Japanese Pork Rice Bowl (Butadon)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Rinse 90g of short-grain rice and drain well. Mix with 120ml of water and 1/2 tbsp of sake, then cook until done.
   ▶ ≈0:12
2. 2
   Prepare toppings: finely chop green onions or herbs and grate 1/2 clove of garlic.
   ▶ ≈0:39
3. 3
   Prepare the marinade: mix together 1 tbsp sake, 1 tbsp mirin, 1 tbsp soy sauce, 3/4 tsp sugar, a dash of MSG, and grated garlic.
   ▶ ≈1:12
4. 4
   Add 100g of thinly sliced pork to the marinade, ensuring it is well coated. Refrigerate for about 15 minutes.
   ▶ ≈1:54
5. 5
   Heat a skillet over medium heat with 1/2 tsp of cooking oil. Once hot, add the marinated pork and cook both sides thoroughly, flipping once.
   ▶ ≈2:12
6. 6
   Pour the remaining marinade sauce into the pan and reduce over medium heat until most of the moisture evaporates and the sauce thickens.
   ▶ ≈2:42
7. 7
   If desired, lightly toast the nori seaweed over a flame to enhance its fragrance.
   ▶ ≈2:57
8. 8
   Place 200g of cooked rice in a bowl and tear the nori seaweed into pieces, scattering it over the rice.
   ▶ ≈3:05
9. 9
   Arrange the cooked pork on top of the rice. If using a raw egg yolk, ensure it is safe for raw consumption; otherwise use onsen tamago or soft-boiled egg. Place the egg yolk on top of the pork.
   ▶ ≈3:16
10. 10
    Pour the reduced sauce over the top to your preference. Garnish with chopped green onions or herbs as desired. Enjoy your pork rice bowl!
    ▶ ≈3:37