Butakoma 300g Hot ((full))

1 tbsp Gochujang (Korean chili paste), 1 tbsp Soy Sauce, 1 tsp Sugar, and 1 tsp grated Garlic. Instructions:

: Mix 300g of butakoma with shredded cheese and perilla leaves (ooba), then pan-fry until the cheese is "hot" and melted inside. Quick Comparison of Butakoma Cuts Butakoma (Komagire) Kiriotoshi Scraps from various parts Off-cuts from a single part Uniformly sliced part Irregular, mixed sizes Irregular but consistent thickness Even, flat slices Stir-fry, soups, rice bowls Ginger pork, sukiyaki Shabu-shabu, meat rolls Content Creation Tips butakoma 300g hot

"Butakoma" is short for Butaniku Komagire . Unlike premium cuts like tonkatsu-style loin or belly slices, Butakoma consists of thinly sliced pieces from various parts of the pork (often shoulder or leg). 1 tbsp Gochujang (Korean chili paste), 1 tbsp

: Heat oil in a pan and cook the pork until it begins to brown. This renders the fat and develops flavor. Unlike premium cuts like tonkatsu-style loin or belly

Yes, Wafu (Japanese-style) pasta. Boil spaghetti. In a pan, fry Butakoma 300g Hot. Add 1 cup of heavy cream and a handful of shredded shiso leaves (perilla). Toss in the pasta. The cream tames the spice into a rich, pink peppercorn sauce.

If you don’t want to cook, look for specific chain restaurants:

A 300g portion of pork is the ideal quantity for serving 2-3 people. When aiming for a "hot" or spicy profile, the goal is to balance the richness of the pork with heat and acidity.