From Hokkaido to Singapore: Savoring the Juicy Delight of Butadon Bowls
Butadon (豚丼) - Originating from Hokkaido
Butadon is a Japanese dish that consists of a bowl of rice topped with pork. The name "butadon" comes from "buta" (豚), meaning pig or pork, and "don" (丼), which refers to a rice bowl dish.
Originating from Hokkaido in the early 20th century, was created by local farmers seeking a hearty meal after a day's work. They marinated and grilled pork, serving it over rice with a savory-sweet sauce. This flavorful dish quickly gained popularity and spread across Japan, evolving with regional variations.
This Pork donburi plays a significant role in Japanese culture and daily life as a comforting and accessible meal. It is commonly enjoyed in homes and restaurants, symbolizing hearty, traditional Japanese cuisine. Its simplicity and rich flavor make it a popular choice for quick, satisfying meals, reflecting the Japanese emphasis on balanced, flavourful, and nutritious food.
Why Pork?
Butadon offers a unique experience due to its rich, savory-sweet flavor profile and the succulent texture of grilled or simmered pork. While gyudon and oyakodon are popular alternatives, butadon's distinctive sauce made from soy sauce, mirin, sugar, and sake sets it apart, providing a deep umami taste. Additionally, the simplicity and heartiness of butadon make it a satisfying and comforting meal that highlights the essence of Japanese home cooking.
Butadon pairs well with several side dishes that enhance its rich flavors. Miso soup provides a light and savory contrast, green tea cleanses the palate, and Japanese pickles like takuwan or umeboshi add a burst of flavor and acidity. An egg, such as onsen tamago or soft-boiled, adds extra richness and creaminess. These sides create a balanced and enjoyable meal when paired with butadon.
Juicy Pork bowls in Singapore
There are different ways to cook present the pork, some including; simmered pork loin slices, panfried slices of pork, oven slow roasted thick slices of pork and charcoal grilled pork all over a bowl of hot rice.
Instead of Hokkaido, why not try some from the Singapore market?
Negi Buta Sumibiyaki Don
"Sumibiyaki" refers to the charcoal-grilling method used to cook the pork, which imparts a smoky flavor and succulent texture to the meat. The charcoal-grilled pork belly is smoky and tender, complemented by the sweetness and sharpness of leeks, spring onions, and onions. Garlic rice provides a robust, fragrant base, while the onsen egg adds a rich, creamy texture that ties everything together.
If you feel that this alone will not be satisfactory, the Hokkaido potato salad, asari miso soup, and truffle wafu salad would best complement the Negi Buta Sumibiyaki Don. Pair the Negi Buta Sumibiyaki Don with one of our available side dishes and give it a try today!