Butadon

Ingredients

• 10 oz thinly sliced pork belly or loin
• 1/2 onion, thinly sliced
• 1/2 cup dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sugar
• 1 tbsp sake
• 2 cups cooked short-grain rice
• 1 scallion, sliced
• pickled red ginger (benishoga), to serve

Before you cook

• Slice the onion thinly.
• Cut the pork into bite-size pieces if the slices are long.

Steps

1. Combine the dashi, soy sauce, mirin, sugar and sake in a small saucepan.
2. Bring the mixture to a simmer over medium heat.
3. Add the sliced onion.
4. Simmer for 3 minutes until the onion starts to soften.
5. Add the pork slices in a single layer.
6. Simmer for 5 minutes, turning the pork once, until fully cooked and no longer pink.
7. Simmer for 2 more minutes until the sauce thickens slightly and coats the pork.
8. Divide the rice between two bowls.
9. Spoon the pork, onion and sauce over the rice.
10. Top with sliced scallion and a small mound of pickled ginger.