Butadon (Japanese Pork Belly Rice Bowl)
Butadon is a flavorful Japanese pork rice bowl, also known as pork donburi. This recipe features tender pork belly glazed in an easy homemade teriyaki sauce. A simple yet satisfying dish for everyone
When I think of a Japanese dish that really lets pork belly shine, butadon (Japanese pork rice bowl) is always my first choice. The pork is seared until crispy on the outside, tender inside, and glazed in a homemade teriyaki-style sauce that clings to each slice and seeps into the rice underneath.
Traditional butadon is usually made with sliced pork shoulder or loin, but I’ve found pork belly gives the best glaze-to-fat ratio. If you’re into savory-sweet flavor and crispy edges, this version might just ruin you for all the others.
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Everyone has their own take on butadon. I keep mine simple with sautéed onions and a fresh egg yolk on top — no frills, just rich flavor and comfort in every bite. It comes together fast, making it an easy go-to for lunch or dinner.
Funny enough, I wasn’t always a fan of pork belly — but over time, it’s become one of my favorites. Now, dishes like this butadon and my Korean pork belly BBQ (samgyupsal) have become total comfort food.
How I Make Butadon at Home
Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
I make a quick homemade teriyaki-style sauce from scratch with classic Japanese staples like mirin, sake, and tsuyu—plus garlic and ginger to infuse depth. It’s simple but brings a richer flavor than anything store-bought.
Now, sauté sliced onions in a bit of oil just until they’re soft and lightly golden. Set them aside, they’ll finish the dish beautifully right on top of the rice.
Then it’s all about the pork. Let the slices of pork belly cook undisturbed until they develop crispy edges and a rich golden color. Once they’re perfectly seared, pour in the sauce and let it bubble away. In just a couple minutes, it thickens into a glossy glaze that clings to every bite.
Once you make this with pork belly, it’s hard to go back to leaner cuts — the richness is just on another level.
Favorite Way to Serve Japanese Pork Rice Bowl
Once the pork is glazed and glossy, layer sautéed onions and glazed pork over steaming rice, then add an egg yolk on top — it melts into the dish and brings it all together. Totally optional, but highly recommended.
I usually finish with a sprinkle of chopped scallions and serve it with a side of greens, like this simple Blanched Choy Sum with Garlic Sauce. It’s a quick way to add balance and freshness to the meal.
If you love pork with a shiny, sweet-savory glaze, you might also like my honey garlic pork. It’s crispy, tangy, and sticky in all the best ways — perfect over rice too.
More Pork Belly Recipes to Try
- Twice Cooked Pork (Sichuan Pork Stir-Fry)
- Bossam (Korean Boiled Pork Belly Wraps)
- Spicy Pork and Squid Stir-Fry (Osam Bulgogi)
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Butadon (Japanese Pork Belly Rice Bowl)
Recipe Video
Ingredients
- 1 lb (450 g) pork belly, cut into bite size pieces
- 1 tbsp oil
- 1 onion, sliced
Homemade Teriyaki Sauce
- 3 tbsp soy sauce
- 1 tbsp tsuyu
- 3 tbsp sake
- 3 tbsp sweet rice wine (mirim)
- 2 tbsp honey
- 3 cloves garlic, smashed
- 3 thin slices of ginger
- 4 servings cooked white rice
- 2 green onion, finely chopped
- 4 egg yolks for serving, optional
Instructions
- For the teriyaki sauce, mix together soy sauce, tsuyu, sake, sweet rice wine, and honey in a small pot. Add the garlic, ginger and bring the sauce to boil. Reduce the heat to low and simmer for 5 minutes. Discard the garlic and ginger; set aside.
- Heat oil in a large heavy bottom skillet over med-high heat. Add the onion and cook until they are just softened, about 2-3 minutes. Transfer to another plate; set aside.
- Add the pork belly to the hot skillet and let them sear for 2-3 minute, then turn to the other side and cook for another 1 minute.
- Pour the sauce over pork belly and let the sauce bubble. Reduce the sauce until it thickens, about 2-3 minutes. Remove from the heat.
- To serve, put individual serving amount of rice in each bowl, put onion over the rice and top with pork belly slices. Sprinkle chopped green onion and top with an egg yolk. Serve immediately.
- Blanched choy sum with garlic sauce is a good side dish to accompany.
Just wanted to say I make this recipe frequently for my family, and it’s a big hit for so little effort. I cook it longer to render out more of the fat and drain it off, and it is still delicious. Thanks for posting it, I enjoy your recipes a lot!
Yay! I’m so happy to hear that your family loves it Your tip about cooking longer sounds perfect! Thank you for sharing, and I’m thrilled you enjoy my recipes!
Quick last minute dinner. I used bacon instead of pork belly. I probably sacrificed taste.
Do you remove the skin / rind of the pork belly before slicing it up?
No. I didn’t. It is personal preference. If you don’t like the rind, you can slice it off.
Can I replace the sake with any other alcohol?
Sake will work the best for the teriyaki flavor, but other alcohol will work as well.
Nutrition info?
Thank you in advance
Updated with nutrition info. Thanks!
Hi, if I buy those ready made teriyaki sauce from supermarkets, how much should I use for the recipe?
Can you add that to your recipe?
Thanks!
Hi Samantha
You can start with 4 tablespoon and add more if needed.
This is such a great pork belly recipe, one of the best I have come across. Thank you for sharing this, can’t wait to try it.
Pork belly is good stuff. Don’t have it that often (so fatty!), but love it when I do. This looks like a terrific way to use it — thanks.