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Tokachi Butadon is an easy grilled Japanese pork bowl serve on a bed of rice.
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Japanese Pork Bowl (Tokachi Butadon)

With thick slices of rich pork enrobed in a caramelized sweet and savory sauce over a bed of rice, Tokachi-style Butadon is a mouthwatering Japanese pork bowl that can be made at home with this easy to follow recipe.
Course Entree
Cuisine Best, Japanese
Keyword donburi, hokkaido
Level Beginner
Main Ingredient Pork, Rice
Diet Dairy-Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 1410kcal
Author Marc Matsumoto

Equipment

Ingredients

Butadon Sauce

  • ½ cup sake
  • ½ cup soy sauce
  • ⅓ cup mirin
  • 40 grams evaporated cane sugar (~¼ cup light brown sugar)
  • 1 large clove garlic (smashed)

Butadon

Grams + US Cups - US Standard

Instructions

  • Add the ½ cup soy sauce, ½ cup sake, ⅓ cup mirin, 40 grams evaporated cane sugar, and smashed 1 large clove garlic to a pot and bring to a boil. Lower the heat to keep the pot from boiling over, and cook the sauce until the bubbles become big and glossy and the sauce has reached a temperature of 230 degrees F.
    ½ cup sake, ½ cup soy sauce, ⅓ cup mirin, 40 grams evaporated cane sugar, 1 large clove garlic
    Making butadon sauce.
  • Sprinkle the 450 grams pork belly evenly with the ¼ teaspoon salt.
    450 grams pork belly, ¼ teaspoon salt
    Salting pork belly and pork shoulder slices.
  • Heat a large frying pan over medium-high heat until very hot and then add the pork in a single layer (you may need to do this in batches). Fry until the pork has slightly browned on one side, and then flip it over and fry the second side.
  • Transfer the pork to a plate and repeat until all of the pork has been fried.
    Pan frying pork belly for making Japanese butadon.
  • Wipe out the oil from the pan after the last of the pork has been fried.
    Wiping out the oil from the pan before glazing the pork.
  • Add ¼ cup of the sauce to the pan and reduce until the sauce is very thick and viscous and then return the pork to the pan. Flip the meat around several times until it is glazed with the sauce.
    Glazing pork belly for Butadon.
  • Transfer the pork to a wire rack set over a heat-proof tray. Use a kitchen torch to brown the glaze and meat until it is lightly charred around the edges.
    Torching pork belly for making Japanese Pork Rice Bowl.
  • To assemble the pork bowls, add 2 servings cooked short-grain rice to two large bowls. Drizzle a tablespoon or two of sauce around the rice. Arrange the grilled pork on top of the rice. Garnish with 1 scallion.
    2 servings cooked short-grain rice, 1 scallion
    Grilled Japanese Pork Belly on a bowl of rice.

Video

Nutrition

Calories: 1410kcal | Carbohydrates: 44g | Protein: 28g | Fat: 119g | Saturated Fat: 44g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 56g | Cholesterol: 162mg | Sodium: 3906mg | Potassium: 584mg | Fiber: 1g | Sugar: 30g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 3mg