Japanese Pork Rice Bowl (Butadon) – Easy Weeknight Recipe
If there’s one thing I crave after a long day at work, it’s a quick meal that doesn’t taste like one. This Japanese pork rice (butadon) is the definition of easy comfort! Thin slices of pork simmer in a sweet-savory sauce made of soy, mirin, and sugar until glossy and caramelized, then served over a bowl of steaming rice that soaks up all that flavor. It’s fast, satisfying, and exactly the kind of meal you can throw together after your 9-5 and still feel like you’ve made something special.
If you enjoy quick delicious meals, you will probably enjoy this honey soy chicken recipe!
What is Butadon?
Butadon (豚丼) literally means “pork rice bowl” in Japanese: buta meaning pork and don referring to a bowl of rice. Unlike other donburi that feature beef or chicken, butadon highlights thinly sliced pork cooked in a sweet-savory soy-based sauce. The pork is grilled until tender—often brushed with layers of sauce to build flavor, then served over fluffy steamed rice with extra sauce drizzled on top. Affordable, filling, and deeply comforting, butadon is a staple in casual Japanese diners and home kitchens alike, and its juicy pork, glossy sauce, and hot rice make it the kind of meal you keep craving long after the bowl is empty.
Try pairing this butadon with homemade miso soup, an even easier recipe!
Best Pork to Use for Japanese Pork Rice (Butadon)
For the most authentic texture and fastest cooking time, use thinly sliced pork, often labeled as hotpot pork, shabu-shabu pork, or sukiyaki pork at Asian grocery stores.
Best cuts include:
Pork shoulder
Pork belly (for a richer version)
Pork loin (leaner, but still works when sliced thin)
Because the pork is sliced so thin, it cooks in minutes and stays tender without much effort.
Cooking Tips for the Best Japanese Pork Rice
Use hotpot-style pork slices
They’re thin, cook super fast, and are usually cheaper than regular pork belly or shoulder. Grab these at your local Asian grocers and store it in your freezer for quick weeknight meals.
Don’t rush the simmer
Let the sauce bubble gently for a few minutes so it thickens naturally and clings to the pork. That’s what gives you that glossy, flavorful coating!
Adjust the sweetness
Butadon sauces can be on the sweeter side depending on the soy sauce you use. Start with less sugar and taste as you go.
Ingredient Substitutions
If you don’t eat pork, this dish is easy to adapt. Chicken, beef, fish, shrimp, or even options like firm tofu and mushrooms all work beautifully with the same sweet-savory sauce. If you can’t find thinly sliced pork, place a pork loin in the freezer for about an hour. Once it has firmed up, thinly cut into slices to the best of your abilities. While it won’t be as thin as machine-cut hot-pot pork slices you find at grocery stores, it works very well in a pinch!
How to Serve Japanese Pork Rice (Butadon)
Butadon is best served hot over a bowl of freshly cooked rice so the sauce can soak slightly into the rice. You can enjoy it as a complete meal on its own, or pair it with miso soup and simple vegetables for a more balanced dinner. Some people like adding extra green onions or a soft boiled egg on top for added richness.
Check out my miso soup recipe here.
Frequently Asked Questions
What is butadon?
- Butadon is a Japanese pork rice bowl dish made by serving thinly sliced pork cooked in a sweet and savory soy-based sauce over steamed rice. It is a popular comfort food in Japan.
What type of pork is best for butadon?
Hotpot-style thinly sliced pork such as pork shoulder, pork belly, or pork loin works best because it cooks quickly and stays tender.
Can I use chicken or beef instead of pork?
Yes. Chicken, beef, shrimp, or tofu can be cooked using the same sweet-savory sauce, though the flavor will be slightly different.
Is butadon the same as gyudon?
No. Butadon uses pork, while gyudon is made with beef.
How do I make the sauce thicker?
Let the sauce simmer at medium heat until it naturally reduces and becomes glossy enough to coat the pork.
More Quick Dinner Ideas:
Ingredients
1/2 lb sliced pork (hotpot-style works best)
1 small Onion, sliced
2 cloves Garlic, minced
1 stalk Green onion, chopped
3 tbsp Soy sauce
2 tbsp Mirin
1 tbsp Sugar
1/4 cup Water
Step by step instructions
1. Mix the sauce
Whisk the soy, mirin, sugar, and water together in a small bowl until the sugar dissolves. Set the sauce aside.
2. Prep aromatics & veg
Slice the onion and finely dice the garlic. Thinly slice green onions for garnishing.
3. Pan-fry the pork
Heat 2 tbsp of oil in a hot pan. Add the pork slices and pan-fry until cooked through and starting to brown, about 4–5 minutes.
4. Add onion & garlic
Toss the sliced onion and diced garlic into the pan with the pork. Cook and stir for around 2 minutes until the onion softens and becomes fragrant.
5. Pour in the sauce
Pour the prepared sauce over everything and bring to a gentle simmer.
6. Thicken the sauce
Let it simmer until the sauce reduces and thickens enough to coat the pork and onions – about 2 minutes. Give everything a few stirs so the sauce clings to the meat. Taste sauce and adjust sugar levels if you prefer a sweeter sauce.
7. Serve
Spoon the pork and sauce over a bowl of steaming rice. Drizzle any extra sauce from the pan over the top and finish with chopped green onion.
Japanese Pork Ricebowl (Butadon)
Ingredients
- 1/2 lb Sliced pork (hotpot style)
- 1 small Onion, sliced
- 2 cloves Garlic, chopped
- 1 stalk Green onion, chopped
- 3 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Sugar
- 1/4 cup Water
Instructions
- Mix the sauce: Whisk the soy, mirin, sugar, and water together in a small bowl until the sugar dissolves. Set the sauce aside.
- Prep aromatics & veg: Slice the onion and finely dice the garlic. Thinly slice green onions for garnishing.
- Pan-fry the pork: Heat 2 tbsp of oil in a hot pan. Add the pork slices and pan-fry until cooked through and starting to brown, about 4–5 minutes.
- Add onion & garlic: Toss the sliced onion and diced garlic into the pan with the pork. Cook and stir for around 2 minutes until the onion softens and becomes fragrant.
- Pour in the sauce: Pour the prepared sauce over everything and bring to a gentle simmer.
- Thicken the sauce: Let it simmer until the sauce reduces and thickens enough to coat the pork and onions - about 2 minutes. Give everything a few stirs so the sauce clings to the meat. Taste sauce and adjust sugar levels if you prefer a sweeter sauce.
- Serve: Spoon the pork and sauce over a bowl of steaming rice. Drizzle any extra sauce from the pan over the top and finish with chopped green onion.