Japanese Style Steak Rice Bowl

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 made this because the slice of meat that I received was for only one person.You can divide a thick slice of meat meant for one person into 2 and there will be enough, however I wanted to eat plenty until my stomach was full.The oil from the meat contains lots of flavour so please don't wipe it away.Since this slice of meat is only for one person and you're using it for two people, I think it really shouldn't make that much oil. Recipe by Tomochi

It was a secret menu from an Italian restaurant where I was working part-time when I was a student. A famous male enka song singer who was a regular in the restaurant loved it. There were no baby leaves at that time so we were serving this with a pile of shredded Japanese leek on top.Use lots of butter ! That's all you need to do.If you follow this rule, any kind of meat is okay! Recipe by Bajimama

I wanted to have a hearty and filling meal.Since the wasabi is cooked, the spiciness disappears. My 3 year old son was able to eat this. Scatter a handful of nori on top and serve! Recipe by Soujiro-

I ordered rice at a Korean barbeque restaurant in Shibuya. They served yukari and shiso leaves on the rice and it went with the meat really well. So I rearranged the dish to be served with steak for this recipe. (Although I used steak in this recipe, you can also use meat off-cuts or sliced beef for barbeque if you prefer.)Please be careful not to add too much yukari. It should just have a slight salty taste.When you add the garlic, add the steak cubes at the same time. Then it won’t burn the garlic and will be nice.Please adjust the soy sauce and lemon juice amounts as required. Recipe by Shigechiyo

When I visited my husband house, I had this steak dish and loved it!Now this has become my family’s Japanese-style steak.You can change the vegetables as you like. However, please use celery and onion! Recipe by Yukorin

You can use 1 1/2 tbsp of white wine and 1 tsp of sugar instead of mirin, but mirin is much better!

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

I rearranged the yakiniku, which I often eat. I increased the amount of sauce, and served it over rice.I didn't use too much Doubanjiang so if you like spicy food, adjust the amount accordingly. Recipe by Akane.

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

Here is a relatively easy and tasty dish. A good weekday dinner.Just watch the salt levels, it can overwhelm if you are not careful.If you don't have dark soy sauce, just leave it out. If you don't have sesame oil, just leave it out.I had regular soy sauce, oyster sauce, but used low sodium chicken broth.I added no salt to the beef.

Quick and delicious meal you can make in minutes!

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

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 used the same teriyaki saucefor "Japanese Amberjack Teriyaki" to make this dish.This sauce thickens rather quickly so as soon as it starts bubbling, turn off the heat.If the sauce has thickened too much and burnt, add about 1 tablespoon of water and heat it again. For 2 servings. Recipe by meg526

This is more delicious than what you can get at a Chinese restaurant!● Add the water mixed with katakuriko after you turn off the heat. Lightly mix it in and then turn the heat back on.● For the shrimp and squid to turn out delicious, definitely pre-season them!● Take care not overcook the shrimp. Recipe by Cooking S Papa

Thank you for 1000 reports★ The chicken is coated with flour and grilled to a golden brown, and the green onions become tender! This dish gives you the feeling of eating yakitori more than skewers do, with a hearty serving of rice.The origin of this recipeMy eldest son can't handle any fatty meat, so chicken thighs rarely make an appearance. But yakitori is best with thigh meat, right? When skewering is too much trouble, make it a rice bowl! The strong seasoning makes the rice go down easily.If you lay shredded nori on top of the rice, you won't mind it getting a bit soft!

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

My children just love this and eat it up, so I decided to upload the recipe.There is no garlic or vinegar in the bonito marinade, so it's easy for children to eat too. For 4 servings. Recipe by Kyoku

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.

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

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 really liked the curry rice bowl that I ate at my favorite udon restaurant a long time ago, but I can't get it anymore, so I decided to make it myself. Without using unnecessary seasonings, this can become a fairly authentic taste using just these fundamental ingredients.Unlike regular curry, there is is no need to simmer this. The meat will toughen if you overcook it, so quickly sautéing and bringing it to a simmer once is OK. The aburaage is used to draw the flavor out, so I sautéed it together without draining the oil. This saves time; it's killing two birds with one stone! You can adjust the spiciness by changing the curry roux, or adding curry powder while tasting. For 2~3 people. Recipe by YU-RI

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

I tried to make this recipe because my husband requested a Chinese style rice bowl.Bring the meat and vegetables to room temperature to make the dish crunchy and less watery.It might be bit salty when you taste it, but it will be fine on top of rice.(The picture above is a version with frozen mixed seafood. Just defrost it and sprinkle with a little sake.) Recipe by Puriman

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!