I've been making too many western style dishes like pasta and rice omelette so I thought I should make a rice bowl once in a while, and made this! It's a recipe I've been making since I lived with my parents.If you like plenty of sauce with your donburi (rice bowl), make a generous amount of the ★ dashi stock.You can just as much as you like of the chicken and onion, so don't sweat the details, just make it! For 1 generous serving. Recipe by Rizenyan

I saw a chef making this on TV, so I tried it myself with chicken breast. It's an entirely different recipe to the one I saw, so naturally the taste may be different, but I put chicken, which was cheap, and broccoli together.Don't overcook the broccoli! The same with the chicken! Recipe by JessieMom

This is, what we call, "Oyakodon". This is a donburi (Japanese rice bowl dish) in which cooked chicken, sliced onions and an egg in the broth sauce are put on rice. We love eating just freshly cooked rice with this.

I wanted to make something delicious using inexpensive breast meat.You'll have a generous amount of sauce with this recipe, so there are an infinite number of variations!!It's also delicious served over a bowl of rice and a soft poached egg on top. Recipe by nani cafe

I love chicken karaage. I took out the best parts from several recipes. The TV program Tameshite Gatten featured how to deep fry twice. Their way was more detailed, but my way is easier.The combination of rice flour and Katakuriko potato starch makes the chicken skin crispy. Use only ginger juice, otherwise the fiber of the ginger will get burned. It's ok to use grated ginger though. Deep frying twice makes the skin crispy and juicy inside. I don't care so much about the amount of the ingredients, so it's fine to adjust it as you like. Recipe by Harukarubi

I learned on a TV program that meat becomes juicier if you soak it in water, so I experimented a lot with the soaking time, amount of chicken and so forth. This was the most delicious version that I could come up with.By soaking the chicken in water, you can replace some of the moisture that was lost between the muscle fibers of the meat, making the result so much more moist and juicy!If you fry them at too high a temperature the meat will get tough, so fry them at medium temperature first (to stop the coating from falling off), then low temperature, and finish off at high temperatures. For 2 servings. Recipe by Haru mama manma

I love yakiniku, but skewering them is a real pain. I thought about making a rice bowl, and it was delicious.Cheap breast meat is also delicious.If you don't have time just massage in the flour and sake, you don't have to let it sit in the refrigerator. Recipe by Ryiaa mama

Soft, moist, and chewy... Just one bite and you'll hear, "Wow, this tastes just like the ones from the shop!" This recipe became a featured recipe on 09.09.10.Recipe background:I loved making dorayaki when I was little because they were so delicious... I recently got a craving and decided to make them again.

My poor hubby had lost his appetite because the weather was so hot every day, so I made him his favorite donburi (rice bowl). In order to encourage his appetite, I went easy on the amount of rice and served him some tempura and cold udon noodles too to make his favorite combination lunch.Usually the chicken and onion are simmered from the start, but my mother taught me that simmered dishes are better if they are stir fried first, so I adapted that advice to making oyako don as well. Recipe by uko1029

With just a katsu, you can quickly whip up a delicious bowl in no time. This recipe is for one serving, so you can adjust it for more people. The origin of this recipe: I usually eyeballed the ingredients, so I decided to measure them seriously. The soft eggs... The sweet and savory sauce... Mixing with the rice... Delicious!

These tsukune are made with crunchy chicken cartilage, just like at a yakitori restaurant. The sweet soy glaze is delicious—give it a try!Recipe background:I saw a tsukune recipe on TV and adapted it to suit my family's taste. The TV version used only chicken thigh and cartilage, but I thought it was a bit too simple, so I added and adjusted ingredients until I settled on this seasoning. The glaze is my family's traditional recipe. It's on the sweeter side, so feel free to adjust the sugar to your liking.

★★★ Hall of Fame Recipe ★★★18,000 reviews ★This is it!! Sweet and savory oyakodon with soft eggs＊The origin of this recipeA classic taste in our home＊