These 4 Japanese donburi rice bowls, prepared in 15 minutes, are ideal for your busy weeknight dinner. They’re high in protein, low in fat, low in carbs, tasty and delicious. They’re so simple, healthy and inexpensive that even beginners can make them. With these 15-minute high-protein recipes, you can make your dinner easier and save yourself work and time.
Tips for Donburi Rice Bowl :
- For Oyakodon – Cut the onion along the grain. The onion will be sweeter.
- Cut the chicken breast against the grain. This will give you a tender and juicy chicken breast. You can read my earlier post “How to tenderize chicken breasts for stir-fries”.
- For Omurice – Add salt and cornstarch to the egg so that it doesn’t break so easily when frying
MONDAY – Oyakodon
150g chicken breast
2 tablespoons soy sauce
1 tablespoon Mirin
1/2 bowl water
1 tablespoon sugar
2 eggs
1/2 sliced onion
some sliced scallion
TUESDAY – Scallion Chicken
Marinated chicken:
200g chicken breast
1 tablespoon soy sauce
1 tablespoon cooking wine
1/2 tablespoon cornstarch
5 stalks of chopped scallion
5-8 sliced chopped ginger
Sauce:
1/2 tablespoon soy sauce
1 tablespoon oyster sauce
WEDNESDAY – Butter Pepper Steak
150g sliced beef
60 ml water
2 tablespoons soy sauce
1 tablespoon cooking wine
1 tablespoon ketchup
1 tablespoon chopped garlic
20g butter
sweet corns
some black pepper
THURSDAY – Omurice
2 eggs
1/2 teaspoon salt Cornstarch Slurry (1/4 teaspoon cornstarch + 30ml water)
50g ground beef/pork
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 teaspoon cornstarch
water 75ml
chopped kimchi
Watch how to make:
In the video, you can see how I prepare these 4 Japanese donburi rice bowls in 15 minutes for your busy weeknight dinner.
Ingredients
✤MONDAY – Oyakodon
- 150 g chicken breast
- 2 tbsps soy sauce
- 1 tbsp Mirin
- 1/2 bowl water
- 1 tbsp sugar
- 2 eggs
- 1/2 sliced onion
- some sliced scallion
✤TUESDAY – Scallion Chicken
Marinated chicken:
- 200 g chicken breast
- 1 tbsp soy sauce
- 1 tbsp cooking wine
- 1/2 tbsp cornstarch
- 5 stalks of chopped scallion
- 5-8 sliced chopped ginger
Sauce:
- 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
✤WEDNESDAY – Butter Pepper Steak
- 150 g sliced beef
- 60 ml water
- 2 tbsp soy sauce
- 1 tbsp cooking wine
- 1 tbsp ketchup
- 20 g butter
- sweet corns
- some black pepper
✤THURSDAY – Omurice
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp cornstarch
- 30 ml water
- 50 g ground beef/pork
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/2 tsp cornstarch
- 75 ml water
- chopped kimchi
Video
Tips & Notes:
- For Oyakodon – Cut the onion along the grain. The onion will be sweeter.
- Cut the chicken breast against the grain. This will give you a tender and juicy chicken breast. You can read my earlier post “How to tenderize chicken breasts for stir-fries”.
- For omurice – Add salt and cornstarch to the egg so that it doesn’t break so easily when frying
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