one vide where he says OYAKODON means chicken and egg? WTF If someone is going to teach the public how to make OYAKON I expect him to at least google translate OYA , KO and DON...chicken and egg is NIwATORI and TAMAGO... js sayin'
@@sushiversum Taihen shitsurei itashimashita... I did not realize you were a chef ... ... For the record I am not Japanese, AND I am not a chef but I have been living in JApan for 35 years and absolutely LOVE and RESPECT Japanese cuisine... So if I see a TUTORIAL about how to cook Japanese food from someone who cant even pronounce it right than I will comment ... I even saw his video saying oyakodon means chicken and egg... LOL... I know that there is for a fact a dish called oyakodon with salmon and ikura ...I wish these people would do their research for they are murdering the cuisine...
@@sushiversum Thank you. I saw another video where he did oyakodon and he said oyako is chicken and egg but I know that oya is parent and ko is child... just saying that he should do some research first ...that its not only chicken and egg, but theres also a version of salmon and salmon roe (ikura) is also...an oyakodon... but yes if it is seafood then its kaisen don. but thats the point just because they have eaten butadon doesnt give them the authority to teach how to make it... JUST THEIR TAKE on it..