Butamoyashi Recipe: Japanese Pork Belly and Bean Sprout Stir Fry in 10 Minutes

How to Make Butamoyashi at Home: The Best Pork Belly and Bean Sprout Stir Fry Recipe

Cooking Time : 10 mins Serves : 2 people

Looking for a savory and satisfying Japanese izakaya dish to enjoy at home? My boyfriend and I love Japanese cuisine, and one of our all-time favorites is Butamoyashi, a delicious stir fry of pork belly and bean sprouts. With leftover frozen pork belly from a July 4th celebration, I finally recreated this izakaya classic in my own kitchen. The results were crispy, juicy, aromatic, and pure comfort. In this recipe, I’ll walk you through each step in full detail, share cooking tips, and explain why this dish captures the essence of Japanese izakaya-style cuisine.

Why This Butamoyashi Recipe Works as an Izakaya Favorite

Butamoyashi (豚もやし) translates literally to “pork and bean sprouts.” It’s a warm, comforting dish that’s commonly served in Japanese izakayas alongside drinks like beer or sake. The appeal lies in:

• Crispy pork belly with browned edges and rendered fat
• Juicy bean sprouts that retain delicate crunch
• Savory soy sauce and oyster sauce glaze with subtle sweetness
• Quick, high-heat cooking, ready in under 15 minutes
• Easy to replicate using frozen pork belly or pantry staples

By nibbling on butamoyashi with chopsticks between sips of beer, you experience that signature izakaya vibe. Cozy, succulent, social, and entirely satisfying.

Ingredients for Butamoyashi

This recipe serves two to three people as a small sharing plate, typical of izakaya style.

Main Ingredients

• 300–400g pork belly, sliced , I just used left over. Use as much as you want.
• 200–300g bean sprouts, fresh and rinsed
• ½ small onion, thinly sliced
• 2 stalks green onion, cut into 1cm pieces

Seasonings & Sauces

• Salt and pepper, to taste
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• (Optional) A splash of sake or mirin
• (Optional garnish) Sesame seeds or shichimi togarashi

How to make Butamoyashi : Step by step

Step 1 Pork Belly Prep and Pan Fry

1. Thaw and pat dry the frozen pork belly, then cut into bite-sized pieces (~3–4cm cubes).
2. Heat your pan over medium-high. When hot, place pork belly slices without overlapping.
3. Cook until golden brown, about 3–5 minutes per side, letting fat render and edges crisp.
4. Once evenly browned, remove from pan and transfer to a plate or bowl.

Pro tip: Let the pork sit out for a few minutes after cooking to avoid overcooking.

Step 2 Add Onions and Green Onions

1. Reduce heat slightly; add a small drizzle of oil if pan is dry.
2. Add sliced onion and green onion and stir fry with pork for about 1 minute.
3. Sprinkle a small pinch of salt and pepper if desired, this builds depth.

The vegetables will soften quickly and absorb pork flavors during this stage.

Step 3 Boost with Soy Sauce and Flavor

1. Add 2 tablespoons soy sauce to the edge of the pan, letting it sizzle against the pork.
2. Control the heat so soy sauce just starts to boil and caramelize, adding a smoky aroma.

This step creates the classic buttery caramelization that takes this dish to pub-quality levels.

Step 4 Add Bean Sprouts and Oyster Sauce

1. Add 200–300g bean sprouts directly into the pan.
2. Quickly drizzle 2 tablespoons oyster sauce over everything.
3. Stir-fry on high heat for 1-2 minutes, tossing constantly to coat.
4. Remove from heat once bean sprouts are slightly tender but still crisp.

Use high heat to quickly cook without fading the crunchy intensity of the sprouts.

Do not cook bean sprouts for more than 5 minutes! If you fry it for a long time, water forms. Stir-fry quickly over high heat.

Step 5 Taste and Final Touches

1. Taste a small portion and adjust the taste. Add salt, pepper, or a splash of soy sauce if needed.
2. Optionally sprinkle sesame seeds or shichimi togarashi for extra aroma and texture.
3. Plate the butamoyashi on a serving dish.

Tips for Perfect Homemade Butamoyashi

• Use medium-high heat to prevent steaming and ensure even browning.
• Do not overcrowd the pan; cook in batches if needed.
• High-quality pork belly makes a difference, look for good marbling.
• To reduce splatter, drain extra fat midway through cooking.
• Prep all ingredients ahead (mise en place) so everything is ready when the cooking starts.
• For variety, add sliced mushrooms or a handful of spinach during Step 2.
• If you like it spicy, stir in toasted chili oil or sprinkle chili powder before serving.

Serving Suggestions and Pairings Pork belly & bean sprouts

Butamoyashi shines in a casual setting. Here’s how to elevate it:

Pairing	Recommendation
Izakaya pairing	A crisp Pilsner or cold sake
Side dishes	A small cucumber salad or seaweed salad
Banchan-style	Kimchi, pickled radish, or edamame
Garnish	Sesame seeds, lime wedge, fresh herbs
Recipe Variation	Add shiitake or enoki mushrooms at Step 2

Serve on a warm plate or shallow bowl. Encourage sharing and family-style dips.

Why Pork belly & bean sprouts Butamoyashi is Great for Home Cooks

• Quick: Ready in under 15 minutes
• Easy: Minimal ingredients, easy steps
• Affordable: Uses budget-friendly cuts and basic vegetables
• Adaptable: Vegetarian versions or seafood variants possible
• Flavorful: Bold savory flavors, tender-crisp textures, satisfying caramel notes

Variation Ideas For Your Butamoyashi

• Add garlic: Mince a clove at Step 2 for extra zest
• Spicy version: Add gochugaru or chili oil at Step 3
• Vegetarian alternative: Use seitan or tofu: fry until crispy before adding vegetables
• Add crunch: Garnish with toasted sesame seeds or crushed peanuts

Why Homemade Izakaya Vibes Matter

When we enjoy dishes like butamoyashi at home, we bring Japan’s casual-spirit izakaya right to our table. The sizzling sounds, the simple ingredients turned spectacular by skill and timing, and the shared enjoyment back to those spontaneous outings all come alive. This recipe transforms a casual weekend night into something special, flavors you loved at your favorite spot, turned into memories at your own home.

Final Thoughts: Bring Izakaya Flavors Home Tonight

From my experience making Butamoyashi with leftover pork belly and fresh bean sprouts, I’m convinced this dish should be on your home-cooking rotation. It’s fast, friendly, and utterly delicious. Whether paired with a cold drink or served alongside your favorite rice or salad, it’s simple to cook, and easy to enjoy.

I hope you have fun making this izakaya favorite at home. Let me know in the comments how it turned out, extra mushrooms or chili oil? Side of rice or cold beer? Any twist that made it your own. I’d love to hear!