Tokachi Butadon is a popular Japanese pork bowl dish that originated in the Tokachi region of Hokkaido, Japan’s northernmost island. The dish features sliced pork belly and onions simmered in a sweet soy sauce-based sauce, served over a bowl of steaming white rice. Butadon is beloved for its rich, savory, and slightly sweet flavors.
What is Tokachi Butadon?
Tokachi Butadon is a rice bowl dish (donburi) that consists of pork belly and onions simmered in a sweet soy-based sauce, known as “tare”, which is poured over a bowl of steamed white rice. The key ingredients that make up this iconic Hokkaido dish include:
- Thinly sliced pork belly – The fatty, marbled pork belly provides rich, meaty flavor.
- Onions – Sliced onions add sweetness and complexity.
- Tare sauce – A sauce made of soy sauce, mirin, sake, and sugar creates a slightly sweet and savory flavor.
- Rice – A base of freshly steamed white rice.
- Green onions – Thinly sliced green onions are used as a garnish.
When these ingredients come together in perfect harmony, it creates a soul-satisfying and mouthwatering bowl of pork and rice.
History and Origins
Tokachi Butadon originated in Obihiro, a city located in the Tokachi region of Hokkaido. Hokkaido is the northernmost of Japan’s main islands and is known for its cold winters, agricultural production, and delicious regional cuisine.
The dish is said to have been invented around 80 years ago by an Obihiro restaurant owner named Yoji Sato. At the time, pork was an abundant local product in Tokachi and Sato wanted to create a dish to showcase succulent Hokkaido pork. After much experimentation, his creation of braised pork belly atop a steaming bowl of rice became a winning combination and this dish was named Tokachi Butadon.
The dish quickly grew famous and spread to restaurants across Hokkaido. It became known as a specialty dish representing the flavors of the Tokachi region. The area around Obihiro is now dotted with restaurants serving their own varieties of Tokachi Butadon made with local ingredients.
Ingredients
Tokachi Butadon features a short list of ingredients that come together to create simple but powerful flavors:
Pork Belly
Thinly sliced, melt-in-your-mouth pork belly is the star ingredient and provides the meaty foundation of the dish. The fatty marbling ensures juicy, tender meat infused with pork essence.Top-quality, fresh Hokkaido pork belly is preferred.
Onions
Sliced onions add a balancing sweetness and crunch. The onions soak up the flavors of the sauce and impart their own aromatic qualities.
Tare Sauce
The tare sauce is what really brings Tokachi Butadon to life. It is made by boiling soy sauce, mirin, sake, and sugar. This creates a glossy, slightly thick sauce that provides a perfect balance of sweet and savory flavors.
White Rice
A base of soft, steaming white rice is ideal for absorbing the rich flavors of the pork and sauce. Short or medium grain Japanese rice varieties are best.
Green Onions
Thinly sliced green onions add a pop of color and a touch of freshness when used as a garnish. They provide texture and acerbic tones to balance the dish.
Cooking Method
Authentic Tokachi Butadon is prepared through a cooking process that develops deep, robust flavors:
- The pork belly is first simmered in water, sake, and mirin. This removes any impurities and tenderizes the meat.
- Next, soy sauce, mirin, sake, and sugar are combined in a saucepan and reduced to create the tare sauce base.
- The pork belly and onion slices are then simmered in this sauce until the pork is fall-apart tender and infused with flavor.
- The rice is prepared by steaming short or medium grain Japanese white rice.
- To serve, the cooked rice is placed in a bowl. The pork belly and onions are arranged atop the rice and the remaining sauce is poured over everything.
- The dish is finished with sliced green onions for garnish and color contrast.
When done right, the pork belly should be melt-in-your-mouth tender and the sauce coats each grain of rice. The aromas of simmered pork and sweet soy are mouthwatering.
Variations
There are a few common variations on the traditional Tokachi Butadon recipe:
- Extra sauce – Some versions have more sauce poured over the pork and rice for added juiciness.
- Poached egg – A poached or soft-boiled egg is sometimes added on top. The runny yolk mixes with the sauce for added richness.
- Butter – Mixing butter into the hot cooked rice imparts extra richness and flavor.
- Ginger – Grated ginger can be added to the tare sauce for a touch of spicy heat.
- Sesame seeds – Toasted sesame seeds may be used as a garnish for added crunch and nuttiness.
There are also regional differences in ingredients depending on locale. Each restaurant or home cook adds their own touches to the dish while staying true to the core essence of Tokachi Butadon.
Typical Condiments
Tokachi Butadon is typically served with common Japanese condiments on the side to allow each diner to customize their bowl to taste:
- Beni shoga – Pickled ginger that provides cleansing palate contrast.
- Karashi – Japanese mustard with a kick of heat.
- Shichimi togarashi – A seven spice blend that often contains chili peppers.
The accompaniments offer additional layers of flavor and texture that can enhance the pork bowl experience. The beni shoga in particular helps to cut through the rich fattiness.
Where to Eat in Hokkaido
For the true, authentic Tokachi Butadon experience, visiting one of the specialty restaurants in Hokkaido is a must. Here are some of the best places to savor this local delicacy:
Hideki in Obihiro
This small, family-run eatery is located near the train station in the city where Tokachi Butadon originated. Their version remains true to the original and comes highly recommended.
Irori Dining Tarumae in Tarumae
Just outside of Obihiro, this restaurant offers beautiful views and a traditional take on Tokachi Butadon using top quality pork.
Butadori in Kushiro
Known for perfecting the recipe, Butadori serves premium Tokachi Butadon made with specially selected pork belly.
Yamagoya in Sapporo
The flagship location of this popular chain offers an affordable and consistent option right in Hokkaido’s largest city.
Nutrition Facts
Like many hearty, meat-centric dishes, Tokachi Butadon is high in calories and fat. A typical bowl contains:
| Nutrient | Amount |
|---|---|
| Calories | 950 |
| Fat | 35g |
| Carbs | 105g |
| Protein | 35g |
The pork belly provides high amounts of fat, though some is trimmed off before cooking. The white rice also boosts the carbohydrate amount. This makes Tokachi Butadon a high-calorie, energy-dense dish that should be enjoyed in moderation as part of an overall balanced diet.
Cultural Significance
Over the years, Tokachi Butadon has become more than just a local food – it is a source of cultural pride in Hokkaido. The dish represents the agricultural bounty, high quality produce, and craftsmanship found in the region. Hokkaido residents boast about Tokachi Butadon the way Texans brag about barbecue or Neapolitans praise their pizza.
For tourists visiting Hokkaido, trying an authentic bowl of Tokachi Butadon is a right of passage and the ultimate taste of place. The dish appears on TV shows, souvenirs, and local merchandise. Special butadon-themed events are held annually in Obihiro to celebrate the dish.
Both residents and visitors alike relish the ritual of receiving a steaming hot bowl of Tokachi Butadon in a local restaurant – the hiss as they crack a raw egg over the top, the dizzying aromas wafting upward, and finally the moment of that first mouthwatering bite. More than just nourishment, Tokachi Butadon represents the spirit of Hokkaido.
How to Make at Home
It’s possible to make a reasonable facsimile of Tokachi Butadon at home if you don’t have plans to visit Hokkaido soon. Here is a simplified recipe:
Ingredients
- 1 lb pork belly, sliced thin
- 1 onion, sliced thin
- 1 cup soy sauce
- 1⁄2 cup mirin
- 1⁄2 cup sake
- 1⁄4 cup sugar
- 4 cups cooked Japanese short grain rice
- Shredded green onions for garnish
Instructions
- Simmer the pork belly in water for 30 minutes to remove impurities. Drain and rinse.
- Combine soy sauce, mirin, sake, and sugar in a saucepan. Simmer for 10 minutes.
- Add pork belly and onions to saucepan. Simmer for 60-90 minutes until pork is very tender.
- Cook the rice via package instructions.
- Add cooked rice to a bowl. Top with pork-onion mixture and sauce.
- Garnish with green onions.
While this simplifed home version may not match the real thing in Hokkaido restaurants, it will provide you with a tasty approximation to savor the flavors of Tokachi Butadon.
Conclusion
With its tender pork belly, sweet onions, and umami-rich sauce served atop fluffy white rice, Tokachi Butadon is a soul-warming dish bursting with the flavors of Hokkaido. This local specialty traces its roots back 80 years to the Tokachi region but has since become a culinary icon synonymous with Hokkaido cuisine and culture. Food lovers visiting Japan’s northern island should seek out an authentic bowl made with regional ingredients. Or for those staying closer to home, follow a recipe to sample the spirit of Hokkaido through each satisfying, pork-filled bite of Tokachi Butadon.