hokkaido

With thick slices of rich pork enrobed in a caramelized sweet and savory sauce over a bed of rice, Tokachi-style Butadon is a mouthwatering Japanese pork bowl that can be made at home with this easy to follow recipe.

Japanese Pork Bowl (Tokachi Butadon)

sake

soy sauce

mirin

evaporated cane sugar ((~1/4 cup light brown sugar))

garlic ((smashed))

salt

pork belly

scallion ((green parts chopped for garnish))

servings cooked short-grain rice

Add the soy sauce, sake, mirin, sugar, and smashed clove of garlic to a pot and bring to a boil. Lower the heat to keep the pot from boiling over, and cook the sauce until the bubbles become big and glossy and the sauce has reached a temperature of 230 degrees F.

Sprinkle the pork evenly with the salt.

Heat a large frying pan over medium-high heat until very hot and then add the pork in a single layer (you may need to do this in batches). Fry until the pork has slightly browned on one side, and then flip it over and fry the second side.

Transfer the pork to a plate and repeat until all of the pork has been fried.

Wipe out the oil from the pan after the last of the pork has been fried.

Add 1/4 cup of the sauce to the pan and reduce until the sauce is very thick and viscous and then return the pork to the pan. Flip the meat around several times until it is glazed with the sauce.

Transfer the pork to a wire rack set over a heat-proof tray. Use a kitchen torch to brown the glaze and meat until it is lightly charred around the edges.

To assemble the pork bowls, add a portion of rice to two large bowls. Drizzle a tablespoon or two of sauce around the rice. Arrange the grilled pork on top of the rice. Garnish with scallions.

http://www.youtube.com/watch?v=80owfYUsmSw

Make this mouthwatering Japanese pork bowl at home with this easy Tokachi-style butadon recipe from Hokkaido.

Japanese Pork Bowl (Butadon)

My version of the ever so famous baked cheese tart that’s originally from Hokkaido. Flaky crust and ohhh so creamy cheesey filling.

Hokkaido Cheese Tart

unsalted butter ((75 g), soften)

granulated sugar ((25 g))

egg yolk (, room temperature)

tsp vanilla extract

lemon

all purpose flour ((130 g))

3.5 oz cream cheese ((100 g))

3.5 oz mascarpone cheese ((100 g))

oz Parmesan cheese ((30 g), grated)

unsalted butter ((30 g))

milk ((80 ml))

icing sugar ((30 g), sifted)

tbsp corn starch (, sifted)

lemon juice

egg (, lightly beaten)

Cream

Add butter and sugar into a bowl and mix them well using a spatula. Then add in egg yolk, vanilla extract and lemon zest. Mix well to combine.

Finally add in flour and mix just to combine. Don't over mix. Place the dough on a cling film and wrap it. Then place it in the fridge for 1 hour. Meanwhile let's make the filling.

The Shells

Cook

Use a thick base pot and place it on medium heat. Add in the 3 cheeses together with milk and butter. Cook until the cheeses are melted.

Then add in icing sugar, corn starch and mix until smooth. Finally add in egg, vanilla extract and lemon juice. Continue cooking until the mixture thickens. Sift into a bowl to discard any lumps. Cover the bowl with the cling film touching the top surface of the filling and set aside to cool completely.

The Filling

Mould

Remove the dough from the fridge after 1 hour. Take some of the dough and press it evenly inside a 2.5 inch (6.5 cm) tart mould. Cut off the excess dough with a knife and prick the base with a fork. Repeat until the rest of the dough is finished.Tip: Place the unbaked shell in a freezer for 10 minutes to firm up a bit.

Bake

Bake in a preheated oven on the lowest rack at 340ºF (170ºC) for 15 minutes. Cool completely and then remove the shells from the moulds. Tap the bottom a few times to help releasing it.

Fill

Fill the filling in a piping bag and pipe in inside the shells. Then place the unbaked tarts in the freezer for 30 minutes for the filling to firm up. Then brush the top of the filling with some egg yolk wash.

Grill

Grill for a few minutes in the oven until the top is slightly charred. Enjoy!

Assembling

https://www.youtube.com/watch?v=iCwgC1mlw0U

My version of the ever so famous baked cheese tart that’s originally from Hokkaido. Flaky crust and ohhh so creamy cheesey filling. I’m using 3 types of cheese in this. Enjoy!

▶ Printable recipe and instructions http://bit.ly/HokkaidoCheeseTart
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Ishikari Nabe (Salmon and Miso Hot Pot in Hokkaido)

Salmon Fillet

Salt

Potato (it should hold its shape when cooked (ex. may queen))

Cabbage Leaf (or napa cabbage leaves,

cm Ear of Corn (boiled)

Shungiku Leaves (edible chrysanthemum greens)

Long Green Onion (Naganegi)

Shiitake Mushroom

200 g Firm Tofu (or soft silken tofu)

Water

g Dashi Kombu Seaweed

tbsp Miso

tbsp Sake

Butter (optional)

Shichimi Chili Pepper (optional)

https://www.youtube.com/watch?v=W2ov5tvBD78

How to Make Ishikari Nabe 石狩鍋の作り方 字幕表示可 材料(日本語)↓(serves 2)
2 Salmon Fillets
Salt

1 Potato that holds its shape when cooked (ex. may queen)
1~2 Cabbage or Napa Cabbage Leaves, cut into 5x5cm/2x2” pieces
6cm Ear of Corn, boiled (2.4”)
4 stalks of Shungiku, edible chrysanthemum greens

1 Long Green Onion, cut into 3cm/1.2” pieces
2 Shiitake Mushrooms
50g Maitake Mushrooms (1.8 oz)
  (or substitute: enoki and shimeji mushrooms)
200g Tofu (7.1 oz)

Butter, optional

600ml Water (2.54 cups)
10g Dried Kombu Seaweed for dashi (0.4 oz)

2½ tbsp Miso
2 tbsp Sake

You might also enjoy ...
Mizore Nabe
http://youtu.be/PxgX5ZtupnM
Sweet Potato Dessert
http://youtu.be/zZeyu6ftCmI

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※字幕を表示するには動画下部にある [字幕] アイコンをクリックして下さい♪

＜材料＞２人分
生鮭：２切れ
塩少々

じゃがいも：1個（メークインなど煮崩れしにくいもの）
キャベツ（白菜or）：１枚〜2枚（5〜6cm角）
とうもろこし（レトルト）：1/3本（6㎝）
春菊：4本

長ねぎ（3㎝長さの輪切り13）：1本
椎茸：2個
舞茸：50g　（※えのき茸、しめじなど2〜3種類）
豆腐：1/2丁（200g）

バター（お好みで）

水：600ml
出し昆布：10ｇ

みそ：約大2と1/2
酒：大２

Music courtesy of Audio Network

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Japanese Pork Bowl (Tokachi Butadon...

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Top 3 hokkaido recipes from across the web

The most viewed hokkaido recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Japanese Pork Bowl (Tokachi Butadon...

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Ishikari Nabe (Salmon and Miso Hot ...

The most viewed hokkaido recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine