A simple and elegant meal: Japanese Butadon, also known as Pork Donburi! A rice bowl that’s quick and easy to make with thinly sliced pork belly and an irresistible sauce made from soy sauce, mirin, and butter. Pile on top of white rice with a layer of finely shredded cabbage. A complete meal in one bowl!
What is Japanese Butadon?
Butadon is a Japanese pork rice bowl. Also called Pork Donburi, it’s a 15-minute meal that is filling, easy to make, and delicious. You only need a few pantry ingredients and some pork to make this cozy, quick meal.
The rich flavors come from a combination of pork belly and a delicious sauce made with butter, soy sauce, and mirin (or sweet cooking wine). The thin pork belly slices cook quickly. And the finely shredded cabbage adds freshness without needing to be cooked.
Making Pork Donburi is more assembly than cooking. That’s why these simple rice bowls are a favorite in Japanese home cooking. You can also adjust the portion and easily make a smaller or larger serving.
Pile a mound of steamed rice into a bowl. Add a layer of thinly shredded cabbage on top. Then cook the pork belly and sauce. As the pork and sauce bubble together, the flavors will meld. Pile on top of the rice and cabbage, making sure to spoon some of the remaining sauce on top.
The name Butadon comes from two Japanese words: “Buta” which means pork and “Don” which refers to rice bowl (donburi). Butadon, then, is a kind of Donburi or rice bowl. In Japanese cuisine, there are generally two kinds of Butadon. A grilled pork that is thicker with a soy sauce based glaze. And a version with thinly sliced pork, like my version, that’s similar to gyudon or Japanese beef bowl.
Enjoy this simple Butadon recipe!
Ingredients
- Pork Belly. Thinly sliced pork belly cooks quickly. Can be swapped with a leaner cut of pork (pork loin or pork shoulder), but it won’t be as rich and tender.
- Butter. Unsalted butter pairs well with soy sauce and mirin. A rich buttery complement to pork!
- Soy Sauce. Also called light soy sauce. Do not use the low sodium kind, as it leaves behind a metallic aftertaste.
- Mirin. A sweet Japanese rice wine. Also called Mirim in Korean.
- Cabbage. A mound of thinly sliced cabbage adds freshness.
- Green onions. Optional. For garnish.
- White Rice. Short-grain rice is recommended. The small grains are sticky with a delicate chew. Recommended brands: Calrose, Japonica, Kokuho, Nishiki, or Shirakiku.
How to make Pork Donburi
- Prep cabbage. Shred cabbage as finely as possible. If you can, use a mandoline for light, feathery shreds. Set aside.
- Make sauce. In a small bowl, add the soy sauce and mirin. Mix together and set aside.
- Cook Pork Belly. Heat a non-stick large pan over medium heat. When the pan is hot, add the pork belly slices in a single layer. Cook the pork slices until no longer pink, about 30-60 seconds per side. Remove the pork and set aside on a plate.
- Cook sauce. Wipe away the excess oil with a paper towel. There’s no need to turn off the heat, if you work quickly. Add the butter and melt in the pan. Add the soy sauce and mirin mixture to the pan. The sauce will bubble. Mix with a spatula until the sauce is slightly thicker, about 1-2 minutes. Add the cooked pork belly back into the pan, directly into the sauce. Spread the pork belly around, flipping the pieces so every piece is coated in sauce, about 1-2 minutes. Turn off the heat.
- Assemble rice bowls. In a medium bowl, add a scoop of white rice. To the bowl of rice, add a thin layer of shredded cabbage, spreading it evenly to the edges. Add the pork belly in a single layer on top. Spoon a bit of the sauce and drizzle over the pork belly. Garnish with green onion. Enjoy!
PRO Tips:
- Cook rice first. Don’t forget to make the rice first! It will take the longest to cook. The rest of the dish comes together quickly.
- Watch the sauce carefully. The sauce will reduce quickly. If it reduces too much, add 1-2 Tbsp of water.
- Adjust portion size. You can adjust the ingredient quantities and add more pork belly for a larger serving.
- Add a soft boiled egg. To add more protein, add a soft boiled egg on top.
Special Equipment
- Non-stick pan. The sauce can become quite sticky and thick. A non-stick pan is helpful so it doesn’t burn as it reduces.
- Mandoline. If possible, shred the cabbage with a mandoline. It will produce light, feathery cabbage shreds that work well in this rice bowl. If you don’t have one, use a knife to shred as thinly as possible.
FAQ
Buta Don can be stored in an airtight container for 2-3 days. Make sure to cool completely.
More easy Japanese recipes
Japanese Butadon (Pork Donburi) Rice Bowl Recipe
Equipment
- Non-stick Skillet
- Mandoline
Ingredients
- 1/2 cup cabbage, thinly shredded *divided, 1/4 cup per person
- 1/4 lb/ 4 ounces/ 110 grams pork belly, thinly sliced *1/4 lb per person (can be swapped with pork loin or pork shoulder)
- 1 Tbsp butter
- 1 Tbsp soy sauce
- 3 Tbsp Mirin
- 1.5 cups cooked white rice *divided, 3/4 cup per person
- 1 green onion, finely shredded
Instructions
- Prep cabbage. Shred cabbage as finely as possible. If you can, use a mandoline for light, feathery shreds. Set aside.
- Make sauce. In a small bowl, add the soy sauce and mirin. Mix together and set aside.
- Cook Pork Belly. Heat a non-stick pan over medium heat. When the pan is hot, add the pork belly slices in a single layer. Cook the pork until no longer pink, about 30-60 seconds per side. Remove the pork and set aside on a plate.
- Cook sauce. Wipe away the excess oil with a paper towel. There's no need to turn off the heat, if you work quickly. Add the butter and melt in the pan. Add the soy sauce and mirin mixture to the pan. The sauce will bubble. Mix with a spatula until the sauce is slightly thicker, about 1-2 minutes. Add the cooked pork belly back into the pan, directly into the sauce. Spread the pork belly around, flipping the pieces so every piece is coated in sauce, about 1-2 minutes. Turn off the heat.
- Assemble rice bowls. In a medium bowl, add a scoop of white rice. Add a thin layer of shredded cabbage, spreading it evenly to the edges. Add the pork belly in a single layer on top. Spoon a bit of the sauce and drizzle over the pork belly. Garnish with green onion. Enjoy!
Video
Notes
- Cook rice first. Don’t forget to make the rice first! It will take the longest to cook. The rest of the dish comes together quickly.
- Watch the sauce carefully. The sauce will reduce quickly. If it reduces too much, add 1-2 Tbsp of water.
- Adjust portion size. You can adjust the ingredient quantities and add more pork belly for a larger serving.
- Add a soft boiled egg. To add more protein, add a soft boiled egg on top.
