Butadon Recipe

Butadon is one of our favourite Japanese dishes to make and eat. And extremely easy and fast to do.

In a pan of oil at medium heat, sweat half a sliced onions until they are slightly charred, soft and translucent. Once they are soft, add your pork shabu into the mix. Use a pair of tongs to separate the pieces as they tend to stick together.

Once the meat is seared for about a minute or less, add 1 tbsp light soya (or 2 tbsp udon/soba sauce), 1 tbsp mirin, half tsp sugar and 2 tbsp water. Simmer for about a minute.

Turn the heat to low and add in one beaten egg and cover with lid for about 10 seconds. Open the lid and wait for the base of the egg to set and see that the egg is not watery. If it’s just moist, it will be fine as the egg will continue to cook on its own residual heat.

Pour the pork and egg mixture onto a bowl of white rice, preferably Japanese rice. Then garnish it with scallion and furikake and it’s done! Easy and delicious, and so easy and quick to do.

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