Obihiro-style Pork Bowl (Butadon) with Pork Skirt Steak
The Second Pork Bowl Recipe: Obihiro Butadon, Made with Pork Skirt Steak
This is a Hokkaido-style pork bowl, known as Butadon. Since fatty pork belly might be too oily for pan-frying (traditionally, it’s grilled over charcoal and basted with sauce), and thin pork loin slices of about 0.5cm were unavailable, I decided to make it using leftover pork skirt steak from home. Any ordinary cut of pork will work well. The method requires a bit of care, involving boiling sugar water to create a caramel base for the sauce.
Ingredients
- Pork skirt steak 400g
- Scallion 1/2 stalk (for topping)
Caramel Base Sauce
- Water 2 Tbsp
- Sugar 4 Tbsp
Butadon Sauce
- Soy sauce 6 Tbsp
- Japanese sake 6 Tbsp (Adding mirin, 6 Tbsp, is also recommended)
- Water 6 Tbsp
- Water 2 Tbsp
- Sugar 4 Tbsp
Butadon Sauce
- Soy sauce 6 Tbsp
- Japanese sake 6 Tbsp (Adding mirin, 6 Tbsp, is also recommended)
- Water 6 Tbsp
Cooking Instructions
Step 1
Gently pat the pork skirt steak dry with paper towels to remove any surface blood. This helps reduce any gamey flavor and allows the sauce to penetrate better.
Step 2
First, let’s make the caramel base sauce. In a small bowl or directly in the pan, combine the sugar (4 Tbsp) and water (2 Tbsp). Stir quickly to dissolve the sugar, then place it over medium-low heat and begin to simmer.
Step 3
Once the sugar and water mixture is well combined, avoid stirring. Let it simmer over medium-low heat until it turns a light yellow and then progresses to a desirable brown hue. This usually takes about 5 minutes. Be careful not to let it turn dark brown or black, as this indicates burning.
Step 4
If it’s difficult to monitor the caramelization visually, you can gently scrape the bottom of the pan with a chopstick or spatula every so often to check the color. Constant vigilance is key to prevent burning.
Step 5
As soon as you notice a slight amber color developing, immediately add the Japanese sake (or mirin), soy sauce, and water. (For this recipe, mirin was omitted to reduce sugar intake, but feel free to add 6 Tbsp of mirin for extra flavor.) Once the sauce comes to a boil, give it one gentle stir to combine everything, then turn off the heat and let it cool slightly. This caramel base will lend a deep, rich flavor to the dish.
Step 6
Season the pork skirt steak lightly with black pepper. Heat a little oil in a pan over medium heat and cook the pork slices until they are browned and cooked through. Ensure the meat is fully cooked internally.
Step 7
When the pork is nearly cooked, pour half of the prepared Butadon sauce into the pan. Stir-fry the pork, coating it evenly with the sauce, allowing it to thicken slightly and adhere to the meat.
Step 8
If desired, you can use a kitchen torch at this stage to add a smoky char to the pork, giving it an extra layer of flavor. (This step is optional.)
Step 9
As the pork continues to cook and the sauce reduces, add the remaining half of the sauce. Lower the heat to low and let it simmer gently until the sauce is glossy and coats the pork beautifully. Be careful not to let the sauce burn. Aim for a consistency where there’s enough sauce to drizzle over the rice without making it too watery; about two to three tablespoons of sauce per serving is ideal.
Step 10
Arrange the cooked pork slices over a bowl of hot steamed rice. Drizzle generously with the remaining delicious sauce. Garnish with thinly sliced scallions or a raw egg yolk for an authentic Obihiro Butadon experience. Enjoy your homemade feast!
