Prep time
Cook time
Total time
Serves: 4
  • 500g pork neck or collar, thinly sliced
  • 2 cups dashi stock
  • 2 tbsp mirin
  • ¼ cup soy sauce
  • 2 tsp miso
  • 2 tbsp sake
  • 1 inch ginger, thinly sliced
  • 2 tbsp brown sugar
  • freshly steamed rice
  • spring onions, to garnish
  • beni shoga, to garnish
  1. Combine dashi and ginger in a pot, bring to a boil. Once boiling add the pork and let it simmer for 5 minutes removing the scum that rises to the top.
  2. Add the mirin, miso, soy sauce, sake and brown sugar, continue to boil for 15 minutes or until pork it cooked.
  3. Continue until sauce is heavily reduced to a thicker consistency.
  4. Turn heat off then top pork on freshly steamed rice, garnish with pickled ginger and spring onions.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2016/02/04/butadon/