I just happened to have ground pork and cucumber in the refrigerator, as well as rice, so I turned it all into a donburi. I was intending to use the cucumber raw, but I just threw them into the frying pan at the last minute on a whim and the result was very nice.Adjust the amount of katakuriko potato starch flour dissolved in water that is added depending on how reduced the sauce is at Step 6. When you add the cucumber at Step 7, add the katakuriko dissolved in water. right away, to reduce the amount of cooking time for the cucumbers as much as possible. For 3 to 4 servings. Recipe by Usshi

Brown rice and hijiki seaweed are key ingredients in macrobiotics. I think (and it may be just my own perspective) brown rice tastes the best when it is cooked with just a few ingredients.(I prefer using white rice when I want to add a lot of ingredients. lol.)Please refer to how to cook delicious brown rice for detailed directions when you cook the brown rice. You do not need to rehydrate the hijiki seaweed. Just rinse it lightly with water. I recommend using soy sauce and salt with no preservatives (100% natural ingredients, prepared to suit a macrobiotic diet). Recipe by Yukiline

Originally I just used ground meat and glass noodles in this dish, but I gradually added more ingredients - spinach, then hijiki seaweed, then sesame seeds... so that my children could get a lot of nutrition in one dish. My kids love the flavor of this dish so much that they gobble it up even with a little extra spinach added.Cut the glass noodles in short pieces if you're using this as a rice bowl topping or side dish, and in long pieces if you're serving this as a standalone dish. Top with a poached egg for an even more nutrient-dense (and creamy) meal!If you like spicy food, try drizzling in some ra-yu (spicy hot sesame oil) on this - it's really good! For 4 servings. Recipe by Yumisuna77

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

I wanted to make a side dish using my son's favorite Chinese chives that could be served with rice or sake.- Add the flavoring to step 4 after mixing once more.- It's healthy if you remove the oil from the atsuage.- Adding carrots will improve the colorfulness and increase the nutrients. For 3 servings. Recipe by Kenkunno mama

I love rice bowl dishes. I love pork. So, I came up with my own version of a rice bowl that combines the two.Just cut, stir-fry, and simmer.If you coat it all with some egg, the taste will be milder. So it's rather salty itself!!If you don't use any eggs, adjust the amount of soy sauce.Put it on rice for a no-fail dish. Recipe by Mashu mama

I wanted to find a way to get my daughter to eat komatsuna, and this is what I came up with. Though it's simply-seasoned it's really delicious, and my daughter cleared her plate! My husband is a fan too!Step 6: When you mix the komatsuna and pork belly into the rice, be careful not to mash the rice. Fold the komatsuna and pork belly mixture thoroughly to combine.I don't find komatsuna too bitter, so I use it as-is. But if you are worried it will be too astringent, blanch it beforehand. Recipe by Chisora

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.

I wanted to make a beautiful dim sum dish.Mix, coat, and steam! That's it! It looks cute! Recipe by Silvy1978

These rice balls use my recipe for shiso hijiki seaweed. I've been preparing them this way for a long time. They will also turn out delicious if you add chirimen jako dried baby sardines. Seefor Okowa Steamed Sticky Rice Mixed With Hijiki, Umeboshi and Chirimen Jako.Depending on your preference, use plenty of yukari when you make rice balls. Adjust the amount to taste. The shiso hijiki already contains sesame seeds, but not very much, so I added a bit more in this recipe. Adjust the amount of hijiki and sesame seeds to taste. Recipe by Yuuyuu0221

I tried recreating a side dish from a certain ramen store.The flavor is rather concentrated, so mix well with the rice before eating. I used a block of pork filet here but it could be substituted (and may be even tastier) with pork belly. For 2 servings. Recipe by annnnn

I made this using the ingredients I had in the refrigerator before payday. My family surprisingly loved it, so I uploaded the recipe!If you don't like ginger, reduce the amount to 1 small thumbtip-sized piece, or even leave it out entirely. Please adjust the cooking heat depending on your gas or IH cooktop. For 2 to 3 servings. Recipe by hanaari