Pork Rice Bowl (Sweet-Salty Glazed Pork over Rice)
Quick answer
Butadon is a Japanese pork rice bowl that originated in Obihiro, Hokkaido, where thin slices of pork belly or shoulder are simmered with onion in a glaze of soy sauce, mi...
What makes this special
- This Obihiro-style Butadon features thin pork slices simmered in a sweet and salty soy glaze.
- Soy, mirin, and sugar sauce traces the original Obihiro-style butadon profile
- Onion fully dissolves into the sauce contributing natural sweetness without texture
Key ingredients
Core cooking flow
- 1 Thinly slice 120g onion 0.5cm thick with the grain and finely mince or grate 1 tsp ginger.
- 2 Bring 120ml water, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar, and ginger...
- 3 Add the onion and simmer over medium heat for 2 minutes, extracting its sweetness into the sauce.
Butadon is a Japanese pork rice bowl that originated in Obihiro, Hokkaido, where thin slices of pork belly or shoulder are simmered with onion in a glaze of soy sauce, mirin, and sugar, then laid over a bowl of steamed rice. The soy salt and sugar sweetness balance precisely as the meat absorbs the sauce, while the onion dissolves gradually into the cooking liquid, contributing a natural sweetness that deepens the glaze. Where the pork meets the pan, the edges caramelize into a slightly charred coating that adds a roasted dimension to the otherwise clean, saucy topping. Hokkaido pork, with its firm texture and higher fat content, is traditional, though any well-marbled cut works. The preparation is genuinely simple - one pan, one sauce, no elaborate knife work - which is exactly why it became a staple weeknight meal across Japan.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Thinly slice 120g onion 0.5cm thick with the grain and finely mince or grate 1 tsp ginger.
Fresh ginger is key for taming the pork's gamey notes.
- 2Control
Bring 120ml water, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar, and ginger to a boil in a pot over medium heat.
Boiling the sauce first ensures the sugar fully dissolves for an even glaze when the meat is added.
- 3Control
Add the onion and simmer over medium heat for 2 minutes, extracting its sweetness into the sauce.
As the onion turns translucent, it enriches the broth with natural sugars.
- 4Control
Add 280g pork shoulder slices one by one without overlapping and cook over medium heat for 5 minutes.
As the pork absorbs the sauce and darkens, turn each piece once to cook both sides evenly.
- 5Control
Turn off the heat when the sauce reduces to a glossy glaze coating the pork.
Pull back from the heat before the sauce reduces to zero - about 2-3 tbsp should remain in the pan or it will turn bitter.
- 6Season
Spoon 2 cups of rice into wide donburi bowls, pile pork and onion on top, and spoon over the remaining pan sauce.
Eat immediately so the sweet-salty sauce soaks into every grain.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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