Pork and Onion Rice Bowl

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.

In our house this is our standard rice bowl. Shredded nori seaweed goes so well with the sauce and the mayonnaise, so it's essential for me.The important part is to let the sauce with the meat juices sink into the rice at Step 5. For 4 servings. Recipe by Runako

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

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 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

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

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

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

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

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

My children were asking for a meaty rice bowl with scallions mayonnaise, so I prepared this with ingredients I had at hand.Shabu-shabu meat is very thin, so add it to the pan once the onions have cooked as the meat will cook through quickly.I didn't cut up the meat, but it may be best to cut into bite sizes if serving to children. Recipe by fuminko

I just happened to have ground pork and cucumber in the refrigerator, as well as rice, so I turned it all into a donburi. I was intending to use the cucumber raw, but I just threw them into the frying pan at the last minute on a whim and the result was very nice.Adjust the amount of katakuriko potato starch flour dissolved in water that is added depending on how reduced the sauce is at Step 6. When you add the cucumber at Step 7, add the katakuriko dissolved in water. right away, to reduce the amount of cooking time for the cucumbers as much as possible. For 3 to 4 servings. Recipe by Usshi

I tried recreating a side dish from a certain ramen store.The flavor is rather concentrated, so mix well with the rice before eating. I used a block of pork filet here but it could be substituted (and may be even tastier) with pork belly. For 2 servings. Recipe by annnnn

When I was a child, I used to eat leftover sukiyaki mixed with rice, like fried rice. It was so delicious that I wanted to recreate that flavor easily.When you make the poached egg, by creating a vortex in the water by stirring it with chopsticks, the white will wrap itself around the yolk. If the white spreads out, flip it over the yolk with a fork. Use low heat, and don't let the water boil. For 2 servings. Recipe by FarmersK

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.

This is a variation on a recipe my friend taught me.Be careful not to simmer the sauce for too long.It's delicious if you mix up the rice, grated daikon radish, and meat! Recipe by Cooking S Papa

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

Japanese Pork Rice Bowl or Butadon is another quick and easy recipe great for a weeknight. Similar to the Japanese Beef Bowl (Gyudon) and Japanese Chicken Bowl (Oyakodon), but this rice bowl is made of pork instead. Pork belly or pork shoulder is much preferred because it's a fattier meat and yields a more moist texture and flavor. If you want leaner meat for a heart-healthy diet, try using pork sirloin which is drier and tougher. Since it's drier, you will need to use slightly more cooking oil or use some water to cook the yellow onion.This dish tastes more refreshing with some shredded veggies such as cabbage, lettuce, or kale, and sprinkle some shredded green onion and Japanese seven flavor chili power which will greatly enhance the flavor. Try it and see for yourself!

My family's Oyako-don always had potatoes in it. I remembered how delicious the fluffy potatoes were when seasoned with the sweet tasting sauce and wanted to make something simple without chicken included.When simmering the potatoes and onions, keep as much of the soup as possible so you can spoon it onto the rice later on. Add mitsuba (wild Japanese parsley) or green onion as garnish, for a nice presentation. Recipe by yaburie

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

This is a recipe I created for my husband who isn't good a cooking, could prepare/I used 2x concentrate mentsuyu. Adjust to taste.Cooking time varies by microwave.Be careful when you take it out from the microwave as it's really hot! Recipe by Stylish Mama

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

I recreated my favorite rice bowl often served at a restaurant at the comfort of my home.Prepare the dashi stock from scratch and avoid granules if possible.Don't overcook the eggs, they're best soft-set. Recipe by sleep

The weather is getting hotter now, so I wanted to create a recipe that was spicy and stimulating to eat.Coat the pork with flour and fry until it's crunchy.The saltiness of miso varies a lot. If you use the whole amount called for in the recipe it may become too salty depending on what kind of miso you have, so please adjust to your taste.If you have any left over miso-mayonnaise, it's great on vegetable crudités. For 2 to 3 servings. Recipe by Poron526

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

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

My bf loved this out of all the dishes I had cooked for him. Recipe by ochikeron

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

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

My mother used to make this a lot, and the other day when I visited my childhood home my father was making it. So I recalled the recipe and made it too.If you turn the heat off as soon as you add the eggs, it will be soft-set and tastier. If you have leftovers, try it on toast. It's pretty great that way too. For 4 servings. Recipe by Natuko