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Place a skillet or frying pan on medium/high heat. Add in the pork belly and sear for a few minutes on each side until golden and slightly browned. Then remove from the pan and set aside.
Meanwhile, prepare your Butadon sauce by adding soy sauce, sake, mirin, honey and minced garlic to a bowl. Stir and set aside.
In the same pan that your pork belly was cooked in, add in the soy sauce mixture and place on medium heat. Leave to simmer for a few minutes or until thickened into a glossy sauce.
Once thickened, add back in your pork belly and stir thoroughly so that the sauce coats every side of the pork belly pieces.
Divide your piping hot, cooked short-grain rice between two bowls, then top with your cooked pork belly.
Top the Butadon with an egg yolk and finely sliced chives.