Cozinhei Butadon
Cozinhei Butadon is a easy Japanese recipe that serves 2. 350 calories per serving. Recipe by Go Han Go on YouTube.
Prep: 15 min | Cook: 11 min | Total: 36 min
Cost: $7.36 total, $3.68 per serving
Ingredients
- 1 medium Onion (cut into medium strips)
- 350 g Pork Shoulder (boneless) (thinly sliced into strips)
- 2 Tbsp Mirin (Japanese sweet rice wine)
- 2 Tbsp Sake (Japanese rice wine)
- 3 Tbsp Soy Sauce (regular Japanese soy sauce (shoyu))
- 2 cloves Garlic (grated)
- 1 tsp Ginger (fresh, grated)
- 0.25 tsp Black Pepper (freshly ground)
- 1 pinch Salt
- 1 Tbsp Vegetable Oil (for stir‑frying)
- 2 cups Japanese Short‑Grain Rice (cooked, for serving)
- 2 stalks Scallions (thinly sliced, garnish)
- 0.25 cup Kimchi (optional, for garnish)
Instructions
Prepare the vegetables
Slice the onion into medium‑width strips on the cutting board.
Time: PT5M
Slice the pork
Trim any excess fat from the pork shoulder and cut it into thin strips, about 5 mm wide.
Time: PT5M
Marinate the pork
Place the pork strips in a mixing bowl, add the onion strips, 2 Tbsp mirin, 2 Tbsp sake, 3 Tbsp soy sauce, the grated garlic, grated ginger, ¼ tsp black pepper and a pinch of salt. Mix thoroughly until the pork is evenly coated.
Time: PT5M
Heat the skillet
Place the cast‑iron skillet over medium‑high heat and add 1 Tbsp vegetable oil. Let the oil heat until it shimmers.
Time: PT2M
Temperature: Medium‑high heat
Stir‑fry the pork and onions
Add the marinated pork and onion mixture to the hot skillet. Stir‑fry, spreading the pieces out, for about 8 minutes until the liquid evaporates, the meat is nicely browned and caramelized.
Time: PT8M
Temperature: Medium‑high heat
Finish with extra soy sauce
Drizzle an additional 1 Tbsp soy sauce over the pork, toss quickly to coat and give a glossy color.
Time: PT1M
Assemble the donburi
Divide the cooked rice between two serving bowls, top with the caramelized pork mixture, and garnish with sliced scallions and a side of kimchi.
Time: PT4M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Contains pork, Contains soy, Gluten, Dairy-Free, Vegetarian: No, Vegan: No
Allergens: Soy, Wheat (gluten in soy sauce)
Ingredient Substitutions
- Instead of Pork Shoulder (boneless): Pork loin, Pork tenderloin
- Instead of Mirin: Sake + sugar, Honey diluted with water
- Instead of Sake: Dry sherry, Dry white wine
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger (use less)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Japanese Short‑Grain Rice: Sushi rice, Calrose rice
- Instead of Scallions: Green onions
- Instead of Kimchi: Pickled vegetables
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Microplane Grater (optional)
- Cast Iron Skillet
- Spatula or Wooden Spoon
- Rice Cooker or Pot
- Serving Bowl
Critical Steps — Do Not Skip
- Marinating the pork with mirin, sake, soy sauce, garlic and ginger (step 3).
- Ensuring the skillet is hot before adding the meat to achieve proper caramelization (step 4).
- Stir‑frying without overcrowding the pan so the pork browns instead of steams (step 5).
Chef Tips from the Video
- For extra fragrance, add a few drops of toasted sesame oil at the end of cooking.
- A quick splash of mirin right before serving brightens the dish.
- If you like a little heat, stir in a pinch of shichimi togarashi with the garnish.
Troubleshooting
Pork releases too much water and does not brown.
Make sure the skillet is hot before adding the meat and avoid adding extra liquid. Pat the pork strips dry with paper towels before marinating.
The sauce is too salty.
Add a splash of water or a pinch of sugar to balance the flavor, and reduce the amount of soy sauce next time.
Rice becomes soggy when mixed with the pork.
Serve the pork on top of the rice rather than mixing it in, and keep the rice slightly under‑cooked if you plan to combine.
Storage
Refrigerator: Store the pork mixture in an airtight container for up to 3 days. Reheat gently in a skillet.
Freezer: Portion the cooked pork and rice separately, freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork up to 2 hours ahead; keep refrigerated.
- Cook the rice in advance and reheat with a splash of water.
- Prepare the kimchi and scallion garnish while the pork cooks.
Frequently Asked Questions
What is the cultural significance and history of Butadom (Pork Donburi) in Japanese cuisine?
Butadom, short for "buta donburi," is a classic Japanese comfort food that dates back to the early 20th century when rice bowls topped with meat became popular as quick, affordable meals for workers. The dish showcases the Japanese love for balancing sweet (mirin), salty (soy sauce) and umami flavors in a single bowl.
What are the traditional regional variations of pork donburi in Japan?
In the Kansai region, pork donburi often includes a sweet dashi broth and is served with pickled ginger, while in the Kanto area the focus is on a caramelized soy‑mirin glaze similar to the recipe here. Some regions add miso or add a fried egg on top.
How is authentic Butadom traditionally served in Japan?
Authentic butadom is served hot over a bed of freshly steamed short‑grain rice, topped with a drizzle of soy sauce, sliced scallions, and sometimes a side of pickled vegetables or kimchi for contrast. It is eaten with chopsticks, mixing the meat into the rice before each bite.
During which occasions is Butadom typically enjoyed in Japanese culture?
Butadom is a everyday home‑cooked meal rather than a special‑occasion dish, but it is also popular at school cafeterias and workplace lunchrooms because it is quick to prepare and satisfying. It may appear at informal gatherings where comfort food is desired.
What makes Butadom special compared to other Japanese rice bowl dishes?
Butadom stands out for its simple yet deep flavor profile created by marinating pork in mirin, sake and soy sauce, then caramelizing it to develop a glossy, slightly sweet glaze. The combination of pork’s richness with the bright acidity of kimchi makes it uniquely balanced.
What authentic ingredients are essential for traditional Butadom and what can be substituted?
Traditional Butadom relies on pork shoulder, mirin, sake, Japanese soy sauce, fresh ginger and garlic. If mirin is unavailable, a mix of sake and sugar works; dry sherry can replace sake; and tamari can replace soy sauce for a gluten‑free version.
What are the most common mistakes to avoid when making Butadom at home?
Common errors include overcrowding the pan, which steams the pork instead of browning it, and using a cold skillet, which prevents caramelization. Also, adding too much soy sauce early can make the dish overly salty.
Why does this Butadom recipe use a hot cast‑iron skillet instead of a non‑stick pan?
A cast‑iron skillet retains high heat better, giving the pork strips a superior sear and caramelization. Non‑stick pans cool down quickly, leading to a steamed texture rather than the desired glossy, browned finish.
Can I make Butadom ahead of time and how should I store it?
Yes, you can marinate the pork up to 2 hours ahead and refrigerate. Cooked pork can be stored in an airtight container in the fridge for up to 3 days; reheat gently in a skillet. Keep rice separate to maintain texture.
What does the YouTube channel Go Han Go specialize in?
The YouTube channel Go Han Go focuses on Japanese home cooking, offering step‑by‑step tutorials of classic dishes, street‑food favorites, and regional specialties with clear explanations for beginners.
How does the YouTube channel Go Han Go's approach to Japanese cooking differ from other cooking channels?
Go Han Go emphasizes practical, everyday Japanese meals using readily available ingredients, often highlighting subtle flavor‑balancing techniques like mirin‑sake marinades, whereas many other channels focus on elaborate or restaurant‑style presentations.
Last updated: September 6, 2026
