Here's the recipe I used, halfed down. I was cooking for six people, so I used a lot. I'm just making this online recipe a bit smaller, since I'm sure most of you won't be feeding a bussful of teenagers. It's really quite easy, but takes some time.
Butadon - Japanese Pork Bowl
Ingredients:
One onion, thinly sliced
1 1/2 lb pork (I used boneless pork chops)
2 cups dashi
2 tsp sugar
2 1/2 Tbsp soy sauce
2 1/2 Tbsp mirin
1. With some oil in the pan, puts the onions in and cook until soft. These will be in here for awhile, so don't have the heat up very high. Medium should do just fine.
2. Thinly slice the pork (not paper-thin, but you don't want to be chewing on huge hunks of pork) and layer on top of the onions. Stir-fry until just lightly golden-brown.
3. Mix the sugar, soy sauce, and mirin into the dashi (I use about 2 Tbsp of dashi base per cup of boiling water, but you can up or lessen the amount of base depending on your tastes), then pour over the meat and onions.
4. Bring liquid to a boil, then turn down the heat and let it simmer until most of the liquid is gone. Stir around the meat and onions occasionally just to make sure it doesn't burn or stick.
5. Serve over rice.
6. Optional and definitely not needed: you can add some thinly-sliced scallions and/or sesame seeds as a topping.
So it's a lot like the oyakodon, but a bit tastier because of the fat in the pork. You can even put an egg on it if you want (the Japanese do that a lot with hot rice dishes), but for today, just introducing it to a bunch of picky teenagers, I didn't add any egg.
Please enjoy!
