donburi

With thick slices of rich pork enrobed in a caramelized sweet and savory sauce over a bed of rice, Tokachi-style Butadon is a mouthwatering Japanese pork bowl that can be made at home with this easy to follow recipe.

Japanese Pork Bowl (Tokachi Butadon)

sake

soy sauce

mirin

evaporated cane sugar ((~1/4 cup light brown sugar))

garlic ((smashed))

salt

pork belly

scallion ((green parts chopped for garnish))

servings cooked short-grain rice

Add the soy sauce, sake, mirin, sugar, and smashed clove of garlic to a pot and bring to a boil. Lower the heat to keep the pot from boiling over, and cook the sauce until the bubbles become big and glossy and the sauce has reached a temperature of 230 degrees F.

Sprinkle the pork evenly with the salt.

Heat a large frying pan over medium-high heat until very hot and then add the pork in a single layer (you may need to do this in batches). Fry until the pork has slightly browned on one side, and then flip it over and fry the second side.

Transfer the pork to a plate and repeat until all of the pork has been fried.

Wipe out the oil from the pan after the last of the pork has been fried.

Add 1/4 cup of the sauce to the pan and reduce until the sauce is very thick and viscous and then return the pork to the pan. Flip the meat around several times until it is glazed with the sauce.

Transfer the pork to a wire rack set over a heat-proof tray. Use a kitchen torch to brown the glaze and meat until it is lightly charred around the edges.

To assemble the pork bowls, add a portion of rice to two large bowls. Drizzle a tablespoon or two of sauce around the rice. Arrange the grilled pork on top of the rice. Garnish with scallions.

http://www.youtube.com/watch?v=80owfYUsmSw

Make this mouthwatering Japanese pork bowl at home with this easy Tokachi-style butadon recipe from Hokkaido.

Japanese Pork Bowl (Butadon)

Kalorien: 700  Kochzeit: 25 ✪ Katsudon: Ein knusprig paniertes Schnitzel auf einem Bett aus fluffigem Reis, getoppt mit einem Omlette voller UmamiGeschmack. Klingt doch kö...

Katsudon mit deutschen Zutaten

Stück Ei

0.5 Stangen Frühlingszwiebeln

TL Gemüsebrühe

g Paniermehl

Tasse Rundkornreis

Stück Schweinefleisch

EL Sojasauce

ml Wasser

EL Weißwein

g Weizen-/ Reismehl

TL Zucker

0.75 Stück Zwiebel

Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the kind of soul-satisfying comfort food that's easy to make at home, with minimal ingredients, in about 20 minutes. With the intense heat we've been getting on the Peninsula, and my equally intense schedule lately, this kind of quick and easy one-pot rice bowl has been a huge time-saver for me in the kitchen.

Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe

(240 milliliters) homemade dashi,

(15 milliliters) soy sauce, plus more to taste

(30 milliliters) dry sake

(15 grams) sugar,

onion, slivered (about 6 ounces; 170 grams)

(340 grams) boneless, skinless chicken thighs, thinly sliced (see note)

scallions, divided

eggs (see note)

To Serve:

white rice

Togarashi (see note)

Combine dashi, soy sauce, sake, and sugar in a small saucepan and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast. Stir in half of scallions and all of mitsuba (if using), then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor.

Reduce heat to a bare simmer. Beat eggs lightly with chopsticks in a medium bowl. Pour eggs into pot in a thin, steady stream (see note), holding your chopsticks over edge of bowl to help distribute eggs evenly (see video above). Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm.

To Serve: Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note). Garnish with remaining half of sliced scallions and togarashi. Serve immediately.

Oyako Don

rice (*1)

250 g Chicken thigh fillets

onion

eggs

Dashi stock soup

tbsp sugar

tbsp usukuchi soy sauce

Combine seasonings

Combine all seasonings and set aside. It will make about 1 cup of seasoning.

Cut onion

Cut the onion lengthwise and then cut it into wedges.&nbsp;

Cut chicken

Cut the chicken thigh into small pieces so the chicken will be cooked thoroughly in a short time.&nbsp;

heat frying pan

Place a small frying pan over medium heat and pour 1/2 cup of seasoning.

cook chicken and vegetables in the seasonings

Bring the seasoning to simmer, then add half of the cut onion, and 1/2 of the chicken thigh into the seasoning to cook. (If you are cooking 2 serves in 1 frying pan then add all the onion and chicken)

beat the eggs

While the onion and chicken is being cooked, crack the three eggs open into a small mixing bowl and stir the eggs.

add the beaten eggs into the frying pan to cook

After the onion and chicken has cooked for about 5 minutes over medium heat and the seasoning liquid has reduced to about half, pour half of the eggs over the chicken and onion and evenly sprinkle chopped green shallots (optional).&nbsp;

Turn the heat off

Place a lid on and turn the heat off to allow the remaining heat to cook the egg.&nbsp;

Serve

Serve 1 1/2 cup of rice in a Donburi rice bowl and slide the egg and chicken cooked in the frying pan over the rice to serve.&nbsp;

https://content.jwplatform.com/videos/KqJx0Fjj.mp4

Oyako Donburi.mp4

With thinly sliced eggplant seared till golden brown and coated with sweet soy sauce, this Soy-Glazed Eggplant Donburi is an incredibly delicious Japanese vegan rice bowl. Just 20 minutes start to finish!

Soy-Glazed Eggplant Donburi

oz Japanese/Chinese eggplant ((200 g; 2 Japanese eggplants))

Shiso leaves (Ooba) ((or use 1 green onion))

ginger

Tbsp potato starch/cornstarch

½ tsp toasted white sesame seeds

soy sauce ((or use GF soy sauce

Gather all the ingredients.

Slice eggplant into ¼ inch slices and sprinkle salt (roughly ½-1 tsp). Set aside for 15 minutes and wipe off the moisture with a paper towel.

Rinse the shiso leaves and dry with a paper towel. Discard the stems.

Roll up the shiso leaves and cut into chiffonade strips.

Peel the ginger skin and grate the ginger. You’ll need 1 tsp ginger.

Put 2 Tbsp potato starch in a small tray and thinly coat the eggplant slices on both sides.

Heat the 2 Tbsp oil in a frying pan over medium heat. When the oil is hot, add the eggplant slices in a single layer. Cook until the bottom side is golden brown, about 3-4 minutes. Until then, do not touch the eggplants to achieve a nice sear.

When the bottom side is nicely seared, drizzle the rest of oil (2 Tbsp) on top and flip the eggplant slices to cook the other side, about 3-4 minutes.

Once this side is cooked till golden brown, reduce the heat to medium-low heat and add mirin, soy sauce, and grated ginger.

Bring it back to simmer and spoon the sauce over the eggplant a few times. If the sauce got thicken too fast (due to the potato starch), add 1 Tbsp water at a time to loosen a bit. Remove from the heat when the eggplant is well-coated with the sauce.

Serve steamed rice in a donburi bowl (a bit bigger than rice bowl) and drizzle some sauce.

Then place the eggplant slices on top. For presentation, I overlap each slice slightly. Garnish with shiso leaves and sprinkle sesame seeds. Serve immediately.

Seafood donburi with fresh salmon sashimi and ikura over warm Japanese rice. Garnished with shredded nori and shiso leaf. It can be easily prepared at home! 

Salmon Sashimi Bowl (Donburi) with Ikura

servings cooked Japanese short-grain rice

oz sashimi-grade salmon

Ikura (salmon roe)

Shiso leaves (Ooba) ((perilla leaves))

Tbsp shredded nori seaweed (kizami nori)

Soy Sauce

Wasabi

With a very sharp knife, slice salmon sashimi. Remove the stem of the shiso leaves.

Serve steamed rice in rice bowls and let cool slightly. You do not want the hot rice to cook the sashimi. Place slices of salmon down like flower petals until you cover the rice. Place the shiso leaf and ikura on top. Garnish with kizami nori (shredded nori). Serve soy sauce in a small dish and put wasabi on the side. Mix it up and drizzle on top before you enjoy!

Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!

Oyakodon (Chicken &amp; Egg Bowl)

boneless, skinless chicken thighs

eggs (50 g each w/o shell)

½ Tbsp mirin

½ Tbsp sake

½ Tbsp soy sauce

½ tsp sugar

rice

Mitsuba (Japanese parsley) ((or green onion/scallion))

Shichimi Togarashi (Japanese seven spice) ((optional, if you like spicy))

Combine dashi, mirin, sake, soy sauce in a bowl or a liquid measuring cup.

Add sugar and mix all together until sugar is dissolved.

Thinly slice the onion and chop mitsuba (or green onion). Beat one egg in a small bowl (you will need to beat another egg when you work on the second batch).

Slice the chicken thigh diagonally and cut into 1.5&quot; (4 cm) pieces. I recommend using “sogigiri” cutting technique so the chicken will be equal thickness and create more surface area for fast cooking.

To Prepare Ingredients

Typically Oyakodon is made per serving, using this Oyakodon Pan. This small pan lets you slide the finished dish over the rice bowl easily while the egg is set but still runny (in Japan, eggs are safe to eat raw). To demonstrate, I use an 8-inch (small) frying pan in this recipe. To cook one serving at a time, divide the ingredients in half (we&#039;ll have to make it twice if you don&#039;t have two pans). Alternatively, you can cook 2 servings together in a big pan.

Add the onion in a single layer. Pour roughly ⅓ to ½ of the seasonings mixture (depending on the size of your frying pan, the amount may vary). Pour just enough sauce to cover the onion and chicken.

Add half of the chicken on top of the onion. Make sure the onion and chicken are evenly distributed. Turn on the heat to medium heat and bring to a boil.

Once boiling, lower the heat to medium-low heat. Skim off any foam or scum if you see any. Cover and cook for about 5 minutes or until chicken is no longer pink and onion is tender.

Taste the broth and see if you need to adjust. Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered on medium-low heat until the egg is done to your liking. Usually, Oyakdon in Japan is served with an almost set but runny egg.

Add the mitsuba (or green onion) right before removing from the heat. Pour the chicken and egg on top of steamed rice and drizzle the desired amount of remaining sauce.

To Cook Oyakodon

Serve immediately. Enjoy it with Shichimi Togarashi if you like.

To Serve

Start your week with this delicious Japanese comfort rice dish, Niratama donburi. Soft fluffy egg stir fry with Chinese chive served over white rice. &nbsp;Easy &amp; fuss-free!

Niratama Donburi (Chive And Egg Rice Bowl)

½ tsp soy sauce

black pepper

Tbsp neutral-flavored oil (vegetable, canola, etc) ((See Notes))

garlic chives (Chinese chives

Niratama Donburi (Chive and Egg Rice Bowl)

Combine eggs, sake, soy sauce, salt, and black pepper in the medium bowl and mix (but do not over mix).

Cut the garlic chives into 2” (5 cm) pieces.

Heat 1/2 Tbsp. oil in a wok over high heat and cook the bottom white part of garlic chives until wilted. Then add the green part and quickly stir fry.

Transfer the garlic chives into the bowl with the egg mixture.

Heat the remaining oil into the wok over high heat. When the wok is hot (smoke is coming off the wok), add the egg and garlic chive mixture into the wok. The egg mixture will get fluffy around the edges. Mix the center of the egg mixture and gently fold.

When the egg is almost cooked, put rice in a serving plate/bowl and transfer the egg with garlic chives over the rice.

Quick, easy, and delicious Teriyaki Pork Donburi. There's protein, carb, and salad layered in a bowl. A perfect one-pan and one-bowl meal for weeknight dinner.&nbsp;

Teriyaki Pork Donburi

pork loin chops (½ inch thick)

garlic

Tbsp neutral-flavored oil (vegetable, canola, etc)

iceberg lettuce

green onions/scallions

cherry tomatoes ((cut in half))

Tbsp sake

Tbsp rice vinegar

Tbsp sugar

½ tsp sesame oil (roasted)

Gather all the ingredients first.

Cut the iceberg lettuce into julienne strips and green onions into thin rounds.

Slice 2 garlic cloves and grate the ginger.

Combine the Seasonings ingredients in a bowl (grated ginger, 2 Tbsp sake, 2 Tbsp rice vinegar, 3 Tbsp soy sauce, 2 Tbsp sugar, and ½ tsp sesame oil) and whisk all together.

Pound the pork loin to tenderize and equal thickness.

Season the pork with ¼ tsp kosher salt and freshly ground black pepper.

Dust the pork with 1 Tbsp potato starch/corn starch and remove the excess flour.

In a non-stick frying pan, heat 1 Tbsp cooking oil on medium heat. While the oil is still cold, add the garlic slices and coat with the oil.  Add the meat and cook until the bottom side is nicely browned.

Flip it over, reduce the heat to medium-low, and add the Seasonings. Cook covered for 5-7 minutes.

Remove the lid and spoon some sauce over the pork a few times. Add chopped green onions and remove the pan from the heat.

Take out the meat and slice it into a few pieces. Serve rice in a bowl, and place shredded lettuce on top.

Place the teriyaki pork on top of the lettuce. Pour the sauce and garnish grape tomatoes on the side.

When you serve super crunchy &amp; juicy Japanese pork cutlet over a bed of steamed rice and shredded cabbage, you get this Crispy Tonkatsu Donburi. A rice bowl that will get everyone to the kitchen table in seconds!&nbsp;Drizzle with Japanese mayo and tonkatsu sauce as you like.

Crispy Tonkatsu Donburi

¾ lb thinly sliced pork loin ((340 g))

salt (I use Diamond Crystal; Use half for table salt)

all-purpose flour (plain flour) ((60 g))

eggs (50 g each w/o shell) ((beaten))

panko (Japanese breadcrumbs) ((60 g))

neutral-flavored oil (vegetable, canola, etc)

short-grain rice

cabbage

mayonnaise

Tonkatsu sauce ((See Notes for homemade recipe))

pickled red ginger (beni shoga

green onions/scallions ((to garnish, optional))

Gather all the ingredients. Here I use Sukiyaki meat, which is thicker than Shabu Shabu meat.&nbsp; If you use shabu shabu meat, you should stuck up at least 2 slices of shabu shabu meat.

Sprinkle salt and pepper on the meat. Then dip each slice of meat into the flour first, then dip in egg, and finally coat it with Panko.

In a large non-stick frying pan, heat ½ inch of oil on medium high heat. Check How To Deep Fry Food if you are not familiar with deep frying techniques.

When it’s hot, put 2 slices of the meat. Make sure you place it flat. Turn over when the bottom side is browned.

When both sides are cooked and golden brown, remove the meat from the oil and place it on paper towels.

Serve rice in a Donburi bowl and spread cabbages over the top. Crisscross the cabbage with Japanese mayonnaise.

When Tonkatsu cools down a bit, cut it into half inch strips crosswise. Place the meat on top of cabbage and drizzle with a bit of Tonkatsu sauce. Enjoy!

Crispy, juicy fried chicken served on a bed of tender rice, this Karaage Rice Bowl will be an instant hit with your family! The chicken is marinated in a Chinese seasoning of soy sauce, ginger, sweet bean sauce, and sesame oil before frying to golden and coated with a savory scrumptious sauce.

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Top 35 donburi recipes from across the web

The most viewed donburi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Pork Bowl (Tokachi Butadon...

Katsudon mit deutschen Zutaten

Oyakodon (Japanese Chicken and Egg ...

Oyako Don

Soy-Glazed Eggplant Donburi

Salmon Sashimi Bowl (Donburi) with ...

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Niratama Donburi (Chive And Egg Ric...

Teriyaki Pork Donburi

Crispy Tonkatsu Donburi

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Butadon (Pork Donburi)

Unadon (Unagi Don)

Chicken Katsudon

Baked Katsudon (Japanese Crispy Bak...

Chicken Katsu Don

Avocado & Negitoro Donburi

Unagi Chazuke (Hitsumabushi)

Katsudon (Deep Fried Pork Cutlets R...

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Albacore Tuna Bowl

Eggplant Unagi Donburi

Tendon (Tempura Rice Bowl)

Oyakodon (Japanese Chicken & Egg Ri...

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Cha Shu Don with Soy Marinated Jamm...

Eggplant Unagi Donburi

Beef and Egg Bowl (Tanindon)

Beef and Egg Bowl (Tanindon)

Gyudon (Japanese Beef Rice Bowl)

Pork Curry Donburi

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The most viewed donburi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Oyakodon (Chicken & Egg Bowl)