5 Minute No-Cook Japanese Rice Bowls: 3 Easy Recipes
1. Get Ready for a Flavor Explosion: Chicken Tomato Fresh Bowl (a.k.a. FRESH TACO DON)!
Hey food explorers! Welcome back to the blog companion to our YouTube channel, where we bring delicious Japanese eats straight to your kitchen. Today, we’re making something vibrant, speedy, and packed with flavour: the Chicken Tomato Fresh Bowl, which I also like to call FRESH TACO DON!
Think of it as a Japanese take on taco rice – super fresh, satisfying, and easy to whip up for lunch or a light dinner. It combines a zesty tomato salsa, seasoned chicken, crunchy cabbage, and a special sauce that ties it all together over a bed of rice.
Let’s get cooking!
Ingredients (Serves 1)
Here’s what you’ll need:
For the Fresh Salsa:
Tomato: 250g (approx. 8.8 oz)
Cilantro (Coriander): To taste (finely chopped)
Onion: 2 tbsp (finely minced)
Salt: 1/4 tsp
For the Seasoned Chicken:
Boiled Chicken Breast (“Salad Chicken”): 110g (approx. 3.9 oz) (Canned chicken breast or canned tuna, well-drained, are great substitutes!)
Soy Sauce: 2 tsp
Sugar: A pinch
Allspice: A pinch
Ajinomoto (MSG): A pinch (optional)
For the Special Sauce:
Ketchup: 2 tbsp
Sugar: 1/2 tsp
Shantung (Stock Powder): 1/2 tsp (You can substitute with chicken bouillon powder if needed)
Shichimi Togarashi (Japanese Seven-Spice) or Chili Powder: 1/2 tsp
Grated Garlic: 1/2 tsp
For Assembly:
Cooked Rice: As much as you like!
Cabbage: To taste (finely shredded)
Mayonnaise: For drizzling
Step-by-Step Instructions
Follow these easy steps, just like in the video:
Prepare the Onion: Finely mince the onion. Wrap it tightly in a paper towel. This helps mellow out its sharp flavour while you prepare the other ingredients. Set aside for now.
Chop Herbs & Tomato: Finely chop the cilantro (coriander). Cut the tomato into small cubes.
Make the Salsa: Unwrap the minced onion. In a bowl, combine the cubed tomato, chopped cilantro, and the minced onion. Add the salt (1/4 tsp) and mix well. Set this fresh salsa aside.
Season the Chicken: Take your boiled chicken breast (or substitute). If it’s a whole piece, shred or dice it. Add the soy sauce (2 tsp), a pinch of sugar, a pinch of allspice, and a pinch of Ajinomoto (MSG) (if using). Mix well to coat the chicken evenly.
Mix the Special Sauce: In a separate small bowl, create the flavour-packed sauce. Combine the ketchup (2 tbsp), sugar (1/2 tsp), Shantung (stock powder) (1/2 tsp), Shichimi Togarashi (or chili powder) (1/2 tsp), and grated garlic (1/2 tsp). Mix thoroughly until smooth.
Prep the Cabbage: Finely shred the cabbage – this adds essential crunch! Make sure to wash it and drain it very well. Patting it dry with paper towels helps.
Assemble the Bowl: Time to build your Fresh Taco Don!
Start with a base of cooked rice in your bowl.
Layer the seasoned chicken over the rice.
Add a generous amount of the crunchy shredded cabbage.
Top with the fresh tomato-cilantro-onion salsa.
Final Touches:
Drizzle generously with mayonnaise.
Don’t forget to drizzle the special ketchup-based sauce all over the top!
And there you have it – your vibrant and delicious Chicken Tomato Fresh Bowl / FRESH TACO DON is ready to eat! It’s a fantastic combination of textures and tastes.
Want to see exactly how it’s made? Check out the full video tutorial on [Your YouTube Channel Name/Link Here]!
Enjoy this fresh and easy meal! Happy cooking!
2. Cool Down with a Japanese Summer Staple: Refreshing Veggie Bowl (Yamagata Dashi Don)!
Hello food lovers and welcome back to the channel blog! Today, we’re diving into a super refreshing and healthy Japanese dish perfect for beating the heat: Yamagata Dashi Don (山形だし丼).
Now, when you hear “Dashi” in Japanese cooking, you usually think of soup stock. But the “Dashi” in this dish name refers to something entirely different! It’s a traditional cold vegetable relish or condiment originating from Yamagata Prefecture in northern Japan. It’s a vibrant mix of finely chopped summer vegetables, herbs, and seasonings, creating an incredibly fresh and flavourful topping for rice.
Let’s get chopping and make this delightful Dashi-don!
Ingredients (Serves 1)
Gather these fresh components:
For the Yamagata Dashi:
Eggplant (Aubergine): 100g (approx. 3.5 oz)
Cucumber: 80g (approx. 2.8 oz)
Myoga (Japanese Ginger Bud): 1 piece (If unavailable, skip or substitute with finely minced shallots or green onions)
Shiso Leaves (Perilla): 4-5 leaves (Basil can be a substitute if Shiso is hard to find)
Grated Ginger: 1/2 tsp (Use fresh ginger, grated or finely minced)
Shio Kombu (Salted Kelp): 1 tbsp (Adds a unique savoury, umami flavour)
Soy Sauce: 2 tbsp
Mirin (Sweet Rice Wine): 2 tsp
Sugar: 1 tsp
Rice Vinegar: 1 tsp
For the Bowl & Toppings:
Cooked Rice: As much as you like!
Yamaimo (Japanese Mountain Yam): To taste, grated (Creates “Tororo”)
Katsuobushi (Bonito Flakes): To taste, for topping
Step-by-Step Guide
Let’s make the Yamagata Dashi Don, following the steps from the video:
Prep the Myoga: Finely mince the Myoga ginger bud. Remember the substitution options (shallots/green onions) if needed.
Dice the Cucumber: Cut the cucumber into small, uniform dice. This gives a great crunchy texture.
Dice the Eggplant: Cut the eggplant (aubergine) into small dice, the same size as the cucumber. Video Tip: Yes, you can eat eggplant raw like this, and it’s delicious! Zucchini is a possible substitute if you prefer.
Chop the Shiso: Finely chop the Shiso (perilla) leaves. Video Tip: The combination of Myoga and Shiso is fantastic, but basil works as an alternative.
Mix the Seasonings: In a bowl, combine the seasonings: soy sauce, mirin, rice vinegar, sugar, grated ginger, and Shio Kombu (seasoned kelp). Mix well.
Combine & Marinate: Add the diced cucumber, eggplant, minced Myoga, and chopped Shiso to the bowl with the seasonings. Mix everything together thoroughly. Let it sit and marinate for a few minutes while you prepare the rest. Video Tip: It’s like a quick pickle, but only needs a few minutes!
Prepare the Tororo: Peel the Yamaimo (Japanese Mountain Yam) and grate it. This creates a slimy, sticky texture known as “Tororo,” which is delicious over rice.
Assemble the Bowl:
Fill your serving bowl with cooked rice.
Spoon the marinated Yamagata Dashi vegetable mixture over the rice.
Top the Dashi with the grated Yamaimo (Tororo).
Final Touches:
Drizzle any leftover sauce from the Yamagata Dashi bowl over the Tororo.
Sprinkle with Katsuobushi (bonito flakes).
And there you have it! A beautifully refreshing, flavour-packed Yamagata Dashi Don ready to enjoy. It’s the perfect healthy and cooling meal.
Want to see the process in action? Watch the full video tutorial on [Your YouTube Channel Name/Link Here]!
Enjoy this taste of Japanese summer! Happy cooking!
3. Seriously Addictive! Fragrant Sesame Tuna Cabbage Bowl (Yamitsuki Cabbage Don)
Hey everyone, welcome back to the blog! Today we’re making a super simple, incredibly flavourful, and seriously addictive rice bowl: the Fragrant Sesame Tuna Cabbage Bowl. In Japanese, we call dishes like this “Yamitsuki,” meaning you just can’t stop eating them!
This Yamitsuki Cabbage Don is perfect for a quick lunch or dinner. Crunchy raw cabbage pairs perfectly with savoury tuna, all brought together with a fragrant sesame oil dressing and topped with a rich egg yolk. It’s fast, easy, and packed with umami.
Let’s make it!
Ingredients (Serves 1)
Here’s what you’ll need:
Cooked Rice: As much as you like!
Canned Tuna: 70g (approx. 2.5 oz) – Make sure to drain the oil or water very well!
Cabbage: 50g (approx. 1.8 oz)
For the Seasoning:
Sesame Oil: 2 tsp
Mayonnaise: 1 tsp
Soy Sauce: 1/2 tsp
Salt: Pinch
Pepper: Pinch
Ajinomoto (MSG): Pinch (optional)
For Topping:
Egg Yolk: 1
Green Onions: Chopped, to taste
Important Note on Raw Egg Yolk: In Japan, eggs are often consumed raw, but safety standards vary by country. If you cannot access eggs that are safe for raw consumption, do not use the raw egg yolk. As mentioned in the video, a possible substitute for the richness could be a little melted butter mixed with a dash of soy sauce, drizzled over the top instead of the yolk.
Step-by-Step Instructions
Follow these simple steps from the video:
Prep the Cabbage: Cut the cabbage into small, bite-sized pieces. Wash it well and then drain all the excess water very thoroughly. Patting it dry with paper towels is a good idea to prevent a watery dish.
Prep the Tuna: Open the canned tuna and drain it completely. Press out as much liquid (oil or water) as possible.
Combine: Place the well-drained cabbage into a mixing bowl. Add the well-drained tuna.
Season and Mix: Add the seasonings directly into the bowl with the cabbage and tuna: sesame oil, mayonnaise, soy sauce, a pinch of salt, a pinch of pepper, and a pinch of Ajinomoto (if using). Mix everything together thoroughly until the cabbage and tuna are evenly coated.
Assemble the Bowl: Fill your serving bowl with cooked rice. Spoon the seasoned tuna and cabbage mixture generously over the rice.
Garnish: Make a small indentation in the center of the tuna-cabbage topping. Carefully place the egg yolk in the indentation. Sprinkle with chopped green onions.
There you have it! Your incredibly quick, fragrant, and addictive Yamitsuki Cabbage Don is ready to be devoured. Mix the yolk into the tuna and cabbage as you eat for extra richness!
Want to see exactly how it’s done? Catch the full recipe video on [Your YouTube Channel Name/Link Here]!
Enjoy this simple and delicious meal! Happy cooking!
