With paper-thin ribbons of tender poached pork belly glazed in savory garlic sauce, this mouthwatering variation of Butadon called Sutadon (Stamina Donburi) is topped with a custardy slow-cooked egg.
- 20 grams garlic (grated) - 4 grams ginger (grated) - 1/4 cup dashi - 1 1/2 tablespoons soy sauce - 1 tablespoon sake - 1 teaspoon sugar - 325 grams pork belly (sliced thinly for hot pot) - 1 scallion (thinly sliced, plus more for garnish) - 2 servings cooked Japanese short-grain rice - 2 hot spring eggs - pickles (for serving) - chili paste (for serving)
Add the garlic, ginger, dashi, soy sauce, sake, and sugar to a bowl and stir util the sugar has dissolved.
Bring a pot of water to a boil and then poach the pork belly slices in batches. When the pork is no longer pink, transfer it to a bowl of cold water and repeat.
Drain the pork belly and give it a light squeeze to remove any excess water.
Add the sauce to a frying pan over high-heat and bring it to a boil. Add the scallions and cook them until they've started to wilt.
Add the pork belly stir it into the sauce to coat. When there is almost no liquid remaining, the pork is done.
Add the cooked rice to two large serving bowls and then divide the garlic pork mixture between the two bowls. Garnish with scallion greens and a hot spring egg.