I thought that cooking ten-don topped with soft set egg would be tasty and tried it out.Tempura and kakiage batter falls apart easily when simmered, so be careful when transferring it into rice bowls! For 2 kakiage (tempura fritters) worth. Recipe by Mama nma

My daughter, who is in the second year of middle school, sometimes cooks her own breakfast before school.She likes to cook breakfast using ingredients she likes. We initially created this rice bowl together to eat as dinner. It was so tasty that we decided to post the recipe.We prefer ours lightly seasoned, so adjust the amount of soy sauce to taste.I like plenty of sauce for rice bowls, so with this recipe you will make a lot. For the sauce, I recommend starting out with 100 ml dashi stock and one tablespoon each of soy sauce, sake, and mirin, then gradually adjust it to your liking. You can also use mentsuyu. It's a nice for lunch for one person. Recipe by Banshakutengoku

A recipe from a cookbook inspired me to prepare this dish. I often make egg rice bowls with leftover vegetables. The result was healthy and tasty.You can use any vegetables you like, such as carrot or onion, not only cabbage.Try not to move the food around after you add the tofu otherwise the shape of tofu will be damaged too much. Before adding the beaten egg make sure you taste first. If it is too bland, simmer a little longer to reduce the sauce. Recipe by John Lee Cooker

I wanted to recreate a kakiage tempura don, which is famous in a certain town. In the top photo, I served in a small rice bowl so the prawn tempura looks very big, but they are actually bite sizes.The flavour will improve if you add some sesame oil to the frying oil. Prawns are quick to cook so you need just a small amount of oil. Turn the sides several times and cook them through. Recipe by pappatyan

One of my favorite ten-don restaurants closed. In my quest for a similar ten-don sauce, I tried a lot of different varieties and this is to my liking.Reduce the sauce until you have almost half the original amount. This will make a thick, sweet sauce. You won't need all of it, so drizzle some over rice and store the rest. Recipe by Shijimi24.

I usually don't measure out my ingredients when I'm cooking, but this tentsuyu sauce is an exception - I always measure things out carefully for this dish. The robust and rather assertive flavor is so delicious. My tempura often doesn't turn as as crispy as I want it to, but as long as I have this tentsuyu sauce the final result is great!!!Dry the shrimp and squid very well. If you reduce the tentsuyu sauce a little it will become very tasty. Recipe by Runako

I didn't have enough tempura sauce and I didn't feel like going to buy any...The ratio for the soy sauce, mirin and dashi stock (dissolved in water) is 1:1:4. Recipe by EAST_BLUE

The ingredients for tempura include: squid, shrimp, octopus, horse mackerel, carrots, onions, Japanese leek, sweet potatoes, maitake mushrooms, shimeji mushrooms, fresh shiitake mushrooms, shishito peppers, lotus root, shiso leaves, taranome (a mountain vegetable), fukintou (butterbur sprouts), kabocha squash, eggplant, burdock roots.Tentsuyu sauce is a light sauce made with simmered mirin, kaeshi soy sauce and dashi stock. Ten-don sauce uses the above plus a little sugar to sweeten it. Tempura batter doesn't have to be smooth! In fact, it's better if its texture is a bit rough! To make dashi, use 3 cups (600 ml) water + 1 heaping teaspoon of dashi stock granules. Adjust the flavors to taste. For an easy-to-make amount. Recipe by Kokoacchi

I was wondering how I could make easy rice bowls with the leftover ingredients at home. Adding tempura crumbs is my twist.I made dashi stock this time with dried bonito and konbu, but if you are busy just replace with dashi powder.Depending on the quantity of rice, there might be too much sauce. Adjust the quantity of sauce accordingly.Cook the eggs to your preference. Use tempura crumbs if you have any. Recipe by Keit3

I really wanted to make a light and fluffy chicken & egg rice bowl.Adjust the cooking time to your preference. Unlike regular oyakodon, this recipe doesn't call for onions. If you have the time, sauté the onions first. Recipe by Otunu

This is an old, family recipe. Make sure you don't beat the eggs too much! Also, before pouring in the egg, taste the sauce so you can adjust the flavor as needed. Makes 1 serving. (Recipe by Eiyoushino)

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