I love regular maguro don (tuna rice bowl), but I wanted to come up with a Korean flavored sauce with some punch. After combining various ingredients I came up with this version.You can use flavored nori, plain toasted nori, or whatever you like instead of the Korean nori seaweed.If you are wary of eating garlic because of its after effect the next day, you can omit it for a lighter flavor. Recipe by Sumako

I'd like to show you how to prepare to eat raw salmon. This time I made a Donburi dish. I served it with steamed rice, but if you wish, sushi rice is also good with it. I learned this technique from my mother, she used had the Japanese Restaurant in USA.

This is soup season with the cold coming in strong what better comfort food to have than soup. So many different recipes for Chicken soup, I find it so difficult to choose which one is or could be my favorite.This soup is so different from the others because I have tweaked it slightly so by adding bay leaf, and I have not added any vegetables because I wanted the taste from the bay leaf to stand out from the rest of the ingredients. I hope you enjoy

My friend taught me this recipe while I was living in Hokkaido.Peeling off the thin skins is a bit difficult, but if you do it while soaking in warm water, it will come off nicely.The photos show doubled the amount of ingredients. Recipe by Yuuyuu0221.

I thought of this recipe when I macerated ikura in soy sauce. I was on a diet at the time, so I used brown rice to make the donburi as healthy as possible. Although I do use avocado too so you can't say it's low calorie...Since the salmon is macerated, there's no need to add more soy sauce. If you use the salmon sashimi as is without macerating, just drizzle on some soy sauce at the end!I made this in a ramekin, but you could use a circular mold if you have one! For 1 serving. Recipe by SOL*

We always have tuna and avocado with refreshing lemon and soy sauce sauce. I wanted to try the hot and rich yukhoe sauce for it one day. I didn't have enough tuna so I added yam to give volume. The light crunchiness of the yam gave a nice texture to the dish and it was a success.It's nothing too difficult. One point to note is to mix gently at Step 6, otherwise it will discolour.Soak the tuna in the sauce to bring out the flavor. Recipe by Nagisaarare

Today was the day of the ox (thought in Japan to be the hottest day of the year and a traditional day to eat eel). Since I'm a vegetarian, I came up with this vegetarian version of the eel rice bowl.The thickness of the sauce comes from the mirin, however, if too much of the moisture evaporates off it'll burn in a hurry, so stop the heat before it gets to that point! If you have any eel sauce you can use that or even mix it in for a blended flavor. If you top with lots of sansho pepper you get a taste pretty close to the real deal. Goes pretty well with shredded seaweed and mitsuba. For serving 2. Recipe by eribow

My children just love this and eat it up, so I decided to upload the recipe.There is no garlic or vinegar in the bonito marinade, so it's easy for children to eat too. For 4 servings. Recipe by Kyoku

This is a dish I ate when I moved to Gifu Prefecture for work. Since then we often make Hitsumabushi and dashi-chazuke at home.Eel BatteraEel ChirashizushiDuring Step 1, be careful not to overcook the eel in the microwave. You can heat up it up in the frying pan or oven if you prefer. You can either serve this dish on its own, garnished with the wasabi, nori seaweed, and mitsuba (or leek). Recipe by Yuuyuu0221

I wanted to use up leftover sauce, so I thought of this. It is a cheap meal, but it is delicious. It is convenient when making lunch for one.-You don't have to cut a lattice pattern into the inside of the chikuwa, but it is easier to cook if you do, and the flavor soaks in better.-I was thinking about the appearance when I made this, but I think you can cut it into rings, or anything you want.-It is okay to freeze this, so it is a good way to use up chikuwa that has gone past its expiration date. Recipe by maloon

Radish cooked in the rice cooker becomes soft and delicious with minimal clean-up. An easy one pot meal again!

I made this for the Doll's Festival (Hina Matsuri).Make sure to cool the dashi stock to room temperature. If you use it while hot, the rice won't be cooked through. For 3-4 servings. Recipe by Silvy1978