What is Butadon?
Butadon (豚丼) is a simple yet delicious pork rice bowl dish. Pork butt or pork belly is cut into thin slices and then fried in a homemade caramel soy sauce, a little similar to teriyaki. Because this sauce has a high sugar content, the pork becomes caramelized, and the texture is just amazing.
Butadon is always made using Japanese short-grain white rice, and I highly recommend using Japanese rice for donburi dishes. The sticky texture allows you to pick it up easily with chopsticks! If you’re unsure how to cook Japanese-style rice, I have a post about it here (no rice cooker required!).
Finally, Butadon is usually topped with green peas, edamame, or “shiraganegi” (the white part of a long Japanese onion cut into strings). You can also serve it with pickles and miso soup for a complete Japanese set meal!
How I Developed This Recipe
Tokachi pork bowls are traditionally cooked over a charcoal fire, which gives the meat a distinctive smoky flavor that’s hard to replicate. Let’s be honest, not everyone has the luxury of a charcoal grill in their kitchen. Certainly not me.
That’s why I’ve adapted this recipe for the frying pan, making sure to capture that sought-after “charcoal” essence with caramel sauce. By using a combination of techniques and ingredients, I’ve managed to bring out the deep, smoky flavors in the pork, creating a dish that captures the essence of Butadon.
This recipe is easy to make at home and surprisingly simple. Give it a try and bring a taste of Tokachi into your home!
Ingredients & Substitution Ideas
- Pork: Go for the fatty cuts like belly, butt, or shoulder for the most succulent results. I suggest buying a whole block and cutting it into thick slices yourself.
- Cooked Japanese Short-Grain White Rice: For the best results, use a rice cooker or follow my stovetop steaming method.
- Japanese Leek: “Naganegi” in Japanese. Focus on the white part and slice it into thin strips, which are called “shiraganegi” (白髪ねぎ) or “white hair onions.” You can use regular leek if naganegi is not available.
- Green Peas: A classic addition that adds a delicious crunch and a vibrant color contrast. For something different, you could try edamame as an alternative.
- White Sugar and Water: These simple ingredients are key to getting that irresistible caramel effect in your sauce.
- Soy Sauce: Add the necessary saltiness and umami to the sauce.
- Sake: Drinking-grade sake is the best option. You can check out substitutes on my sake 101 post.
- Mirin: Contributes additional sweetness and authentic Japanese taste.
- Honey: Honey not only makes things sweeter, but it also adds a special depth and glossy sheen to the finished dish.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Tokachi Buta Don at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
If you prefer to watch the process in action, check out my YouTube video of this recipe for a complete visual walkthrough!
Shiraganegi is made by cutting the white part of a green onion into thin strips. I usually make a single cut lengthways from top to bottom, peel off the layers, and flatten them before cutting (see video for how to). Soak them in a bowl of cold water until serving time.
If you place the shiraganegi in a sieve and submerge it in a bowl of water, it will be easier to drain and dry them later!
The pork for Butadon doesn’t need to be thinly sliced, but it shouldn’t be too thick either. I recommend buying your meat in a block and cutting it into 4-5mm thick slices.
It’s easier to cut uniformly when the pork block is properly chilled. Store it at the back of the fridge until you plan to cut it, or freeze it until it’s firm (not frozen). Also, be sure to use a sharp knife!
Add sugar and about 1/3 of the water to a saucepan. Mix until the sugar has dissolved and place it on the stove. Heat on medium and wait for it to turn golden. Do not mix once the heat is on, as this can cause it to crystalize.
If the caramel starts to change color unevenly, move the pan so that the heat is directed at a different point. You can also swirl the pan around to distribute the heat better.
Once golden, add the other 2/3 of water and swirl it around. Stand back while you do this, and be careful of splashing and sizzling. (I often wear oven gloves to protect my hands/arms just in case.)
Lower the heat and add the soy sauce, sake, mirin, and honey. Swirl the pan around to distribute the ingredients evenly.
Continue to heat until slightly thickened to a syrup-like consistency. Be careful not to let it get too thick. Remove the pan from the heat and set aside for later.
Heat a large frying pan on medium-high, and once hot, add a drizzle of oil. Place the pork flat in the pan, and try to keep it to one layer.
Fry until thoroughly golden on one side and then flip.
Immediately after flipping the pork, pour the caramel sauce around the pan.
Move the pork around the pan and flip occasionally until the sauce has thickened and evenly coated both sides.
Remove the pan from the heat and move on to assembling the dish.
Divide the rice between serving bowls and arrange the pork on top. Sprinkle with green peas and place the drained shiraganegi in the middle.
Enjoy!
Jump to Full Recipe MeasurementsTips & Tricks
- Soak the spring onion (shiraganegi) to soften the flavor and bitterness.
- Cut the pork block while it’s properly chilled; it will be easier to cut uniform pieces!
- Use a silver or white pan to make the caramel; it will be easier to see when it changes color. (Don’t use non-stick; the high temperature of the caramel can destroy non-stick coatings!)
- Use hot water when making caramel to reduce the amount of splashing.
- Wear protective clothing (oven mitts, apron, long sleeves, etc) when making caramel.
- Don’t mix the caramel once it’s on the heat. Instead, rotate the pan to move the heat source or swirl it around.
- Once the soy sauce and other ingredients are added, thicken to a thin syrup-like consistency. Don’t let it get too thick; otherwise, you won’t be able to pour it over the pork later.
- Fry the pork on a medium-high heat to help achieve the golden color.
- Add the caramel sauce immediately after flipping the pork to prevent overcooking.
FAQ
Butadon originates from a region in Hokkaido called “Tokachi” (十勝). It’s well known for its high-quality pork and locally grown rice. When served together, it creates the most comforting rice bowl dish.
Pig farming started in the early 1900s in the Tokachi region, and the pork was simply steeped in sugar and soy sauce and then cooked on a grill, creating a charred effect. Although grilling is preferred, my recipe only requires a frying pan, and I can promise you it’s still delicious.
Butadon is now a regional dish that Tokachi is extremely proud of; if you ever get a chance to go there, you should definitely try it out!
If you have a chance, you should try Butadon in the region it’s famous for! Tokachi in Hokkaido!
When using “sake” in a recipe, note that Sudachi uses pure sake without added salt. Cooking sake with salt requires adjusting the recipe’s salt content. All Sudachi dishes use drinking sake. Refer to the Sake 101 post for more information on sake in Japanese cooking and selecting the right type.
I hope you enjoy this Butadon recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Donburi Recipes
- Yakinikudon (Beef fried in a yakiniku BBQ-style sauce)
- Katsudon (Crispy pork cutlet and steamed egg)
- Gyudon (Thinly sliced beef and onions simmered in a dashi sauce)
- Oyakodon (Delicious pan-fried chicken and steamed egg)
- Tanindon (Japanese Pork and Egg Rice Bowl)
Check out Donburi Recipes Roundup for more Japanese rice bowl recipe ideas!
Tokachi Butadon (Hokkaido Pork Rice Bowl)
Ingredients
- 30 g Japanese leek (naganegi) white part
- 300 g slab skinless pork belly or pork shoulder/butt
- 15 g sugar
- 60 ml water
- 25 ml Japanese soy sauce (koikuchi shoyu)
- 1 tsp sake
- 1 tsp mirin
- 1 tsp honey
- 2 tsp cooking oil
- 2 portions cooked Japanese short-grain rice see my recipe how to cook Japanese style rice on the stove
- green peas or edamame (precooked)
Instructions
- Cut 30 g Japanese leek (naganegi) (white part) into thin strips to make "shiraganegi". Place in a bowl of cold water and set aside until later.
- Cut 300 g slab skinless pork belly into thick slices about 4-5mm thick (a little less than 1/4 inch).
- Measure out 60 ml water. Take a saucepan and add 15 g sugar and about 1/3 of the water. Mix until the sugar has dissolved.
- Place the pan on the stove and heat on medium. Once it's on the stove, avoid mixing and instead, turn or swirl the pan around to prevent burning. Once it turns golden, add the rest of the water and swirl it around. (Be careful of splashing, protect your skin with oven mitts and long sleeves.)
- Reduce the heat to medium-low and add the 25 ml Japanese soy sauce (koikuchi shoyu), 1 tsp sake, 1 tsp mirin and 1 tsp honey.
- Continue to heat until it reaches a thin syrup-like consistency ,and then turn off the heat and set aside for later.
- Heat a frying pan on medium-high, once it's hot, add 2 tsp cooking oil. Place the pork slices in the pan (try and keep it to one layer) and fry until golden brown on one side.
- Flip the pork slices and pour the caramel sauce all over.
- Move the pork around in the caramel sauce and continue to heat until thickened and the pork is fully covered. Once done, remove from the heat.
- Dish up 2 portions cooked Japanese short-grain rice in serving bowls and arrange the pork slices on top. Garnish with the shiraganegi and green peas (or edamame).
- Enjoy!
Leave a rating and a comment