Caramelized Pork and Onion Rice Bowl
Thin ribbons of pork are seared until golden, then simmered with sweet onions in a glossy soy-mirin glaze that clings to every strand of meat. Piled high over a bowl of fluffy steamed rice and crowned with a bright pickled ginger garnish, this Hokkaido-style butadon is pure weeknight magic in under 25 minutes.
Ingredients
- 300g thinly sliced pork loin or shoulder
- 1 large onion, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons mirin
+ 10 more ingredients
Instructions
Combine the soy sauce, mirin, sake, and sugar in a small bowl and stir until the sugar dissolves.
Heat the neutral oil in a large skillet over medium-high heat. Lay the pork slices in a single layer (work in batches if needed) and sear for 1-2 minutes per side until lightly browned and caramelized at the edges. Remove and set aside.
In the same skillet, add the sliced onion, garlic, and ginger. Saute for 3-4 minutes until the onion softens and turns translucent.
Return the pork to the skillet and pour the sauce mixture over everything. Reduce heat to medium and simmer for 3-4 minutes, stirring occasionally, until the sauce reduces to a thick, glossy glaze that coats the pork and onions.
Mound steamed rice into two deep bowls. Pile the glazed pork and onions generously over the rice, spooning any remaining sauce from the pan on top.
Garnish with pickled red ginger, sliced green onions, nori strips if using, and a sprinkle of shichimi togarashi.
Nutrition Estimate
Per serving • Estimated by Blinner AI