one bowl meal

Kimchi Mixed Rice made from just 5 ingredients. Great way to use leftover rice and kimchi. So yummy!!

Kimchi Mari (Cold Kimchi Rice)

rice ((better if not too hot))

cabbage kimchi ((sliced))

tsp sesame oil

tsp sugar

sesame seeds

In a bowl, add 1 cup cooked rice. If rice is hot, let it cool and come to room temperature.

Slice 1/3 cup baechu(napa cabbage) kimchi into bite sizes pieces.

Mix kimchi, sesame oil, sugar and sesame seeds with rice.

Taste it and adjust sugar, sesame oil and sesame seeds.

Oyakodon <br>(Japanese Chicken and Egg Rice Bowl) 

boneless, skinless chicken thighs (or breasts, 220 grams)

onions

yellow onion

eggs, divided

(420 grams) steamed rice

(240 milliliters) water

tsp hondashi (or chicken bouillon powder)

soy sauce

mirin

tbsp sugar

Prep the chicken. Trim off any extra skin or fat and cut them into nice, bite-sized pieces. Thinly slice green onions for garnish. Slice the onion about a quarter-inch thick.

In a small container, add water, hondashi (or chicken bouillon powder), soy sauce, mirin, and sugar. Mix until the sugar is dissolved.

In a separate container, crack 2 eggs (for 1 serving) and slightly beat the eggs. (If possible, get yourself a small frying pan that is similar to the size of your serving bowl.) Into a small pan, pour 1/2 of the sauce and bring it to a boil. Once it starts to bubble, reduce the heat to medium-low and add 1/2 of the chicken, and 1/2 of the onion. When it's back up to a boil, cover with a lid and let it simmer for 2 minutes.

Flip the chicken pieces. Put the lid back on and cook for another 4 to 5 minutes or until the chicken is cooked through. Pour the eggs and slowly cook over low heat. When the eggs start to set, shake it off a little bit and give it a few stirs with a spatula.

Once the eggs have reached your desired level of doneness, finish it off with the green onions. Pout it over the rice and put the extra egg yolk (if using) on top. Repeat with the remaining chicken pieces. Enjoy~!

Chicken Katsudon <br>(Japanese Chicken Cutlet Rice Bowl) 

chicken cutlet

onion

eggs

(210 grams) steamed rice

tsp hondashi (Japanese bonito soup stock powder)

water

Slice the onion into thin strips. Thinly slice the green onion (if using).

Crack the eggs into a small container. Lightly beat the eggs. Do NOT overstir it.

Slice up your chicken cutlet. Set aside.

Prep Ingredients

Mix together hondashi and water.

Add the soy sauce, mirin, and sugar. Stir to combine.

Make Sauce

Add the sauce and the onion into a small pan. Bring it to a boil over medium heat. Once the onions get softened, place your chicken cutlet into the sauce. Pour the eggs all around the chicken cutlet.  

Sprinkle on the green onion (if using). Cover and let it steam for about 1 minute. When the eggs are slightly set, slide everything over the rice. Enjoy~!

Make Chicken Katsudon

Top 3 one bowl meal recipes from across the web

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Kimchi Mari (Cold Kimchi Rice)

Oyakodon <br>(Japanese Chicken and ...

Chicken Katsudon <br>(Japanese Chic...

Top 3 one bowl meal recipes from across the web

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

Top Tags

Kimchi Mari (Cold Kimchi Rice)

Oyakodon <br>(Japanese Chicken and ...

Chicken Katsudon <br>(Japanese Chic...

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