Make this when you want to make something quick but with a little twist.No hints to speak of. If you want to marinate the tuna, cool the sauce made in Step 1, and marinate the tuna for about an hour. When you mince the tuna in Step 2, you can modify the consistency to your mood that day. You can chop it finely or coarsely to enjoy the texture of the fish, whichever you prefer. For 1 serving. Recipe by Hanabudou

The sauce my mother tops on her negitoro don is delicious, so I asked her to teach it to me. I adjusted the amounts a little bit.I've listed an easy to make amount for the sauce, which is about 3 servings' worth. If you don't have a small pan, double the amount. Use the leftover sauce for natto, tofu or drizzled in miso soup. You could also use it to season stir-fries and simmered dishes. I recommend using it for an enoki mushroom stir fry.Avoid reducing the sauce. Recipe by Asakopo

It’s easy Japanese dish. Yummy!

I wanted to make a delicious and easy donburi (rice bowl) using canned tuna, which I always have in stock.Once you start heating the tuna, keep mixing with chopsticks. If you don't, the tuna will go flying out all over.You could add mirin or sugar to the egg soboro if you like. For 2 servings. Recipe by Komomomomo

Don't boil the asparagus for too long, as it will be simmered with the eggs later. Recipe by ochikeron

I made this for lunch using the ingredients I found in the fridge. Very delicious. Recipe by Osakuntochiisan

I thought using a pan will make it easier to cook the exact amount for my 4 family members.The key is to control the heat. It's best to cook over low heat while checking on it. Recipe by Koutakerumama

My mom often made this when I was a child, and I asked her how to make this.I made this as a donburi, but it also serves as a side dish!It's so easy to make this, and it tastes really good. I can eat this even when I don't have an appetite.It may be nice to add tempura crumbs and chopped green onions.It's ok even if you don't have powdered dashi stock.If you want to make it healthier, add more tofu and use 1 egg! Recipe by Meepurumura

Oyako don used to have lots of things like dried shiitake mushrooms, carrot and kamaboko, and wasn't packed with onion, chicken and egg like the oyako don that's often served.The chicken isn't stir fried, it's just simmered in dashi stock from the start.The dashi stock is flavored with the umami from the chicken, dried shiitake mushrooms and kamaboko. Recipe by pegupepepe

In Kyoto, rice bowls topped with aburaage is known as 'Kitsune (fox) Don'. My mother who is from Kyoto prepared this often growing up.Be careful not to cook too long. Recipe by Nanaiku

I've been making this oyakodon for a while now.-Although the instructions says to use 1 1/2 medium egg, you can use 2 if you're using small eggs.-I've listed the mentsuyu since it's easier to use. When making the seasoning from scratch, please use dashi, sake, mirin, soy sauce, and sugar. Recipe by Yuuyuu0221