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Pork belly donburi

An all-in-one rice bowl.

By Dominic Smith
  • 25 mins preparation
  • 20 mins cooking (plus marinating, resting)
  • Serves 4 - 6
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Donburi is a classic Japanese comfort food – an all-in-one rice bowl with cooked protein and/or vegetables. In this donburi recipe we've opted for soft, yielding pork belly, basted with a sweet-savoury glaze of soy, sake, mirin and shiro miso. Begin this recipe the day before.


  • 250 ml (1 cup) light soy sauce
  • 125 ml (½ cup) cooking sake
  • 125 ml (½ cup) mirin
  • 100 gm caster sugar
  • 100 gm white miso
  • 1 tbsp freshly grated wasabi or to taste, plus extra to serve (see note)
  • 1 kg piece boneless pork belly, skin on, cut into 1cm-thick slices
  • 2 tsp shichimi togarashi (see note)
  • Steamed Japanese rice, mixed assorted Japanese pickles and
    purple baby shiso leaves, to serve


  • 1
    Place soy, sake, mirin, sugar, miso and wasabi in a small saucepan over high heat. Bring to the boil, reduce heat to low and simmer until combined (5 minutes). Remove from heat and cool completely.
  • 2
    Once cooled, place pork in a large bowl with marinade and toss to coat. Cover and refrigerate overnight.
  • 3
    Preheat a barbecue or char-grill pan to medium-high heat. Remove pork from marinade and cook, in batches if necessary, turning frequently and basting with marinade until charred and cooked (5 minutes). Rest before serving.
  • 4
    Divide rice among bowls and arrange pork on top. Scatter with shichimi togarashi, baby shiso, wasabi and serve with mixed pickled Japanese vegetables on the side.


Fresh wasabi and shichimi togarashi (a chilli spice blend) are available from Asian grocers. If fresh wasabl is unavailable, substitute 100gm wasabi paste.