Butadon (Pork Donburi) with Cauliflower Rice is a comforting Japanese-inspired rice bowl that brings together tender pork belly shabu shabu, fluffy cauliflower rice and a perfectly poached egg for a wholesome yet satisfying meal. Thinly sliced pork belly is cooked until juicy and lightly caramelised, then served over seasoned cauliflower rice to create a lighter alternative to the classic donburi without compromising on flavour. Finished with a silky poached egg, this dish delivers a delicious balance of savoury richness, protein and vegetables in every bite.
Using only a few simple ingredients, this easy recipe comes together in under 15 minutes, making it an excellent choice for busy lunches, quick weeknight dinners or convenient meal prep. The tender pork belly pairs beautifully with the naturally light cauliflower rice, while the runny poached egg creates a rich, velvety sauce that coats every mouthful. Whether you're following a low-carb lifestyle, looking for a high-protein Japanese-inspired meal or simply craving a comforting bowl packed with umami, this Butadon (Pork Donburi) with Cauliflower Rice is a simple yet flavourful recipe you'll want to make again and again.
Ingredients
-
SuperPork Pork Belly Shabu Shabu
-
Emborg Cauliflower Rice
-
Mentaiko (Pollack Roe) Tube
-
Mayonnaise Sauce (Kewpie)
- Mirin
- Teriyaki Sauce
- White Pepper
- Sesame Oil
- 1 Raw Egg York
- Furikake
- Roasted Wakame
- Bonito Flake
Instructions
- In a mixing bowl, combine the pork belly shabu shabu with 3 tablespoons teriyaki sauce, 1 tablespoon mirin, 1 tablespoon sesame oil and 1 teaspoon white pepper. Mix well until the pork is evenly coated and set aside to marinate.
- Prepare the cauliflower rice according to the package instructions by either microwaving or stir-frying. Set aside and keep warm.
- In a small bowl, prepare the mentaiko mayo by mixing 2 parts mentaiko with 1 part Kewpie mayonnaise until smooth and creamy. Set aside.
- Thinly slice the onion and mince the garlic.
- Heat 1 tablespoon oil in a frying pan over medium heat. Sauté the minced garlic until fragrant, then add the sliced onion and cook until softened.
- Add the marinated pork belly and stir-fry for 3–5 minutes, or until the pork is cooked through and lightly caramelised.
- To assemble, spoon the cauliflower rice into a serving bowl. Arrange the cooked pork belly around the edge of the bowl in a circular pattern.
- Sprinkle with furikake and roasted wakame. Drizzle the prepared mentaiko mayo over the pork and lightly torch it until the surface is slightly caramelised.
- Carefully place a raw egg yolk in the centre of the bowl. (If preferred, replace the raw egg yolk with a fried or poached egg.)
- Finish with bonito flakes and a sprinkle of chopped chives. Serve immediately while warm and mix everything together before enjoying.
Tips for Butadon (Pork Donburi)
Use thinly sliced pork belly shabu shabu for the most tender texture. It cooks quickly and absorbs the marinade beautifully.
Don't overcook the pork. Cook just until lightly browned to keep it juicy and prevent it from becoming chewy.
Use a fresh, high-quality egg if serving with a raw egg yolk. Alternatively, a poached or soft-fried egg offers a similar creamy richness.
Mix everything together before eating. Breaking the egg yolk and combining it with the pork, mentaiko mayo and cauliflower rice creates a rich, creamy sauce that coats every bite.
Serve immediately while warm. This ensures the pork stays tender, the egg remains silky and the flavours are at their best.
What to Serve with Butadon (Pork Donburi)
Butadon (Pork Donburi) with Cauliflower Rice is rich, savoury and packed with comforting Japanese-inspired flavours, making it easy to pair with a variety of sides for a balanced and satisfying meal. Whether you're serving it as a quick lunch or a wholesome dinner, these accompaniments complement the tender pork belly, creamy egg and light cauliflower rice perfectly.
A warm bowl of miso soup is a classic pairing that adds comfort and depth to the meal, while a refreshing Japanese cucumber salad (sunomono) or seaweed salad provides a crisp, tangy contrast to the richness of the pork. For extra protein, steamed edamame makes a simple yet nutritious side, and Japanese pickles (tsukemono) or kimchi help cleanse the palate with their bright, tangy flavours. If you'd like to add more vegetables, steamed broccoli, bok choy or asparagus are excellent choices that round out the meal while keeping it light and nutritious.
FAQ
1. Can I use another cut of pork instead of pork belly?
Yes. While pork belly provides the richest flavour and most tender texture, you can substitute it with pork collar, pork shoulder or pork loin for a leaner option. Thinly sliced shabu shabu cuts work best as they cook quickly and stay tender.
2. Can I use regular rice instead of cauliflower rice?
Absolutely. If you're not following a low-carb diet, steamed Japanese short-grain rice is the traditional choice for Butadon. Brown rice or mixed grain rice also work well for a healthier alternative.
3. What can I use instead of mentaiko mayo?
If you don't have mentaiko, you can simply use Kewpie mayonnaise or spicy mayonnaise. Alternatively, drizzle the bowl with extra teriyaki sauce for a classic Butadon flavour.
4. Can I use a poached or fried egg instead of a raw egg yolk?
Yes. A poached egg, soft-boiled egg or sunny-side-up egg makes an excellent substitute if you prefer not to use a raw egg yolk. The runny yolk will still create a rich, creamy sauce when mixed into the bowl.
5. What toppings go well with Butadon?
Popular toppings include furikake, roasted wakame, bonito flakes, chopped chives, sesame seeds, sliced spring onions, shredded nori and pickled ginger. These toppings add texture, freshness and extra umami to the dish.
