Butadon Pork Rice Bowl
Japanese Main Course, Main Course, z. All Recipes

Japanese Butadon Pork Rice Bowl

Butadon Pork Rice Bowl is a Japanese traditional donburi dish which consists a bowl of rice topped with pork simmered in a mildly sweet sauce. Similar to the Japanese Beef Bowl (Gyudon), and Japanese Chicken Bowl (Oyako-don), this rice bowl is made of pork.

Butadon Pork Rice Bowl
Japanese Butadon Pork Rice Bowl

No time to marinate meat? Don’t have much time to spend on a busy day? Butadon is a quick and easy dinner recipe to prepare! A dish that doesn’t require any complicated skills. Takes less than 10 minutes to cut and prepare the ingredients, just let it simmer most of the time while waiting for rice to cook.

My husband does not eat beef, so I will usually use pork. It’s a simple and comforting meal, all in one bowl especially when mixed with an onsen egg. Sometimes I prepare this ahead of time, keep in the fridge and reheat in the microwave for a quick meal. Definitely prefect for weekly meal preps!


  • Pork belly is much preferred because it’s a fattier meat.
  • Use pork shoulder or pork collar if you want leaner meat for a healthier diet.
  • Feel-free to use Iberico pork for better taste and flavour!

Bonito Dashi Stock

  • You can prepare your own bonito dashi stock or use instant stock powder with water.


  • It tastes fabulous when eaten with an onsen egg aka sous vide egg.
  • A few good topping choices are chopped spring onions, roasted sesame seeds or Japanese 7-flavor chili powder to enhance the flavor of butadon.
Butadon Pork Rice Bowl

Japanese Butadon Pork Rice Bowl

On a busy day, Butadon Pork Rice Bowl is a quick & easy recipe, generally simmered in a mildly sweet sauce. Learn how to prepare it yourself!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 4 people


  • 1 large yellow onion sliced
  • 400 g sliced pork belly
  • 2 tbsps cooking oil
  • 1 cup dashi bonito stock
  • 4 tbsps mirin
  • 2 tbsps light soy sauce
  • 1 tbsp dark soy sauce


  • Slice the yellow onion. Cut pork belly to 5cm length if required
  • Heat oil in pan. Add in pork belly slices, separate slices while cooking on medium low heat.
  • Add sliced onions, mixed well with pork slices.
  • Pour in bonito dashi stock, mirin, light soy sauce and dark soy sauce. Mix well.
  • Bring to boil, then turn to low heat. Let it simmer while stirring occasionally until most liquid have reduced.
  • Serve on rice. Topped with an onsen egg and chopped spring onions.


Keyword Pork, Pork Belly

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