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 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

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

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 a very popular dish in our region.I make the sauce on the sweet side for my children. For adults, you may want to mix in some regular Worcestershire sauce to kick up the spice and vinegar a little. We use pork filet for the tonkatsu, but pork loin is ok too. You could also use store bought tonkatsu if you like.If you're a mayonnaise fan, top on the tonkatsu.If you put the coating on the pork by mixing the eggs and flour instead of flour -> egg -> panko, it's easier and you have less washing to do. For 3 to 4 servings. Recipe by wedgwood

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

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 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.

My children loves this pork rice bowl. Instead of soy sauce I use mentsuyu, which has more umami and goes better with the dish.Coat the pork slices in the thick glaze so that it seasons the sheet of nori as well.When frying the meat, add sugar at the same time and fry thoroughly. This helps to bring out the rich flavor. Cook down the glaze over high heat as soon as you add the mentsuyu sauce and mirin. It's best when the glaze is thickened a bit and the meat is well browned. Recipe by mama deko

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

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 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