Im so excited to share this recipe with the brand new and innovative OmniPork Luncheon. This video is #sponsored by OmniFoods Global!This Japanese Butadon (Pork Bowl) is top-tier comfort food yall! Im so impressed with the texture and versatility of the OmniPork line of products its totally #hotforfoodapproved so be sure to shop for OmniPork Luncheon and other products in the full line at Sprouts and Whole Foods!* makes 2 servings *sauce ingredients C tamari or soy sauce C unseasoned rice wine vinegar C mirin C loose-packed light brown sugar2 garlic cloves, minced (about 1 tbsp)butadon ingredients1 pkg OmniPork luncheon meat (6 pieces)2 tsp neutral vegetable oil3 C steamed Japanese sticky rice, divided C steamed, shelled edamame, divided C finely chopped green onions, divided2 tbsp pickled ginger, dividedTo a saucepan, add the soy sauce, rice vinegar, mirin, brown sugar, and garlic and bring to a boil. Lower the heat to keep the pot from boiling over, and cook the sauce until its bubbling and foaming consistently about 13 to 15 minutes or until it reaches 230F on a thermometer. Turn off the heat and set it aside.Heat a cast-iron pan over medium-high with 2 teaspoons of vegetable oil. Once hot, add frozen OmniPork luncheon slices and pan-fry for 4 to 5 minutes until golden brown, then flip to cook the other side, about 2 to 3 minutes, or until golden brown. Bring heat to low and add either half the sauce if cooking 3 slices or all the sauce if cooking 6 slices at once. Allow sauce to reduce and flip to coat all sides of the pork pieces, about another 4 minutes.Remove the slices onto a wire rack placed over a baking tray, and use a kitchen torch to get the edges caramelized. This will give a nice smoky finish to the pork that you cant get in the pan. Reserve excess sauce in the pan for drizzling over the finished bowls. If it gets too sticky to drizzle you can heat it with some water and loosen it before serving.Assemble each bowl with 1 cups of steamed rice, top with 3 slices of OmniPork Luncheon, edamame, green onion, and pickled ginger. Drizzle more sauce on top for serving. GET MY NEW COOKBOOK https://www.hotforfoodblog.com/hot-for-food-all-daythis bestselling cookbook contains over 120 easy vegan recipes and ways to level up your vegan meals! #hotforfood #JapaneseButadon #comfortfood #veganrecipes*****************************************************************GET THE HOT FOR FOOD EBOOKS https://payhip.com/hotforfood ***************************************************************** SIGN UP FOR THE NEWSLETTER https://bit.ly/2IsPFwx ***************************************************************** HOT FOR FOOD'S AMAZON STORE https://www.amazon.com/shop/hotforfoodblog ***************************************************************** ** BLENDER BY VITAMIX ** http://amzn.to/2sewL3C ** FOOD PROCESSOR ** http://amzn.to/2B7kemE ** LEMON JUICER ** http://amzn.to/2sj9okF ** LIME JUICER ** http://amzn.to/2siXnLT ** MICROPLANE ** http://amzn.to/2tTKU3q** CAST IRON SKILLET ** http://amzn.to/2ufmeSiSUBSCRIBE TO LAUREN TOYOTA'S CHANNEL http://bit.ly/SubLaurenToyota follow: website - http://www.hotforfoodblog.com twitter - http://www.twitter.com/hotforfood instagram - http://www.instagram.com/hotforfood facebook - http://www.facebook.com/hotforfoodblog pinterest - http://www.pinterest.com/hotforfoodblog
