Butadon
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Butadon places 280 g thinly sliced pork shoulder and 120 g onion over 2 cups cooked rice.
Read more
Slice the onion with the grain to 0.5 cm and finely mince or grate 1 tsp ginger. Bring 120 ml water, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar, and the ginger to a boil over medium heat. Add the onion and cook it for 2 minutes before laying the pork slices into the liquid without overlapping them. Cook the pork for 5 minutes, turning each slice once so both sides meet the sauce. Stop reducing when about 2 to 3 tbsp sauce remains in the bottom of the pan. Divide the rice between wide bowls, arrange the pork and onion on top, and spoon over the remaining sauce. The method keeps enough liquid for the rice instead of cooking the pan completely dry.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Slice 120 g onion with the grain into 0.5 cm strips.
Finely mince or grate 1 tsp ginger so it can be stirred directly into the sauce.
- 2Control
Put 120 ml water, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar, and the prepared ginger in a pan.
Heat over medium heat, stirring to dissolve the sugar, until the liquid comes to a boil.
- 3Control
Add the onion to the boiling sauce and cook over medium heat for 2 minutes.
When the onion edges turn translucent and the liquid returns to an even simmer, add the pork.
- 4Control
Add 280 g pork shoulder one slice at a time and spread the pieces so they do not overlap.
Cook over medium heat for 5 minutes, turning each slice once so both sides contact the sauce.
- 5Control
As the sauce reduces and coats the pork, check the liquid left in the bottom of the pan.
Turn off the heat when about 2 to 3 tbsp remains for spooning over the rice.
- 6Season
Divide 2 cups cooked rice between two bowls and arrange the pork and onion evenly on top.
Spoon the sauce remaining in the pan over the meat and rice in each bowl.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 280 g thinly sliced pork shoulder and 120 g onion over rice
- Finish cue
- As the sauce reduces and coats the pork, check the liquid left in the bottom of the pan.
- Avoid this
- Add 280 g pork shoulder one slice at a time and spread the pieces so they do not overlap.
- Substitution
- The method keeps enough liquid for the rice instead of cooking the pan completely dry.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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