Butadon | Pork rice bowl

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Butadon | Pork rice bowl

Butadon (豚丼) is a common rice bowl dish in Japan. My version is served with really rich and tasty sauce like you never seen anywhere else!! This is't a difficult recipe So you will definitely love it, and make it again and again!!

Butadon | Pork rice bowl

A hearty meal for hungry people

Butadon was originally made in Tokachi region in Hokkaido Japan. 

This is a very hearty dish. But not only that.

Pork is a good source of B vitamins which burn sugar in the body and convert it into energy. Other meats don't have as much B vitamins as pork does.

If you exercise regularly, or you have kids, pork is great meat for your life healthier!!

But don't forget to eat some vegetables with it!!

 

[Serving] 1

[Prep time] 15 mins (Does not include time to soak Kombu)

[Cook time] 25 mins

[Storage] 2-3days in a fridge

[Difficulty] D *(A=Hard E=Easy)

 

[Ingredients] (GRAM)

-Pork belly (Skin-off) 200g

-Salt 1/4 tsp (1.25g)

-Water 100ml

-Kombu (Dried kelp) 1g

-Garlic 15g

-Onion 70g

-Sugar 1.5 tbsp (22g)

-Sake 2tbsp (30ml)

-Mirin 2tbsp (30ml)

-Soy sauce 2tbsp (30ml)

-Japanese rice 

-Black pepper

 

[Ingredients] (OUNCE)

-Pork belly (Skin-off) 0.44lb

-Salt 1/4 tsp (0.05oz)

-Water 3.5oz

-Kombu (Dried kelp) 0.04oz 

-Garlic 0.5oz 

-Onion 2.5oz 

-Sugar 1.5 tbsp (0.8oz) 

-Sake 2tbsp (1oz) 

-Mirin 2tbsp (1oz) 

-Soy sauce 2tbsp (1oz)

-Japanese rice Some 

-Black pepper some

[Recipe Video]

(Chapter)

0:00 Prepare pork

1:09 Prepare sauce

2:11 Cooking part 1

3:31 Cooking part 2

 

[Instruction]

[Chapter 1: Prepare pork]

Slice pork 5-7mm thick (0.2inch), cut into bite size (Or you can use thinly sliced ones)

Massage with salt. Set aside

[Chapter 2: Prepare sauce]

Soak kombu and water for 1 hour (Overnight is the best)

Soak your Japanese rice with water and some kombu too. 

Grate onion and garlic.

[Chapter 3: Cooking part 1]

Hot pan. High heat. Vege oil. Sear the pork.

Add some black pepper

Once coloured, turn and cook the other side 

Set aside. Splash some water to the pan, and scrape all the remaining bits. Pour onto the pork.

[Chapter 4: Cooking part 2]

Wipe the pan, add vege oil and garlic. Medium heat

Once the garlic is light brown, add the kombu water, onion, sugar, sake, mirin.

Mix well, then add pork. cook 10-15 mins 

Once mostly evaporated, add soy sauce

Boil for 30 seconds.

Put it on your rice, and maybe add some egg yolk or poached egg on it!

Rice dish

Beginner friendly

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TERIYAKI SALMON AND BROCCOLI ON RICE IN A RICE COOKER

TERIYAKI SALMON AND BROCCOLI ON RICE IN A RICE COOKER


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5 from 7 reviews
Author: kyriethefoodie
Total Time: 25 minutes
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Teriyaki salmon with broccoli and rice made in a rice cooker is a quick, healthy, and flavorful one-pot meal that requires minimal effort and cleanup.


INGREDIENTS
UNITS USMSCALE1x2x3x
1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
1/2 lb salmon, uncooked
3 tbsp teriyaki sauce (plus more for drizzling on top – you can use store-bought or make your own using the ingredients below)
1 cup broccoli (frozen or fresh both work great)
1/2 tsp salt
1/4 tsp black pepper
1 avocado
Chili crisp (for drizzling on top; optional)

Teriyaki Sauce:

*IMPORTANT: Note that this makes more teriyaki sauce than you will need for this recipe. Use only the amount in the ingredient list above directly under the salmon. Feel free to store the leftover teriyaki sauce in a sealed container in the refrigerator for up to 2 weeks.1/2 cup soy sauce
1/4 cup water
2 tbsp honey (substitute for brown sugar)
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp cornstarch (add more or less depending on thickness preference)
Cook Mode Prevent your screen from going dark

INSTRUCTIONS
Skip this step if you are using store-bought teriyaki sauce. To a small sauce pan over medium heat, combine soy sauce, water, brown sugar or honey, minced garlic, grated ginger, and cornstarch. Let it cook for 6-8 minutes, stirring occasionally, until the sauce has thickened. Remove from heat.
Rinse the rice thoroughly and place it in the rice cooker. Add the same amount of water as you normally would for the type of rice you are using.
To the rice cooker, add your broccoli and salmon. Sprinkle the broccoli with the salt and pepper.
Pour the teriyaki sauce directly on top of your salmon. Cover the rice cooker and allow to marinate in the fridge for at least 30 minutes or overnight for the best flavor.
Place the pot into the rice cooker. Close the rice cooker lid and cook on the regular white rice setting. Optionally, add the broccoli when halfway done for a more crisp texture.
Serve, and drizzle with additional teriyaki sauce, half of an avocado, and some chili crisp.

羊肚菌蟲草花雞湯

材料: (4-6碗)

雞 1隻斬4件

羊肚菌 15粒

蟲草花 40g

粟米 1條切件

紅棗 3粒去核

玉竹 15g

蓮子 1湯匙

無花果/蜜棗 3粒

桂圓 1湯匙 (可省略)

水 2200ml

做法:

1. 羊肚菌和蟲草花清水浸軟，浸菇水過篩

2. 大鍋放入雞件，注入清水；中小火煮至沸騰，繼續煮3分鐘；盛起沖洗血污，倒走污水

3. 所有材料連同浸菇水放入大鍋，煮沸後合蓋小火煮2小時，除去表面油份即成

花雕醉鮑魚

材料

急凍鮑魚  20隻

紹興花雕酒  150ml

糟鹵  300ml

杞子 3茶匙

桂圓  6粒

冰糖  2茶匙

水  150 ml

🔹做法🔹

1. 大鍋加入薑蔥煮沸，放入鮑魚煮3分鐘；撈起浸冰水，剪走鮑魚嘴；可將鮑魚𠝹花更入味

2. 杞子、桂圓和冰糖加入熱水拌勻；放涼後倒入花雕酒和糟鹵，加入鮑魚，放雪櫃浸一晚即成（醃汁要蓋過食材）

伯爵紅茶焦糖夾心餅乾

伯爵紅茶焦糖夾心餅乾
焦糖醬：
細砂糖50g，水10g，鮮奶油60g，黃油15g，鹽0.5g
做法：
鮮奶油小火加熱至溫熱，隔熱水保溫備用
細砂糖+水小火煮至琥珀色，關火
（期間不要攪拌，可以晃動鍋幫助受熱均勻）
加入溫熱的鮮奶油，邊倒邊攪拌均勻
加入黃油和鹽攪勻，放涼後裝入裱花袋冷藏
-
伯爵紅茶餅乾：
黃油80g，糖粉25g，常溫全蛋液12g
低筋粉120g，伯爵紅茶碎3g
配方可做約24個餅乾，我是翻倍做的
做法：
黃油充分軟化+糖粉拌勻，攪打至蓬鬆發白
分2次加全蛋液，每次都攪打均勻再加下次
篩入低筋粉+紅茶碎，翻拌至無乾粉，按壓成團
放油紙里，擀成4mm薄片，冷凍半小時
圓模壓出形狀，擺在透氣烤墊上
送入預熱好的烤箱，風爐145度烤18分鐘
烤好取出晾涼，把焦糖醬擠在餅乾上
蓋另一片，輕輕按壓，冷藏後再吃口感更好

韓式麻藥雞蛋

「韓式麻藥雞蛋」

材料：-
雞蛋(室溫)............6隻
鹽..........................1茶匙
醋..........................1.5茶匙

醬汁材料：-
韓式醬油...............3/4杯
室溫飲用水...........3/4杯
韓式糖漿...............3/4杯
蒜(切碎)................4-5瓣
蔥(切細)................3棵
青陽辣椒(切細).....1-2隻
紅辣椒(切細).........1/2隻
已烤芝麻...............1.5湯匙

做方：-
1. 鍋內注水，然後加入鹽和醋燒開。

2. 將雞蛋放入鍋內煮6分鐘，然後立刻放入冰水浸泡至完全冷卻，除去雞蛋殼備用。

3. 把所有醬汁材料混合拌勻，然後加入雞蛋，放置於雪櫃(冰箱)中冷藏至少6小時以上，即可享用。

小貼士：-
1. 泡過冰水的雞蛋更易去殼。
2. 完成的麻藥雞蛋放在雪櫃(冰箱)中儲存，最佳享用期為五天。

空氣炸鍋蜂蜜西多士，茶餐廳老板給的配方！

奶香濃郁，混合咸香綿密芝士，太好吃啦
食材：吐司、純牛奶、2個雞蛋、蜂蜜、適量芝士碎
做法：
【準備材料】
2個雞蛋
100毫升純牛奶
少許白糖
幾滴檸檬汁
攪拌均勻備用
【處理吐司】
準備兩片吐司
倒入牛奶蛋液中
充分浸濕
一片吐司放在底部
【組裝芝士層】
中間放一層芝士碎
另外一層吐司疊加
【烘烤過程】
空氣炸鍋170度10分鐘
翻面再烤5分鐘
【最后步驟】
起鍋后刷一層蜂蜜