Easy and Satisfying Kansai-style Sukiyaki-don Rice Bowl

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

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

The meltingly soft simmered pork belly is sublime! Enjoy with soft-boiled simmered eggs!If you steam the pork belly slowly in a steamer, it will become meltingly soft.The pork belly falls apart easily, so the key is to treat it gently with your tongs and spatula.If you use a pressure cooker you can shorten the cooking time. If using a pressure cooker, instead of simmering the pork for 3 hours, simmer for 15 minutes and then just leave as-is to cool in the simmering liquid. For 5 servings. Recipe by Cooking S Papa

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 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

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

Ever since buying a cheap donburi pot at a 100-yen store, we've been preparing this dish this way.Don't beat the eggs too much, just beat it lightly until there is still some trace of the white. The key to a soft-set finish is to pour in the egg in two batches. You could mushrooms too. Adjust the flavoring ingredients to your taste. Recipe by Muuny

Thank you to the 100 people who made this recipe popular! This recipe serves 4 people for about 400 yen. The sweet seasoning pairs perfectly with the bean sprouts. It comes with an easy onsen egg. Background of this recipe: You might think bean sprouts in sukiyaki flavor is unusual, but they absorb the flavor well and are delicious, making it a staple in our home. It's also budget-friendly, perfect for when finances are tight.

I cook this remembering the city of Obihiro where I used to live...I recommend this dish because it only takes about 5 minutes to make.Any part of pork goes well, so you should try using different parts to experiment. Recipe by Otunu

I've been making too many western style dishes like pasta and rice omelette so I thought I should make a rice bowl once in a while, and made this! It's a recipe I've been making since I lived with my parents.If you like plenty of sauce with your donburi (rice bowl), make a generous amount of the ★ dashi stock.You can just as much as you like of the chicken and onion, so don't sweat the details, just make it! For 1 generous serving. Recipe by Rizenyan

I wanted to eat meltingly soft kakuni-don!This kakuni is sweet. So if you prefer less sweetness, please adjust the sugar amount to taste. For 2 servings. Recipe by Majo mei

When it comes to Oyako Don, this is a family favorite.If you don't have dashi stock, make it by adding 1/2 teaspoon of dashi powder to 200 ml of water. If you prefer a more concentrated flavor, increase the sugar and soy sauce a little. Recipe by Kyoku

I wanted to make an easy oyako don which requires only a few ingredients, and I wrote it down as a recipe.Turn off the heat while the eggs are still closer to raw rather than half-cooked. They will be half cooked with residual heat to the perfect consistency by the time when you are ready to eat.For those who like spicy food, sprinkle with shichimi chili pepper and enjoy. Recipe by CookLori

I saw a similar dish on the menu of a family restaurant about 10 years ago, but I couldn't have it because of its strong smell.I was wondering if I could use up the leftover kimchi and I remembered this dish!I also could use up the leftover tins of yakitori chicken as well.Kimchi has a strong flavour, so I season the dish lightly. I like to make this dish a little sweeter. Adjust the seasoning depending on the kimchi.I prefer using tinned yakitori with sauce, not with salt. This is a personal preference. Recipe by Shijimi24

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

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

My family's version of this classic dish.You could replace the rice with fried rice, or with rice mixed with garlic powder.Stir-fry the eggs with sesame oil for a boost of aroma. Recipe by Akkorin mama

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

You can use storebought mentsuyu sauce to make this recipe easily, and it tastes really good! This goes really well with beer.If you use tuna that's already been sliced for sashimi, this recipe is even easier to make. Recipe by REKO-tan

Oyako-don is traditional Japanese comfort food. I'm sure your Kids will love this Japanese meal! It's so easy, simple, quick and yummy! We love Oyako-don!!!

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

A simple quick Japanese dish "oyakodon".

I'd like to show you how to prepare to eat raw salmon. This time I made a Donburi dish. I served it with steamed rice, but if you wish, sushi rice is also good with it. I learned this technique from my mother, she used had the Japanese Restaurant in USA.

My neighborhood soba restaurant uses tempura crumbs for their tannin-don, and it's so good. I tried to imitate it at home, and came up with this.Add in the difficult to cook eggs in the center. It cooks through easily around the edges, so do that last.I use konbu kelp sauce, but you can use your favorite sauce . Please reduce the amount of water to 200ml.I usually make this up with with oyakodon (chicken and egg) and katsudon (katsu and egg) . For 3~4 people. Recipe by Iku..

My husband made this for us on his day off. The kids loved it too. It was eaten up in no time!It may look like a lot of ingredients, but it's no big deal. The miso is essential to the sauce! If you are worried about the egg exploding, make a hole in the yolk with a toothpick. For 4 servings. Recipe by meimey

When I got hungry one night, I tried making a rice bowl with my favorite things, and it turned out really delicious...If it's too bland for you, just add a sprinkle of salt.You can add ra-yu hot sesame oil if you like too.If you like sesame oil, please add more than the recipe calls for. Recipe by Mikapachiko.

I rearranged the yakiniku, which I often eat. I increased the amount of sauce, and served it over rice.I didn't use too much Doubanjiang so if you like spicy food, adjust the amount accordingly. Recipe by Akane.

I wanted to try this ever since I heard a celebrity on a cooking show comment on how they liked it.Be careful not to overcook in Step 2 since the leek will lose it's texture, and all the ingredients will continue to took in the eat from the sauce after you turn the heat off. Recipe by Haranouenoponyoponyo

I love red miso! I grew up on eating this.The sauce may be sweet, so adjust to your preference. It's best to thin the sauce with good quality sake (although cooking sake is fine) or dilute with dashi stock or water. I recommend the sauce to be thick. The flavor may be intense to serve to children.Make sure to top with leeks! Recipe by Yokoimiho

I once had a similar dish served in Izakaya (Japanese gastropub), and tried to improve on it.I can make the same delicious taste every time, using this recipe. Good with mayonnaise, too. Recipe by KATSUTO444