After many experiments, I settled on this recipe. If you like scallions or shiso leaves, this is your recipe!I prefer not to use nori seaweed for garnishing. Reserve some of the sauce and scallions and sprinkle on top! Recipe by konmi

I tried replicating a rice bowl dish I ate at a restaurant.The key is the fragrant sesame oil.When marinading in Step 2, you can add some ground sesame seeds to add to the marinade to make it even more flavorful. Recipe by 7013ke

One of my favourite recipes

I wanted to make a delicious and easy donburi (rice bowl) using canned tuna, which I always have in stock.Once you start heating the tuna, keep mixing with chopsticks. If you don't, the tuna will go flying out all over.You could add mirin or sugar to the egg soboro if you like. For 2 servings. Recipe by Komomomomo

I came up with this for my son, who loves negitoro and okra.※ Adjust the amount of sweet vinegar to suit the rice.※ If making it from tuna, finely chop the tuna in a food processor and add Japanese leek.※ You can substitute the sushi rice with regular rice if you prefer.※ Top with shredded nori seaweed if you prefer. Recipe by Yuuyuu0221

Don't boil the asparagus for too long, as it will be simmered with the eggs later. Recipe by ochikeron

I use tonkatsu ( Fred pork ) for this dish from my another recipe

In celebration of Easter, I made this dish inspired from the Chicken Egg Tempura Don from the anime Food Wars/Shokugeki no Soma.

My family and I all love Tenshin-don.The directions are rather long in order to explain things properly, but once you read them this is an easy recipe.Make sure the egg is just soft set when you serve this.I always use a wok to make this, but I used a frying pan so that anyone could make it.It's also important to heat up the frying pan until it's verrry hot, so that the egg just slides in it . Recipe by *ai*

The sauce my mother tops on her negitoro don is delicious, so I asked her to teach it to me. I adjusted the amounts a little bit.I've listed an easy to make amount for the sauce, which is about 3 servings' worth. If you don't have a small pan, double the amount. Use the leftover sauce for natto, tofu or drizzled in miso soup. You could also use it to season stir-fries and simmered dishes. I recommend using it for an enoki mushroom stir fry.Avoid reducing the sauce. Recipe by Asakopo

You can use storebought mentsuyu sauce to make this recipe easily, and it tastes really good! This goes really well with beer.If you use tuna that's already been sliced for sashimi, this recipe is even easier to make. Recipe by REKO-tan

In Kyoto, rice bowls topped with aburaage is known as 'Kitsune (fox) Don'. My mother who is from Kyoto prepared this often growing up.Be careful not to cook too long. Recipe by Nanaiku