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Butadon (salted cabbage pork bowl) | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

ご飯 : 1人分
cabbage : 300g
豚細切れ肉 : 200g
塩昆布 : 20g
（A）おろしにんにく : 小さじ1/4
（A）料理酒 : 大さじ1
（B）卵黄 : 適量
（B）白ごま : 適量
（B）青ねぎ : 適量
ごま油 : 適量

Time required

30minutes

Procedure

1) Cut cabbage 01:23
Cut the cabbage leaves and core.
Cut the leaves into small slices and slice the core into thin slices.
2) Cut the pork 02:29
Cut the shredded pork into pieces that are easy to eat.
3) Season the pork 02:45
Put 2/3 amount of shredded pork and salted kelp in a plastic bag, (A).
Knead for 30 seconds to 1 minute and leave in the refrigerator for 15 to 30 minutes.
4) 豚肉を炒める 05:06
フライパンにごま油をひき、火にかけて熱する。
3を広げて入れ、中火で両面に焼き色がつくまで焼く。
5) 仕上げる 05:54
キャベツを加えて炒め、残りの塩昆布を加えて炒める。
白ごまをかけてご飯にのせ、（B）をのせたら完成。

Point

・ Spring cabbage is recommended for cabbage.
・ If you don't have a plastic bag, you can use a bowl.
・ It is good to turn off the heat before the cabbage is completely cooked.
・ You can stir-fry the cabbage as you like.
・ If you season the pork well, the taste of kelp will spread to the pork.