Healthy Gyuudon (Beef & Rice Bowl) with Shirataki Noodles

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 son loves Yoshinoya and used to go there a lot. (One reason is that we have one really close to our house...) I thought I could make it at home using cheap cuts of beef, and after several tries I got to this recipeWhen I finally got it right, so here it is!You start by making the caramel. The caramel doesn't have to be dark brown, just as long as it has some color. You don't have to add garlic, but ginger is essential or it won't taste right. A dash of white wine is the secret to Yoshinoya beef bowls. For 3 to 4 servings. Recipe by smapkayo

Japanese comfort food at it’s finest, this easy beef dish is popular and filling! Thinly sliced beef simmered in a sweet, umami rich sauce, you can even top it off with some shichimi togarashi for some added heat!

I recreated a delicious Tokyo-style red gyuudon that I had in Ueno.None. Recipe by Cooking S Papa

This started out with a recipe for inarizushi tofu skins.I've been able to increase my repertoire of recipes using our family's Golden Ratio of ingredients...This recipe is really easy, so I don't have any tips in particular. Any cut of beef is fine as long as it's thinly sliced.If you add shirataki for additional volume it'll be even tastier! For 4-5 servings. Recipe by Naomoka

This is the taste that my mother-in-law passed down to me.A lot of liquid comes out of the onion, so if you wish to increase the amount of the onions, add green onion or Japanese leek.A convenient way to remember is that if you add 1 part sugar, you add 2 parts sake and soy sauce each. For 4 servings. Recipe by nao life

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

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

My husband eats this up eagerly every time and tells me it's just like the beef rice bowl they serve at Yoshinoya. (Personally, I don't really know why he says Yoshinoya -- I can't tell the difference between the beef bowls they serve in the Yoshinoya vs. Sukiya chains.)Skim off all the scum diligently while you simmer the beef with the seasonings.You can use water + 1/2 teaspoon dashi stock granules for the dashi stock.You can vary this quite a lot with different toppings, such as a whole raw egg or egg yolk, kimchi, grated nagaimo yam and more.There's plenty of sauce, so you can increase the beef to 500 g if you like. For 2 servings. Recipe by *Anna*

I had this at Okamura restaurant, and it was so delicious that I decided to make it myself.- After simmering, if you let it cool before eating, the flavors will blend in even more and it will taste even better.- It's best if you use tendons with a lot of red meat. For 4 servings. Recipe by Cooking S Papa

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.

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

This is a dish I've been making for a long time.I don't have any, really. Recipe by Silvy1978

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 favorite dish is Kansai-style sukiyaki and I wanted to make it easily. With this simplified version over rice, I have less washing to do afterward. I've made this often.The dish is flavored strongly, so you can transform cheap beef into a delicious dish! You could use pork if you prefer!! (Sliced pork belly is recommended).I wanted to make this dish easily so I just used beef and Japanese leek, but add your favorite ingredients such as tofu, shirataki noodles, or fu wheat gluten. Recipe by Reirazuka

Oyakodon 親子丼 is a delicious traditional Japanese dish. This recipe allows you to enjoy the wonderful combination of Japanese sautéed chicken and soft eggs sliding into your stomach. Bring you back to Tokyo!#Japanese #Chicken #Egg #Rice bowl #Classic #Night #Japan

Japanese Pork Rice Bowl or Butadon is another quick and easy recipe great for a weeknight. Similar to the Japanese Beef Bowl (Gyudon) and Japanese Chicken Bowl (Oyakodon), but this rice bowl is made of pork instead. Pork belly or pork shoulder is much preferred because it's a fattier meat and yields a more moist texture and flavor. If you want leaner meat for a heart-healthy diet, try using pork sirloin which is drier and tougher. Since it's drier, you will need to use slightly more cooking oil or use some water to cook the yellow onion.This dish tastes more refreshing with some shredded veggies such as cabbage, lettuce, or kale, and sprinkle some shredded green onion and Japanese seven flavor chili power which will greatly enhance the flavor. Try it and see for yourself!

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 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 recreated my favorite rice bowl often served at a restaurant at the comfort of my home.Prepare the dashi stock from scratch and avoid granules if possible.Don't overcook the eggs, they're best soft-set. Recipe by sleep

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

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.

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

When you're on a diet you need to think about strategies for increasing the volume of your food without increasing the calorie count. Wakame seaweed is low in calories depite how fibrous and filling it can be, so use a generous amount that you can spend time chewing on so that you'll feel satiated! It's not very extravagant, but who's needs to be fancy at home?Don't add too much soy sauce or mentsuyu sauce. Too much sodium is not good if you're trying to lose weight!You'll feel more satisfied if you cut the wakame seaweed into large pieces which have a more substantial and satisfying texture. For 1 serving. Recipe by Marrietty

My yuzu pepper loving mother taught me this recipe. My mother doesn't put it on rice, but just enjoys it as a sake appetizer. It's delicious that way too!If you simmer the sauce in the frying pan for too long the yuzu pepper flavor will dissipate, so just coat the meat quickly. For 2 to 3 generous servings. Recipe by Kimocchi

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 just came up with this recipe.The mixture of 1 tablespoon of Gochujang, 1 teaspoon of eel sauce, and 1 tablespoon of sake is also delicious.Some ready-made Gochujang pastes are spicy, so adjust the amount to your liking.When you are using Japanese leek, stir-fry briefly at the end.If you need more sauce, make it with 1.5 times the amount of the sauce ingredients. Recipe by Yuuyuu0221

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