Butadon, also known as Pork Donburi, is a popular and easy-to-make Japanese dish. It features tender slices of pork simmered in a flavorful sauce and served over a bed of steamed rice. With simple ingredients and straightforward cooking steps, you can quickly whip up this delicious and satisfying meal in no time. Treat yourself to the delightful flavors of Butadon with this easy-to-make recipe.

WHAT IS BUTADON?

Butadon is a traditional Japanese dish that consists of thinly sliced pork cooked in a sweet and savory sauce and served over a bed of steamed rice. The pork is typically marinated or seasoned with ingredients such as soy sauce, mirin (sweet rice wine), ginger, and garlic. The sauce used in Butadon is often made with a combination of soy sauce, mirin, sugar, and sometimes dashi (Japanese broth) for added umami flavor. The cooked pork is then placed on top of a bowl of rice, and the flavorful sauce is poured over it, allowing the rice to soak up all the delicious flavors. Butadon is a popular comfort food in Japan and is enjoyed for its tender pork, rich sauce, and satisfying combination of flavors.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Pork, thinly sliced – Thinly sliced pork is the key ingredient in Butadon. It can be pork loin, pork belly, or any other tender cut of pork. There is no specific substitute for pork in this dish if you want to maintain the authentic flavor. However, if you can’t take pork, feel free to substitute with beef slices.
  • Mirin – Mirin is a sweet Japanese rice wine that adds a mild sweetness and depth of flavor to dishes. If you don’t have mirin, you can substitute it with a mixture of rice vinegar and sugar, or white wine and sugar.
  • Light soy sauce – Light soy sauce is a common Japanese soy sauce that is lighter in color and saltier in taste compared to dark soy sauce. If you don’t have light soy sauce, regular soy sauce can be used as a substitute.
  • Dark soy sauce – Dark soy sauce has a thicker consistency and a slightly sweeter flavor compared to light soy sauce. If you don’t have dark soy sauce, you can use regular soy sauce, but note that the color and taste of the dish may be slightly different.
  • Oyster sauce – Oyster sauce is a rich and savory sauce made from oyster extracts. If you don’t have oyster sauce, you can substitute it with hoisin sauce or a combination of soy sauce and a small amount of sugar.
  • Sugar – Sugar is used to balance the flavors and add sweetness to the dish. You can use any type of granulated sugar or substitute it with honey, maple syrup, or another sweetener of your choice.
  • Rice – Rice serves as the base for Butadon. You can use any type of rice you prefer, such as short-grain Japanese rice, jasmine rice, or basmati rice.
  • Water – Water is used for cooking the rice. The amount of water needed depends on the type of rice. A general guideline for cooking rice using Thermomix® is to use a water where the water level reaches the same height as the rice.
  • Oil – Oil is used for stir-frying the ingredients. You can use any neutral oil such as vegetable oil, canola oil, or sunflower oil.
  • Onion, julienned – Onion adds flavor and texture to the dish. If you don’t have onions, you can substitute them with sliced shallots or omit them if necessary.
  • White sesame seeds for garnish – White sesame seeds are sprinkled on top of the dish as a garnish. They add a nutty flavor and visual appeal. If you don’t have white sesame seeds, you can use black sesame seeds or omit them altogether.
  • Spring onion, chopped – Spring onion, also known as scallion or green onion, is used as a fresh garnish to add a hint of freshness and color to the dish. If you don’t have spring onions, you can substitute them with chopped chives or parsley.

Remember, these substitutes may alter the taste and appearance of the dish to some extent, but they can still provide a delicious result.

RECIPES TIPS

  • Thinly slice the pork: To ensure the pork cooks evenly and quickly, slice it into thin pieces. This will also help the pork absorb the flavors of the sauce better.
  • Marinate the pork: Consider marinating the pork in the sauce mixture for 15-30 minutes before cooking. This will enhance the flavor and tenderness of the meat.
  • Adjust the sweetness: The sweetness of the sauce can be adjusted to suit your taste. If you prefer a sweeter dish, add a bit more sugar or mirin. For a less sweet flavor, reduce the amount of sugar or mirin.
  • Sauté the onion: Before adding the pork, sauté the julienned onions in oil until they become translucent and slightly caramelized. This will add a wonderful flavor and aroma to the dish.
  • Don’t overcook the pork: Pork can become tough if overcooked. Cook it just until it’s no longer pink and still tender. Overcooking can result in dry and chewy meat.
  • Garnish generously: When serving Butadon, garnish it generously with white sesame seeds and chopped spring onions. These toppings add visual appeal, freshness, and a delightful nutty flavor.
  • Serve it hot: Butadon is best enjoyed when served hot. The warm rice and flavorful pork are a perfect combination. Serve it immediately after assembling to experience the best flavors and textures.
  • Customize your toppings: Feel free to get creative with additional toppings. Consider adding sliced cucumber, pickled ginger, or a sprinkle of shichimi togarashi (Japanese seven-spice blend) for added flavor and texture.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here!)!

Step 1: Cook the Rice

  • Rinse the rice in cold water until the water runs clear.
  • In a saucepan, combine the rinsed rice and water in a 1:1 ratio (use the rule of thumb mentioned earlier).
  • Bring the water to a boil, then reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes or until the water is absorbed and the rice is cooked. Set aside.

Step 2: Prepare the Pork and Sauce

  • Thinly slice the pork into bite-sized pieces.
  • In a small bowl, combine mirin, light soy sauce, dark soy sauce, oyster sauce, and sugar. Mix well to create the sauce.

Step 3: Sauté the Onion

  • Heat oil in a large skillet or frying pan over medium heat.
  • Add the julienned onion and sauté until they become translucent and slightly caramelized. Remove from the pan and set aside.

Step 4: Cook the Pork

  • In the same skillet or frying pan, add a bit more oil if needed and increase the heat to medium-high.
  • Add the thinly sliced pork to the pan and cook until it is no longer pink and cooked through. This usually takes about 3-5 minutes.
  • Pour the prepared sauce over the cooked pork and stir well to ensure the pork is coated evenly. Let it simmer for a minute or two to allow the flavors to meld together.

Step 5: Assemble the Butadon

  • Place a serving of cooked rice in a bowl.
  • Top the rice with a generous portion of the cooked pork and sauce.
  • Garnish with white sesame seeds and chopped spring onions.

Step 6: Serve and Enjoy

  • Serve the Butadon hot and enjoy the delicious combination of flavors and textures.
  • You can serve it as is or pair it with pickled vegetables or a side salad for a complete meal.

WHAT ELSE TO SERVE WITH ?

When serving Butadon (Pork Donburi), you can consider pairing it with some complementary side dishes to enhance your meal. Here are a few suggestions:

  1. Miso Soup: Miso soup is a classic Japanese soup made from fermented soybean paste (miso) and often includes ingredients like tofu, seaweed, and green onions. It adds a comforting and savory element to the meal.
  2. Tsukemono (Pickled Vegetables): Tsukemono refers to a variety of pickled vegetables commonly served as a side dish in Japanese cuisine. They can include items like pickled cucumbers, daikon radish, carrots, or cabbage. These tangy and refreshing pickles can provide a nice contrast to the rich flavors of the Butadon.
  3. Gyoza: Gyoza are Japanese dumplings filled with a mixture of ground meat and vegetables, typically pan-fried until crispy. They make a delightful appetizer or side dish that complements the Butadon nicely.
  4. Tempura: Tempura is a popular Japanese dish consisting of battered and deep-fried seafood, vegetables, or both. Light and crispy tempura items like shrimp, sweet potato, and zucchini can add a delightful crunch to the meal.
  5. Salad: A fresh and simple side salad can balance out the meal. Consider a mix of leafy greens, thinly sliced cucumbers, and cherry tomatoes, dressed with a light sesame or ginger dressing.
  6. Edamame: Steamed or boiled edamame, young soybeans in the pod, make for a healthy and satisfying side dish. Sprinkle them with some sea salt for added flavor.
  7. Chawanmushi: Chawanmushi is a savory Japanese egg custard dish that can be served as an appetizer or side dish. It typically contains ingredients like mushrooms, shrimp, or chicken, steamed in a delicate egg mixture.

These side dishes provide a variety of flavors and textures to complement the Butadon, allowing you to create a well-rounded and satisfying meal. Feel free to mix and match based on your preferences and the ingredients you have available.

MADE AHEAD INSTRUCTIONS

If you would like to prepare parts of the Butadon dish ahead of time, here are some instructions on how to do so:

  1. Marinate the Pork: You can marinate the thinly sliced pork in the sauce mixture ahead of time. Place the pork slices in a resealable plastic bag or a covered container, pour the sauce over the pork, seal or cover, and refrigerate for up to 24 hours. This will allow the flavors to develop and penetrate the meat.
  2. Cook the Rice: You can cook the rice in advance and store it in the refrigerator. Once cooked, allow the rice to cool down to room temperature, then transfer it to an airtight container and refrigerate. When ready to serve, you can gently reheat the rice in a steamer or microwave.
  3. Sauté the Onion: You can sauté the julienned onions ahead of time and store them in the refrigerator. When cooled, transfer them to an airtight container or resealable bag and refrigerate until needed. You can reheat them briefly in a pan before assembling the dish.
  4. Assemble and Reheat: When you’re ready to serve, reheat the marinated pork in a skillet or frying pan over medium heat until warmed through. Assemble the Butadon by placing the reheated pork and sautéed onions over the reheated rice. You can also warm the rice and onions separately if desired.
  5. Garnish and Serve: Garnish the Butadon with white sesame seeds and chopped spring onions just before serving. The fresh garnishes will add a nice touch of flavor and visual appeal.

By following these steps, you can prepare components of the dish in advance and save time when it comes to the final assembly. It allows you to enjoy the convenience of a made-ahead meal without compromising the flavors.

STORAGE & REHEATING

Storage: Allow the cooked Butadon to cool down to room temperature before storing. Divide the leftovers into individual portions if desired for easier reheating later. Place the Butadon in airtight containers or sealable bags to prevent moisture loss and maintain freshness. Store the Butadon in the refrigerator for up to 3-4 days.

Reheating:

  1. Remove the Butadon from the refrigerator and transfer it to a microwave-safe dish or a skillet.
  2. If using a microwave, cover the dish loosely with a microwave-safe lid or microwave-safe wrap to retain moisture.
  3. Heat the Butadon in the microwave on medium power for 1-2 minutes, stirring halfway through, until it is heated thoroughly.
  4. If using a skillet, add a small amount of oil or water to prevent sticking and heat the Butadon over medium heat, stirring occasionally, until warmed throughout.
  5. Adjust the cooking time based on the portion size and desired temperature. Be careful not to overheat the dish, as it may dry out the pork.
  6. Once heated, check the internal temperature of the pork to ensure it has reached a safe temperature of 165°F (74°C).
  7. Garnish the reheated Butadon with fresh sesame seeds and chopped spring onions for added flavor and presentation.
  8. Serve the reheated Butadon immediately and enjoy.

By following these storage and reheating instructions, you can preserve the flavors and textures of the Butadon and ensure a tasty and enjoyable meal when reheated.

RECIPES FAQS

Can I use a different type of meat instead of pork?

While Butadon traditionally uses pork, you can use beef slices if you prefer. Just adjust the cooking time accordingly.

Can I make Butadon with leftover cooked pork?

Yes, you can use leftover cooked pork to make Butadon. Simply slice the cooked pork thinly and warm it up in the sauce mixture before assembling the dish. This is a great way to repurpose leftover pork.

Can I make Butadon with pre-cooked rice?

Yes, you can use pre-cooked rice to make Butadon. Simply reheat the rice before assembling the dish. It’s best to steam or microwave the rice to ensure it’s warmed evenly.

Can I make Butadon vegetarian or vegan?

Yes, you can make a vegetarian or vegan version of Butadon by using plant-based meat substitutes or tofu instead of pork. Substitute the soy sauce and oyster sauce with vegan alternatives, and adjust the seasonings to suit your taste.

Can I adjust the sweetness of the sauce?

Yes, you can adjust the sweetness of the sauce to your liking. Add more sugar or mirin for a sweeter taste, or reduce the amount for a less sweet flavor. Taste the sauce as you go and adjust accordingly.

Can I make Butadon in advance?

While the components of Butadon can be prepared in advance (marinated pork, sautéed onions, cooked rice), it’s best to assemble the dish just before serving to maintain the desired texture and flavors. Reheat the individual components and assemble for the freshest results.

Can I freeze Butadon?

It’s not recommended to freeze Butadon, as the texture of the rice may change upon thawing and reheating. The pork may also lose its tenderness and become dry. It’s best to enjoy Butadon fresh or store it in the refrigerator for a few days.

Can I adjust the portion size of the recipes?

You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe.

Remember, the maximum amount of rice can be cooked in simmering basket is 350g.

Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6


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RECIPES CARD

Butadon (Pork Donburi)

Category, , DifficultyBeginner

Looking for the perfect Butadon (Pork Donburi) recipe? Look no further! Our mouthwatering Butadon combines succulent slices of tender pork with a sweet and savory sauce, served over a bed of steamed rice. This classic Japanese dish is a delightful harmony of flavors and textures that will satisfy your cravings. Try our Butadon recipe today and experience a taste of Japan in the comfort of your own home. Simple, delicious, and sure to impress!

Yields1 Serving
Prep Time10 minsCook Time27 minsTotal Time37 mins

 150 g pork, thinly sliced
 20 g mirin
 15 g light soy sauce
 15 g dark soy sauce
 15 g oyster sauce
 1 tbsp sugar
 100 g rice
 1200 g water
 20 g oil
 150 g onion, julienned
 5 g white sesame seed for garnish
 1 spring onion, chopped

1

Place a bowl onto mixing bowl lid, weigh in pork slices, mirin, light soy sauce, dark soy sauce, oyster sauce and sugar to the bowl and mix. Marinate for 10 minutes in a cool place or refrigerated.

Rice
2

Insert simmering basket, weigh in rice. Remove simmering basket and rinse rice with running water. Let rice drain in simmering basket and set aside.
Place water in mixing bowl, insert simmering basket with rice. Close Varoma lid, steam 18 min | 100°C | Speed 4. Remove Varoma and set aside. Remove simmering basket with spatula, transfer steamed rice to a thermal serving bowl to keep warm.

Pork
3

Place oil and onions into clean Thermomix® mixing bowl and sauté 2 min | 120°C | ⤺ Speed 1.

4

Add the marinated pork slices together with the sauce to mixing bowl, stir fry 7 min | 120°C | ⤺ Speed 1.

5

Divide the rice into bowls. Top with the cooked pork, sprinkle with white sesame seeds and chopped green onion, and serve hot.

Ingredients

 150 g pork, thinly sliced
 20 g mirin
 15 g light soy sauce
 15 g dark soy sauce
 15 g oyster sauce
 1 tbsp sugar
 100 g rice
 1200 g water
 20 g oil
 150 g onion, julienned
 5 g white sesame seed for garnish
 1 spring onion, chopped

Directions

1

Place a bowl onto mixing bowl lid, weigh in pork slices, mirin, light soy sauce, dark soy sauce, oyster sauce and sugar to the bowl and mix. Marinate for 10 minutes in a cool place or refrigerated.

Rice
2

Insert simmering basket, weigh in rice. Remove simmering basket and rinse rice with running water. Let rice drain in simmering basket and set aside.
Place water in mixing bowl, insert simmering basket with rice. Close Varoma lid, steam 18 min | 100°C | Speed 4. Remove Varoma and set aside. Remove simmering basket with spatula, transfer steamed rice to a thermal serving bowl to keep warm.

Pork
3

Place oil and onions into clean Thermomix® mixing bowl and sauté 2 min | 120°C | ⤺ Speed 1.

4

Add the marinated pork slices together with the sauce to mixing bowl, stir fry 7 min | 120°C | ⤺ Speed 1.

5

Divide the rice into bowls. Top with the cooked pork, sprinkle with white sesame seeds and chopped green onion, and serve hot.

Butadon (Pork Donburi)

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