[Super Easy] Elegant Pork Over Rice (Butadon)
Authentic Japanese Pork Over Rice (Butadon) Recipe You Can Make at Home! Enjoy a Satisfying and Sophisticated Meal in One Bowl.
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Introducing Butadon, a Japanese-style pork over rice dish. The rich flavor of pork combined with a sweet and savory special sauce that perfectly coats the rice will bring pure happiness to your palate. It’s an elegant and simple meal that’s perfect for any occasion. I’ll guide you through it step-by-step, making it easy even for beginners!
Main Ingredients
- 200g Pork Belly (sliced into bite-sized pieces)
- 1 bowl of freshly cooked hot rice
- 1 Onion (thinly sliced)
- 1 fresh Egg Yolk
- 2 Scallions (finely chopped for garnish)
- 1 piece of Scallion Root (optional, for broth or flavor enhancement)
- A little Ginger (minced or thinly sliced to add aroma, optional)
Special Soy Sauce Base
- 3 Tbsp Soy Sauce (Jinsag)
- 2 Tbsp Tsuyu (or substitute with soy sauce if unavailable)
- 2 Tbsp Sugar (adjust sweetness to taste)
- 2 Tbsp Mirin (sweet rice wine)
- 3 Tbsp Soy Sauce (Jinsag)
- 2 Tbsp Tsuyu (or substitute with soy sauce if unavailable)
- 2 Tbsp Sugar (adjust sweetness to taste)
- 2 Tbsp Mirin (sweet rice wine)
Cooking Instructions
Step 1
Before you begin, it’s helpful to watch the entire process through the video or photos once. Following along with the steps will make it much easier and more proficient to complete the dish!
Step 2
Let’s start by making the special soy sauce base that will enhance the flavor of your pork over rice. In a small bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of tsuyu, 2 tablespoons of sugar, and 2 tablespoons of mirin. Stir well until the sugar is completely dissolved. (You can adjust the amount of sugar to your preferred sweetness.)
Step 3
Peel and thoroughly wash the onion, then thinly slice it about 0.5 cm thick. Finely chop the scallions separately; these will be used as a garnish.
Step 4
Pat the pork belly dry with paper towels to remove any excess blood. Then, slice it into bite-sized pieces, about 1.5 cm thick. Slicing them too thinly might cause them to break apart during cooking, so aim for a moderate thickness.
Step 5
In a deep frying pan or pot, add the sliced pork belly and stir-fry over medium heat. It’s important to cook it until the surface is golden brown, allowing enough fat to render from the pork.
Step 6
Once the pork belly is nicely browned, add the thinly sliced onions to the pan and continue to cook until the onions become translucent and tender. The sweetness of the onions will blend beautifully with the pork, adding depth of flavor.
Step 7
When the onions are cooked, pour the prepared special soy sauce base into the pan. Cook over high heat, stirring frequently, to allow the sauce to coat the pork and onions evenly.
Step 8
Once the sauce has thickened slightly and coated the pork and onions with a glossy sheen, reduce the heat to low and simmer for another 1-2 minutes to allow the flavors to fully meld. If using ginger or scallion roots (optional), you can add them at this stage for an even richer aroma.
Step 9
Place the freshly cooked, warm rice into your serving bowl. Using warm rice will help the toppings and sauce meld together beautifully for a more delicious taste.
Step 10
Generously spoon the cooked pork and onions over the rice. The pork and onions, infused with the rich sauce, will create a fantastic harmony with the rice.
Step 11
Gently place the fresh egg yolk in the center of the pork. Breaking the yolk and mixing it with the rice and pork will add a wonderfully creamy and savory dimension to the dish.
Step 12
Finally, sprinkle the finely chopped scallions over the top for a pop of color and fresh taste. You can also add shredded nori or sesame seeds according to your preference.
Step 13
And there you have it – a delicious Japanese-style pork over rice, Butadon! Enjoy this elegant Japanese dish easily at home. It’s a satisfying and flavorful meal!
Step 14
Tip: You can also use pork shoulder or leg meat instead of pork belly for a delicious result. Feel free to add other vegetables like mushrooms or bell peppers.
Step 15
Tip: If you don’t have tsuyu, you can create a similar flavor by mixing soy sauce, sugar, and water (e.g., 5 parts soy sauce, 2 parts sugar, 3 parts water).
Step 16
Tip: Be careful not to reduce the sauce too much, as it can become salty. Adjust the reduction level based on the amount of rice and your personal preference.
Step 17
Tip: Use the freshest egg yolk possible. If you have concerns about consuming raw eggs, you can omit it or substitute it with a poached egg.
Step 18
Tip: The ingredient quantities listed are for 2 servings. You can double or halve them, but try to maintain similar ratios for the best flavor.
Step 19
Tip: When stir-frying the pork belly, using medium heat rather than high heat will prevent excessive oil splattering and ensure the pork cooks tenderly.
Step 20
Tip: Instead of onions, you can use thick-cut white parts of leeks for a different but equally delicious flavor.
Step 21
Tip: Rinsing the rice in cold water before serving and chilling it slightly can offer a different texture, though it’s generally best enjoyed with warm rice.
Step 22
Tip: The final garnish can be varied according to your taste. Besides scallions, baby greens or sprouts also pair well.
Step 23
Tip: Making extra sauce can be useful for other dishes. It adds a great umami boost to stir-fries and braised dishes.
Step 24
Tip: Adding a bay leaf or a few whole peppercorns while frying the pork belly can help eliminate any gamey odors.
Step 25
Tip: If you enjoy a bit of spice, you can add a small amount of chili pepper or chili powder when reducing the sauce.
Step 26
Enjoy your meal!
