japanese rice bowl

Teriyaki glaze and white rice is one of the best flavor combinations ever, so why not make it on purpose in this Japanese rice bowl? This one Pot meal is easily made in your Pressure Cooker in minutes.  Enjoy a bowl of Rice Teriyaki with any meal

Japanese Rice Bowl

Cup Water

Cup Soy Sauce

Tbs Brown Sugar

Tbs Honey

tsp Garlic (Crushed)

tsp Ginger

Tbs Corn Starch

Tbs Water (For Slurry)

Cups White Rice

Pour 1 cup of water, ¼ cup of soy sauce, 4 tablespoons of brown sugar, honey, and garlic and ginger into your instant pot and stir to combine.

Rinse your rice well to remove the extra starches and place the rice and add additional water into a metal bowl. 

Place the bowl on a tall trivet inside your Instant Pot.

Set it to Manual Pressure and  Cook for 6 minutes, allowing for a 5-minute natural release.  Then do a Quick Release on the remaining pressure.  

In a separate small bowl combine 2 Tablespoons of water and 2 Tablespoons of Corn Starch, stirring to make a slurry.

Remove the rice from the pressure cooker

Add slurry to Teriyaki Sauce and stir. The sauce will thicken as you stir and as it cools down. Or press Saute to reduce liquid and thicken sauce.

This quick &amp; easy Oyakodon features tender pieces of chicken simmered in a sweet and savory broth and wrapped in a soft egg scramble to be served over a warm bed of rice. This simple &amp; delicious donburi comes together in a single pan in just a few minutes, making it the ideal comfort meal for the weekdays.

Oyakodon (Japanese Chicken & Egg Rice Bowl)

g skinless boneless chicken thighs

onion

chicken stock (or dashi)

soy sauce (or more to taste)

mirin

tsp sugar

eggs (lightly beaten)

rice (to serve)

Combine chicken, soy sauce, mirin, and sugar in a medium bowl and set aside for 5-10 minutes while preparing the other ingredients.

Add chicken stock to a small pan over medium heat. When it comes to a boil, add onion and cook until aromatic, about 1 minute. Add the chicken mixture, cover, and cook for about 2 minutes before flipping to the other side.

When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the bottom is nearly set.

Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny. The residual heat will continue to cook the eggs. Serve over a bowl of hot rice, garnish and enjoy!

Chicken Katsu Curry is a hearty curry dish featuring crispy, tender chicken katsu, Japanese curry, and steamed sticky rice. The savory chicken katsu balances the sweet curry and creates a mouthwatering combination of flavors. Japanese Katsu Curry is a cozy dish that is great for a weeknight!

Chicken Katsu Curry (Japanese Chicken Cutlet Curry)

rice

water

olive oil oil

potatoes

carrots

bell pepper (diced)

Golden Curry Sauce Mix (or a half a pack)

½ lbs Boneless skinless chicken thighs tenderized

panko

Flour

Eggs beaten

Milk

vegetable oil

tsp kosher salt divided

garlic powder

tsp black pepper divided

½ tsp togarashi

First, make the rice so it cooks while you cook the curry and chicken katsu.

Rice

Place the uncooked rice in the rice cooker cooking bowl and rinse with water until the water is clear. Drain the washing water completely. Add the fresh water and place the cooking bowl inside the rice cooker. Follow the rice cooker instructions.

Fluff the rice inside the cooker and leave on the &quot;warm&quot; setting until ready to serve.

Rice Cooker Instructions

Place the uncooked rice in a cast iron pot or a pot with a thick bottom and rinse with water until the water is clear. Drain the washing water completely. Add the fresh water and place the lid on the pot.

Cook the rice on high heat at first.  Once it begins to boil, lower the heat to low-medium. Cook for 15-20 minutes without removing the lid. Turn off the heat and allow the rice to steam for an additional 10 minutes. Set the cooked rice aside.

Stovetop Rice Instructions

Next, while the rice cooks, make the curry.

Stir-fry the vegetables - Add the oil to a large pot or dutch oven over medium heat. Once the oil heats, add the onions, carrots, bell peppers, and potatoes. Fry in the oil for 5-7 minutes, or until the onions soften.

Cook in water - Add water to the to the pot and bring to a boil. Reduce the heat and cover the pot with the lid.  Allow vegetables to simmer until the potatoes are tender, about 15-18 minutes.

Add the curry blocks - Turn off the medium heat and add the Golden Curry blocks to the pot. Stir the mixture until the blocks are melted and completely incorporated. Turn the heat back on low heat and simmer for an additional 5 minutes to incorporate all of the flavors.

Japanese Curry Recipe

Prepare chicken - Trim the fat off of the meat. Then, arrange a couple of chicken thighs in a flat layer inside of a gallon zip-top bag and remove as much air as possible. Use a meat tenderizer to gently pound until it is an even half-inch thickness. Remove the flattened chicken and set aside. Repeat until all of the chicken thighs are tenderized. Tenderizing the meat allows the pieces to cook evenly.

Season chicken - Place the chicken in a large bowl and season the meat with ½ tsp kosher salt and ½ tsp black pepper.

Create flour mixture - Place the flour in a shallow dish. Gently whisk in ½ tsp kosher salt, ½ tsp black pepper, garlic powder, and togarashi.

Create egg mixture - In a mixing bowl, add eggs and milk. Beat the eggs and milk mixture until homogeneous. You can also omit the milk and just use eggs.

Prepare panko - Place the panko in a shallow dish.

Dredge chicken - Coat each piece of chicken with flour mixture and shake off excess flour. Then dip each piece in the egg mixture. Finally, coat both sides of each chicken piece in panko by pressing the chicken into the panko crumbs.

Fry chicken - Heat 1 inch of oil in a large heavy skillet or dutch oven over medium-high heat. Place 2 or 3 pieces of chicken in the hot oil and cook for 3-4 minutes per side, or until the chicken is golden brown. Carefully remove crumbs from the oil with a mesh skimmer or spoon so they do not burn the oil after each batch is fried.

Transfer the fried chicken to a wire cooling rack or a paper towel-lined plate.

Chicken Katsu (Japanese Chicken Cutlet)

Once you have made curry, chicken cutlet, and rice, assemble the ingredients. Place the rice in bowls, then top with the Japanese curry, and add the chicken katsu last.

Chicken Katsu Curry Assembly

Ground Chicken Oyakodon (Japanese Chicken and Egg Rice Bowl)

yellow onion

garlic

ginger

mitsuba (or green onion),

1.1 lb (500 grams) boneless, skin-on chicken thighs

tbsp neutral-tasting oil

eggs, divided

(240 milliliters) water

tbsp chicken bouillon powder

4.5 tbsp soy sauce

tbsp sugar

tsp Japanese bonito soup stock powder (hondashi) or chicken bouillon powder

Finely dice the onion. Finely chop the garlic cloves. Grate a small knob of ginger (1/2 tsp). Roughly chop some mitsuba (or green onions).

Finely mince the chicken. (Optionally, you can freeze the chicken for 10 to 20 minutes for easier slicing.)

Prep Ingredients

In a small container, add 1 cup (240ml) of water, along with the chicken bouillon powder, soy sauce, mirin, sugar, and hondashi. Mix well. (If you don't have hondashi, you can add more chicken bouillon powder in this recipe.)

In a pot, add 1 tablespoon of oil. Heat it over medium-high heat. Once it gets nice and hot, add the onion, garlic, and ginger. Saute for 2 to 3 minutes or until lightly browned. 

Add in the ground chicken. Cook, stirring occasionally, for 6 minutes or until most of the liquid has evaporated. Pour in the sauce. Give it a good stir. Bring it to a boil.

Once it comes to a boil, reduce the heat to medium-low. Cover and simmer for 10 minutes. Set it aside.

Make Meat Sauce

For 1 portion, crack two eggs into a small container. Give a few stirs like you’re too lazy.

Ladle some meat sauce (1/2 cup) into a small pan. Bring it to a boil over medium heat.

Once it starts to boil, add in the beaten eggs. Top with some mitsuba. Cover and cook for 1 to 2 minutes or until the eggs reach your desired doneness. (I recommend not overcooking the eggs because those soft and runny eggs are the beauty of this dish.) 

Remove it from the heat and slide it over the rice. Repeat with the remaining ingredients. Enjoy!

Make Oyakodon

Soy-Glazed Eggplant Rice Bowl

green onions, divided

tsp grated ginger

Kosher salt,

cornstarch (or potato starch

grams)

Japanese red pickled ginger (beni shoga) (optional), to serve

Soft-Boiled Eggs (optional), to serve

Toasted sesame seeds (optional),

soy sauce

tbsp sake

Make the sauce: In a small container, combine the soy sauce, mirin, sake, and sugar. Mix well and set aside.

Prepare the aromatics: Thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves. Grate a small knob of ginger (about 1 teaspoon).

Prepare the eggplants: Slice the eggplants lengthwise into ¼-inch-thick slices and lightly season with salt. Lightly coat both sides with the cornstarch.

In a large pan, heat 1 tablespoon of oil over medium heat. Once hot, place the eggplant slices in a single layer and sear for 3 to 4 minutes, or until the bottom turns golden brown. Cook in batches to avoid overcrowding the pan.

Once the bottom is nicely seared, flip and cook the other side for another 3 to 4 minutes. (If the pan looks a bit dry, drizzle in a little more oil for a better sear.) When both sides are golden brown, remove from the pan and set aside.

In the same pan, add 1 tablespoon of oil and heat over medium-low heat. Once hot, add the white parts of the green onions, garlic, and ginger. Sauté for 1 minute, or until fragrant.

Pour in the sauce and stir for 30 seconds. Add the cooked eggplant slices back into the pan and simmer for 2 minutes, or until beautifully glazed. (Make sure to flip the eggplant slices so they can soak up more flavor.)

Turn the heat off. Divide the rice into serving bowls and arrange the eggplant slices on top. Add some red pickled ginger, a soft-boiled egg, green onions, and sesame seeds, if using. Serve warm and enjoy!

Make Soy-Glazed Eggplant Rice Bowl

Meta Description: These Miso Glazed Steak Bowls pair caramelised steak with fluffy Japanese rice, a fresh crunchy salad and Marion’s Kitchen Garlic Chilli Crisp.

Miso Glazed Steak Bowls Recipe | Marion&#039;s Kitchen

(5.6 oz) lean steak,

For the miso glaze

tsp miso paste

tsp honey

garlic paste

tsp sesame oil

For the crunchy coriander salad

coriander (cilantro)

¼ cup cucumber, thinly sliced

¼ cup radishes, thinly sliced

cherry tomatoes, halved

lemon juice, lemon

tbsp extra virgin olive oil

tsp rice vinegar

tsp Marion’s Kitchen Crispy Chilli Oil

To serve

spring onion (scallion), finely sliced

lemon wedge

Marion’s Kitchen Garlic Chilli Crisp

Step 1

Combine the miso paste, honey, soy sauce, garlic paste and sesame oil in a small bowl. Stir until smooth, then set aside.

Step 2

For the salad dressing, whisk together the lemon juice and zest, soy sauce, olive oil, rice vinegar, honey, garlic paste and Marion’s Kitchen Crispy Chilli Oil. Add the coriander, cucumber, radish and cherry tomatoes, then toss until well coated. Set aside.

Step 3

Heat a frying pan over high heat. Add the steak and sear for 2-3 minutes on each side, or until deeply golden. Reduce the heat to medium, then pour in the miso glaze. Turn the steak every 30 seconds and spoon the bubbling glaze over the top until glossy, caramelised and cooked to your liking.

Step 4

Transfer the steak to a board and rest for 5 minutes. Keep any remaining glaze in the pan.

Step 5

Add the cooked rice to a serving bowl, then arrange the crunchy coriander salad alongside. Slice the steak against the grain and place it over the rice. Spoon over the remaining miso glaze, then finish with spring onion, a squeeze of lemon and a generous spoonful of Marion’s Kitchen Garlic Chilli Crisp.If using an oven, bake the rice paper bagels on a lined tray at 200°C fan-forced for 14-16 minutes, turning halfway through, until golden and crisp.

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Japanese Rice Bowl

Oyakodon (Japanese Chicken & Egg Ri...

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Top 6 japanese rice bowl recipes from across the web

The most viewed japanese rice bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Rice Bowl

Oyakodon (Japanese Chicken & Egg Ri...

Chicken Katsu Curry (Japanese Chick...

Ground Chicken Oyakodon (Japanese C...

Soy-Glazed Eggplant Rice Bowl

Miso Glazed Steak Bowls Recipe | Ma...

The most viewed japanese rice bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine