Sutadon (Stamina Donburi)

4 comments

1. In Japan, it’s believed that foods containing pork or garlic can reduce fatigue and boost stamina. That’s where this Stamina Donburi, or Sutadon, gets its name. I can’t vouch for the energy-boosting properties of this pork bowl, but I can tell you that it’ll wake your tastebuds up.
   The ribbons of pork belly are poached rather than stir-fried, which keeps the meat tender while rendering out the excess fat. This let’s you render out the excess fat before glazing it with the savory garlic sauce made from dashi, sake, soy sauce and a hint of sugar. The original Sutadon is topped with a raw egg, but I’ve opted for an onsen tamago instead. This still give you a rich custardy yolk while minimizing the risks of eating it raw. I’ve posted a [recipe here](https://youtu.be/zHC2rzJCO-o) if you want more details.

2. This looks delicious!

3. Nice. I like making this too but I definitely use a raw egg and make a hole/well in the rice for it. That’s also less work in the kitchen. 🙂

4. Oh man! This reminds me of this one place that used to make it, close to my uni when I was in Japan. Best thing ever! For whatever reason, it had never even crossed my mind to try to make it myself….until now! It is fate! 😀

   Do you happen to have a written version of the recipe though? I tend to find it easier to read along as I cook 🙂