Hokkaido
Butadon
Sweet soy pork over rice. A bowl that eats like a hug from Hokkaido.
35 minTime
16 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original887kcal
16 gprotein
2 gfibre
35minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Wash the rice until the water runs nearly clear, soak 30 minutes and drain. Cook with 400 ml water, covered, on low for 12 minutes, then rest 10 minutes off the heat.
- 2Simmer the soy sauce, sugar, honey, ginger, garlic and 3 tbsp water in a small pan for 2 minutes.
- 3Heat the oil in a large pan on high heat. Lay the pork in a single layer and sear 2 minutes per side, in batches.
- 4Pour off excess oil, return all the pork and add the sauce. Toss for 1 minute until coated.
- 5Fill bowls with rice, drizzle with a spoon of sauce, then layer the pork on top. Finish with black pepper, sesame and spring onion.
Serve it like this
Fan the pork slices over the rice so they overlap like roof tiles. Add a small heap of pickled ginger to the side if you have it.
