Oyster sauce and mayonnaise complement each other, so I thought oyster sauce and ketchup would go well together too. It turned out delicious ♪ Recipe by Pukuttopukumaru

My husband is from Hokkaido. When his parents came for a visit, we wanted to serve them pork donburi rice bowls, but we were out of our favorite Tokachi pork donburi rice bowl sauce! So, we made it from ingredients we had on hand. The sweet and salty sauce turned out delicious and we were totally satisfied.There are many restaurants that use thick pork loin, so it's okay to use that instead. I prefer the juiciness of thinly sliced pork belly. When adding the pork to the sauce, stir lightly while it simmers to keep the pork tender; if the heat is too strong, the pork will become tough. Add as much onion as you like. Recipe by Hachan mama

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 just came up with this recipe.Only bring it to a boil? Recipe by Silvy1978

Ever since I had a delicious sauced katsu-don at a highway stop restaurant when I was visiting my parents, I've been going to the same restaurant every time I go home, so I tried re-creating it. (Although it doesn't really live up to the original...)It is easier to eat if you alternate the fatty sides of the pork roast slices as you layer them, so that the fat does not end up in one lump. The number of slices will depend on the thickness, so adjust accordingly. I used 3 pieces for my husband and 2 for myself. Layered sliced pork is more tender and easier to eat. You can also sandwich sliced cheese for a change. Of course, you can use store bought tonkatsu if you like! For 2 servings. Recipe by Suirin

The pork rice bowl sauce that my mom taught me how to make is really delicious, but the method is very traditional. Because I always tend to cut corners, I tried making this using just 3 basic ingredients.This is up to you, however....when making a thicker sauce, adjust the heat to make sure that it doesn't reduce too much and burn. If you make a lot in advance and store it in a container in the fridge, all you have to do is take it out whenever you want some deliciously seasoned meat. Recipe by hibby

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

Fried bean curd cooked in a sweet-savory sauce on rice (called kitsune-don) is delicious and I love it, but I thought that in the summer months when appetites are lagging something spicy like this would be better. My husband really liked it so I decided to upload it here!You can freeze aburaage (fried flat tofu), so it's useful to keep stocked. I make the sauce with dashi stock so it's not that spicy. It's also good on top of udon noodles. 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

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.

One of my favorite ten-don restaurants closed. In my quest for a similar ten-don sauce, I tried a lot of different varieties and this is to my liking.Reduce the sauce until you have almost half the original amount. This will make a thick, sweet sauce. You won't need all of it, so drizzle some over rice and store the rest. Recipe by Shijimi24.

My friend taught me this recipe while I was living in Hokkaido.Peeling off the thin skins is a bit difficult, but if you do it while soaking in warm water, it will come off nicely.The photos show doubled the amount of ingredients. Recipe by Yuuyuu0221.