The weather is getting hotter now, so I wanted to create a recipe that was spicy and stimulating to eat.Coat the pork with flour and fry until it's crunchy.The saltiness of miso varies a lot. If you use the whole amount called for in the recipe it may become too salty depending on what kind of miso you have, so please adjust to your taste.If you have any left over miso-mayonnaise, it's great on vegetable crudités. For 2 to 3 servings. Recipe by Poron526

I wanted to make a simple rice bowl using ingredients, which helps recover from fatigue. Recipe by FarmersK

I just came up with this recipe.The mixture of 1 tablespoon of Gochujang, 1 teaspoon of eel sauce, and 1 tablespoon of sake is also delicious.Some ready-made Gochujang pastes are spicy, so adjust the amount to your liking.When you are using Japanese leek, stir-fry briefly at the end.If you need more sauce, make it with 1.5 times the amount of the sauce ingredients. Recipe by Yuuyuu0221

Even if you're using cheap cuts of meat, the sauce will make this an exceptional dish. If you omit the ginger and pork, you'll have a regular pork rice bowl. Adding ginger and garlic makes a gingered pork rice bowl.Only use a thin coat of flour but don't omit it as it's vital for getting the sauce to stick to the meat.If you only have a little meat, add onion slices to bulk the dish.If you cut the amount of sauce in half, you can make regular gingered pork. Recipe by Shijimi24

Mushrooms and meat go well together, so I cooked pork and mushrooms this time. Dishes cooked with only Japanese seasonings might seem bland, so I added gochujang to spice it up.Serve with vegetables of your liking. Use about 300 g of mushrooms in total. You can put only shimeji mushrooms if you like. Maitake mushrooms would be delicious too, so you can put them instead. Recipe by Raby

Pork is cheap and easy to cook with. This is my family's favorite dish.You can use any cuts of pork. I tend to use pork trimmings. Frying the onion gently will make a difference and add sweetness and richness to the dish. Prep the egg in any way you like.I used to use just soft poached egg, but raw egg was not bad either. Recipe by Kakemama

I made this quickly for my son who loves namul and bibimbap!I usually use ground pork, but when I tried it with roughly chopped pork, it tasted even better.I used "Chinese Flavor" soup stock granules from Ajinomoto. You can use any chicken stock granules.Add the soup stock granules to the spinach first and mix well before adding sesame oil. If you do it the other way around the granules won't dissolve easily.The rice should be hot. If the topping and the rice are cold, the fat in the pork hardens and becomes rather cloying. For 3 servings. Recipe by moj

My hometown has a local speciality called miso-sukiyaki rice bowl. I used pork in this recipe as it is easier to make than with beef.Miso goes better with the sweetness of sugar than with mirin.After adding miso, take care not to over-cook so that the miso flavor remains. I recommend blending half the miso with dark red miso. Recipe by Harukomachi

My husband is from Hokkaido. When his parents came for a visit, we wanted to serve them pork donburi rice bowls, but we were out of our favorite Tokachi pork donburi rice bowl sauce! So, we made it from ingredients we had on hand. The sweet and salty sauce turned out delicious and we were totally satisfied.There are many restaurants that use thick pork loin, so it's okay to use that instead. I prefer the juiciness of thinly sliced pork belly. When adding the pork to the sauce, stir lightly while it simmers to keep the pork tender; if the heat is too strong, the pork will become tough. Add as much onion as you like. Recipe by Hachan mama

I want to eat gyudon (Japanese beef Bowl), however I only have pork on the fridge. So I make this recipe with Japanese style with some modified ingredients.

Originally I just used ground meat and glass noodles in this dish, but I gradually added more ingredients - spinach, then hijiki seaweed, then sesame seeds... so that my children could get a lot of nutrition in one dish. My kids love the flavor of this dish so much that they gobble it up even with a little extra spinach added.Cut the glass noodles in short pieces if you're using this as a rice bowl topping or side dish, and in long pieces if you're serving this as a standalone dish. Top with a poached egg for an even more nutrient-dense (and creamy) meal!If you like spicy food, try drizzling in some ra-yu (spicy hot sesame oil) on this - it's really good! For 4 servings. Recipe by Yumisuna77

I created this recipe so that I can make a tasty and easy meal with a lot of vegetables!I create recipes to cook with my 3 year old daughter. Recipe by Kodomoto Tsukuru Uchigohan