{"id":67369,"date":"2023-02-09T20:23:18","date_gmt":"2023-02-09T19:23:18","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/butadon-hokkaido-pork-bowl-with-juicy-pork-in-ginger\/"},"modified":"2026-06-12T14:55:38","modified_gmt":"2026-06-12T12:55:38","slug":"butadon-hokkaido-pork-bowl-with-juicy-pork-in-ginger","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/butadon-hokkaido-pork-bowl-with-juicy-pork-in-ginger\/","title":{"rendered":"Butadon \u2013 Hokkaido pork bowl with juicy pork in ginger"},"content":{"rendered":"\n
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Go to recipe \u2193<\/a><\/div>\n<\/div>\n\n
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Juicy slices of pork, fried in a typically Japanese savoury-sweet sauce and served on steamed white rice. <\/strong>Butadon is comfort food at its finest; it actually originates from Tokachi in Hokkaido, but today we\u2019re bringing it to your table. Because this pork bowl isn\u2019t just delicious, it\u2019s also really quick to make!<\/p>\n\n\n\n

\"Butadon<\/figure>\n\n

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.<\/strong><\/p>\n\n

After all, who doesn\u2019t like to whip up a quick and budget-friendly meal in the evening or at lunchtime that actually tastes really delicious \ud83d\ude09. And this butadon or pork bowl couldn\u2019t be simpler.<\/p>\n\n

Tip: <\/strong>This goes well with a quick miso soup<\/a> as well as a simple coleslaw<\/a> \u2013 that way you can conjure up a few extra nutrients too!<\/em><\/p>\n\n

\"Butadon<\/figure>\n\n

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.<\/p>\n\n

An open charcoal fire is probably a bit impractical for home cooking\u2026 So we sear the meat in a pan and use the heat to caramelise the sauce made from Mirin, Sake and soy sauce.<\/strong> To finish, we use spring onions, beni shoga (pickled ginger) and shichimi togarashi chilli powder as a topping!<\/p>\n\n

\"Butadon<\/figure>\n\n

In Japan, this dish is all about the quality of the pork! <\/strong>The reason for this is that Butadon originally comes from a beautiful region in Hokkaido called Tokachi<\/em>. This place is known for its high-quality pork and locally grown rice. Served together, it makes this delicious Donburi rice dish.<\/strong><\/p>\n\n

By the way: <\/strong>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.<\/em><\/p>\n\n

\"Butadon<\/figure>\n\n

The juicy meat, the brilliant hot sauce\u2026 the result tastes fantastic and is quick and easy to make at home. I wish you every success and hope you enjoy cooking \u2013 if you have any questions or suggestions, please feel free to use the comments section below the recipe \ud83d\ude0a. Let\u2019s get started:<\/strong><\/p>\n\n\n\n

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\"Butadon<\/figure>\n<\/div>\n\n\n\n
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Butadon<\/h2>\n\n\n\n

serves 2 | 60 minutes | 908 kcal<\/strong><\/p>\n\n\n\n\ud83d\udda8\ufe0f Print PDF<\/a>\n \n\ud83d\udccc Pin this<\/a>\n\n\n\n

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, originally from Tokachi in Hokkaido, but today we\u2019re bringing it to your table. Because this pork bowl isn\u2019t just delicious, it\u2019s also really quick to make!<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Ingredients (serves 2)<\/h3>\n\n\n\n

2 portions<\/strong> of rice (see recipe)<\/a><\/strong>*<\/p>\n\n\n\n

300 g <\/strong>pork (e.g. pork loin or shoulder)<\/em>2 <\/strong>spring onions2 tbsp<\/strong> oil (e.g. rapeseed oil)<\/p>\n\n\n\n

1 <\/strong>clove of garlic20 g <\/strong>ginger6 tbsp<\/strong> Shoyu (im Shop ansehen)<\/u><\/a>* 6 tbsp<\/strong> Sake (im Shop ansehen)<\/u><\/a>*6 tbsp<\/strong> Mirin (im Shop ansehen)<\/u><\/a>*1 tbsp<\/strong> sugar<\/strong><\/p>\n\n\n\n

a little<\/strong> Beni Shoga (red pickled ginger)<\/em> (im Shop ansehen)<\/u><\/a>* a little<\/strong><\/strong> Shichimi Togarashi (im Shop ansehen)<\/u><\/a>*<\/p>\n\n\n\n

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* Add ingredients to basket \ud83e\ude84<\/a><\/div>\n<\/div>\n\n\n\n

Useful tools:<\/strong>Japanese Santoku knife (im Shop ansehen)<\/u><\/a>Japanese vegetable grater (im Shop ansehen)<\/u><\/a><\/p>\n\n\n\n

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Preparation (60 minutes)<\/h3>\n\n\n\n
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\"Butadon<\/figure>\n<\/div>\n\n\n\n
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Step 1<\/strong><\/p>\n\n\n\n

Prepare the ingredients <\/strong>for Butadon and cook the rice <\/strong>(see the recipe here in a rice cooker<\/a> or in a saucepan<\/a>).<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Passaggio 2<\/strong><\/p>\n\n\n\n

Wrap the pork <\/strong>in cling film and place in the freezer for <\/strong>45 minutes. Then take it out, unwrap it and, using a large, very sharp knife, cut it into slices as thin as possible <\/strong>.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Butadon<\/figure>\n<\/div>\n\n\n\n
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Step 3<\/strong><\/p>\n\n\n\n

Wash the spring onions <\/strong>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.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Butadon<\/figure>\n<\/div>\n\n\n\n
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Step 4<\/strong><\/p>\n\n\n\n

For the sauce, peel the fresh ginger <\/strong>and grate it into a small bowl using a grater. Press the garlic <\/strong>through a garlic press into the bowl. Then add the soy sauce, Sake, Mirin and sugar <\/strong>. Stir well to combine, ensuring the sugar dissolves.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Butadon<\/figure>\n<\/div>\n\n\n\n
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Step 5<\/strong><\/p>\n\n\n\n

In a medium frying pan (please note: we will also need a lid for the pan later)<\/em> heat the oil <\/strong>, adjust the heat slightly and fry the pork strips <\/strong>until lightly browned on both sides.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Butadon<\/figure>\n<\/div>\n\n\n\n
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Step 6 Step<\/strong><\/p>\n\n\n\n

Then remove the meat (do not turn off <\/em>the heat under the pan) and leave to rest briefly on a plate. In the meantime, pour the mixed sauce<\/strong> into the hot pan and simmer gently for 5 minutes so that it thickens slightly<\/strong>.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Butadon<\/figure>\n<\/div>\n\n\n\n
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Step 7<\/strong><\/p>\n\n\n\n

Now place the pork <\/strong>back <\/strong>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<\/strong> (depending on how thick the meat is cut) so that the meat is nice and tender.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Butadon<\/figure>\n<\/div>\n\n\n\n
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Step 8<\/strong><\/p>\n\n\n\n

Turn off the heat and stir the spring onions <\/strong>into the food.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Butadon<\/figure>\n<\/div>\n\n\n\n
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Step 9<\/strong><\/p>\n\n\n\n

Now spoon the rice <\/strong>into bowls and top with the contents of the pan as a topping. Garnish everything with the soaked spring onion strips <\/strong>(please drain briefly beforehand)<\/em>, with Beni Shoga <\/strong>and a little Shichimi Togarashi<\/strong>.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Butadon<\/figure>\n<\/div>\n\n\n\n
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Step 10<\/strong><\/p>\n\n\n\n

Ready \u2013 Itadakimasu!<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Butadon<\/figure>\n<\/div>\n<\/div>\n\n
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Are you looking for even more wonderful rice recipes from Japan? Here are a few ideas:<\/strong><\/p>\n\n\t\t\t

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Have you tried the recipe? Let me know in the comments \u2013 I can\u2019t wait to hear from you.<\/em><\/strong><\/p>\n\n