Pork butt doesn't have as much fat as pork belly so I think you'd need a little oil/fat in the pan to get things started, but bacon fat could definitely make this too salty. I'm glad to hear you enjoyed it anyway! Thanks for taking the time to let me know!

I had a pork butt thawed in the fridge that I had planned to grill, but the weather has been terrible outside. I came across this recipe and decided to give it a try.

I don't know how I managed to miss that there is no oil needed on the pan, because I wound up frying my pork slices in bacon fat. I think that made the dish a little too salty. Clearly my fault and not the recipe's fault.

My slices were definitely not as pretty and even as yours, but the flavor of the dish was out of this world. It came together in a short amount of time, too! I was too hungry and skipped the blowtorch part, but I will definitely do that next time!

Thank you so much for sharing your expertise with us!

Thanks!

Yummy!

Thank you so much for the super informative response!

Hi Taylor, that's not a silly question at all. The short answer is yes it will work. The difference between short grain rice and long grain rice (other than their shape), is that they contain different ratios of the two starches: amylose and amylopectin. Due to the different structures of these starches, having more amylopectin results in rice that is more sticky and pliable while having more amylose results in more brittle rice that's not very sticky. Short grain rice has more amylopectin which is why it is sticky, and long grain rice contains more amylose. Japanese food is always served with short grain rice because historically this is the type of rice that grew best in Japan. Medium grain varietals such as the one Nishiki brand uses grow best in the US, they contain a ratio of amylose to amylopectin that's somewhere in between short grain and long grain. Medium grain rice is not very popular in Japan because they don't have the same level of stickiness and pliability as short grain rice, but that's what I used when I was living in the US, and it will work fine.

Hi Vil, I'm glad to hear you and your family enjoyed this! Thanks for taking the time to stop by and let me know!

I made this for my family just a few hours ago. It was loved by everyone including myself. Chopping up some green onion and pickled red ginger on top is so good its Required, as well as searing the pork Very well. It gives great flavor. For special occasions or nights when you have a whole bottle of sake left over from making this. Its just amazing. But don't eat it too often because its Very rich, and very indulgent.

(note: Please use Good Japanese rice like Nishiki for this. the rice is half of the dish and anything but a quality Japanese rice drags the whole dish down a lot.)

Hi Jason, I'm glad to hear you enjoyed it!