Cozinhei Butadon

Ingredients

• 1 medium Onion (cut into medium strips)
• 350 g Pork Shoulder (boneless) (thinly sliced into strips)
• 2 Tbsp Mirin (Japanese sweet rice wine)
• 2 Tbsp Sake (Japanese rice wine)
• 3 Tbsp Soy Sauce (regular Japanese soy sauce (shoyu))
• 2 cloves Garlic (grated)
• 1 tsp Ginger (fresh, grated)
• 0.25 tsp Black Pepper (freshly ground)
• 1 pinch Salt
• 1 Tbsp Vegetable Oil (for stir‑frying)
• 2 cups Japanese Short‑Grain Rice (cooked, for serving)
• 2 stalks Scallions (thinly sliced, garnish)
• 0.25 cup Kimchi (optional, for garnish)

Instructions

1. Prepare the vegetables

   Slice the onion into medium‑width strips on the cutting board.

   Time: PT5M

2. Slice the pork

   Trim any excess fat from the pork shoulder and cut it into thin strips, about 5 mm wide.

   Time: PT5M

3. Marinate the pork

   Place the pork strips in a mixing bowl, add the onion strips, 2 Tbsp mirin, 2 Tbsp sake, 3 Tbsp soy sauce, the grated garlic, grated ginger, ¼ tsp black pepper and a pinch of salt. Mix thoroughly until the pork is evenly coated.

   Time: PT5M

4. Heat the skillet

   Place the cast‑iron skillet over medium‑high heat and add 1 Tbsp vegetable oil. Let the oil heat until it shimmers.

   Time: PT2M

   Temperature: Medium‑high heat

5. Stir‑fry the pork and onions

   Add the marinated pork and onion mixture to the hot skillet. Stir‑fry, spreading the pieces out, for about 8 minutes until the liquid evaporates, the meat is nicely browned and caramelized.

   Time: PT8M

   Temperature: Medium‑high heat

6. Finish with extra soy sauce

   Drizzle an additional 1 Tbsp soy sauce over the pork, toss quickly to coat and give a glossy color.

   Time: PT1M

7. Assemble the donburi

   Divide the cooked rice between two serving bowls, top with the caramelized pork mixture, and garnish with sliced scallions and a side of kimchi.

   Time: PT4M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g