I wanted to create a simple rice bowl with vegetables loaded with calcium, vitamin C, and beta-carotene.If using pork belly in Step 2, you may not need to add any oil. Add only if needed. Komatsuna has vitamin C but since it's destroyed when heated, try to shorten the cooking time to the extent possible. Recipe by Kenkunno mama

I am properly measuring out the ingredient amounts that I've been eyeballing since they've been popular. This is surprisingly hard work.But I'm doing this not just for my friends who've requested for the recipes, but also for myself and uploading the results.In Step 13, after you add the Step 5 katakuriko potato starch flour, mix it rapidly and serve it right away on rice or fried noodles when it's just right.Since the vegetables and other added ingredients will decrease in volume quite a bit with heat, I recommend using a lot that may seem a bit too much at first.Vary this recipe by adding whatever you have in your refrigerator... Recipe by *ai*

I forgot the name of the restaurant, but I've been hooked on this ever since I had it in a restaurant in Kyoto's Ponto district!! We often eat this at home because it's not only delicious, it's also easy and healthy.-This is so easy that I don't have any tips, but the broth will become rich. Make sure not to over-boil it.-You can give the dish a different feel by chilling it and adding in winter pumpkin or grilled eggplant.-I recommend using a deep bowl and topping it with lots of an sauce if you are serving it as a rice bowl. Recipe by *ai*

When I added curry powder to yakisoba noodles, it was delicious, so I created this recipe.Please make sure you use yakisoba powder sauce.1 packet for 2 servings might be too much, so please be careful.You can find yakisoba powder sauce in the noodle section in Japanese grocery stores. Recipe by HEWA

I love eggplants. While I was thinking of dishes to prepare with one of my favorite sweet and savory sauces, this was what stuck!If the skin of the eggplant is tough, peel off some strips in a zebra pattern to make it easier to bite into. Once you add the sauce ingredients it will cook down in no time, so make sure to simmer over low heat. Recipe by pappatyan.

This is my mother's creation.My little brother used to love this and asked her to cook it often.1 tablespoon of curry powder may be too spicy, so put 1/2 tablespoon and adjust to taste.You could replace the water for dashi stock. You could also add onions, but I didn't. Recipe by Musashikojirou

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day. Recipe by yamita

The usual sweet-salty sauce is great but sometimes you want to eat something refreshing with vinegar.I had a delicius pork donburi once with ponzu sauce once, so I tried making it myself. It's so light that you end up eating quite a lot of rice with it.Shred the cabbage finely. I save time by using grated daikon radish and ponzu sauce. For 2 servings. Recipe by mikun

I wanted to make a vegetable rice bowl that looks like prawns with chili sauce!Stir fry bean sprouts for a short time if you want to make them crunchy.If you put twice the amount of bean sprouts on the same amount of rice, you can bulk up the dish while keeping it really healthy. Recipe by Piyochika

My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet.Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead.Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients.You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like.This is great for dinner too of course! For 4 servings. Recipe by Youtank

Usually, the squid used for stuffed squid is tough. I thought it would be so much better if the meat was tender, so I challenged myself to achieve this. I cooked it simply using Mrs. Adachi's (a recipe blogger and writer) teriyaki sauce, which was shown on TV the other day. It's a bit sweet, so if you don't like sweet sauces, you can omit the sugar for a savory sauce.Usually, rice stuffed squid is made with a small portion of mochi rice... but in this recipe, I just used already cooked rice to keep things simple. The squid is not simmered, but is finished quickly over high heat, which means the squid remains tender. If you simmer squid for a long time, it'll turn tough. If you mix the sauce into the rice that's stuffed in the squid, it'll become pretty sweet. If you prefer it less sweet, use plain rice for the stuffing instead. Recipe by Mekamahao

I once saw a video on YouTube on how to make Chinese fried rice,but I used my own recipes in order to see if it will come out nicely which at the end it did.You can eat this type of rice with mixed sauce or any sauce or peppered chicken or anything you feel will go down with it.