Budget-Friendly Sukiyaki Rice Bowl with Pork, Bean Sprouts, and Tofu

You might question using bean sprouts with sukiyaki flavors, but they really absorb those flavors well and become really tasty. This is a favorite in our family.It's kind to your wallet too, so it's your friend when your household budget is tight.It's a very easy and quick recipe. The tofu absorbs the flavors faster if you crumble it up with your hands, and you don't have to cut it either so I recommend it.The flavoring is rather sweet, so please adjust to your taste. Recipe by Yusase mama

For lunch! Simple and delicious sukiyaki rice bowl. Make it with cheap cuts of meat.Add the meat once the other ingredients are about 60% cooked through, so that it won't be overcooked. The Japanese leek will also get mushy if overcooked, so add it in last and just let it simmer briefly. The wheat gluten and shirataki noodles will soak up the sauce. Recipe by Cooking S Papa

My family's favorite dish is Kansai-style sukiyaki and I wanted to make it easily. With this simplified version over rice, I have less washing to do afterward. I've made this often.The dish is flavored strongly, so you can transform cheap beef into a delicious dish! You could use pork if you prefer!! (Sliced pork belly is recommended).I wanted to make this dish easily so I just used beef and Japanese leek, but add your favorite ingredients such as tofu, shirataki noodles, or fu wheat gluten. Recipe by Reirazuka

I had leftover sukiyaki beef, so I simmered it to make a beef rice bowl.You can use shredded meat as long as it's beef. If you simmer the meat for too long, it'll become hard, so make sure that you cook it until it's just cooked through, then let it absorb the flavour in residual heat. When the taste is too strong, adjust with water. Recipe by Ni-na

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

I make this in a jiffy for my son when he's so hungry he can't wait.Please increase the amount of vegetables to taste. If you do so, remember to use more seasoning ingredients too. This is great with a soft-poached egg on top too. For 1 serving. Recipe by Akkorin mama

I wanted to make a tri-color soboro rice bowl, but I didn't have ground meat, so I used tofu instead. I've made mapo eggplant with tofu instead of ground meat with excellent results, so this recipe is an extension of that.It's important to keep cooking the tofu soboro until there is no moisture left! Otherwise, it will become watery once cooled. The tofu soboro keeps in the refrigerator for 2 to 3 days if you cook the moisture off properly, so use it later in other dishes or pack in a bento. Recipe by yaburie.

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

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 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.

It's super delicious. This recipe became popular on October 23, 2010.The origin of this recipeI noted it down with the available ingredients.

I wanted to make a tasty rice bowl for lunch, but I didn't have a lot of time.Please adjust the amount of dashi you use depending on the flavor of the one you have at home.You can adjust the seasoning at the very end, so don't worry too much about it.At Step 3, if you wash off the tray the meat comes in and use that, you'll have one less thing to wash up. For 2 servings. Recipe by santababy

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

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

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

Pork is one of my favorite foods, so I often make this dish to bring with me to potluck parties.This is a rice bowl recipe that even the laziest cooks can follow.Since the pan sauce is poured out in the middle of the cooking process, the egg firms up fast, and you also prevent the egg from absorbing the sauce too much - you kill two birds with one stone! For 5 to 6 servings. Recipe by Mirunesan

This has been in the regular rotation of our home dinner menu for years. I just combined our favorites to make this easy donburi rice bowl.My son used to be a very picky eater, but even he gobbles this up!The point is to fry the pork until it's crispy!By wiping away most of the fat that comes out of the meat, not only can you reduce the amount of fat in the dish but the sauce clings better to it too.Easy and inexpensive! My children love this too. For 2 servings. Recipe by Meruchanlove

The sauce that was served on a raw tuna bowl at a local restaurant in Tsuruhashi called Maguro Shokudo was so delicious, I thought it would work well with tofu too.This recipe yields makes enough two normal rice bowls. If you make a large portion in a donburi bowl, it'll be 1 serving. Adjust the amount of gochujang to your taste. For 2 servings. Recipe by Raby

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 created this recipe because I wanted to make filling dish that doesn't use meat.The key is to cook the tofu well until the moisture is completely evaporated! Draining the tofu in ahead of time reduces the amount of cooking time, but it was troublesome for me, so I didn't bother doing it. Soboro by itself might taste strong, but eating with rice and vegetable make the taste perfect. Recipe by tawamiho

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

My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet.Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead.Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients.You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like.This is great for dinner too of course! For 4 servings. Recipe by Youtank

I wanted to create a simple rice bowl with vegetables loaded with calcium, vitamin C, and beta-carotene.If using pork belly in Step 2, you may not need to add any oil. Add only if needed. Komatsuna has vitamin C but since it's destroyed when heated, try to shorten the cooking time to the extent possible. Recipe by Kenkunno mama

My family and friends loved my Tofu Omurice, so this time I tried making tofu tenshin-don. This was also a big hit! You can still eat delicious food and be on a diet.The drained tofu will be really hot when you take it out of the microwave, so be careful not to touch it until it cools off. When you add the chives and sesame at the final step, stop the heat. This keeps the texture of the chives and the aroma of the sesame. Recipe by Meguu

I seasoned with Japanese Worcestershire sauce because I love the tartness of the sauce.It's a high calorie dish thanks to the pork belly and eggs, but sometimes I like to have a substantial meal.Cut the pork into bite sizes for children.Cook the pork belly well to render the oil. The surface should become crisp.Drain the oil well from the pork. You could just drop the yolk or use the entire egg. Recipe by mama deko

Oyster sauce and mayonnaise complement each other, so I thought oyster sauce and ketchup would go well together too. It turned out delicious ♪ Recipe by Pukuttopukumaru

This is the dish for me when I don't have an appetite. You can use whatever vegetables you have left over in the refrigerator.The amount of sauce varies depending on the amount of vegetables. I think it's a good idea to make a generous amount of sauce. You don't have to use sugar. Also delicious with yuzu or kabosu citrus depending on the season. Recipe by commeline

I love rice bowl dishes. I love pork. So, I came up with my own version of a rice bowl that combines the two.Just cut, stir-fry, and simmer.If you coat it all with some egg, the taste will be milder. So it's rather salty itself!!If you don't use any eggs, adjust the amount of soy sauce.Put it on rice for a no-fail dish. Recipe by Mashu mama

A very tasty, quick-and-easy week night meal. When making rice, I often cook double the quantity needed so I have some readily available for another night.

The usual sweet-salty sauce is great but sometimes you want to eat something refreshing with vinegar.I had a delicius pork donburi once with ponzu sauce once, so I tried making it myself. It's so light that you end up eating quite a lot of rice with it.Shred the cabbage finely. I save time by using grated daikon radish and ponzu sauce. For 2 servings. Recipe by mikun