Delicious Japanese Pork Donburi (Butadon): A Homemade Delight
Mastering Butadon: A Flavorful Japanese Pork Rice Bowl Recipe
During stay-at-home days, one-bowl meals are often the easiest and most satisfying. My teenage son always says that as long as there’s meat, it’s a feast! So, I decided to make some Japanese-style pork rice bowls, Butadon, to enjoy a hearty home-cooked meal. This recipe offers tender, flavorful pork with a sweet and savory sauce that’s perfect for any meal.
Ingredients for Pork Rice Bowl (Butadon)- 500g Pork Loin (choose fresh, bright red meat)
- 3 Tbsp Soju or Cooking Wine (to remove any pork odor)
- Pinch of Black Pepper (for marinating the pork)
- 2 Tbsp Soy Sauce (for a savory depth)
- 2 Tbsp Oligodang (Korean rice syrup) or Corn Syrup (for sweetness and gloss)
- 1 Tbsp Oyster Sauce (for rich umami)
- 6 Tbsp Water (to adjust sauce consistency)
- 1 Leek (for aroma and texture)
- 3 Tbsp Starch (e.g., cornstarch or potato starch, for tenderizing the pork and thickening the sauce)
- 10 cloves Garlic (thinly sliced)
- Cooked Rice (for serving)
Cooking Instructions
Step 1
Gently pat the pork loin dry to remove excess moisture. Slice it into bite-sized pieces, about 0.7-1 cm thick. Using fresh, vibrant red pork loin is key to a delicious outcome.
Step 2
In a medium bowl, combine the sliced pork with 3 tablespoons of soju (or cooking wine) and a pinch of black pepper. Gently mix and massage the ingredients into the pork to marinate. Let it sit for about 10 minutes for best results.
Step 3
Place 3 tablespoons of starch into a resealable plastic bag or zip-top bag. Add the marinated pork and shake the bag well to ensure an even coating of starch on all pieces. This light coating will help create a tender and slightly crisp texture. Gently shake off any excess starch.
Step 4
Thinly slice the leek, focusing on the white parts. Slice the garlic cloves thinly. Alternatively, you can lightly smash the garlic cloves with the side of your knife to release more flavor.
Step 5
In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of oligodang (or corn syrup), 1 tablespoon of oyster sauce, and 6 tablespoons of water. This will form your delicious Butadon sauce. Adjust the sweetness to your preference.
Step 6
Heat a frying pan over medium heat and add enough cooking oil to coat the bottom. Carefully place the starch-coated pork slices into the hot oil. Pan-fry until golden brown and slightly crisp on both sides. Avoid using excessively high heat, which can burn the outside before the inside is cooked.
Step 7
Once the pork is nicely browned, remove it from the pan. If there’s excess oil, wipe the pan clean or add a little more. Add the sliced garlic to the pan and sauté over low heat until fragrant. Then, pour in the prepared soy sauce mixture and bring it to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly.
Step 8
Return the pan-fried pork to the simmering sauce. Toss gently to ensure each piece is evenly coated with the delicious glaze. Simmer for another 2-3 minutes, allowing the flavors to meld without overcooking the pork, which could make it tough.
Step 9
Serve a generous portion of hot cooked rice in a bowl. Arrange the glazed pork slices attractively over the rice, covering it well. Don’t be shy with the pork – a hearty topping makes it truly special!
Step 10
Finally, add the sliced leeks to the remaining sauce in the pan. Briefly toss them in the sauce until lightly coated. Top the rice and pork with the leeks. This adds a fresh, crisp element that balances the richness of the pork. Enjoy your homemade Butadon!
