Japanese pronunciation: ぶたどん (butadon)
| Category | Item |
|---|---|
| Restores | 10 (+0.8) |
| Eating time | 2.4s |
| Compost | 85% |
Grilled pork glazed with sweet-salty kaeshi over rice, scattered with cut negi.
Obtaining
Usage
It wants pork already grilled
The pork must come off the furnace or campfire first — raw pork will not assemble. Kaeshi, cooked rice and cut negi all feed other dishes, so leftovers never go to waste.
Serve in a placed bowl
Use this dish on an empty placed bowl to serve it. Eat with an empty hand to leave the bowl. A served meal cannot be retrieved and is lost if the bowl breaks.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Soybeans
- Water Bottle
- Wheat
- Water Bottle
- Salt
- Mirin Moromi
- Water Bottle
- Kaeshi Bottle
- Cooked Porkchop
- Cooked Rice
- Negi Slices
In the real world
Butadon belongs to the Tokachi plain of Hokkaido. Grilled pork loin is glazed with a sauce of soy, sugar and mirin and laid over rice. It is said to have started in Obihiro in 1933, in a district built on pig farming, and is finished with fine shreds of negi.
Differences in game
Scoring and grilling are carried by cooked porkchop, and the reduced soy-sugar-mirin sauce by kaeshi. The fine shredding of the negi is carried by cut negi, and pouring the pan juices over the bowl is not represented.
References and sources
- Butadon — Our Regional Cuisines — Recorded as a dish of the Tokachi area — grill pork loin, glaze it with soy, sugar and mirin, lay it over rice and top with shredded negi.