Butadon

I try to find ways to stretch the meat we have in the freezer when prepping meals these days. I still have some thinly sliced pork belly that I used for our hot pot last week and this seems to be the perfect recipe for it. This was also suggested by my sister, a dish her family loves. Buta by the way is the term for pork in Japanese and Don comes from the word Donburi literally translated as bowl.

To make, place the following sauce ingredients in a bowl: 3 Tbsp. soy sauce (I used Kikkoman), 2 Tbsp. Mirin, 2 Tbsp. cooking sake, 1 1/2 Tbsp. sugar, 1 clove grated garlic and about 1 tsp. grated ginger. Mix well and set aside.

Heat a scant amount of vegetable oil in a non-stick skillet and cook the pork slices until browned. I used about a pound of thinly cut pork belly used for shabu shabu (hot pot). Season lightly with salt while cooking. Fry the pork slices in batches and do not overcrowd. This won’t take long.

When you have cooked all the pork slices, remove excess oil and return your meat to the pan. Pour the sauce mixture on it and cook until it’s thickened.

To serve, scoop some cooked rice onto bowls and top with your pork slices. If you have some chopped green onion you can sprinkle some some of it on before serving.

This recipe was adapted from this site.

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