2 Easy Recipes for Japanese-style Rice Bowls with Fall Vegetables

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar provides acidity with fewer calories.

tofu

🥗Healthier: tempeh

💰Cheaper: canned beans

Canned beans are often more affordable and protein-rich.

dashi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lighter and can be homemade easily.

Cook rice according to your preference until fluffy and tender.

For the crispy chicken bowl, marinate chicken in soy sauce, sake, grated ginger, salt, and sugar for at least 15 minutes.

Heat oil in a skillet and fry the marinated chicken until golden brown and cooked through.

In the same skillet, add the chopped fall vegetables (eggplant, lotus root, kabocha squash, carrot, green bell pepper, onion) and sauté until tender.

Prepare the sweet and sour sauce by mixing water, apple juice, mirin, soy sauce, sugar, rice vinegar, and potato starch in a bowl, then add to the skillet and cook until thickened.

For the crispy sweet potato cheese pork cutlet bowl, prepare the pork by seasoning with salt and pepper, then coat with batter and panko before frying until golden and crispy.

For the seasoned eggs, boil eggs, then marinate in a mixture of sake, soy sauce, mirin, water, sugar, oyster sauce, sesame oil, and dashi powder for flavor.

For the candied sweet potatoes, fry sweet potato pieces in oil, then coat with a mixture of mirin, sugar, soy sauce, and sprinkle with black sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens