6 Ways to Make Delish Japanese Bowls - Revealing Secret Recipes!
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Recipes in this Video
4 recipes
Ingredients
- ●1 lb pork shoulder, diced
- ●2 cups kimchi, chopped
- ●1 cup cooked rice
- ●1 tbsp sesame oil
- ●2 green onions, sliced
- ●1 tbsp soy sauce
- ●1 tsp garlic, minced
- ●1 tsp ginger, minced
- ●1 tsp gochujang (Korean chili paste)
- ●1/2 tsp black pepper
- ●1 tbsp sesame seeds (for garnish)
Instructions
- 1Heat sesame oil in a large skillet over medium heat.
- 2Add diced pork shoulder and cook until browned, about 5-7 minutes.
- 3Stir in minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- 4Add chopped kimchi to the skillet and stir well to combine with the pork.
- 5Pour in soy sauce and gochujang, mixing everything together thoroughly.
- 6Cook for another 5-10 minutes, allowing the flavors to meld and the pork to cook through.
- 7In a serving bowl, place a portion of cooked rice as the base.
- 8Top the rice with the pork and kimchi mixture.
- 9Garnish with sliced green onions and sesame seeds before serving.
Equipment
large skilletserving bowlsspatula
🌶️🌶️🌶️Medium
pescatarian
Ingredients
- ●1 cup cooked quinoa
- ●4 oz fresh salmon, diced
- ●1 ripe avocado, diced
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, finely chopped
- ●2 tbsp fresh cilantro, chopped
- ●1 lime, juiced
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp chili flakes
Instructions
- 1In a medium bowl, combine the cooked quinoa, diced salmon, and diced avocado.
- 2Add the halved cherry tomatoes and finely chopped red onion to the bowl.
- 3In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and chili flakes.
- 4Pour the dressing over the quinoa mixture and gently toss to combine.
- 5Add the chopped cilantro and toss again until evenly distributed.
- 6Taste and adjust seasoning if necessary, adding more salt or lime juice as desired.
- 7Serve immediately in bowls, garnished with extra cilantro if desired.
Equipment
medium bowlsmall bowlwhiskserving bowls
Mapo Tofu is a popular dish from Sichuan cuisine, known for its bold flavors and spicy kick.
Ingredients
- ●1 block (14 oz) firm tofu
- ●2 tbsp vegetable oil
- ●1/2 cup ground pork (optional)
- ●2 tbsp doubanjiang (spicy bean paste)
- ●1 tbsp soy sauce
- ●1 tbsp rice wine
- ●1/2 cup chicken or vegetable broth
- ●1 tsp sugar
- ●1/2 tsp ground Sichuan peppercorns
- ●2 green onions, chopped
- ●1 tbsp cornstarch mixed with 2 tbsp water
- ●1 cup cooked rice
- ●1/2 cup steamed broccoli (for serving)
Instructions
- 1Press the tofu to remove excess moisture, then cut it into cubes.
- 2In a large skillet or wok, heat the vegetable oil over medium heat.
- 3If using, add the ground pork and cook until browned, breaking it apart with a spatula.
- 4Stir in the doubanjiang and cook for another minute until fragrant.
- 5Add the soy sauce, rice wine, broth, and sugar, stirring to combine.
- 6Gently add the tofu cubes to the skillet, being careful not to break them.
- 7Bring the mixture to a simmer and cook for about 5 minutes to allow the flavors to meld.
- 8Sprinkle in the ground Sichuan peppercorns and stir gently.
- 9Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 1-2 minutes.
- 10Serve the Mapo Tofu over cooked rice and top with steamed broccoli and chopped green onions.
Equipment
skilletspatulaknifecutting boardmeasuring cupsmeasuring spoons
Ingredients
- ●2 cups cooked rice
- ●2 boneless, skinless chicken breasts
- ●1/2 cup all-purpose flour
- ●2 large eggs
- ●1 cup panko breadcrumbs
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup vegetable oil
- ●1/4 cup tonkatsu sauce
- ●2 green onions, sliced
- ●1/4 cup pickled ginger (optional)
- ●1/4 cup dashi broth (or chicken broth)
- ●1 tbsp soy sauce
- ●1 tbsp mirin
Instructions
- 1Cook the rice according to package instructions and set aside.
- 2Pound the chicken breasts to an even thickness for even cooking.
- 3Season the chicken with salt and pepper.
- 4Dredge each chicken breast in flour, shaking off excess.
- 5Dip the floured chicken into the beaten eggs, then coat with panko breadcrumbs, pressing to adhere.
- 6Heat vegetable oil in a large skillet over medium heat.
- 7Fry the chicken breasts for about 4-5 minutes on each side, or until golden brown and cooked through.
- 8Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
- 9In the same skillet, add dashi broth, soy sauce, and mirin, and bring to a simmer.
- 10Place the cooked rice in bowls, top with sliced chicken, drizzle with tonkatsu sauce, and garnish with green onions and pickled ginger if using.
Equipment
large skilletmixing bowlsmeasuring cupsmeasuring spoonscutting boardknife
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