Similar Recipes
Katsudon Japanese Pork Cutlet and Egg Rice Bowl
Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to make at home!
Oyakodon (Japanese Chicken & Egg Rice Bowls)
Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. Try this easy Oyakodon recipe!
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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.
Oyako-don (Chicken & Egg Rice Bowl) — Ethan
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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.
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Chicken Omurice (Japanese Chicken Fried Rice Omelette With Ketchup)
A simple, satisfying dish of fried rice with diced chicken, seasoned with an unlikely ingredient—ketchup—and topped with a fluffy omelette.
Chicken Katsu Curry Rice
This Japanese Chicken Katsu Curry Rice recipe is a symphony of texture—crispy panko chicken cutlet, creamy curry sauce, and of course, rice!
Gyudon (Japanese Beef & Rice Bowls)
Japanese Gyudon consists of thinly sliced fatty beef in a lightly sweet mixture of mirin and soy sauce over rice. Serve it with a fried egg!
Udon Noodle Soup with Chicken & Mushrooms
This udon noodle soup uses chicken broth and dashi stock as the base. Add marinated chicken and caramelized shiitake mushroom to get a rich udon noodle soup
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Bukkake Udon (Japanese Cold Noodles With Broth)
Japanese chilled udon noodles, served with a soy-based broth and toppings like grated ginger, a soft-cooked egg, and scallions, keeps you cool and fed in the summertime.
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This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or pork cutlets.
Serve With
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Miso Soup With Mixed Seasonal Vegetables
Inspired by the ever-changing seasonal miso soup that Okonomi restaurant in Brooklyn serves for breakfast, this bright, colorful version is a celebration of market produce. You can swap out the vegetables in this recipe for trimmings from last night's dinner, or use whatever is in season—just be sure to use a mix of colors and vegetable parts, such as a leaf, a root, and a stem.
Japanese Superfood Miso Soup
This Superfood miso soup uses a homemade dashi stock made with dried kombu (kelp), shiitake mushrooms, and bonito flakes. Add soft tofu, lots of healthy spinach, scallions, and miso results in a much heartier miso soup than your favorite Japanese restaurant or sushi place.
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Natto-Jiru (Natto Soup With Miso, Tofu, and Vegetables)
In this recipe for natto miso soup, the bitter tang of natto complements both brown miso and lighter, sweeter miso.
Easy Miso Soup
A super simple, hearty, and easy miso soup that can be made from pantry ingredients. In our experience, it also makes a great cold remedy!
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Miso-Squash Soup With Sesame-Ginger Apples
Most soups based on squash aim to intensify its sweet flavors by first caramelizing its sugars in the oven. Not this one. Inspired by a classic Japanese appetizer, this soup zeroes in on the nutty, earthy flavors of squash by simply simmering it in an aromatic dashi broth.
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Rustic Miso Soup With Tofu and Seaweed
Bolder than your average miso soup, this version, inspired by one made at the Brooklyn restaurant Ganso Yaki, achieves its rich flavor with a robust dashi and blend of both dark and mild miso. Consider using hatcho miso for the dark one—it's a dense, heartier style made strictly with soybeans (as opposed to both rice and soybeans).
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Ultimate Vegan Ramen With Miso Broth
This vegetarian ramen has a rich, creamy broth that's layered with flavor and thick enough to coat the noodles as they're slurped from the bowl and four different toppings.
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Japanese Vegan Simmered Daikon with Bok Choy and Edamame
Slow-simmering the slices of daikon—that's Japanese radish—in a soy and mirin-based broth allows the sweet and savory flavors to soak right into the radish all the way through to the core.
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Green Bean and Shiitake Tempura with Ponzu Mayonnaise
A perfect snack.
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Easy One-Pot Miso Soup
Traditional miso soup uses second dashi—an intense soup stock made from the leftover sea kelp and shaved bonito from first dashi. This quick version of miso soup achieves a full flavored soup base without the need to make two separate batches of stock.