Butadon Recipe

Prepare and braise pork

Trim excess skin and hard fat from the pork belly and cut into 6–8 cm cubes. Heat a heavy-bottomed pot over medium-high and add 1 tbs vegetable oil. Sear the cubes on all sides until deep golden brown, about 2–3 minutes per side. Remove and set aside. In the same pot combine 3 tbs soy sauce, 3 tbs mirin, 2 tbs sake, 2 tbs brown sugar, 300 ml water, smashed ginger, crushed garlic and chopped white parts of green onion. Return seared pork to the pot so pieces are mostly submerged. Bring to a gentle simmer, cover, and braise on low for 2 hours until very tender (alternatively pressure cook for 40–50 minutes).

Cool and cube

Remove pork from braising liquid and let cool slightly. Reserve braising liquid. When cool enough to handle, cut each piece into 2–3 smaller 'burnt end' cubes (about 2–3 cm). Reserve any rendered fat.

Reduce sauce & glaze

Strain the braising liquid, discard solids, and simmer the liquid in a small saucepan until reduced by half and slightly syrupy (about 8–12 minutes). Whisk in misoyaki glaze (2 tbs white miso + 1 tbs mirin + 1 tsp soy + 1 tsp sesame oil + 1 tbs honey) off heat until smooth. Taste and adjust balance — it should be savory-sweet with umami.

Finish burnt ends

Preheat oven to 220°C (425°F) with the broiler element available. Toss the pork cubes in a shallow baking dish with a few tablespoons of the reduced glaze so they are well coated. Roast for 8–10 minutes to develop edges, then toss and brush again with glaze and broil on high for 2–3 minutes until edges are darkened and caramelized (watch carefully to avoid burning). Remove and allow to rest for 5 minutes so glaze sets.

Rinse the rice under cold water until the rinse runs clear. Combine the rinsed rice and 360 ml water in a rice cooker or pot, cover and cook until tender (rice cooker) or bring to a boil, then reduce to low and simmer 12–15 minutes, rest covered 10 minutes off heat. Fluff and stir in 1 tbs rice vinegar and 1 tsp salt. Keep warm.

For a 66°C perfect custard yolk: Bring a precision sous-vide bath to 66°C and gently lower whole eggs in their shells. Hold for 45–60 minutes. If you don't have sous-vide: bring water to a steady 75–80°C and hold eggs 45–60 minutes (results vary). Remove eggs and transfer immediately to an ice bath for 3–5 minutes to stop cooking (this also makes peeling easier). Crack carefully and peel; yolk will be jammy, borderline custardy. Keep warm until plating.

Divide warm rice between 4 bowls (about 1/2 cup cooked rice per serving will give 4 servings from 2 cups uncooked; adjust to preference).

Top each bowl with a generous portion of chashu burnt ends (about 300 g total distributed across 4 bowls ≈ 75 g each). Spoon any remaining glaze over the pork and rice.

Place one peeled 66°C egg (or half an egg if preferred) atop each bowl. If using whole eggs, you can gently slice to release yolk, or allow the diner to break it.

Add a small mound (approximately 35–40 g) of chopped kimchi to each bowl at the side.

Scatter sliced negi/green onion across each bowl, then sprinkle furikake (about 1/2 tsp per bowl), a pinch of togarashi (about 1/4 tsp per bowl), and toasted sesame seeds (about 1/4 tsp per bowl). If desired, finish with a light drizzle (1 tsp) of soy sauce or reserved glaze.

Serve immediately while pork and rice are warm. Encourage mixing the egg and glaze into the rice for a rich, savory finish.