Bachan’s Barbecue Sauce Pork Donburi

Shop like a local with delicious Japanese barbecue sauce from Sonoma County’s own Bachan! Based on a treasured family recipe, this sauce tastes similar to teriyaki and is perfect for adding a huge punch of flavor to everything from grilled veggies to fresh fish. Use it as a marinade, a glaze, or even a dipping sauce! Pork donburi is a classic Japanese dish – fluffy white rice is topped with tender, Bachan-marinated pork and scallions for a hearty meal on the cheap.

  • Serves: 4 servings
  • Prep Time: 1 hour
  • Cook Time: 20-30 minutes


  • 1.5 lb. Boneless Pork Loin Chops, halved & cut into very thin strips
  • 1 bottle Bachan’s Japanese Barbecue Sauce
  • 6 Scallions, cut into 1 inch pieces
  • 1 tsp. Sesame Seeds
  • 1 1/2 c. Short-Grain White Rice
  • 1/2 tsp. Salt
  • 1 tbsp. Vegetable Oil
  • Soft-Boiled Eggs (for serving)


  1. Combine Bachan’s Japanese Barbecue Sauce, sesame seeds, and scallions in a large non-reactive mixing bowl. Add pork strips to bowl, tossing so that each strip is covered in sauce; cover tightly, and refrigerate for at least 1 hour or overnight.

  2. Combine white rice, salt, and 2 cups water in a pot and bring to a boil; reduce heat to low and cover. Cook rice for 20 minutes or until water is absorbed, then fluff with a fork. While rice cooks, heat a wok or large skillet on high until very hot; add oil and reduce heat to medium, then immediately add 1/3 of marinated meat. Cook in batches until meat is cooked through and caramelized and scallions are tender, about 5 to 7 minutes per batch.

  3. To serve, fill the bottom of a bowl with steamed rice, then top with a portion of barbecue pork and a halved soft-boiled egg.

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