Butadon (Sliced pork with egg rice bowl)

Butadon with egg, or sliced pork with egg rice bowl.

Cook one cup of Japanese short grain rice in rice cooker. When the rice is cooked, scoop the rice into bowls.

Cut one onion into thin slices. Crack and beat 4 eggs. We’re using about 200g of kurobuta pork belly slices.

I’m using a small pan to cook one person’s portion at a time. You can cook all in one bigger pan.

Heat some oil in the pan and cook half of the onion until soft or caramelized. Then add in half of the pork slices. Use tongs to separate the pork slices to make sure all pieces are cooked. While it’s still pink, add 2 tbsp soba/udon sauce (or 1 tbsp light soy sauce), 1 tbsp mirin, 1 tbsp sake and 1/2 tsp sugar. Let it cook over low heat.

When the pork is almost cooked, pour half portion of the beaten egg into the pan. Turn the heat to medium. Scramble the eggs. Off the heat when the eggs are still a bit runny and not so dry. The eggs will continue to cook even after you’ve removed the pan from the heat. So do not cook until the eggs are too dry before you remove from the heat.

Slide the pork and egg from the pan onto the bowl of rice. Add some finely chopped spring onion to garnish.

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