Best 4 Japanese Rice Bowl Recipes
**Japanese Rice Bowl: A Culinary Journey Through Flavors and Simplicity**
In the realm of culinary delights, the Japanese rice bowl, known as donburi, stands as a testament to the Japanese cuisine's ability to elevate simple ingredients into extraordinary meals. This versatile dish, consisting of a bowl of rice topped with an array of savory ingredients, has captured the hearts of food enthusiasts worldwide with its harmonious blend of flavors, textures, and visual appeal.
From the classic親子丼(親子丼) , featuring tender chicken, fluffy eggs, and a sweet-savory sauce, to the hearty and flavorful牛丼(牛丼), showcasing thinly sliced beef simmered in a rich soy-based sauce, the variations of donburi are endless. Seafood lovers will delight in the exquisite 海鮮丼(海鮮丼), adorned with an assortment of fresh sashimi and roe, while vegetarians will find solace in the comforting and flavorful野菜丼(野菜丼), brimming with an array of colorful vegetables.
Whether you seek a quick and easy weeknight meal or a satisfying lunch option, our collection of Japanese rice bowl recipes offers something for every palate and occasion. With step-by-step instructions, detailed ingredient lists, and captivating food photography, these recipes will guide you through the culinary journey of creating authentic and delicious donburi dishes in the comfort of your own kitchen. So, prepare your taste buds for an adventure as we delve into the world of Japanese rice bowls, one flavorful bite at a time!
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)
This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.
Provided by User
Categories Breakfast and Brunch Meat and Seafood Chicken
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
- Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
- To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.
Nutrition Facts : Calories 688.4 calories, Carbohydrate 97.9 g, Cholesterol 208.3 mg, Fat 14.6 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 1225.6 mg, Sugar 16.9 g
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)
Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins - katsudon, crowned with a golden breaded pork cutlet, and kaisendon, jeweled with sashimi. But to describe oyakodon's layered textures and sweet-salty sauce of onions melting in soy, sake and mirin, the word magical comes up again and again. This recipe, more subtly seasoned than you might find in a Tokyo cafeteria, comes from the photographer Mika Horie, who grew up cooking it with her mother in Kyoto. It calls for cooking the eggs and chicken in two batches. You can cook all of it at once in a larger skillet, but the results won't be as pretty.
Provided by Hannah Kirshner
Categories dinner, for two, quick, snack, weekday, poultry, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Make the sauce: In a small bowl, combine dashi, sake, mirin, soy sauce and sugar; stir to dissolve sugar. Set aside.
- Heat a small (6- or 7-inch) nonstick (or well-seasoned carbon steel) slope-sided skillet over medium-high heat. Brown the skin side of each piece of chicken until crisp, 3 to 4 minutes (meat will still be mostly raw). Transfer to a cutting board, skin-side down. Dice into 1 to 1 1/2-inch pieces.
- Cook chicken and egg in two batches: In a small bowl, beat two eggs until yolks and whites are broken, but still distinct. Return skillet to medium-high heat, wiping out any excess grease. Add half the sliced onions and half the sauce (about 1/3 cup), and simmer for 1 to 2 minutes, until onions just begin soften. Add half the cut-up chicken; simmer for another 1 to 3 minutes, stirring, until chicken is white on the outside.
- Pour about half of the beaten eggs around the pan; let cook undisturbed for 30 seconds. Add the rest of the beaten eggs, and half the mitsuba or scallion. Adjust heat to low, and cook 20 seconds longer. Cover pan with a lid or foil and remove from heat. After a minute, uncover pan; eggs should be wobbly, but not raw (if they need more cooking, return the covered pan briefly to the heat).
- Carefully slide egg, chicken and sauce onto a bowl of cooked rice, trying to keep the mixture from flipping over. Repeat Steps 3 to 5 with remaining ingredients. Serve with shichimi togarashi, if desired.
Nutrition Facts : @context http, Calories 540, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1199 milligrams, Sugar 4 grams, TransFat 0 grams
JAPANESE CHICKEN-SCALLION RICE BOWL
Steps:
- 1. Make rice 2. Pour broth into a saucepan, along with sugar, soy sauce and bring to boil, reduce to medium-low. 3. Mix egg whites and the whole egg in a small bowl. 4. Add chicken to the simmering broth; gently pour in the egg mixture; WITHOUT STIRRING, sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir with chopsticks. 5. Divide the rice among 4 bowls and top with chicken mixture.
JAPANESE RICE BOWL
I had a dish similar to this in the Tom Bradley International Airport while traveling to Korea this summer. I loved it so much that I searched the web to find something that tasted like it. This is really close. You have to top it with the red pickled ginger though, that is what really makes this dish!
Provided by Mika G.
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 4-quart pan, bring 3 cups water to a boil. Add rice and salt. Cover and reduce heat to simmer, then cook until almost tender, 15 minutes. Turn off heat and let stand, covered, for 5 minutes before fluffing with a fork.
- In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. Remove from heat and reserve.
- In a 10-inch frying pan over high heat, cook onion in oil until it begins to brown, 3-5 minutes. Add chicken and continue stirring for 2 minutes, then add 1/2 cup soy-sake sauce and stir until chicken is cooked, 2 minutes longer.
- Divide rice among 4 bowls. Top with chicken, remaining sauce, and cilantro. Serve with ginger.
Nutrition Facts : Calories 569.2, Fat 5.4, SaturatedFat 1, Cholesterol 66, Sodium 1996.5, Carbohydrate 88.9, Fiber 3.2, Sugar 7.5, Protein 35.5
Tips for Making Japanese Rice Bowls:
- Use high-quality Japanese rice: This will make a big difference in the taste and texture of your rice bowl.
- Cook the rice according to package instructions: Be sure to measure the rice and water accurately, and don't overcook the rice.
- Season the rice with rice vinegar: This will give the rice a slightly tangy flavor and help to preserve it.
- Use fresh, high-quality ingredients: This will make your rice bowl more flavorful and nutritious.
- Don't be afraid to experiment: There are many different ways to make a Japanese rice bowl. Feel free to mix and match ingredients and toppings to create your favorite combination.
Conclusion:
Japanese rice bowls are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With so many different ingredients and toppings to choose from, the possibilities are endless. So next time you're looking for a quick and easy meal, give Japanese rice bowls a try. You won't be disappointed!
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