We are making Summer Butadon, pork bowl using plenty of garlic and ginger root. We think men especially love this Summer Butadon. Enjoy the dish and beat the hot summer heat.
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Pork and Vegetables
100 g Pork Loin Slices 5mm/0.2" thick Cake Flour or All Purpose Flour any type of flour 70 g Onions 3 Shishito Peppers 1 piece Okra
Toppings
Toasted White Sesame Seeds Shichimi Chili Pepper Shiraganegi white part of a long green onion, shredded, check our yakibuta ramen recipe to make it.
Other Ingredients
150 g Steamed Rice Lettuce Leaves Sesame Oil or vegetable oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let’s cut the vegetables. Cut out the root part of the onion and detach the layers.
- Slice the onion into 1cm or half inch width strips along the grain.
- Remove the cap of the shishito peppers.
- Put some salt onto the okra and roll it on a flat surface to remove the fuzz. Rinse the okra and remove the water thoroughly.
- Then, remove the firm skins between the cap and the pod. Cut the okra in half lengthwise.
- Next, trim off the excess fat from the pork loin slices.
- Cut the slices into 3 pieces and arrange them on the cutting board.
- To help coat the pork with the seasonings later, sprinkle any type of flour on one side.
- Now, let’s combine the seasonings. To the soy sauce, add the sake, mirin, sugar, and grated garlic and ginger root. Stir the mixture thoroughly.
- Let’s make the Butadon. Place the lettuce leaves onto the slightly cooled steamed rice.
- Turn on the burner and add the sesame oil. Arrange the pork slices into the heated pan.
- Lightly brown the pork and then, flip them over.
- When the other sides begin to turn white, remove and place them onto a plate.
- Now, clean the pan with a paper towel. Add the sesame oil and heat the pan again. Add the onion, shishito peppers and okra. Stir the vegetables and distribute the oil evenly.
- Then, add the combined seasonings.
- Lightly stir and cover with a lid. Simmer for 30 seconds to 1 minute.
- When the vegetables are still a little crisp, turn off the burner.
- Remove them with a mesh stainer and place the vegetables onto the lettuce leaves.
- Now, re-heat the remaining sauce. Meanwhile, arrange the vegetables in the bowl.
- When the sauce begins to boil again, add the reserved pork slices.
- Coat the slices with the sauce thoroughly and reduce the sauce.
- Turn off the burner and place the pork onto the onion strips in the bowl. Then, pour the sauce over them.
- Sprinkle on the toasted white sesame seeds and shichimi, seven flavor chili powder.
- Finally, garnish with the shiraganegi, the shredded long green onion.
Recipe Notes
This dish is easy to make and the savory teriyaki-style sauce goes great with steamed rice, allowing you to enjoy plenty of vegetables.
Cooking the pork and vegetables separately will help avoid overcooking the meat and also makes the dish visually appealing.
If the mirin is not available, substitute sake and sugar instead.
You can also use bell peppers, asparagus and mushrooms for this recipe.
This sounds delicious! I can’t wait to try this recipe.
Thank you! Glad to hear you are going to try this pork bowl recipe🐷😋