I wanted to eat a beef rice bowl (gyudon). I wanted to recreate the flavor of the dishes served in a certain chain of beef rice bowl restaurants and top it with red pickled ginger, but I didn't have any so I used new harvest ginger pickled in sweet vinegar. Recipe by Shiroi grape

My child is getting old for baby food, but I always keep forgetting to set a portion aside for him. I don't want to be bothered to make another dish for him either.I started cooking with a pressure cooker to simplify cooking. This dish is healthy as it's not fried and the meat is tender.Prepare steamed rice and a filling miso soup as you wait.If using cheap meat, season the beef with sake to tenderize and remove the odor.I seasoned the dish lightly and the meat is tender enough to handle with chopsticks. You can serve this to little children as it is. Separate your children's portion before adding the ginger. Recipe by Gasukun

I wanted to eat a hearty rice bowl once in a while, so I created this recipe.When you have too much oil in the pan, wipe it up with paper towels before adding the sauce. It's better to make a little bit more sauce than needed. It's also delicious to add a small amount of grated garlic in the sauce. Recipe by Heart restaurant

Pretty easy, no real "hard to find" ingredients for most people.This is not a real strong flavored Korean style dish. Most people should like this one. I have a tendency toward the stronger and hotter styles, but not my wife. This is a decent way to allow many to enjoy this type of flavor profile, and by adding some hot sauce, each individual can tailor it to their own heat level.

I made this because the slice of meat that I received was for only one person.You can divide a thick slice of meat meant for one person into 2 and there will be enough, however I wanted to eat plenty until my stomach was full.The oil from the meat contains lots of flavour so please don't wipe it away.Since this slice of meat is only for one person and you're using it for two people, I think it really shouldn't make that much oil. Recipe by Tomochi

I love Mongolian beef, so I've been trying to find an easy recipe that taste like I like. This one is pretty close. But it seems to be a fine line between the proper flavor, and too salty. Using broth to replace some of the salty soy sauce, balances the salty and flavor out, I think.

My whole family loves hamburgers with ketchup flavored sauce!When I combined the sauce with chopped pork which is very cheap, it turned out to a pretty tasty rice bowl topping.Getting rid of the acidity of the ketchup and using butter to make it taste richer are the two key points.This is has a generous proportion of vegetables, so adjust the amounts if you prefer a more meaty ratio.- If making this in one frying pan, sauté the onions first and then add the green peppers. (Make sure to sauté the onions well).- I like the sauce to be rich and on the sweet side, so I use Chuno Japanese Worcestershire-style sauce. (if you are using regular Worcestershire sauce and want to make it sweeter, just add more mirin.)- When cooking the meat, it will lump together at first, so break it up with cooking chopsticks while sautéing. Recipe by moj

I wanted to make homemade delicious beef rice bowls for my family.To evaporate the alcohol content from sake, and not to overcook the beef. Recipe by Chibitokuma

I ordered this once at a restaurant for lunch and it was pretty good, so I tried making it myself.In our house we like very light flavors, so the sauce we pour on the rice is just 2 tablespoons of soy sauce, 1 teaspoon of sugar plus salt and pepper. If you prefer it more concentrated, increase the amount of soy sauce and sugar.I've never use measuring spoons, so when I measure, the flavor is slightly different each time. Recipe by Monshan0227

You can make gyudon any time as long as you have some onions and beef, so it's a easy to make life saver. I've been making this way for a long time.You can use a cheap cut of beef, but choose a type that has plenty of fat and is thinly sliced for the best flavor. Please adjust the amount of sugar and soy sauce to your liking. For 4 generous servings. Recipe by Kyoku

My husband likes leeks in his gyudon and I like onions in mine. So I used both!If you don't have both onions and Japanese leeks, just use one.Use more onions to make the dish sweeter, and leeks to make it more salty. Adjust the flavor with sugar and soy sauce to taste at the end. Recipe by Ruicha