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)

Recipe by A Day in the Kitchen


Prep time


Cooking time






  • 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


  • 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.


  • Store in an airtight container in the fridge for up to 2 days, freezer for 3 – 6 months.

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