Butadon (Pork Bowl Rice)

It’s been a busy 2 days for me.

Two days ago, I discovered that 99% of the photos in  my 3 blogs from the period November 2015 – May 2016 were not loading!  That’s one of the worst nightmares to happen to a blogger. It’s tragic! My blogs mean a lot to me. I started them in 2007 as an online journal and diary on my girls.  I spent all my time since yesterday putting the photos back into each and every post. I am only 90% done with my main blog. I have 2 more blogs to rectify. This is such a waste of my precious time.

In between fixing my blog, I met with a few customers to pass them Izumio and Super Lutein that they ordered from me and explained the products to them.   Also had a lot of work to do on the computer and processing of membership application.  Before I even realize it, it is time to cook dinner already.  Dang it! How I hate cooking when I don’t have the time.

Yet, despite my busyness, I managed to whip up a new dish – Butadon (pork bowl rice).  Also whipped up a sauteed organic French bean with fish paste and julienned carrots.

My pork bowl rice was YUMS!  Almost like the real thing from Japanese restaurants. And the 5% of not tasting identical to the authentic Japanese ones is because I did not use sake, mirin or dashi.  These sauces are all very costly and I don’t use them often.  I replaced sake, mirin and dashi with Teriyaki sauce and organic shoyu.  And cooked it with 3 large big onions, which added so much sweetness and flavor to this dish.  My girls are big fans of onions, garlic and scallions.

I also grilled 4 super huge Portobello with minced garlic. They were so juicy and yums!  Portobello mushrooms are great as meat replacement for vegans.

Ingredients:
Thinly sliced pork or beef – get those thinly sliced meat for steamboat / Korean BBQ
Carrot, julienned thinly
3 large onions
Chopped garlic
Teriyaki sauce
Shoyu sauce
Chopped scallions
1 tablespoon sugar (I used organic brown sugar)

Directions for Butadon:
1) Marinate pork slices with a little corn flour and teriyaki sauce and leave in fridge for a few hours.
2) Heat oil in non-stick pan.
3) Brown the onions and garlic.
4) Brown the pork / beef slices
5) Add julienned carrot
5) Add water, sugar and shoyu and simmer for about 15 mins.
6) Check doneness of meat.
7) Add the chopped scallions.
8) Plate up and enjoy!

I used pork belly purchased from De Market Supermarket and asked the pork section assistant to slice them thinly for me.  De Market has a very good choice of fresh pork that are free from growth hormones and antibiotics. I can’t remember the brand name of the pork but I shall let you know in my next post. Yup, the pork is branded and not overly exorbitant.  I always get the guys there to mince or slice my selected meat. I even request them to wash the meat for me before they mince the meat.

This dish is pretty easy to prepare and ain’t very messy to the kitchen. My 3 fussy-pots loved it. Even the one who’s the hardest to please gave it a double thumbs up.  Do give it a try!

 

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