Japanese Pork Rice Bowl (Butadon)
A Delicious Pork Rice Bowl (Butadon) Recipe, Perfectly Paired with Perilla Leaves
Enjoy the delightful combination of aromatic perilla leaves and savory-sweet pork in this homemade Japanese Pork Rice Bowl, also known as Butadon. It’s a perfect dish to savor, especially during festive occasions like Chuseok.
Rice Bowl Ingredients
- Thinly sliced pork (pork belly or neck) 680g (approx. 1.5 lbs)
- Sugar 6 Tbsp
- Water 2 Tbsp
- Hot water 100ml
- Soy sauce 6 Tbsp
- Mirin (or sake) 4 Tbsp
- Minced garlic 1 Tbsp (optional, but enhances flavor)
- Cornstarch (or potato starch) 1 Tbsp
- Toasted sesame seeds for garnish
Garnishes & Sides
- Shredded cabbage
- Perilla leaves
- Scallions (or chives)
- Shredded cabbage
- Perilla leaves
- Scallions (or chives)
Cooking Instructions
Step 1
First, prepare the base for the rice bowl sauce. In a pan over medium heat, combine 6 Tbsp of sugar and 2 Tbsp of water. Stir continuously, ensuring it doesn’t burn, until it caramelizes to a rich amber color. It’s important to let it bubble and thicken into a syrupy consistency.
Step 2
Once the caramel is ready, turn off the heat temporarily. Carefully pour in 100ml of hot water. Be cautious as the mixture may splutter when the hot water is added.
Step 3
Turn the heat back on to high. Add 6 Tbsp of soy sauce to the mixture.
Step 4
Add 4 Tbsp of mirin and bring the sauce to a gentle boil. As soon as it starts to boil, turn off the heat. This creates a rich and flavorful sauce.
Step 5
Now, it’s time to cook the pork. Heat a pan over medium-high heat and add 680g of thinly sliced pork (pork belly or neck recommended). Although not always included in traditional Butadon recipes, adding 1 Tbsp of minced garlic at this stage will help remove any porky odors and add a wonderful depth of flavor. Stir-fry the pork over high heat until it turns a nice brown color.
Step 6
Once the pork has browned all over, add 1 Tbsp of cornstarch (or potato starch). Toss it to coat the pork, which will help the sauce adhere better and thicken nicely.
Step 7
Pour the prepared soy sauce mixture into the pan with the pork. Stir to combine everything evenly.
Step 8
Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens and coats the pork beautifully. Let it simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to become glossy. You can taste and adjust seasoning if needed.
Step 9
Prepare your serving bowl. Place a layer of fresh perilla leaves at the bottom, then add a generous portion of hot steamed rice on top.
Step 10
Spoon the delicious soy-glazed pork over the rice, ensuring some of the sauce drizzles onto the rice as well.
Step 11
Finally, garnish with shredded cabbage, a few sprigs of fresh scallions (or chives) for color, and a sprinkle of toasted sesame seeds. Your mouthwatering Japanese Pork Rice Bowl (Butadon) is now ready!
Step 12
This Japanese Pork Rice Bowl (Butadon), served alongside a hearty bowl of doenjang jjigae (fermented soybean paste stew) made with rich anchovy broth, makes for a truly satisfying meal. It’s also a wonderful dish to feature on a festive table.
Step 13
The aromatic perilla leaves, the sweet and savory pork, the crisp cabbage, and the fresh scallions – the harmonious blend of all these ingredients creates a truly delightful experience in every bite of this Japanese Pork Rice Bowl (Butadon).
Step 14
Take a large bite by wrapping the rice and generous pork topping in a perilla leaf. The incredible taste that unfolds in your mouth is simply beyond words. Enjoy!
