Butadon

A Japanese rice bowl of pork simmered in a sweet-savory soy sauce over steamed rice.

serves215m + 20m

Preparation

  1. Cut pork into 3 cm cubes and fry in pan on 6/9 heat until golden brown, around 5-7 minutes.
  2. While the pork is cooking, slice 1 onion and finely dice the ginger.
  3. Add onion and ginger to pan, cook for 2-3 minutes. Add 0.5 dl shaoxing wine, 0.5 dl mirin, 3 tbsp oyster sauce, 2 tbsp soy sauce, 2 tbsp chicken bouillon, and 1 dl water.
  4. Slice napa cabbage in large chunks, separating the leaves and the stems.
  5. Add the hard part of the cabbage to the pan and let cook on 5/9 heat for around 10 minutes or on lower heat for around 15-20 minutes. Cook rice.
  6. Add spring onion and the soft part of cabbage and let cook until cabbage has softened.
  7. Top with sesame seeds.