Butadon (Japanese Pork Rice Bowl)
Butadon is a comforting Japanese pork rice bowl featuring tender slices of pork simmered in a savory-sweet soy, mirin, and dashi sauce. This recipe comes together in just 20 minutes, with thinly sliced pork, onions, and ginger cooked until rich, fragrant, and deeply flavorful. Served over steamed white rice, it’s finished with scallions and optional togarashi or a silky egg yolk for extra richness. Perfect for busy weeknights, this Japanese pork bowl delivers restaurant-style comfort at home.
Tasty Team
Total Time
25 minutes
25 min
Prep Time
5 minutes
5 min
Cook Time
20 minutes
20 min
Total Time
25 minutes
25 min
Prep Time
5 minutes
5 min
Cook Time
20 minutes
20 min
Ingredients
for 2 servings
- ½ cup dashi (or ½ cup water plus 2 tablespoons instant dashi powder)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon granulated sugar
- ½ large white onion, thinly sliced
- 1 (1-inch) piece fresh ginger, unpeeled and grated
- 10 oz thinly sliced pork (shabu shabu), frozen
- 3 scallions, sliced thinly
- 2 cups cooked white rice
- togarashi, optional
- 2 large egg yolks, divided, optional
Nutrition Info
- Calories 1348
- Fat 34g
- Carbs 193g
- Fiber 1g
- Sugar 7g
- Protein 58g
Estimated values based on one serving size.
Preparation
- Stir together the dashi, soy sauce, mirin, sake, and sugar in a bowl until everything is dissolved. Pour into a medium pot or donabe. Bring to a simmer over medium heat. Add the onion and ginger to the pot. Cover and simmer, undisturbed, for about 5 minutes, until the onion slices soften.
- Place the pork on top of the onion mixture (do not stir). Cover and cook, undisturbed, over medium-low heat for 5 minutes. Uncover the pot, and stir the mixture in the pot to incorporate the pork and sauce. Cook until the pork is fully cooked, about 2 minutes. Remove from heat.
- Sprinkle the pork mixture with the scallions. Spoon the mixture evenly over heaping bowls of rice. If desired, top with togarashi and/or a raw egg yolk. Serve immediately. (Note: Eating raw or undercooked eggs may increase your risk of foodborne illness. Using pasteurized egg yolks can help minimize risks.)
- Enjoy!
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