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.

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

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

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

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 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

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

I wanted to cook rice with chicken breast and burdock root, but the chicken was sold out... so I bought ground pork instead. I didn't want to cook the pork in a rice cooker, so I made a donburi (rice bowl) instead....and it was surprisingly delicious. I think you can make this with ground chicken, ground beef/pork mix, or anything you like .If you can successfully prepare the burdock root, then even a complete beginner can easily make this; I made all of the flavoring measurements into tablespoons. . For those of you that are not good at cutting burdock root into long, thin strips, cut them in small diagonal strips on top of a cutting board . I also hate cutting them into long, thin strips, so that is what I do lol. For 2 people. Recipe by Mine neko

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

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.

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

Mushrooms and meat go well together, so I cooked pork and mushrooms this time. Dishes cooked with only Japanese seasonings might seem bland, so I added gochujang to spice it up.Serve with vegetables of your liking. Use about 300 g of mushrooms in total. You can put only shimeji mushrooms if you like. Maitake mushrooms would be delicious too, so you can put them instead. Recipe by Raby