Butadon is one of the popular rice bowl dishes. Place the grilled pork slices on the steamed rice. The butadon is a local food in Obihiro(Obihiro is a part of Hokkaido), and it's easy to make at home! When it comes to butadon, the sauce is so delicious. It is salty-sweet sauce. I share you how to make it delicious easily.
Cut the strings between the fat and meat to prevent the pork from shrinking. By doing so, the texture of it will be soft too.
Cut the pork into bite-size pieces.
To make the pork juicy, coat it with powder. At this time, to prevent it from being powdery, cover one side of pork (By doing so, the pork is easily covered with the sauce).
Put the oil to a pan, and heat it up on medium heat. Pan fry the side of pork which sprinkled with rice flour until golden brown (Burn the pork a little, because it will be savory, and it looks so nice).
When they are golden brown, wipe off the excess fat with paper towels while tilting the frying pan.
Turn over the pork, and cook them for one minute.
Remove the pork, and place them on paper towels (You can get rid of excess fat more).
Put the sauce to the pan, and bring it to a boil.
When it comes to a boil, remove the 1/3 sauce to a small bowl (It will be used to drizzle on steamed rice).
Return the pork to the pan, and coat it with the sauce for one minute on high heat (Not heat up for a long time to prevent the pork from drying out. Just coat the pork with the sauce).
Serve the rice, and drizzle the sauce.
Then cover the pork on it, and drizzle it with the sauce again.
At the end, add the green soybeans and horseradish.
Ingredients
Directions
Cut the strings between the fat and meat to prevent the pork from shrinking. By doing so, the texture of it will be soft too.
Cut the pork into bite-size pieces.
To make the pork juicy, coat it with powder. At this time, to prevent it from being powdery, cover one side of pork (By doing so, the pork is easily covered with the sauce).
Put the oil to a pan, and heat it up on medium heat. Pan fry the side of pork which sprinkled with rice flour until golden brown (Burn the pork a little, because it will be savory, and it looks so nice).
When they are golden brown, wipe off the excess fat with paper towels while tilting the frying pan.
Turn over the pork, and cook them for one minute.
Remove the pork, and place them on paper towels (You can get rid of excess fat more).
Put the sauce to the pan, and bring it to a boil.
When it comes to a boil, remove the 1/3 sauce to a small bowl (It will be used to drizzle on steamed rice).
Return the pork to the pan, and coat it with the sauce for one minute on high heat (Not heat up for a long time to prevent the pork from drying out. Just coat the pork with the sauce).
Serve the rice, and drizzle the sauce.
Then cover the pork on it, and drizzle it with the sauce again.
At the end, add the green soybeans and horseradish.
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