Japanese Pork Bowl (Butadon)
The Japanese Pork Bowl (Butadon) is one of my favourite comfort food that I want to eat a satisfying meaty meal but have very little time for lunch.
After doing some research online, I learnt that it is actually very simple to cook up a satisfying Butadon and on top of that, all the ingredients needed are readily available in my kitchen. Now, I no longer visit the likes of Yoshinoya and Sukiya anymore because I can easily cook it at home at a much lower cost.
For those who are into meal prepping, you can cook up a large batch and store them in the freezer for around 1 month. I would usually cook 4 servings, have one on the day itself and keep 3 servings in the freezer to enjoy for the rest of the month.
Japanese Pork Bowl (Butadon)
4
servings15
minutes1
hour10
minutesIngredients
300g thinly sliced pork belly
1 large yellow onion, cut into chunks
10g dashi powder
3 cups water
½ cup soy sauce
⅓ cup mirin
2 teaspoons honey
- Optional Garnishes
Chopped spring onions
Pickled ginger
Japanese mixed chili pepper seasoning
Directions
- In medium pot over medium heat, combine water, dashi granules, soy sauce, mirin, and honey.
- Cut pork belly strips into bite-sized pieces, about 2-3 inches in length.
- Add pork to the pot, stirring to separate meat slices. Bring to a gentle boil.
- Cover pot with lid, leaving a slight gap and reduce heat to a low. Simmer for at least 30 minutes (45 minutes is best).
- Remove lid and add onions. Mix well and simmer uncovered for another 15 minutes.
- Serve over hot rice, spooning some of the braising liquid over the meat.
- Garnish with chopped spring onions, Japanese mixed chili pepper seasoning and pickled ginger, if desired.
Notes
- Store in an airtight container in the fridge for up to 2 days, freezer for 3 – 6 months.
