I made a pork cutlet rice bowl for my lunch box several times in the past, but the rice got soggy and unappetizing. So I created this recipe that cuts down on the water.Perhaps this is more like an omelet with slabs of pork cutlet. Recipe by Shijimi24

I was finally able to achieve the golden ratio!There aren't really any, are there? Recipe by Silvy1978

This is something I've known how to make for a long time.The times listed are a rough guideline so just cook it making sure you don't cook the egg all the way through. This uses mentsuyu, so adjust the amount of sugar to suit your tastes.You can make it with soy sauce, mirin, sugar and sake. Recipe by Yuuyuu0221

I always eyeball the amounts, so I measured everything properly this time. The soft creamy egg and the sweet-salty sauce mix so well with the rice, it's sooo yummy!It's best to make this in a small non-stick pan.Don't mix the egg too much, and don't pour it in all at once! By adding it in two batches, it'll be soft and creamy. For 1 serving. Recipe by Yuchimegyuu

There are always people coming over to our house and they always ask me to make something from this egg rice bowl series.I usually just eyeball the ingredients, so explaining everything was really tiresome.I made an easy-to-understand recipe from something that I ALWAYS eyeball.When making rice bowls with fried cutlets, place the warm cutlets into the pan in Step 7 before adding the egg.It depends on the stove so adjust the temperature of the heat and the amount of time to cook in order to control the thickness and wateriness.Different regions and personalities like different tastes, but try combining the ingredients as listed at least once. Recipe by *ai*

This is our family's favorite sauce for quick rice bowls, such as katsu-don or oyako-don.For 1 serving, combine 50 ml of water, 1/2 teaspoon of dashi stock powder, 2 tablespoons of mirin, 1 tablespoon each of soy sauce and sake. Pour in the beaten eggs in two batches for a fluffy texture of soft cooked eggs.You can transform leftover katsu into another dish. Apply this recipe to make oyako-don or various egg dishes. Recipe by Naomoka

I've been making oyako don this way forever. By stir-frying the ingredients, I think it comes out tasting a lot richer.Brown the chicken thigh meat, onion and Japanese leek on on surface. They'll be simmered later so there's no need to cook them through at that point.If you don't have any honey, use sugar or sugar syrup instead.Try not to beat the egg too much. I think it tastes creamier that way.If you don't like ginger, you can just take it out during the cooking process. For 2 to 3 servings. Recipe by Lesser Panda

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)

Ever since buying a cheap donburi pot at a 100-yen store, we've been preparing this dish this way.Don't beat the eggs too much, just beat it lightly until there is still some trace of the white. The key to a soft-set finish is to pour in the egg in two batches. You could mushrooms too. Adjust the flavoring ingredients to your taste. Recipe by Muuny

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

Oyakodon is a classic Japanese rice bowl dish made with tender chicken and fluffy eggs simmered in a sweet and savory broth, then served over warm rice. It's simple to make with just a few ingredients and requires only one pan, making cleanup easy. The umami-rich chicken, sweet onions, and flavorful broth blend perfectly with the eggs, creating a comforting and satisfying meal. It's well-balanced in nutrition and loved by all ages. Even when you have little appetite, it's easy to eat and warms both the body and heart.In Japan, eggs are safe to eat raw, so oyakodon is often served with the eggs very soft and slightly runny. However, eggs in the U.S. are generally not considered safe to eat raw, so it’s best to cook them thoroughly. That’s why this recipe is designed to fully cook the eggs. Keep in mind that the residual heat after removing the pan will continue to cook the eggs, but if you're concerned, you can cook the eggs a little longer!#japanesefood #CA2025

I rearranged an authentic pork steak recipe and made a quick and easy rice bowl.Fry the egg over low heat without a lid, then you'll have a nice half-cooked egg. Recipe by Cooking S Papa