Chicken Donburi (Japanese Rice Bowl) With Spinach

A well-seasoned rice bowl topped with crisp-skinned strips of chicken and sautéed spinach, along with shredded nori and fried garlic nubs to provide interesting texture and flavor.

Beefsteak Donburi (Japanese Rice Bowl) With Spinach

A well-seasoned rice bowl topped with tender strips of ribeye steak and sautéed spinach, along with shredded nori and fried garlic nubs to provide interesting texture and flavor.

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Quick and easy one-pot oyakodon (Japanese chicken and egg rice bowl) is a popular restaurant dish that is easy to perfect at home with this recipe.

Shrimp & Vegetable Tempura Donburi (Rice Bowls) - The Woks of Life

A simple tempura donburi recipe loaded with crispy shrimp and vegetable tempura. Served with authentic dipping sauce & green tea, it's just like eating out!

Japanese Miso-Glazed Eggplant Burgers With Fresh Pickles

Topped with tender, miso-glazed roasted eggplant and fresh Asian cucumber pickles, these burgers strike a sweet-savory balance that's hard to resist.

Oyako-don (Chicken & Egg Rice Bowl) — Ethan

Japanese-Style Broiled Eggplant With Bonito, Scallions, and Ginger

Sometimes seen as an in-season special at yakitori places, this eggplant dish is almost as good when made using the broiler as it is hot off a grill, since the charred skin will impart a little smokiness even if you aren't using charcoal. That quality in the eggplant is accentuated by the slightly smoky katsuobushi, or flakes of cured, smoked, and dried bonito, and offset by the sliced scallions and spicy grated ginger.

Eggplant “Unagi”: Easy Recipe! - The Woks of Life

This eggplant unagi is reminiscent of a Japanese eel, with a similar sweet, savory sauce. But instead of eel, the main event is eggplant!

Braised Eggplant With Tofu in Garlic Sauce

Braised Eggplant with Garlic Sauce is a classic Sichuan dish that combines soft simmered eggplant, fermented soy beans, and a sweet, garlicky sauce. For this version, I like to add a few tablespoons of chopped up preserved mustard root and incorporate the garlic in a couple of ways: first, by cooking whole smashed cloves in oil to infuse it with flavor (I discard the cooked whole cloves), as well as sliced thin and sauteed along with the other aromatics.

Chinese-style Steamed Eggplant with Soy Sauce and Sesame Oil

A common Chinese cold dish. The idea is to scoop out the flesh after steaming and toss it in oil, vinegar, and whatever other seasonings you have on hand.