1. Teriyaki pork rice bowl



100 grams of pork tenderloin

1/3 green pepper

1/3 red sweet pepper

1/3 yellow sweet pepper

White rice

Ripe white sesame seeds



1 tablespoon of soy sauce

1 tablespoon of sugar

2 tablespoons of rice wine



1. Slice the pork tenderloin. Wash the green pepper, red pepper and yellow pepper and cut into small pieces, set aside.

2. Heat up a pan with oil. Add in green peppers, red peppers and yellow peppers and stir-fry slightly.  Place them on a plate and set aside.

3. Place oil in the original pot, stir-fry the pork tenderloin slices until they turn brown. Add in the seasonings and stir-fry until they turn golden brown.

4. Spread the green, red and yellow peppers on the hot white rice. Place the meat slices on top and sprinkle some cooked white sesame seeds on top of the hot white rice.


2. Japanese Onion Pork Rice Bowl



1 bowl of rice

200g of Hot pot pork slices

30 grams of shredded onion

White sesame



2 tablespoons of Japanese mushroom soy sauce

1 teaspoon of mirin

1 tablespoon of wine



1. After heating the pan with an induction cooker, add a little oil and heat it, add the shredded onion and fry until fragrant, add the seasonings and pork slices and stir fry until evenly flavored and until the pork is slightly juicy.

2. Take a bowl and fill it with white rice, top with onion roasted pork slices, and then sprinkle with white sesame seeds.


3.Teriyaki Chicken Drumstick Don



1 boneless chicken thigh

3 okra




36cc of Soy sauce

25cc of Mirin

20cc of Rice wine

10 grams of sugar



1. Place the white rice into a large bowl and set aside.

2. Mix in all the seasonings into teriyaki sauce and set aside.

3. Heat up the pan, pour in salad oil, add in okra and fry for a while. Then take it out, put the chicken pieces in the original pan and fry until they are evenly colored. Then, add in the teriyaki sauce of practice 2 and cook until the sauce thickens on thee chicken pieces. Turn off the heat after tasting.

4 Place the teriyaki chicken nuggets and okra on the white rice and then pour in the sauce.


4.Parent-child don



100g of Boneless chicken thigh meat

1/2 onion shreds

2 eggs




100cc of Water

30cc of Soy sauce

25cc of Mirin

15cc of  Rice wine



1. Place the white rice into a large bowl and set aside.

2. Mix in all seasonings into sauce and set aside.

3. Heat up the pan, add in the shredded onion and the sauce. Cook until the onion softens, then add in the diced chicken and cook.

4. Pour the egg sauce in a circle according to the shape of the pot. When the egg sauce is half-cooked, turn off the heat and place on top of the white rice.


5.Chicken and Egg Rice Bowl



1 bowl of rice

100g of Chicken fillet

1/2 onion

3 coriander

1 egg



A. 1 tablespoon of cornstarch water

B. 1/2 teaspoon of sugar

1 tablespoon of soy sauce

1 teaspoon of rice wine

1 teaspoon of mirin

200cc of Water



1. Steam the rice and set aside.

2. Wash the chicken fillet. Peel and shred the onion, wash and cut the parsley and set aside.

3. After the eggs are beaten, add in cornstarch water and mix thoroughly for later use.

4. Place seasoning B into the pan and mix thoroughly. Add in chicken fillet and cook for about 3 minutes on medium-low heat. Add in the onion shreds and cook for 4 minutes.

5.Pour the adjusted egg sauce in the center of the pot, turn the whole pot to let the egg sauce spread. Place the parsley on the egg sauce and turn off the heat.

6. Place the rice in a large bowl and cover with the chicken and eggs.


6.Classic Beef Rice Bowl



90g of Beef slices

60 grams of onions

1 bowl of rice



5 grams of cream

50cc of Dried bonito sauce

2 teaspoons of soy sauce

1 tablespoon of mirin

5 grams of red sour ginger



1. Shred the onions for later use.

2. Take out a pan, heat the pan and turn to low heat. Then, add in butter to melt.

3. Put the shredded onion into the pot and fry the shredded onion over a low heat. Then, add in the bonito sauce, soy sauce and mirin. Turn to medium heat and simmer the ingredients until the soup boils.

4. Add in the beef slices to the pot , stir and cook for about 1 minute until the beef turns white. Then, turn off the heat.

5. Place all the ingredients on the white rice and then pour the red sour ginger on it.

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