Butadon
A Japanese pork rice bowl with sweet sauce and green peas.
Butadon, often translated as pork bowl, is a Japanese dish of rice topped with pork simmered in a mildly sweet sauce, frequently garnished with green peas. It is a popular food in Japan and commonly served with takuan. The name combines buta (pork) and don, short for donburi (bowl).
Quick Facts
- Country
- Japan
- Course
- Main
- Main ingredients
- Pork
- Japanese rice
- takuan
Facts from the source article.
Did You Know?
- Butadon originated from the city of Obihiro, Japan.
- Butadon originated as an alternative offered by Gyūdon chain stores in response to the 2003 outbreak of Bovine spongiform encephalopathy.
Obihiro Butadon
The Tokachi Subprefecture style features pork cooked with a sweet and spicy sauce atop rice. The founder of Pancho, a popular Obihiro restaurant, is credited with creating the dish. Pork became popular in the Tokachi region after pig raising began around the end of the Meiji era. Pancho's founder originally considered eel for an invigorating laborers' dish but chose pork due to its availability. Since 2003, this style has been called Obihiro butadon, Obihiro style butadon, or Tokachi butadon to differentiate it from Gyūdon chain butadon. It is offered as a Tokachi specialty in eastern Hokkaido, eaten with additional sugar and soy sauce, with variations in pork preparation and toppings.
Gyūdon chain butadon
Gyūdon chain butadon consists of thinly sliced pork simmered in warishita (a sauce of sake, soy sauce, sugar, mirin, and dashi) over rice, with toppings like onions and burdock roots. Gyūdon chains use different names for their butadon: Matsuya Foods calls it Butameshi, Yoshinoya uses Butadon, Sukiya uses Tondon, and Nakau uses Butadonburi. Sukiya reads the character for buta using On'yomi rather than the typical Kun'yomi.
More in Japanese Rice Dishes
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