Summer Butadon (Teriyaki-Style Pork Bowl with Vegetables) Donburi
https://cookingwithdog.com/recipe/summer-butadon/
Servings
1person
Cook Time
15minutes
Servings
1person
Cook Time
15minutes
Ingredients
Pork and Vegetables
Toppings
Seasonings
  • 1 tbsp Soy Sauce
  • 1 tbsp Sake
  • 1 tbsp Mirinsubstitute: 1 tbsp sake+1 tsp sugar
  • 1/2 tsp Sugar
  • 1 Garlic Clovegrated
  • 1 tsp Ginger Rootgrated
Other Ingredients
  • 150 g Steamed Rice
  • Lettuce Leaves
  • Sesame Oilor vegetable oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, let’s cut the vegetables. Cut out the root part of the onion and detach the layers.
    		 First, let’s cut the vegetables. Cut out the root part of the onion and detach the layers.
  2. Slice the onion into 1cm or half inch width strips along the grain.
    		 Slice the onion into 1cm or half inch width strips along the grain.
  3. Remove the cap of the shishito peppers.
    		 Remove the cap of the shishito peppers.
  4. 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.
    		 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.
  5. Then, remove the firm skins between the cap and the pod. Cut the okra in half lengthwise.
    		 Then, remove the firm skins between the cap and the pod. Cut the okra in half lengthwise.
  6. Next, trim off the excess fat from the pork loin slices.
    		 Next, trim off the excess fat from the pork loin slices.
  7. Cut the slices into 3 pieces and arrange them on the cutting board.
    		 Cut the slices into 3 pieces and arrange them on the cutting board.
  8. To help coat the pork with the seasonings later, sprinkle any type of flour on one side.
    		 To help coat the pork with the seasonings later, sprinkle any type of flour on one side.
  9. 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.
    		 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.
  10. Let’s make the Butadon. Place the lettuce leaves onto the slightly cooled steamed rice.
    		 Let’s make the Butadon. Place the lettuce leaves onto the slightly cooled steamed rice.
  11. Turn on the burner and add the sesame oil. Arrange the pork slices into the heated pan.
    		 Turn on the burner and add the sesame oil. Arrange the pork slices into the heated pan.
  12. Lightly brown the pork and then, flip them over.
    		 Lightly brown the pork and then, flip them over.
  13. When the other sides begin to turn white, remove and place them onto a plate.
    		 When the other sides begin to turn white, remove and place them onto a plate.
  14. 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.
    		 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.
  15. Then, add the combined seasonings.
    		 Then, add the combined seasonings.
  16. Lightly stir and cover with a lid. Simmer for 30 seconds to 1 minute.
    		 Lightly stir and cover with a lid. Simmer for 30 seconds to 1 minute.
  17. When the vegetables are still a little crisp, turn off the burner.
    		 When the vegetables are still a little crisp, turn off the burner.
  18. Remove them with a mesh stainer and place the vegetables onto the lettuce leaves.
    		 Remove them with a mesh stainer and place the vegetables onto the lettuce leaves.
  19. Now, re-heat the remaining sauce. Meanwhile, arrange the vegetables in the bowl.
    		 Now, re-heat the remaining sauce. Meanwhile, arrange the vegetables in the bowl.
  20. When the sauce begins to boil again, add the reserved pork slices.
    		 When the sauce begins to boil again, add the reserved pork slices.
  21. Coat the slices with the sauce thoroughly and reduce the sauce.
    		 Coat the slices with the sauce thoroughly and reduce the sauce.
  22. Turn off the burner and place the pork onto the onion strips in the bowl. Then, pour the sauce over them.
    		 Turn off the burner and place the pork onto the onion strips in the bowl. Then, pour the sauce over them.
  23. Sprinkle on the toasted white sesame seeds and shichimi, seven flavor chili powder.
    		 Sprinkle on the toasted white sesame seeds and shichimi, seven flavor chili powder.
  24. Finally, garnish with the shiraganegi, the shredded long green onion.
    		 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.