top of page

Butadon | Pork rice bowl

Butadon (豚丼) is a common rice bowl dish in Japan. My version is served with really rich and tasty sauce like you never seen anywhere else!! This is't a difficult recipe So you will definitely love it, and make it again and again!!

Butadon | Pork rice bowl

A hearty meal for hungry people

Butadon was originally made in Tokachi region in Hokkaido Japan.

This is a very hearty dish. But not only that.

Pork is a good source of B vitamins which burn sugar in the body and convert it into energy. Other meats don't have as much B vitamins as pork does.

If you exercise regularly, or you have kids, pork is great meat for your life healthier!!

But don't forget to eat some vegetables with it!!

[Serving] 1

[Prep time] 15 mins (Does not include time to soak Kombu)

[Cook time] 25 mins

[Storage] 2-3days in a fridge

[Difficulty] D *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Pork belly (Skin-off) 200g

-Salt 1/4 tsp (1.25g)

-Water 100ml

-Kombu (Dried kelp) 1g

-Garlic 15g

-Onion 70g

-Sugar 1.5 tbsp (22g)

-Sake 2tbsp (30ml)

-Mirin 2tbsp (30ml)

-Soy sauce 2tbsp (30ml)

-Japanese rice

-Black pepper


[Ingredients] (OUNCE)

-Pork belly (Skin-off) 0.44lb

-Salt 1/4 tsp (0.05oz)

-Water 3.5oz

-Kombu (Dried kelp) 0.04oz

-Garlic 0.5oz

-Onion 2.5oz

-Sugar 1.5 tbsp (0.8oz)

-Sake 2tbsp (1oz)

-Mirin 2tbsp (1oz)

-Soy sauce 2tbsp (1oz)

-Japanese rice Some

-Black pepper some

[Recipe Video]


0:00 Prepare pork

1:09 Prepare sauce

2:11 Cooking part 1

3:31 Cooking part 2



[Chapter 1: Prepare pork]

  1. Slice pork 5-7mm thick (0.2inch), cut into bite size (Or you can use thinly sliced ones)

  2. Massage with salt. Set aside

[Chapter 2: Prepare sauce]

  1. Soak kombu and water for 1 hour (Overnight is the best)

  2. Soak your Japanese rice with water and some kombu too.

  3. Grate onion and garlic.

[Chapter 3: Cooking part 1]

  1. Hot pan. High heat. Vege oil. Sear the pork.

  2. Add some black pepper

  3. Once coloured, turn and cook the other side

  4. Set aside. Splash some water to the pan, and scrape all the remaining bits. Pour onto the pork.

[Chapter 4: Cooking part 2]

  1. Wipe the pan, add vege oil and garlic. Medium heat

  2. Once the garlic is light brown, add the kombu water, onion, sugar, sake, mirin.

  3. Mix well, then add pork. cook 10-15 mins

  4. Once mostly evaporated, add soy sauce

  5. Boil for 30 seconds.

  6. Put it on your rice, and maybe add some egg yolk or poached egg on it!


記事: Blog2 Post
bottom of page