Jun 09 2026
Restaurants›Uchi Scottsdale›Buta Recipe

Buta Recipe

Inspired by Uchi Scottsdale
Time3h
Serves4

pork belly, black trumpet mushroom, candied maitake

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Ingredients

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Pork Belly

Mushrooms

Candied Maitake

Method

Pork Belly Preparation

  1. 1

    Prepare the Pork Belly

    Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and black pepper.

  2. 2

    Marinate the Pork Belly

    In a bowl, combine soy sauce, mirin, minced garlic, and minced ginger. Place the scored pork belly in a zip-top bag and pour the marinade over it. Seal and refrigerate for at least 4 hours or overnight for best results.

  3. 3

    Cook the Pork Belly

    Preheat the oven to 300°F (150°C). Remove the pork belly from the marinade and place it on a roasting pan. Roast for 2.5 to 3 hours, until the meat is tender and the skin is crispy. Let it rest for 15 minutes before slicing.

Mushroom Preparation

  1. 4

    Sauté the Black Trumpet Mushrooms

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add black trumpet mushrooms, salt, and black pepper. Cook for about 5-7 minutes until mushrooms are tender. Remove from heat.

Candied Maitake Preparation

  1. 5

    Prepare the Candied Maitake

    In a saucepan, combine sugar and water over medium heat. Stir until sugar is dissolved. Add maitake mushrooms and simmer for about 15 minutes until they are soft and coated. Remove from heat and let cool.

  2. 6

    Finish the Candied Maitake

    In a separate pan, melt butter over medium heat. Add the cooled maitake mushrooms and sauté for another 3-5 minutes until caramelized. Sprinkle with a pinch of salt.

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