Japanese Pork BBQ Rice Bowl (Butadon)

Steps

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1. 1
   Prepare the vegetables: smash and finely chop 3 garlic cloves, grate about half a teaspoon of ginger, and thinly slice 2 green onions. Set aside.
   ▶ ≈1:25
2. 2
   Make the marinade: in a small container, combine 1/4 cup soy sauce, 1/4 cup sake, 1/4 cup mirin, 1/2 teaspoon hondashi, 1 tablespoon water, 2 teaspoons sugar, the chopped garlic, and grated ginger. Mix well. If you prefer to omit alcohol, replace the sake and mirin with water and increase the hondashi and sugar amounts.
   ▶ ≈2:18
3. 3
   Prepare the pork: cut 1 pound of thinly sliced pork belly into bite-sized pieces.
   ▶ ≈2:57
4. 4
   Marinate the pork: pour the marinade over the pork and gently massage it to coat evenly. Let sit at room temperature for about 5 minutes.
   ▶ ≈3:21
5. 5
   Heat the oil: add 1/2 teaspoon oil to a large pan and heat over medium-high heat until hot.
   ▶ ≈3:47
6. 6
   Cook the pork: spread the marinated pork evenly in the hot pan and stir-fry for 3-4 minutes until beautifully charred and fully cooked through. Consider cooking in two batches to achieve better browning and prevent steaming from excess moisture.
   ▶ ≈4:00
7. 7
   Assemble the bowl: place cooked rice in a bowl and top with the cooked pork.
   ▶ ≈4:29
8. 8
   Garnish and serve: top with sliced green onions and a soft-boiled egg. For extra flavor, you can simmer any leftover marinade and drizzle it over the rice, or briefly torch the pork surface for added aroma. Optionally add pickled ginger as a side.
   ▶ ≈4:41