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Miso Butadon ｜ Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

Pork belly block meat : 300g
Leek : Appropriate amount
rice : Appropriate amount
Gum : a little
miso : 50-60g
sweet sake : 2 tablespoons
Liquor : 1 tablespoon

Time required

15minutes

Procedure

1) Get ready 00:32
Cut the pork into 4-5mm widths.
Add miso, mirin, and sake to a plastic bag and knead well.
Add pork to a plastic bag, knead well, and leave for 30 minutes to 1 hour.
2) Bake pork 02:22
Cut the green onions diagonally to a width of 3 mm.
Place a large piece of parchment paper on a frying pan, cover it, and cut off the protruding parts.
Do not grind the oil, spread the pork, put it on both sides over medium heat, and put it on a plate.
3) Bake green onions 05:48
Take the parchment paper from the frying pan and roast the green onions.
Spread the green onions on the rice bowl, put the pork on it, sprinkle with sesame seeds, and put the radish sprouts on it.

Point

・ When cutting pork, be careful not to make it too thin as it will be pickled.
・ Miso has different taste and salt content depending on the type and manufacturer, so adjust the amount to your liking.
・ By laying a cooking sheet on a frying pan, miso, which is usually easily burnt, can be baked cleanly without burning. However, be careful as it will burn if you go out of the frying pan too much.
・ When grilling fish, it is advisable to lay a cooking sheet to prevent it from burning.
・ Since the pork is heavily seasoned, you can eat pork without getting tired by laying dry roasted green onions underneath and eating it together.