Juicy slices of pork, fried in a typically Japanese savoury-sweet sauce and served on steamed white rice. Butadon is comfort food at its finest; it actually originates from Tokachi in Hokkaido, but today we’re bringing it to your table. Because this pork bowl isn’t just delicious, it’s also really quick to make!
Butadon is a popular speciality from Hokkaido. This simple yet delicious dish is a rice bowl topped with slices of fried pork in a caramelised soy sauce. The sweet and savoury flavour is a great addition to your everyday cooking.
After all, who doesn’t like to whip up a quick and budget-friendly meal in the evening or at lunchtime that actually tastes really delicious 😉. And this butadon or pork bowl couldn’t be simpler.
Tip: This goes well with a quick miso soup as well as a simple coleslaw – that way you can conjure up a few extra nutrients too!
Traditionally, for this recipe, thin slices of pork loin are grilled over binchotan charcoal until tender. Afterwards, in Hokkaido, they are dipped layer by layer into a sweet and savoury tara sauce (somewhat similar to Teriyaki). The meat is then served over fluffy steamed rice, with a generous portion of the sauce poured over the meat.
An open charcoal fire is probably a bit impractical for home cooking… So we sear the meat in a pan and use the heat to caramelise the sauce made from Mirin, Sake and soy sauce. To finish, we use spring onions, beni shoga (pickled ginger) and shichimi togarashi chilli powder as a topping!
In Japan, this dish is all about the quality of the pork! The reason for this is that Butadon originally comes from a beautiful region in Hokkaido called Tokachi. This place is known for its high-quality pork and locally grown rice. Served together, it makes this delicious Donburi rice dish.
By the way: Pig farming began in this region in the early 1900s and, back then, the pork was simply marinated in sugar and soy sauce and then grilled on a barbecue, creating a hearty, filling dish.
The juicy meat, the brilliant hot sauce… the result tastes fantastic and is quick and easy to make at home. I wish you every success and hope you enjoy cooking – if you have any questions or suggestions, please feel free to use the comments section below the recipe 😊. Let’s get started:
Butadon
serves 2 | 60 minutes | 908 kcal
🖨️ Print PDF 📌 Pin thisJuicy slices of pork, fried in a typically Japanese savoury-sweet sauce and served on steamed white rice. Butadon is comfort food at its finest, originally from Tokachi in Hokkaido, but today we’re bringing it to your table. Because this pork bowl isn’t just delicious, it’s also really quick to make!
Ingredients (serves 2)
2 portions of rice (see recipe)*
300 g pork (e.g. pork loin or shoulder)
2 spring onions
2 tbsp oil (e.g. rapeseed oil)
1 clove of garlic
20 g ginger
6 tbsp Shoyu (im Shop ansehen)*
6 tbsp Sake (im Shop ansehen)*
6 tbsp Mirin (im Shop ansehen)*
1 tbsp sugar
a little Beni Shoga (red pickled ginger) (im Shop ansehen)*
a little Shichimi Togarashi (im Shop ansehen)*
Useful tools:
Japanese Santoku knife (im Shop ansehen)
Japanese vegetable grater (im Shop ansehen)
Preparation (60 minutes)
Step 1
Prepare the ingredients for Butadon and cook the rice (see the recipe here in a rice cooker or in a saucepan).
Passaggio 2
Wrap the pork in cling film and place in the freezer for 45 minutes. Then take it out, unwrap it and, using a large, very sharp knife, cut it into slices as thin as possible .
Step 3
Wash the spring onions and pat them dry. Score the white parts (for the topping) lengthways, cut them into fine strips and soak them in a little water. Cut the green parts into fine rings.
Step 4
For the sauce, peel the fresh ginger and grate it into a small bowl using a grater. Press the garlic through a garlic press into the bowl. Then add the soy sauce, Sake, Mirin and sugar . Stir well to combine, ensuring the sugar dissolves.
Step 5
In a medium frying pan (please note: we will also need a lid for the pan later) heat the oil , adjust the heat slightly and fry the pork strips until lightly browned on both sides.
Step 6 Step
Then remove the meat (do not turn off the heat under the pan) and leave to rest briefly on a plate. In the meantime, pour the mixed sauce into the hot pan and simmer gently for 5 minutes so that it thickens slightly.
Step 7
Now place the pork back into the pan, mix it with the stock and pour the stock over it. Then place a lid on the pan and simmer everything for 5 to 10 minutes (depending on how thick the meat is cut) so that the meat is nice and tender.
Step 8
Turn off the heat and stir the spring onions into the food.
Step 9
Now spoon the rice into bowls and top with the contents of the pan as a topping. Garnish everything with the soaked spring onion strips (please drain briefly beforehand), with Beni Shoga and a little Shichimi Togarashi.
Step 10
Ready – Itadakimasu!
Are you looking for even more wonderful rice recipes from Japan? Here are a few ideas:
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Have you tried the recipe? Let me know in the comments – I can’t wait to hear from you.
