Butadon (Japanese Pork Rice Bowl)
Butadon (Japanese Pork Rice Bowl)
Ingredients
For the Butadon
- 1 pound pork belly, thinly sliced
- 2 cups short-grain rice, uncooked
- 4 large eggs, for topping
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
- 1 tablespoon vegetable oil
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons honey
- 1 tablespoon granulated sugar
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
Instructions
- 1
Rinse the short-grain rice thoroughly under cold water until the water runs clear. Cook the rice according to package directions, typically 2 cups of rice with 2 1/2 cups of water in a rice cooker or on the stovetop. Once cooked, keep warm.
⏱️ 20 min
- 2
While the rice cooks, prepare the sauce. In a small bowl, whisk together the soy sauce, mirin, sake, honey, granulated sugar, minced garlic, and grated ginger until the sugar and honey are fully dissolved.
⏱️ 3 min
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced pork belly and cook until browned and crispy, about 5-7 minutes. Drain any excess fat, leaving about 1 tablespoon in the pan.
⏱️ 7 min
- 4
Pour the prepared sauce over the pork belly in the skillet. Bring to a simmer and cook, stirring occasionally, until the sauce thickens and coats the pork, about 3-5 minutes. Be careful not to overcook, as the sauce can burn quickly due to the honey and sugar.
⏱️ 5 min
- 5
To assemble the butadon, divide the hot cooked rice among four serving bowls. Top each bowl generously with the glazed pork belly.
⏱️ 2 min
- 6
Carefully separate the egg yolk from the egg white for each egg. Place one egg yolk gently on top of the pork in each bowl. Garnish with sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Butadon (Japanese Pork Rice Bowl)
For the Butadon
- 1 pound pork belly, thinly sliced
- 2 cups short-grain rice, uncooked
- 4 large eggs, for topping
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
- 1 tablespoon vegetable oil
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons honey
- 1 tablespoon granulated sugar
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
Instructions
- 1
Rinse the short-grain rice thoroughly under cold water until the water runs clear. Cook the rice according to package directions, typically 2 cups of rice with 2 1/2 cups of water in a rice cooker or on the stovetop. Once cooked, keep warm.
⏱️ 20 min - 2
While the rice cooks, prepare the sauce. In a small bowl, whisk together the soy sauce, mirin, sake, honey, granulated sugar, minced garlic, and grated ginger until the sugar and honey are fully dissolved.
⏱️ 3 min - 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced pork belly and cook until browned and crispy, about 5-7 minutes. Drain any excess fat, leaving about 1 tablespoon in the pan.
⏱️ 7 min - 4
Pour the prepared sauce over the pork belly in the skillet. Bring to a simmer and cook, stirring occasionally, until the sauce thickens and coats the pork, about 3-5 minutes. Be careful not to overcook, as the sauce can burn quickly due to the honey and sugar.
⏱️ 5 min - 5
To assemble the butadon, divide the hot cooked rice among four serving bowls. Top each bowl generously with the glazed pork belly.
⏱️ 2 min - 6
Carefully separate the egg yolk from the egg white for each egg. Place one egg yolk gently on top of the pork in each bowl. Garnish with sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately.
⏱️ 3 min