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BUTAYAKIDON
How to Make
- Bring pork belly to spare about 3 inches. Grill on a pan until the pork is cooked and changes colour. Scoop it up and set it aside.
- Heat the pan, and add the Yakiniku sauce. When the sauce starts to boil, add the prepared grilled pork and mix it with the eggplant sauce.
- Place the marinated pork in the Yakiniku sauce over the remaining sauce in the pan and sprinkle with spring onions, sesame seeds and black pepper every time.
Material
1 serve
Sliced pork belly
300 g
Yakiniku sauce (Yamamori Brand)
50 g
Sliced spring onion
as you like
Roasted white sesame
a little
Salt
a little
Black pepper
a little
Steamed rice
1 cap
How to Make
- Bring pork belly to spare about 3 inches. Grill on a pan until the pork is cooked and changes colour. Scoop it up and set it aside.
- Heat the pan, and add the Yakiniku sauce. When the sauce starts to boil, add the prepared grilled pork and mix it with the eggplant sauce.
- Place the marinated pork in the Yakiniku sauce over the remaining sauce in the pan and sprinkle with spring onions, sesame seeds and black pepper every time.
Product Used
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