Butadon or simply Pork Bowl is a Japanese dish made out of rice served in a bowl topped with sweet savoury simmered pork. It’s a very popular food in Japan like the teriyaki and yakiniku don. The name came from the words buta and don respectively means “pork” and “bowl”.
Butadon originated in Obihiro and is very popular in Hokkaido. This dish was credited to Mr. Abe who created this pork dish in the mid-20th century with the mission of making the Japanese people eat more pork as they hardly do. It was first served in “Pancho” where Mr. Abe is a founder of, until now this restaurant is still operating and serving this dish and only this dish. In Obihiro there are lots of Butadon restaurants due to its popularity even outside this region it is widespread even Yoshinoya serves them.
A really simple dish but a real gem, its savoury sweet sauce in a mildly fatty pork meat is a perfect topping to put on a freshly steamed rice. It’s a simple concoction that works!
- 500g pork neck or collar, thinly sliced
- 2 cups dashi stock
- 2 tbsp mirin
- ¼ cup soy sauce
- 2 tsp miso
- 2 tbsp sake
- 1 inch ginger, thinly sliced
- 2 tbsp brown sugar
- freshly steamed rice
- spring onions, to garnish
- beni shoga, to garnish
- Combine dashi and ginger in a pot, bring to a boil. Once boiling add the pork and let it simmer for 5 minutes removing the scum that rises to the top.
- Add the mirin, miso, soy sauce, sake and brown sugar, continue to boil for 15 minutes or until pork it cooked.
- Continue until sauce is heavily reduced to a thicker consistency.
- Turn heat off then top pork on freshly steamed rice, garnish with pickled ginger and spring onions.