over rice

Savory and juicy sliced beef served over steamed rice, this delicious Yoshinoya Beef Bowl is a weeknight meal keeper!&nbsp;

Yoshinoya Beef Bowl (Gyudon)

onion

green onion/scallion

dashi (Japanese soup stock; click to learn more) ((120 ml))

Tbsp sake

mirin

Tbsp sugar

soy sauce

¾ lb thinly sliced beef (chuck or rib eye)

ginger

2-3 Onsen Tamago (Recipe) ((optional))

Gather all the ingredients.

If you cannot find sliced beef in your local grocery store, freeze a block of fresh chuck or rib eye for 1-2 hours and slice. See this post for detailed instructions. After you slice, if the piece is too large then cut them in half. I use &quot;Komagire cut&quot; from my local market and I cut them further into smaller pieces.

Cut the onion into thinly slices and chop the green onion. Set aside.

Heat a large frying pan over medium-high heat and add ½ cup (120 ml) dashi, 1 Tbsp sake, 1 Tbsp sugar, 2 Tbsp mirin, and 2 Tbsp soy sauce.

Cover the lid and bring the sauce to boil. Once the sauce is boiling, add the sliced onions and spread them out. Cover to cook until tender (if you don’t cover, the sauce will evaporate, so make sure you cover the lid).

When the onion is tender, add the beef and cook until no longer pink. Skim the foam or fat with a fine mesh sieve.

Serve the meat and sauce over steamed rice.

Top with chopped green onion and pickled red ginger. If you like to add an egg, serve with Onsen Tamago. Alternatively, you can pour beaten egg over the meat when it’s almost finished cooking in the pan (see my other Gyudon recipe).

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

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)

salt

black pepper

garlic

Tbsp potato starch/cornstarch

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

iceberg lettuce

green onions/scallions

cherry tomatoes ((cut in half))

Tbsp rice vinegar

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.

Love unagi? Then you must try this catfish kabayaki recipe, sweet and delicate tare sauce on top of tender juicy catfish and garnished with sesame seeds.

Catfish Kabayaki

basa fillets

tsp black pepper

½ Tbsp all-purpose flour (plain flour)

½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

servings cooked Japanese short-grain rice

tsp toasted white sesame seeds

Japanese sansho pepper ((optional))

Cut the catfish filet in half. Season both sides of the catfish fillets with salt and black pepper.

Coat the fillets with 1 ½ Tbsp all-purpose flour. Gently shake off excess flour.

Heat 1 ½ Tbsp vegetable oil (if you like crispier texture, use 2 to 2 ½ Tbsp oil) in the frying pan over medium heat. Cook both sides of the fillet until golden brown, about 3-4 minutes each side.

Whisk 2 Tbsp sake, 2 Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp sugar together in a small bowl. Pour the sauce over the fish. Using a spoon, scoop some sauce and pour over the fish several times. Cook a few minutes until the sauce gets thicken.

Thinly slice the green onions and sprinkle over the fish. Turn off the heat and serve the fish over steamed rice. Drizzle the sauce over the fish. Sprinkle sesame seeds and sansho pepper if you like.

A hearty meal of braised ground pork, potato, and Chinese flavors served over rice is a unique and different take on meat and potatoes.

Braised Ground Pork &amp; Potatoes (Chinese “Meat and Potatoes”)

pork

water

Shaoxing wine

white pepper

mushrooms mushrooms

potatoes

neutral oil ((such as vegetable or canola oil))

ginger ((minced))

oyster sauce

spicy bean sauce ((spicy bean sauce doubanjiang

¼ teaspoon five spice powder

garlic ((minced))

onion ((chopped, about 1 cup / 160 g))

vegetables broccoli

cornstarch

Salt ((to taste))

scallions ((chopped))

Rinse the dried shiitake mushrooms, then soak them in hot water for at least 2 hours (or overnight). Squeeze out the liquid and reserve it for later (you’ll use the liquid later in the recipe). Trim away any tough stems, and dice the mushrooms into ½-inch pieces.

Use store-bought ground meat, or use our hand-chopped meat technique, which will yield the best texture. Add the meat to a medium bowl along with the marinade ingredients: water, Shaoxing wine, dark soy sauce, and white pepper. Mix well until the meat has absorbed the marinade, and set aside for 15-20 minutes. 

After peeling and dicing the potatoes, soak them in a bowl of cold water if you’re not cooking them right away. This prevents oxidation (i.e. the potatoes turning brown).

Heat the oil in a wok or large skillet over medium heat. Increase the heat to medium-high, and add the minced ginger and mushrooms. Cook for 2-3 minutes, until fragrant. 

Add the pork, and increase the heat to high. Break up any large chunks with your spatula, cooking until the meat is opaque and lightly browned. Stir in the Shaoxing wine to deglaze the wok or pan. 

Next, add the potato cubes (drained), oyster sauce, bean sauce, light soy sauce, dark soy sauce, white pepper, five spice powder, and water, using the mushroom soaking water (be careful to avoid any sediment from the mushrooms) and adding additional fresh water so you have 1½ cups total. 

Stir well, and bring to a boil. Once boiling, cover, reduce the heat to medium, and simmer for 5 minutes—until the potato is just about cooked through.

Stir in the garlic, onion, and your choice of vegetables. Cover and cook for 1-2 minutes until the potatoes and vegetables are tender (note that denser vegetables like carrots and broccoli stems may take an additional 1-3 minutes to cook). Add more water—up to an additional ½ cup—if needed to prevent the sauce from drying out. 

Stir in the cornstarch slurry and simmer until the sauce is thick enough to coat the back of a spoon.

Salt to taste. Stir in the chopped scallions. Serve with steamed rice. Enjoy!

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Yoshinoya Beef Bowl (Gyudon)

Oyakodon (Chicken & Egg Bowl)

Teriyaki Pork Donburi

Catfish Kabayaki

Braised Ground Pork & Potatoes ...

Top 5 over rice recipes from across the web

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

Top Tags

Yoshinoya Beef Bowl (Gyudon)

Oyakodon (Chicken &amp; Egg Bowl)

Teriyaki Pork Donburi

Catfish Kabayaki

Braised Ground Pork &amp; Potatoes ...

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

Oyakodon (Chicken & Egg Bowl)

Braised Ground Pork & Potatoes ...