10 Easy Donburi Recipes for Beginners

Dive into the delicious world of Japanese cuisine with these 10 easy donburi recipes, perfect for beginners. Whether you’re craving a savory chicken donburi, a vibrant salmon donburi, or a comforting vegetarian donburi, this collection offers a variety of flavorful and simple donburi recipes to satisfy any palate. Learn how to make donburi at home with these quick and accessible recipes, guaranteed to impress even novice cooks. Get ready to master the art of the donburi bowl with minimal effort and maximum flavor.

Quick and Easy Oyakodon: A Classic Japanese Comfort Food

Oyakodon, meaning “parent-and-child donburi,” is a beloved Japanese dish consisting of chicken and egg simmered in a sweet and savory sauce, served over a bed of fluffy rice. This recipe offers a simple and delicious way to enjoy this classic comfort food.

Ingredients

• Chicken Thigh: 220g
• Eggs: 4
• Onion: 1 small
• Soy Sauce: 2 tbsp
• Sake: 2 tbsp
• Mirin: 2 tbsp
• Sugar: 2 tsp
• Water: 1/4 cup

Instructions

Step 1: Prepare Ingredients

Thinly slice the onion. Remove any excess fat from the chicken thigh and cut into bite-sized pieces. Crack the eggs into a bowl and lightly whisk them together.

Step 2: Cook Chicken and Onion

In a frying pan, combine the soy sauce, sake, mirin, sugar, and water. Add the sliced onion and chicken pieces. Cook over medium heat. Once the mixture begins to boil, reduce the heat to low, cover the pan, and simmer for about 6 minutes, or until the chicken is cooked through and the onion is tender.

Step 3: Add the Eggs

Remove the lid from the pan and increase the heat to medium. Pour 2/3 of the beaten eggs evenly over the chicken and onion. Cover the pan and cook for approximately 2 minutes, until the eggs are partially set.

Step 4: Finish and Serve

Pour the remaining beaten eggs over the top. Cook uncovered for about 30 seconds, until the eggs are just set. Serve the Oyakodon immediately over bowls of hot steamed rice.

Easy Teriyaki Chicken Donburi

This recipe provides a simple and delicious way to make Teriyaki Chicken Donburi at home. With a few key ingredients and easy-to-follow steps, you’ll have a flavorful and satisfying meal in no time.

Ingredients

• 3 pieces boneless chicken thighs
• 1 tbsp all-purpose flour (optional)
• 2 tbsp mirin
• 2 tbsp soy sauce
• 2 tbsp sake/cooking wine
• 1 tbsp sugar
• 1 tbsp cooking oil
• 2-3 slices ginger
• 1-2 stalks green onions
• Toasted sesame seeds for garnish
• Blanched vegetables of your choice (e.g., broccoli, carrots)
• Cooked rice

Instructions

1. Prepare the ingredients: Blanch your chosen vegetables and set them aside. In a mixing bowl, whisk together the soy sauce, mirin, sugar, and sake/cooking wine until the sugar is fully dissolved. Lightly coat the chicken thighs with all-purpose flour (this step is optional but helps to thicken the sauce).

2. Sear the chicken: Heat the cooking oil in a pan over medium-high heat. Once hot, add the chicken thighs, skin-side down. Add the ginger and green onions to the pan to infuse the oil with their aroma. Sear the chicken until both sides are golden brown. Remove any excess oil from the pan using a paper towel.

3. Simmer in the teriyaki sauce: Pour the prepared teriyaki sauce into the pan with the chicken. Reduce the heat to a simmer and allow the sauce to thicken and coat the chicken. Spoon the sauce over the chicken as it simmers, flipping occasionally to ensure even cooking and color. Continue simmering until the chicken is fully cooked and the sauce has reached your desired consistency.

4. Assemble the donburi: Fill a bowl with cooked rice. Place the sliced teriyaki chicken on top of the rice. Arrange the blanched vegetables around the chicken. Garnish with toasted sesame seeds and sliced green onions.

Easy Crispy Katsu Donburi Recipe

This recipe guides you through making a delicious and satisfying Katsu Donburi. With simple steps and readily available ingredients, you’ll be enjoying this Japanese comfort food in no time.

Ingredients

For the Katsu:

• 2 pork cutlets (tonkatsu)
• Flour
• Egg (beaten)
• Breadcrumbs
• Oil for frying

For the Donburi Sauce:

• ½ onion, thinly sliced
• 3-4 eggs
• 2 green onions, chopped
• ¾ cup water
• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 1 teaspoon granulated dashi
• 1 tablespoon sugar
• Pinch of salt

For Serving:

• Cooked rice

Instructions

Prepare the Katsu:

1. Coat each pork cutlet in flour, then dip in beaten egg, and finally coat thoroughly in breadcrumbs.
2. Heat oil in a pan and fry the breaded cutlets until golden brown and crispy. Remove from oil, drain on paper towels, and cut into bite-sized pieces.

Make the Donburi Sauce:

1. Combine the water, soy sauce, mirin, dashi granules, sugar, and salt in a pot and bring to a boil.
2. Add the sliced onion to the boiling sauce and simmer for about 2 minutes.

Assemble the Katsu Donburi:

1. Lightly beat the eggs in a bowl.
2. Return the sauce to a simmer. Gently place the fried katsu pieces on top.
3. Pour the beaten eggs over the katsu and sauce. Sprinkle with chopped green onions.
4. Cover the pot and cook for about 1 minute, or until the eggs reach your desired consistency.

Serve:

1. Serve the katsu donburi immediately over a bowl of warm rice.

Quick & Healthy Oyakodon

This recipe provides a simple and healthy way to enjoy Oyakodon, a classic Japanese dish. With minimal ingredients and easy-to-follow steps, you can create a delicious and nutritious meal in no time.

Ingredients

• 1 bowl cooked rice
• 2 chicken tenders (tendons removed)
• Sliced onion (as needed)
• 1 egg
• 1 tablespoon white dashi
• 1 tablespoon mirin
• 1 teaspoon sugar
• 2 teaspoons sake
• 2 teaspoons soy sauce
• 1/4 cup water (50 ml)

Instructions

1. Combine the Sauce: In a frying pan, combine the white dashi, mirin, sugar, sake, soy sauce, and water. Bring the mixture to a light boil.

2. Add Chicken and Onion: Add the sliced onion to the pan and cook lightly. Then, cut the chicken tenders into smaller pieces using kitchen scissors and add them to the pan.

3. Tip: Using pre-sliced frozen onions can save time.

4. Cook the Chicken and Add Egg: Once the chicken is cooked through, whisk the egg and add 2/3 of it to the pan.

5. Layer the Egg: As the first layer of egg starts to set, add the remaining 1/3 of the beaten egg.

6. Serve: Once the egg is cooked to your liking, slide the Oyakodon over the cooked rice and serve immediately.

Easy Chicken and Egg Bowl (Oyako-don Style) for Babies

This recipe provides a simple and nutritious Oyako-don style meal, perfect for babies transitioning to solid foods. This recipe can be made ahead and frozen for convenient mealtimes.

Ingredients

• 2.8 oz carrot
• 2.8 oz onion
• 3.5 oz ground chicken
• 1 egg
• 2 teaspoons soy sauce
• 2 teaspoons mirin
• 1 2/3 cups dashi stock (about 400 ml)

Instructions

1. In a pot, combine the dashi stock and ground chicken. Stir well before the mixture boils to break up the ground chicken into smaller pieces.

2. Dice the carrot and onion into 1/2-inch cubes. Add them to the pot along with the soy sauce and mirin. Simmer until the vegetables are tender.

3. Whisk the egg thoroughly and pour it into the simmering mixture. Continue to simmer gently until the egg is cooked through.

4. Once cooked, divide the mixture into individual portions and freeze for later use. This makes for a quick and easy meal option for your little one.

Quick & Easy Katsudon for One

This recipe provides a simple and satisfying way to enjoy Katsudon, a classic Japanese comfort food, in a single serving. It utilizes readily available ingredients and requires minimal cooking time.

Ingredients

• 1 serving tonkatsu (pork cutlet)
• 2 tablespoons dashi broth
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• Sliced onion (as needed)
• Chopped green onion (a little)
• 1 egg

Instructions

1. In a small frying pan or pot, arrange the sliced onion and add the dashi broth, mirin, soy sauce, and sugar. Heat the mixture.

2. Once simmering, reduce the heat slightly and cook for approximately 1 minute.

3. Place the tonkatsu on top of the simmering sauce. Pour the beaten egg over the tonkatsu and sprinkle with chopped green onions.

4. Cover the pan and cook over medium-low heat for about 1 minute, or until the egg is cooked to your preference. A slightly runny egg is perfectly acceptable.

5. Serve the Katsudon immediately over a bowl of hot steamed rice. Enjoy!

Quick & Easy Oyako Donburi (Chicken and Egg Bowl)

This recipe provides a simple and delicious way to make Oyako Donburi, a classic Japanese comfort food, using shirodashi for a flavorful broth. It’s perfect for a quick weeknight meal.

Ingredients

• 1/4-1/2 onion, sliced
• 3-3.5 oz chicken thigh, cut into bite-sized pieces
• 1 egg
• For the Sauce:
• 1 tablespoon shirodashi (Japanese soup base)
• 1 tablespoon mirin (sweet rice wine)
• 1 teaspoon sugar
• 1/2 tablespoon sake (Japanese rice wine)
• 1/2 tablespoon soy sauce
• about 1/2 cup water (100 ml)
• Chopped green onion or mitsuba (Japanese parsley) for garnish

Instructions

1. Prepare Ingredients: Slice the onion and cut the chicken into bite-sized pieces.

2. Make the Broth: Combine all sauce ingredients (shirodashi, mirin, sugar, sake, soy sauce, and water) in a frying pan. Heat over medium heat until it comes to a gentle simmer.

3. Cook the Onion: Add the sliced onion to the simmering broth and cook until softened and translucent.

4. Cook the Chicken: Add the chicken pieces to the pan and continue to simmer until cooked through.

5. Prepare the Egg: Crack the egg into a bowl and lightly beat it with chopsticks or a fork, just enough to break up the whites. Do not overmix.

6. Add the Egg (Part 1): Reduce the heat to low, tilt the pan slightly, and gently pour in 2/3 of the beaten egg.

7. Add the Egg (Part 2): Once the first layer of egg starts to set, pour in the remaining egg. Cook for another 10-20 seconds, or until the egg is cooked to your liking.

8. Serve: Pour the chicken and egg mixture over a bowl of steamed rice. Garnish with chopped green onion or mitsuba.

Fluffy & Flavorful Oyakodon

This recipe guides you through making a simple yet delicious Oyakodon, a classic Japanese comfort food. Oyakodon, meaning “parent-and-child donburi,” features a flavorful combination of chicken and eggs simmered in a sweet and savory sauce, served over rice.

Ingredients

• 1 piece chicken thigh
• 1 small onion
• 3-4 eggs
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1/2 cup dashi stock (water + dashi powder)

Instructions

1. Prepare the onion and sauce: Thinly slice the onion. Combine the onion, soy sauce, sugar, and dashi stock in a frying pan. Cover and simmer over medium heat until the onion becomes tender.

2. Cook the chicken: Cut the chicken thigh into bite-sized pieces and add them to the pan. Simmer, turning occasionally, until cooked through. Add a little water if the liquid evaporates too quickly.

3. Cook the eggs: Lightly beat the eggs. Once the chicken is cooked, pour the beaten eggs over the chicken and onion mixture. Cover and simmer until the eggs reach your desired consistency.

4. Serve: Once the eggs are softly set, your Oyakodon is ready! Serve hot over steamed rice. For an extra touch of flavor, garnish with seaweed or mitsuba (optional).

Authentic Katsu Donburi

This recipe guides you through making a delicious and authentic Katsu Donburi, a popular Japanese dish featuring a crispy pork cutlet (tonkatsu) simmered in a savory sauce and served over rice. Follow these simple steps to create a restaurant-quality meal at home.

Ingredients

For the Katsu:

• 1 pork loin cutlet (about 3.5 oz)

For the Donburi Sauce:

• 2 1/2 tablespoons (38 ml) soy sauce
• 2 1/2 tablespoons (38 ml) mirin
• 2 teaspoons (10 ml) sake
• 4 tablespoons (60 ml) dashi stock (instant dashi is acceptable)
• 1 tablespoon (7 g) sugar

Other Ingredients:

• 1/4 onion (sliced)
• 2 eggs (reduce sauce liquid to 70% if using 1 egg)
• 7 oz cooked rice
• Mitsuba or nori for garnish (optional)

Instructions

1. Prepare the Pork Cutlet: You can either fry your own pork cutlet, purchase a ready-made one from a store, or use a frozen cutlet.

2. Make the Donburi Sauce: In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Heat over medium heat and bring to a boil for 1 minute to allow the alcohol to evaporate.

3. Sauté the Onion: Add the sliced onion to the donburi sauce and cook for about 60 seconds.

4. Simmer the Onion: Continue simmering the onion until it turns light brown, approximately another 60 seconds.

5. Simmer the Cutlet: Add the pork cutlet to the sauce, cover the pan, and simmer over medium heat for 20 seconds to heat through.

6. Cook the Eggs: Gently pour half of the beaten eggs around the edge of the pan. Cover and cook for 15 seconds. Then, pour the remaining egg mixture over the center of the cutlet and cook for another 20 seconds, or until the eggs are set to your preference.

7. Assemble and Serve: Place the cooked rice in a bowl. Carefully slide the pork cutlet and onion mixture from the pan onto the rice. Garnish with mitsuba or nori, if desired.

The Ultimate Guide to Making Authentic Katsudon (Japanese Pork Cutlet Bowl)

This recipe provides a comprehensive guide to creating a delicious and authentic Katsudon, a classic Japanese comfort food consisting of crispy pork cutlets, flavorful sauce, and fluffy eggs, all served over a bed of steamed rice.

Ingredients:

For the Pork Cutlet (Tonkatsu):

• 4 slices pork loin
• Pinch of black pepper
• 2-3 tablespoons all-purpose flour
• 1/2 egg
• 1-2 cups breadcrumbs
• Oil for frying

For the Katsudon Sauce:

• 1 teaspoon sugar
• 3 1/3 tablespoons sake
• 3 1/3 tablespoons mirin
• 3 1/3 tablespoons soy sauce
• 6 3/4 tablespoons dashi stock

Other Ingredients:

• 1 onion
• 1 tablespoon sesame oil
• 4 bowls cooked rice
• 4 eggs (plus extra if needed)
• Cilantro or other greens (for garnish)
• Shredded nori (for garnish)

Instructions:

1. Prepare the Pork: Score the pork loin, pound it lightly, season with pepper, and bread it with flour, egg, and breadcrumbs.

2. Fry the Pork: Deep-fry the breaded pork until golden brown and crispy. Let cool slightly and slice into bite-sized pieces.

3. Prepare the Sauce and Onions: Sauté sliced onions in sesame oil until translucent. In a separate pot, combine sake, mirin, sugar, soy sauce, and dashi. Bring to a boil.

4. Simmer the Cutlets in Sauce: Add the sauce to the onions, then add the sliced pork cutlets. Simmer for about a minute.

5. Add the Eggs: Pour beaten eggs over the cutlets and sauce, ensuring even distribution. Cover and cook until the eggs are set but still slightly runny.

6. Assemble the Katsudon: Place cooked rice in bowls, top with the pork cutlet and egg mixture, and pour remaining sauce over the rice. Garnish with nori and cilantro.

History of Donburi

Donburi, meaning “bowl” in Japanese, has a surprisingly rich history. Its origins can be traced back to the Edo period (1603-1868) in Japan. One of the earliest forms, called “Unagi Donburi” (eel bowl), emerged during this time and quickly became a popular fast food.

The simplicity and affordability of donburi fueled its rise. It was a practical meal for busy people, consisting of a bowl of steamed rice topped with various ingredients. This practicality made it a staple not only for the working class but also for travelers and theatergoers.

The types of toppings evolved alongside societal changes. The Meiji era (1868-1912) saw the introduction of “Gyudon” (beef bowl), further diversifying the donburi landscape. The relative inexpensiveness of beef at the time contributed to gyudon’s quick ascent to popularity.

Over time, donburi transitioned from a simple, quick meal to a more diverse culinary offering. Today, countless variations exist, showcasing a wide range of ingredients, from tempura and Katsudon (pork cutlet bowl) to more elaborate creations featuring seafood, vegetables, and even Western-inspired flavors. The basic concept, however, remains the same: a flavorful, satisfying meal served in a convenient bowl.

Nutritional Content and Benefits of Donburi

Donburi is more than just a tasty and convenient meal; it also offers a good balance of nutrients. The specific nutritional content will vary widely based on the toppings and sauce you choose. However, a typical donburi bowl features a base of carbohydrates from rice, providing sustained energy.

Protein often comes from ingredients like chicken, beef, pork, tofu, eggs, or fish, contributing to muscle growth and repair. Many donburi recipes incorporate vegetables, adding essential vitamins, minerals, and fiber. The sauce, while sometimes high in sodium, often adds further flavor and nutrients.

One of the key benefits of donburi is its customizability. You can easily adjust the ingredients to fit your specific dietary needs and preferences. Need more protein? Add extra meat or tofu. Want to boost your veggie intake? Load up on your favorites. This flexibility makes donburi a great option for ensuring a balanced and satisfying meal.

Furthermore, donburi is incredibly versatile. It can be a quick weeknight dinner or a more elaborate weekend meal. The simplicity of the concept also makes it a budget-friendly option, especially when using readily available ingredients.

By thoughtfully selecting your toppings and sauce, you can create a donburi bowl that is both delicious and nutritious. From lean protein sources to vibrant vegetables, the possibilities are endless.

Tips for Choosing Quality Rice

Since rice forms the base of your donburi, choosing the right kind is crucial for a delicious meal. Look for short-grain Japanese rice, sometimes labeled as sushi rice or Calrose rice. These varieties have a higher starch content which gives them the sticky texture perfect for donburi.

Check the “best by” date to ensure freshness. Older rice can become dry and brittle, affecting both the taste and texture of your finished dish.

Examine the grains themselves. They should be uniform in size and shape, with a pearly white appearance. Avoid rice with any discoloration or signs of breakage.

Consider purchasing rice from a reputable brand or store that specializes in Asian groceries. This can help ensure you’re getting a high-quality product.