Sticky Pork Rice Bowl (Butadon)
Equipment
Ingredients
Pork & Sauce
- 8 oz thin pork slices
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake, see note 1
- 1 tbsp brown sugar
- 1 clove garlic, minced
Optional Garnishes
- scallions
- egg yolk
Instructions
- Mix soy sauce, mirin, garlic, sake, and brown sugar. Simmer 2 minutes, then set aside.
- Lightly brown pork in a pan on both sides, then remove.
- Pour in sauce and bring to a simmer. Once glossy, re-add pork and cook until sauce sticks.
- Serve over rice. Garnish as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
What Makes This Sticky Pork Rice Bowl So Tender and Delicious
I think my Sticky Pork Rice Bowl is one of the best ones out there (if I do say so myself!). Thin slices of pork get seared to perfection and coated in a glossy, sweet-savory glaze that clings to every bite. The balance of soy, mirin, sake, and brown sugar creates a caramelized richness that tastes like it took hours to make—but only takes minutes. It’s the kind of sticky, saucy pork that soaks right into the rice and keeps you coming back for more.
Fast, Flavorful, and Fuss-Free
If you’re looking for a minimal-effort meal that still delivers bold flavor, this butadon checks every box. The sauce takes less than two minutes to make and doubles as both a marinade and a glaze. With just one pan and a few pantry staples, you’ll have a restaurant-quality rice bowl ready to eat in no time.
Ingredients for Sticky Pork Rice Bowl (Butadon)
This dish uses a simple lineup of ingredients, but each one brings something to the table. Soy sauce and mirin add deep umami, sake adds a touch of brightness, and brown sugar helps the glaze get that perfect sticky finish. Garlic provides that extra punch that ties it all together.
- 8 oz thin pork slices
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp brown sugar
- 1 clove garlic, minced
- Optional: scallions, egg yolk, blowtorch for caramelization
How to Make A Sticy Pork Rice Bowl (Butadon)
Step-by-Step Instructions
First, whisk together your sauce, soy sauce, mirin, sake, brown sugar, and minced garlic. Simmer briefly to meld the flavors and develop a glossy base.
Lightly sear your pork slices until browned but not dry. Thin cuts cook fast, so keep an eye on them.
Remove the pork, reduce the sauce, then add the pork back in so it absorbs all that sticky flavor.
Serve hot over steamed rice. Add scallions, a raw egg yolk, or a quick torch for that extra finish if you’re feeling fancy.
Tips and Variations
- For the best texture, use thinly sliced pork belly or shoulder, hot pot cuts work well.
- Simmer the sauce first to deepen the flavor before reintroducing the meat.
- Want more spice? Add a dab of gochujang or a pinch of red pepper flakes.
- Blowtorch the pork after saucing for a smoky, caramelized layer.
- Don’t overcook it! The pork cooks fast and should still be juicy and tender.
Frequently Asked Questions
Can I make this with other proteins?
Absolutely. Chicken thighs, beef, or even tofu work well with this sauce. Just adjust cooking time based on thickness.
Do I need sake?
Sake adds aroma and slight acidity, but you can substitute dry sherry, white wine, or simply leave it out in a pinch.
What type of pork works best?
Thin slices of pork belly or shoulder are ideal. You can find these at Asian markets, or slice your own with partially frozen meat.
Is this dish good for meal prep?
Yes! Just store the pork and rice separately. Reheat the pork gently in a pan or microwave to keep it juicy.
How do I serve this rice bowl?
Traditionally it’s served simply over white rice, but feel free to add a jammy egg, quick-pickled vegetables, or even some greens for extra texture and balance.
You Might Also Like
Try my Char Siu Pork for a classic Chinese pork recipe.
Check out my Japanese Steak Rice Bowl (Steak Donburi) for another weeknight-friendly protein.
Make Soy Braised Pork Belly if you want a deeper, slow-cooked flavor profile.
