Japanese Butadon Pork Bowls
Butadon pork bowls are an easy way to bring a humble, homey Japanese meal to your table. Thin-sliced pork belly is simmered in a savory and mildly sweet liquid and served over hot steamed rice for a bowl full of flavor and comfort. Top it with some pickled ginger and red pepper mix for extra layers of flavor, and serve it with a bowl of miso soup for a complete meal. These pork bowls are simple, satisfying, and comforting, and should definitely be part of your weekly meal rotation!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 grams thinly sliced pork belly
- 1/2 medium onion, (cut into chunks)
- 1 tablespoon dashi broth granules
- 2 cups water
- 1/3 cup Japanese soy sauce
- 1/3 cup mirin
- 1 1/2 teaspoons honey
- Cooked rice for serving with the pork
- Shichimi Togarashi ((Japanese mixed chili pepper seasoning))
- Pickled ginger
- Chopped green onions
- Furikake seasoning
- Fried shallots
Instructions
- 1
Cut pork belly strips into bite-sized pieces, about 2-3 inches in length.
- 2
In medium pot over medium-high heat, add the water, dashi granules, tamari, mirin, and honey. Stir to dissolve the dashi granules and bring the mixture to a boil.
- 3
Add the pork belly to the pot, stirring to separate meat slices. Bring to a gentle boil.
- 4
Cover pot with lid, leaving a slight gap and reduce heat to a low. Simmer for 30 minutes.
- 5
Remove lid and stir in the onions. Increase the heat to medium and cook, uncovered, for another 15 minutes until the onions have softened and the sauce has reduced slightly.
- 6
Serve the pork over hot rice, spooning some of the braising liquid over the meat.
- 7
Garnish with chopped green onions, Shichimi Togarashi (Japanese pepper mix) and pickled ginger, if desired.