Buta Don (Pork Bowl) with Ginger & Scallions

A flavorful and comforting Japanese pork bowl featuring the bright flavors of ginger and scallions. Thinly sliced pork is simmered in a savory-sweet sauce and served over rice.

Prep Time

15 minutes

Total Time

30 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£2.91

Season:

☀️ Summer

Meal Type:

Lunch

Cuisine:

Asian•Japanese

Main Ingredient:

Pork•Rice

Mood:

Comfort Food

Ingredients

Servings

1lbThinly Sliced Pork Belly or Pork Shoulder(Ensure it's very thinly sliced for quick cooking.)

£6.00

4cupsCooked Japanese Rice(Use short-grain rice for the best texture.)

£2.50

4stalksScallions(Thinly sliced, both white and green parts.)

£0.75

2tablespoonsFresh Ginger(Grated or minced.)

£0.30

0.3cupSoy Sauce(Use low-sodium if preferred.)

£0.25

0.3cupMirin (Sweet Rice Wine)(Adds sweetness and depth of flavor.)

£0.75

2tablespoonsSake (Optional)(Adds another layer of flavor.)

£0.50

1tablespoonSugar(Balances the savory flavors.)

£0.05

0.5teaspoonDashi Powder (Optional)(Adds umami flavor. Can substitute with a pinch of MSG if unavailable.)

£0.20

0.3cupWater(Helps to create the sauce.)

1tablespoonVegetable Oil(For cooking.)

£0.05

0.3teaspoonRed Pepper Flakes (Optional)(Adds a touch of heat.)

£0.10

1tablespoonSesame Seeds (Optional)(For garnish.)

£0.20

Total Cost

£11.65

£2.91 per serving

The Method

1
Prepare the sauce: In a small bowl, whisk together soy sauce, mirin, sake (if using), sugar, dashi powder (if using), and water.
2
Heat the oil in a large skillet or wok over medium-high heat. Add the grated ginger and half of the sliced scallions (reserve the other half for garnish) and cook for about 30 seconds, until fragrant.
3
Add the sliced pork to the skillet and cook, breaking it up with a spatula, until browned and cooked through. This should only take a few minutes.
4
Pour the prepared sauce over the pork and bring to a simmer. Cook for another 3-5 minutes, or until the sauce has thickened slightly and coats the pork evenly. Be careful not to overcook the pork.
5
Serve the pork over bowls of hot cooked rice. Garnish with the remaining sliced scallions and sesame seeds (if using). Optionally, sprinkle with red pepper flakes for a bit of heat.
6
Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

50g

19% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

10 g

11% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, use pork belly instead of pork shoulder. Trim off any excess fat.

If you don't have mirin, you can substitute it with a mixture of rice vinegar and sugar.

Adjust the amount of sugar to your liking.

To prevent the rice from sticking to the bowl, lightly oil it before serving.

You can add a poached or soft-boiled egg on top of the bowl for extra richness.

Cooking Equipment

Large Skillet or Wok

Rice Cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...