Japanese Rice Bowl Food

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JAPANESE RICE BOWL



Japanese Rice Bowl image

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

2 cups short-grain rice
1 teaspoon salt
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons sake
1 small onion, thinly sliced
1 tablespoon oil
1 lb boneless skinless chicken, cubed
2 tablespoons cilantro, chopped
pickled ginger, red (Beni Shoga)

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

JAPANESE BEEF AND RICE BOWL (GYUDON)



Japanese Beef and Rice Bowl (Gyudon) image

This recipe is from the "Japanese Cooking Class Cookbook" by the editors of Consumer Guide.

Provided by Chicagopm

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces boneless beef sirloin
6 green onions
2 1/2 cups short-grain rice
cold water
3 cups water
1/2 teaspoon salt
1/4 cup mirin
1/4 cup soy sauce

Steps:

  • Cut beef into 1/8 inch thick slices.
  • Cut slices into strips about 1 inch wide and 2 or 3 inches long.
  • Cut green onions crosswise into 1 inch lengths.
  • Reserve.
  • Wash rice with cold water.
  • Cook rice with 1/2 teaspoon salt and 2 3/4 cups of water.
  • About 10 minutes before serving, heat remaining 1/4 cup water, the mirin and soy sauce to boiling over medium high heat.
  • Add beef and boil until beef reaches desired doneness.
  • Add green onions and boil 30 seconds.
  • Remove from heat.
  • Divide rice among 4 individual serving bowls.
  • Place equal amounts of beef and onions over rice in each bowl.
  • Ladle equal amounts of cooking liquid into each bowl.
  • Serve immediately.
  • Note: I sometimes add a litte ginger, garlic, pea pods, green beans (cooked), bamboo shoots or water chestnuts to the mix.

Nutrition Facts : Calories 584.2, Fat 4.2, SaturatedFat 1.5, Cholesterol 51, Sodium 1444.7, Carbohydrate 102.5, Fiber 4.2, Sugar 1.1, Protein 29.3

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)



Oyakodon (Japanese Chicken and Egg Rice Bowl) image

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

2 cups uncooked jasmine rice
4 cups water
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
¼ cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 eggs

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

JAPANESE RICE/GOHAN



Japanese rice/gohan image

No Japanese meal is complete without gohan - fluffy, slightly sticky rice. Top this versatile food with pickles, spring onions, nori or katsuobushi flakes

Provided by Elena Silcock

Categories     Side dish

Time 35m

Number Of Ingredients 4

300g sushi rice
200ml dashi (optional)
1 tbsp mirin
pickles , nori, katsuobushi flakes (see tip below), sliced spring onions, to serve (optional)

Steps:

  • Rinsing and soaking your rice is key to achieving the perfect texture. Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice - the water will become cloudy. Drain and rinse again with fresh water. Repeat five more times until the water stays clear.
  • Tip the rinsed rice into a saucepan with 400ml water, or 200ml dashi and 200ml water, bring to the boil, then turn down the heat to a low simmer, cover with a tight-fitting lid with a steam hole and cook for 15 mins. Remove from the heat and leave to sit for another 15 mins, then stir through the mirin. Remove the lid and give it a good stir. Serve with any or all of the optional toppings.

Nutrition Facts : Calories 259 calories, Fat 1 grams fat, Carbohydrate 58 grams carbohydrates, Sugar 2 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium

CHICKEN RAMEN BOWL



Chicken Ramen Bowl image

The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg - my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.

Provided by Tonja Engen

Categories     Noodle Soup

Time 1h

Yield 4

Number Of Ingredients 19

1 medium onion, thinly sliced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
½ cup rice vinegar, or to taste
½ cup reduced-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin
1 tablespoon fish sauce
1 tablespoon sriracha sauce
4 cups low-sodium chicken broth
1 cup water
1 cooked chicken breasts, shredded
¾ pound baby bok choy, quartered lengthwise
3 (3 ounce) packages dried ramen noodles
1 tablespoon vegetable oil
4 eggs
1 jalapeno pepper, sliced, or to taste
2 green onions, chopped, or to taste
¼ cup chopped cilantro, or to taste

Steps:

  • Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
  • While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
  • Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
  • Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 18.9 g, Cholesterol 208.4 mg, Fat 11.7 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 2031.9 mg, Sugar 6.7 g

JAPANESE-STYLE MACKEREL RICE BOWL



Japanese-style mackerel rice bowl image

This no-fuss fish dish is packed with Asian flavours of sweet, salty teriyaki sauce, garlic and lemon - ready in half an hour

Provided by Katy Greenwood

Categories     Dinner, Lunch, Supper

Time 30m

Number Of Ingredients 8

300g sushi rice
200g frozen soya beans
150ml teriyaki sauce
1 large garlic clove , crushed
zest and juice 1 lemon
4 smoked mackerel fillets, skin removed
4 spring onions , halved and shredded lengthways
wasabi paste, to serve (optional)

Steps:

  • Cook the rice following pack instructions, adding the soya beans to the pan for the final 3 mins.
  • Meanwhile, mix together the teriyaki sauce, garlic, lemon zest and juice. Heat a non-stick frying pan over a medium-high heat. Brush a little of the teriyaki sauce mixture over the mackerel and sear the fillets, skin-side down, for 1-2 mins. Turn the fish over and add the teriyaki sauce mixture to the pan, bring to a bubble and cook the sauce for 1-2 mins more. The fish will warm through and the sauce will thicken.
  • Spoon the rice into bowls, then top each bowl with a mackerel fillet. Spoon over the sauce and sprinkle over the spring onions. Serve with a blob of wasabi paste, if you like.

Nutrition Facts : Calories 742 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 4.7 milligram of sodium

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Donburi, also known as a rice bowl, is essentially a bowl of rice with specific ingredients on top. That being said, there are dozens of donburi variations, served either hot or cold, depending upon the ingredients and preparation. All offer their own unique flavors and umami and can deliver quite a filling meal or serve as an ample side dish to a traditional …
From umami-insider.com


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