Hello! I realized my last recipe post was in early August. *sweats* 
So today I’m going to share with you the recipe on making a Buta Don (豚丼 – pork rice bowl).

Ingredients (Serves 2):
- Pork loin / belly slices – 150g ~ 180g
- Onion – ½ of regular size
- (A) Shoyu – 3 tablespoons
- (A) Sugar – 2 tablespoons
- (A) Sake – 2 tablespoons
- (A) Mirin – 1 tablespoon
- Corn starch dissolved in water – just enough to thicken the gravy
- Shredded cabbage – own preference
- Cooked rice – 2 servings
How to:
- Mix (A) together.
- Slice the onions.
- In a fry-pan, heat 1 tablespoon of vegetable oil (medium-low heat) and add in the sliced onions.
- Stir-fry the onions until it turns translucent.
- Add in the pork slices.
- Once the red meat of the pork slices are cooked, lower the heat to low and add in (A).
- Let it simmer for 1 – 2 minutes.
- Slowly add in the corn starch dissolved in water into 7 and stir well.
- Scoop the cooked rice into a rice bowl, layer the shredded cabbage and serve the pork slices on top.
I like the gravy a lot to the extend that almost every month I will serve it for dinner. If you like to enjoy the gravy, I would recommend to not add in the corn starch. It’ll be watery but once poured over the rice, the rice will soak up the gravy and it’ll definitely taste good!
Also, I experimented using frozen onion. I will let it defrost in normal temperature and then slice it. A lot of water came out from the onions and it’s has a different texture. By doing this, the onions will absorb the seasoning better than usual. 😀
In Singapore, it’s quite hard to get sliced pork in the supermarket. It’s okay to use those pork slices meant for shabu shabu. Do remember to defrost it totally before cooking. 🙂
Hope you’ll try this out for your meal time. 😀