I had a delicious combinations of ingredients on hand so I decided to indulge myself and mix them all together. I recommend you stir all the ingredients before you eat them up.-Since tofu and nametake mushrooms are cold, using hot rice makes the dish taste more delicious.-You can buy a soft-poached egg at a store, but you can easily make it. I used, but you can try other different recipes. For 1 serving. Recipe by Garumeri

My husband loves gyu-don. I modified it to make it extra special.It goes well with mayonnaise, although it'll up the calorie count. Recipe by Shunkou mama

I learned it from my mother, but it's so easy I got it right away! My boyfriend was impressed too.The egg will be softer if you separate the white from the yolk, so I recommend doing so! The sauce is on the sweet side and goes very well with rice. It doesn't take much time to make, and it's really delicious! It's better with a generous amount of onion. For 3 frying-pans' worth. Recipe by maru0121

I make this often when I'm busy.You can just boil the ingredients together without pre-frying it if you like. For 2 servings. Recipe by jounday

You could add other ingredients such as burdock root, carrot, green peas, mitsuba, or fresh shiitake mushrooms to bulk up the dish.You could replace the hon-mirin with a combination of 2 teaspoons of sugar and 5 teaspoons of dashi stock granules.For the dashi stock, combine 3 cups of water (600 ml) and a little more than a teaspoon of dashi stock granules (4 g).You could leeks but I prefer onions because they absorb the dashi seasoning.Softening the chicken with hon-mirin would tenderize the meat more than mirin due to the high alcohol content.Hon-mirin would impart an umami flavor to the meat, but sugar gives it a simpler flavor.Cook in the order of the dashi stock seasoning, onions, chicken + shiitake mushrooms, egg (medium), and egg (medium). Recipe by Kokoacchi

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

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

I was wondering how I could make easy rice bowls with the leftover ingredients at home. Adding tempura crumbs is my twist.I made dashi stock this time with dried bonito and konbu, but if you are busy just replace with dashi powder.Depending on the quantity of rice, there might be too much sauce. Adjust the quantity of sauce accordingly.Cook the eggs to your preference. Use tempura crumbs if you have any. Recipe by Keit3

I wanted to eat a healthy rice bowl dish that was easy to make. Koya tofu has a good texture and cooks well so I used it in making this dish!Koya tofu has volume so gently place it on the rice. Recipe by Ryo---ko

I wanted to eat meat seasoned like kabayaki (a sweet syrup glaze that's brushed on grilled eel) so I came up with this recipe.The chicken is very hot when you cut it, so hold it steady with chopsticks and lay it flat so that you don't accidentally poke the meat. Please be careful not to burn yourself. Recipe by Chibikoro

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

Wanted to try something different, yet easy. I just sort of thought this up, based off some other recipes i like.I wanted to use ground chicken, but store bought ground, is usually to fine, and liquid. Plus i wanted to ramp up the flavor a little. It turned out really good. Didn't take too long, and the hardest part is cleaning the food processor!Now i am wondering if this process would work well with Indian, middle Eastern, Mexican, or any variety of other flavors.