Butadon 豚丼

History and Origins

From near the end of the Meiji era, the the Tokachi region has begun to raise pigs and pork has been eaten. The pig with a slice of pork seasoned with sugary oil, and the pig with it on the rice, is the best dish of Obihiro City. It is said that "pig" was born in the early days of Japan when a coal-burned pork was made into a bowl with a bowl of fried chicken. At first, when farmers and pioneers saw their sweats, they wanted to provide stamina, and they thought they could use naps for food, they couldn't afford them. So I started looking at pork. In those days, the Tokachi region was a very popular pig farm, and they said that pork was easy to obtain. The pig-pig that was born in the valley is now well known throughout the country.

When It Is Eaten

In the local community, the food may be served at the table and eaten by a wide generation throughout the year. A restaurant at the Tokachi region is also widely served.

How It Is Eaten

The pork usually uses roast and rose meat. After roasting pork in a frying pan, I'm going to make fun of the sugar-snap tip. Toppings have a lot of gray hair, but sometimes they can be glynx or other items. Even if there were no extra ingredients besides spices, it would be simple. If you burn it in charcoal, it will make it more fragranced.

Recipe — Serves 1

Ingredients

• 150 g pork (loin)
• 1/4 long green onion
• Sauce: 2 tbsp soy sauce
• Sauce: 1 tbsp sugar
• Sauce: 1/2 tbsp mirin
• 200 g rice (炊きあがったもの)

Method

1. If you cut the length of the length of the length and cut the surface into a cut, you will get the core inside. Open the surface and cut it into pieces along the fibers and make gray hair for toppings.
2. The pork cuts about four places so it doesn't have to fold meat.
3. Put oil in the frying pan, heat it, and cook meat in rows. When the fat is clear around the body, I turn it upside down. If you turn it over and burn about 80 percent, you'll get it out of the pan once.
4. Put a small amount of tip in the fried bread that you took out of the meat and boil it a little bit.
5. If there comes a bit of a boil, we put the meat back into a pan and flip it over and wrap it around.
6. If the meat is cooked tightly and it comes out of the lamp, we can take it out and put it on the rice. I'll put the rest of the juice on the pan. We'll have gray hair last.

More About Butadon

Butadon (豚丼), often literally translated into English as pork bowl, is a Japanese dish consisting of a bowl of rice topped with pork simmered in a mildly sweet sauce. It also often includes a sprinkling of green peas. A popular food in Japan, it is commonly served with takuan. Buta means "pig" or "pork", and don is short for donburi, the Japanese word for "bowl".

History

Butadon originated from the city of Obihiro, Japan.

1. Butadon originated from the city of Obihiro, Japan. This version is known as Obihiro butadon.
2. Butadon originated as an alternative offered by Gyūdon chain stores in response to the 2003 outbreak of Bovine spongiform encephalopathy. This version is known as Gyūdon chain butadon.

Obihiro Butadon

The Tokachi Subprefecture style of butadon is a bowl of rice topped with pork cooked with a sweet and spicy sauce. The founder of Pancho, a popular restaurant in Obihiro, is considered responsible for the dish's creation.

Raising pigs in the Tokachi region started around the end of the Meiji era and since then pork became very popular. Pancho's founder wanted to provide an invigorating dish for laborers, so eel was considered as an ingredient, but eel was difficult to obtain. Thus, pork was selected due to its ready availability.

In 2003, to differentiate from Gyūdon chain butadon, this style of butadon is referred to as "Obihiro butadon", "Obihiro style butadon", or "Tokachi butadon".

This dish is offered in many restaurants in eastern Hokkaido as a Tokachi specialty and eaten with additional seasonings of sugar and soy sauce. Some stores differ in preparation of the pork (grilled or teppanyaki) and toppings (the whites of green onions, green peas).

Gyūdon chain butadon

Gyūdon chain butadon is a dish with thinly sliced pork simmered in warishita (a sauce mixture of sake, soy sauce, sugar, mirin, and dashi), placed on top of rice, along with toppings such as onions and burdock roots.

Gyūdon chains refer to their own butadon dishes differently. The Japanese character for buta that makes up butadon is typically read using Kun'yomi, but Sukiya uses On'yomi instead. The provided names below utilize romaji.

• Matsuya Foods: Butameshi
• Yoshinoya: Butadon
• Sukiya: Tondon
• Nakau: Butadonburi

Text adapted from the English Wikipedia article Butadon by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.