Butadon was invented in 1928 by Hokkaido pig farmers who needed cheap protein—now it's Japan's ultimate comfort food.
Butadon (Pork Rice Bowl)
Dive into the irresistible world of Butadon, a Japanese comfort food classic that’s as easy to whip up as it is satisfying! This mouthwatering dish features crispy pork belly drizzled with a savory-sweet sauce, all nestled atop fluffy short grain rice. Perfect for a cozy night in, this pork rice bowl is sure to become a favorite at your dinner table!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- pork belly (454 g)
🥛Dairy & Eggs(1)
- egg yolk
🫙Pantry Staples(2)
- honey (30 ml)
- short grain rice (480 ml)
🍯Sauces & Condiments(1)
- soy sauce (120 ml)
📦Other(1)
- chives (30 ml)
👨🍳 Instructions
- 1
Fry the pork belly in a pan until cooked through.
- 2
In a separate bowl, mix the soy sauce and honey to create the sauce.
- 3
Coat the cooked pork belly in the sauce.
- 4
Serve the sauced pork over a mound of cooked short grain rice.
- 5
Top with an egg yolk and chopped chives.
💡 Pro Tips
- ✓Score pork belly skin in 1/4-inch crosshatch patterns before cooking to render fat evenly and prevent curling due to collagen contraction.technique1/4-inch crosshatch
- ✓Cook pork belly at medium heat (325-350°F) to properly render the fat without burning - high heat will char the outside while leaving fat unrendered.technique325-350°F
- ✓Use a 3:1 ratio of soy sauce to honey for the tare sauce, as honey's fructose caramelizes at 230°F creating complex flavors while balancing sodium.ingredient3:1 ratio
- ✓Glaze the pork belly in the final 2-3 minutes of cooking so the honey doesn't burn, as sugars start decomposing above 320°F.timing2-3 minutes
- ✓Use day-old refrigerated sushi rice reheated to 140-150°F - the retrogradation process firms the grains and prevents mushiness under the sauce.ingredient140-150°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Butadon was invented in 1928 by Hokkaido pig farmers who needed cheap protein—now it's Japan's ultimate comfort food.
Butadon (Pork Rice Bowl)
Dive into the irresistible world of Butadon, a Japanese comfort food classic that’s as easy to whip up as it is satisfying! This mouthwatering dish features crispy pork belly drizzled with a savory-sweet sauce, all nestled atop fluffy short grain rice. Perfect for a cozy night in, this pork rice bowl is sure to become a favorite at your dinner table!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- pork belly (454 g)
🥛Dairy & Eggs(1)
- egg yolk
🫙Pantry Staples(2)
- honey (30 ml)
- short grain rice (480 ml)
🍯Sauces & Condiments(1)
- soy sauce (120 ml)
📦Other(1)
- chives (30 ml)
👨🍳 Instructions
- 1
Fry the pork belly in a pan until cooked through.
- 2
In a separate bowl, mix the soy sauce and honey to create the sauce.
- 3
Coat the cooked pork belly in the sauce.
- 4
Serve the sauced pork over a mound of cooked short grain rice.
- 5
Top with an egg yolk and chopped chives.
💡 Pro Tips
- ✓Score pork belly skin in 1/4-inch crosshatch patterns before cooking to render fat evenly and prevent curling due to collagen contraction.technique1/4-inch crosshatch
- ✓Cook pork belly at medium heat (325-350°F) to properly render the fat without burning - high heat will char the outside while leaving fat unrendered.technique325-350°F
- ✓Use a 3:1 ratio of soy sauce to honey for the tare sauce, as honey's fructose caramelizes at 230°F creating complex flavors while balancing sodium.ingredient3:1 ratio
- ✓Glaze the pork belly in the final 2-3 minutes of cooking so the honey doesn't burn, as sugars start decomposing above 320°F.timing2-3 minutes
- ✓Use day-old refrigerated sushi rice reheated to 140-150°F - the retrogradation process firms the grains and prevents mushiness under the sauce.ingredient140-150°F