Buta Maki Recipe
Pork belly, tonkatsu, pickled carrot, yolk custard
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Ingredients
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Pork Belly
Tonkatsu
Pickled Carrot
Yolk Custard
Method
Pork Belly
- 1
Prepare the Pork Belly
Start by scoring the skin of the pork belly in a criss-cross pattern. Season it generously with salt and black pepper on both sides. Mix soy sauce, mirin, and sugar in a bowl and marinate the pork belly for at least 30 minutes.
- 2
Cook the Pork Belly
Preheat your oven to 180°C (350°F). Place the marinated pork belly on a baking tray and roast for about 1 hour, or until the skin is crispy and the meat is cooked through. Let it rest for 10 minutes before slicing.
Tonkatsu
- 3
Prepare the Tonkatsu
Tenderize the pork loin using a meat mallet. Season it with salt and pepper. Dredge the pork loin in flour, dip it in the beaten egg, and coat it with panko breadcrumbs.
- 4
Fry the Tonkatsu
Heat vegetable oil in a deep frying pan over medium-high heat. Fry the breaded pork loin for about 4-5 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
Pickled Carrot
- 5
Prepare the Pickled Carrot
Peel and julienne the carrot into thin strips. In a bowl, mix rice vinegar, sugar, and salt until dissolved. Add the carrot strips to the mixture and let them sit for at least 30 minutes to pickle.
Yolk Custard
- 6
Make the Yolk Custard
In a saucepan, whisk together egg yolks, milk, sugar, and cornstarch. Cook over low heat, stirring continuously until the mixture thickens. Remove from heat and add vanilla extract. Let it cool before serving.
