Our Family's Favorite "Stranger" Rice Bowl Recipe by cookpad.japan
 cookpad.japan @cookpad_jp My mother used to make this all the time. (She used to use oil at Step 2.) It's good if you just start simmering it in dashi stock, but the onion becomes sweeter and the meat doesn't get dried out and stay tender if you stir fry them in advance. Add some shimeji mushrooms or whatever you like. The umeboshi plum is my addition. We put it in the bowl at the last minute before eating and mix it in. It adds a very refreshing flavor. Please add this to your taste. For 2-3 servings. Recipe by miyuki12 My mother used to make this all the time. (She used to use oil at Step 2.) It's good if you just start simmering it in dashi stock, but the onion becomes sweeter and the meat doesn't get dried out and stay tender if you stir fry them in advance. Add some shimeji mushrooms or whatever you like. The umeboshi plum is my addition. We put it in the bowl at the last minute before eating and mix it in. It adds a very refreshing flavor. Please add this to your taste. For 2-3 servings. Recipe by miyuki12 Our Family's Favorite "Stranger" Rice Bowl Share its first Cooksnap! My mother used to make this all the time. (She used to use oil at Step 2.) It's good if you just start simmering it in dashi stock, but the onion becomes sweeter and the meat doesn't get dried out and stay tender if you stir fry them in advance. Add some shimeji mushrooms or whatever you like. The umeboshi plum is my addition. We put it in the bowl at the last minute before eating and mix it in. It adds a very refreshing flavor. Please add this to your taste. For 2-3 servings. Recipe by miyuki12 My mother used to make this all the time. (She used to use oil at Step 2.) It's good if you just start simmering it in dashi stock, but the onion becomes sweeter and the meat doesn't get dried out and stay tender if you stir fry them in advance. Add some shimeji mushrooms or whatever you like. The umeboshi plum is my addition. We put it in the bowl at the last minute before eating and mix it in. It adds a very refreshing flavor. Please add this to your taste. For 2-3 servings. Recipe by miyuki12 Ingredients 2 servings 1 medium Onion 150 grams Pork or beef 1 tbsp Mirin 1 tbsp Katakuriko 120 ml Dashi stock 2 tbsp Soy sauce 2 tbsp Mirin 1 tbsp Sake 2 tubs Eggs 1 Mitsuba, shiso leaves, green onion etc. 1 large Umeboshi (to taste) 1 medium Onion 150 grams Pork or beef 1 tbsp Mirin 1 tbsp Katakuriko 120 ml Dashi stock 2 tbsp Soy sauce 2 tbsp Mirin 1 tbsp Sake 2 tubs Eggs 1 Mitsuba, shiso leaves, green onion etc. 1 large Umeboshi (to taste) Cooking Instructions 1 Cut the pork into bite-sized pieces and sprinkle with the mirin. Coat with katakuriko. Slice the onion to about 5 mm thick. 2 Put a little bit of dashi stock in a frying pan, and stir fry the onion until it changes color. 3 Add the meat and stir fry until it just starts to change color. 4 Add the rest of the dashi stock and skim off the scum. Add the soy sauce, mirin and sake and simmer for 3 to 4 minutes. 5 Add the beaten egg, turn down the heat to low and put on a lid. 6 Once the egg is soft set, turn off the heat. Add some roughly chopped mitsuba and put the lid back on for a minute to steam. 7 Finished. Add an umeboshi plum to taste. 1 Cut the pork into bite-sized pieces and sprinkle with the mirin. Coat with katakuriko. Slice the onion to about 5 mm thick. 1 Cut the pork into bite-sized pieces and sprinkle with the mirin. Coat with katakuriko. Slice the onion to about 5 mm thick. 2 Put a little bit of dashi stock in a frying pan, and stir fry the onion until it changes color. 2 Put a little bit of dashi stock in a frying pan, and stir fry the onion until it changes color. 3 Add the meat and stir fry until it just starts to change color. 3 Add the meat and stir fry until it just starts to change color. 4 Add the rest of the dashi stock and skim off the scum. Add the soy sauce, mirin and sake and simmer for 3 to 4 minutes. 4 Add the rest of the dashi stock and skim off the scum. Add the soy sauce, mirin and sake and simmer for 3 to 4 minutes. 5 Add the beaten egg, turn down the heat to low and put on a lid. 5 Add the beaten egg, turn down the heat to low and put on a lid. 6 Once the egg is soft set, turn off the heat. Add some roughly chopped mitsuba and put the lid back on for a minute to steam. 6 Once the egg is soft set, turn off the heat. Add some roughly chopped mitsuba and put the lid back on for a minute to steam. 7 Finished. Add an umeboshi plum to taste. 7 Finished. Add an umeboshi plum to taste. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 28, 2013 18:56 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Our Family's Delicious Beef Rice Bowl Our Family's Delicious Beef Rice Bowl I've bought 10 cookbooks just to perfect my beef bowl recipe. This recipe really is a labor of love. This tastes better if you use wine as your cooking alcohol. Red or white or really cheap, they all work. You can adjust the amounts of the other ingredients to your taste. If you're using mentsuyu noodle sauce for this, use a 3x concentrate type. Please taste and adjust as you go along. For 3 to 4 servings. Recipe by kenken mama cookpad.japan Our Family's Creamy Daikon Radish Rice Bowl Our Family's Creamy Daikon Radish Rice Bowl We always had some of the cooking sauce left over whenever my mother made her simmered daikon radish dish, but we then discovered that spooning the sauce over rice was extra delicious. The amount the sauce reduces depending on how strong the heat is, so please adjust the seasoning if needed. 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I make the sauce on the sweet side for my children. For adults, you may want to mix in some regular Worcestershire sauce to kick up the spice and vinegar a little. We use pork filet for the tonkatsu, but pork loin is ok too. You could also use store bought tonkatsu if you like. If you're a mayonnaise fan, top on the tonkatsu. If you put the coating on the pork by mixing the eggs and flour instead of flour -> egg -> panko, it's easier and you have less washing to do. For 3 to 4 servings. Recipe by wedgwood cookpad.japan Tender Beef Rice Bowl Tender Beef Rice Bowl My child is getting old for baby food, but I always keep forgetting to set a portion aside for him. I don't want to be bothered to make another dish for him either. I started cooking with a pressure cooker to simplify cooking. This dish is healthy as it's not fried and the meat is tender. Prepare steamed rice and a filling miso soup as you wait. If using cheap meat, season the beef with sake to tenderize and remove the odor. I seasoned the dish lightly and the meat is tender enough to handle with chopsticks. You can serve this to little children as it is. Separate your children's portion before adding the ginger. Recipe by Gasukun cookpad.japan Mama's Eel Rice Bowl Mama's Eel Rice Bowl I wanted to use up leftover sauce, so I thought of this. It is a cheap meal, but it is delicious. It is convenient when making lunch for one. -You don't have to cut a lattice pattern into the inside of the chikuwa, but it is easier to cook if you do, and the flavor soaks in better. -I was thinking about the appearance when I made this, but I think you can cut it into rings, or anything you want. -It is okay to freeze this, so it is a good way to use up chikuwa that has gone past its expiration date. Recipe by maloon cookpad.japan Our Family's Delicious Beef Rice Bowl Our Family's Delicious Beef Rice Bowl I've bought 10 cookbooks just to perfect my beef bowl recipe. This recipe really is a labor of love. This tastes better if you use wine as your cooking alcohol. Red or white or really cheap, they all work. You can adjust the amounts of the other ingredients to your taste. If you're using mentsuyu noodle sauce for this, use a 3x concentrate type. Please taste and adjust as you go along. For 3 to 4 servings. Recipe by kenken mama cookpad.japan Our Family's Delicious Beef Rice Bowl Our Family's Delicious Beef Rice Bowl I've bought 10 cookbooks just to perfect my beef bowl recipe. This recipe really is a labor of love. This tastes better if you use wine as your cooking alcohol. Red or white or really cheap, they all work. You can adjust the amounts of the other ingredients to your taste. If you're using mentsuyu noodle sauce for this, use a 3x concentrate type. Please taste and adjust as you go along. For 3 to 4 servings. Recipe by kenken mama cookpad.japan Our Family's Creamy Daikon Radish Rice Bowl Our Family's Creamy Daikon Radish Rice Bowl We always had some of the cooking sauce left over whenever my mother made her simmered daikon radish dish, but we then discovered that spooning the sauce over rice was extra delicious. The amount the sauce reduces depending on how strong the heat is, so please adjust the seasoning if needed. I use rice in here rather than rinsing water from rice (which is normally used for simmering daikon radish), so please mix well several times as you would with rice porridge to prevent it from burning. The softer and creamier it is the better, so simmer it twice so that it's as soft as possible. For 4 servings. Recipe by yakopuyo cookpad.japan Our Family's Creamy Daikon Radish Rice Bowl Our Family's Creamy Daikon Radish Rice Bowl We always had some of the cooking sauce left over whenever my mother made her simmered daikon radish dish, but we then discovered that spooning the sauce over rice was extra delicious. The amount the sauce reduces depending on how strong the heat is, so please adjust the seasoning if needed. I use rice in here rather than rinsing water from rice (which is normally used for simmering daikon radish), so please mix well several times as you would with rice porridge to prevent it from burning. The softer and creamier it is the better, so simmer it twice so that it's as soft as possible. For 4 servings. Recipe by yakopuyo cookpad.japan Our Family's Delicious Gyodon Beef Rice Bowl Our Family's Delicious Gyodon Beef Rice Bowl This started out with a recipe for inarizushi tofu skins. I've been able to increase my repertoire of recipes using our family's Golden Ratio of ingredients... This recipe is really easy, so I don't have any tips in particular. Any cut of beef is fine as long as it's thinly sliced. If you add shirataki for additional volume it'll be even tastier! For 4-5 servings. Recipe by Naomoka cookpad.japan Our Family's Delicious Gyodon Beef Rice Bowl Our Family's Delicious Gyodon Beef Rice Bowl This started out with a recipe for inarizushi tofu skins. I've been able to increase my repertoire of recipes using our family's Golden Ratio of ingredients... This recipe is really easy, so I don't have any tips in particular. Any cut of beef is fine as long as it's thinly sliced. If you add shirataki for additional volume it'll be even tastier! For 4-5 servings. Recipe by Naomoka cookpad.japan Our Family's Fried Pork Cutlet Rice Bowl Our Family's Fried Pork Cutlet Rice Bowl This is a very popular dish in our region. I make the sauce on the sweet side for my children. For adults, you may want to mix in some regular Worcestershire sauce to kick up the spice and vinegar a little. We use pork filet for the tonkatsu, but pork loin is ok too. You could also use store bought tonkatsu if you like. If you're a mayonnaise fan, top on the tonkatsu. If you put the coating on the pork by mixing the eggs and flour instead of flour -> egg -> panko, it's easier and you have less washing to do. For 3 to 4 servings. Recipe by wedgwood cookpad.japan Our Family's Fried Pork Cutlet Rice Bowl Our Family's Fried Pork Cutlet Rice Bowl This is a very popular dish in our region. I make the sauce on the sweet side for my children. For adults, you may want to mix in some regular Worcestershire sauce to kick up the spice and vinegar a little. We use pork filet for the tonkatsu, but pork loin is ok too. You could also use store bought tonkatsu if you like. If you're a mayonnaise fan, top on the tonkatsu. If you put the coating on the pork by mixing the eggs and flour instead of flour -> egg -> panko, it's easier and you have less washing to do. For 3 to 4 servings. Recipe by wedgwood cookpad.japan Tender Beef Rice Bowl Tender Beef Rice Bowl My child is getting old for baby food, but I always keep forgetting to set a portion aside for him. I don't want to be bothered to make another dish for him either. I started cooking with a pressure cooker to simplify cooking. This dish is healthy as it's not fried and the meat is tender. Prepare steamed rice and a filling miso soup as you wait. If using cheap meat, season the beef with sake to tenderize and remove the odor. I seasoned the dish lightly and the meat is tender enough to handle with chopsticks. You can serve this to little children as it is. Separate your children's portion before adding the ginger. Recipe by Gasukun cookpad.japan Tender Beef Rice Bowl Tender Beef Rice Bowl My child is getting old for baby food, but I always keep forgetting to set a portion aside for him. I don't want to be bothered to make another dish for him either. I started cooking with a pressure cooker to simplify cooking. This dish is healthy as it's not fried and the meat is tender. Prepare steamed rice and a filling miso soup as you wait. If using cheap meat, season the beef with sake to tenderize and remove the odor. I seasoned the dish lightly and the meat is tender enough to handle with chopsticks. You can serve this to little children as it is. Separate your children's portion before adding the ginger. Recipe by Gasukun cookpad.japan Mama's Eel Rice Bowl Mama's Eel Rice Bowl I wanted to use up leftover sauce, so I thought of this. It is a cheap meal, but it is delicious. It is convenient when making lunch for one. -You don't have to cut a lattice pattern into the inside of the chikuwa, but it is easier to cook if you do, and the flavor soaks in better. -I was thinking about the appearance when I made this, but I think you can cut it into rings, or anything you want. -It is okay to freeze this, so it is a good way to use up chikuwa that has gone past its expiration date. Recipe by maloon cookpad.japan Mama's Eel Rice Bowl Mama's Eel Rice Bowl I wanted to use up leftover sauce, so I thought of this. It is a cheap meal, but it is delicious. It is convenient when making lunch for one. -You don't have to cut a lattice pattern into the inside of the chikuwa, but it is easier to cook if you do, and the flavor soaks in better. -I was thinking about the appearance when I made this, but I think you can cut it into rings, or anything you want. -It is okay to freeze this, so it is a good way to use up chikuwa that has gone past its expiration date. 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