6 Easy & Delish Japanese Breakfast! All in One Bowl!
Good morning, foodies!
Ever wondered what a typical Japanese breakfast looks like? While traditional spreads are amazing, many of us in Japan love a quick, easy, and satisfying meal to start the day. Today, I’m sharing 6 of my favorite Japanese breakfast rice bowl (Donburi) recipes that are perfect for busy mornings. They are all incredibly delicious and come together in just one bowl, making cleanup a breeze.
Let’s get cooking!
1. Wiener and Egg Rice Bowl
A kid-friendly classic! The sweet and savory sauce on the sausages paired with fluffy scrambled eggs is a match made in heaven.
Ingredients (Serves 1)
For the Rice Bowl:
Cooked Japanese rice: 200g (7.05 oz)
Parsley, chopped (for garnish)
For the Scrambled Eggs:
Eggs: 2
Milk: 1 Tbsp
Salt: a pinch
Vegetable oil: 1 tsp
For the Wiener Sausages:
Wiener sausages: 100g (3.5 oz)
Vegetable oil: 1/2 tsp
[★] Soy sauce: 2 tsp
[★] Oyster sauce: 1 tsp
[★] Mirin: 1 tsp
[★] Sugar: 1 tsp
Instructions
Prep: Make a few shallow cuts on the sausages so they absorb the sauce better. In a small bowl, whisk together the eggs, milk, and salt. In another small bowl, mix all the [★] ingredients for the sauce.
Cook the Eggs: Heat 1 tsp of oil in a frying pan over medium heat. Pour in the egg mixture and make fluffy scrambled eggs. Remove from the pan and set aside.
Cook the Sausages: Add 1/2 tsp of oil to the same pan and pan-fry the sausages until nicely browned. Pour the [★] sauce mixture over the sausages and stir until the sauce thickens slightly.
Assemble: Fill a bowl with warm rice. Place the scrambled eggs on top, drizzle with a little of the sausage sauce, and then top with the sausages. Garnish with parsley if you like and enjoy!
2. Nasu-Miso Rice Bowl (Eggplant and Miso)
A savory and hearty bowl with tender eggplant coated in a rich, sweet miso sauce. This is a classic Japanese comfort food.
Ingredients (Serves 1)
Cooked Japanese rice: 200g (7.05 oz)
Eggplant: 200g (7.05 oz)
Green bell pepper: 30g (1.06 oz)
Ham: 40g (1.41 oz)
Vegetable oil: 1 tsp
For the Miso Sauce:
Miso paste: 2 Tbsp
Mirin: 2 Tbsp
Sugar: 2 tsp
Optional Toppings:
Cherry tomatoes, halved
White sesame seeds
Instructions
Prep: Cut the eggplant, green pepper, and ham into bite-sized pieces. In a small bowl, mix the miso, mirin, and sugar to make the sauce.
Sauté: Heat oil in a frying pan over medium heat and sauté the eggplant until it’s soft and tender.
Combine & Finish: Add the green pepper and ham to the pan and stir-fry for another minute. Pour the miso sauce into the pan and stir for a couple of minutes until everything is well-coated and the sauce has thickened.
Serve: Serve over a bowl of hot rice. Top with cherry tomatoes and sesame seeds if desired.
3. Inari Don (Inari Sushi Rice Bowl)
All the delicious flavors of Inari sushi (sushi rice stuffed in sweet fried tofu pouches) but in a super easy rice bowl format!
Ingredients (Serves 1)
Cooked Japanese rice: 200g (7.05 oz)
White sesame seeds: 1 tsp
For the Sushi Vinegar:
Rice vinegar: 1 Tbsp
Sugar: 2 tsp
Salt: 1/3 tsp
For the Seasoned Aburaage (Fried Tofu):
Aburaage (fried tofu pouch): 1 sheet
[★] Water: 100ml (0.4 cup)
[★] Sugar: 1 Tbsp
[★] Soy sauce: 1/2 Tbsp
[★] Sake: 1/2 Tbsp
[★] Mirin: 1/2 Tbsp
[★] Dashi powder: a dash
Optional Toppings:
Daikon radish sprouts
Beni shoga (pickled red ginger)
Instructions
Cook the Aburaage: Cut the aburaage into bite-sized strips. In a small pan, combine all the [★] ingredients and mix well. Add the cut aburaage and bring to a simmer over medium heat, allowing the tofu to soak up the liquid. Cook until most of the liquid has been absorbed.
Make the Sushi Rice: In a small microwave-safe bowl, combine the rice vinegar, sugar, and salt. Heat in the microwave for a few seconds (about 15 seconds) to dissolve, then stir well. Pour this mixture over the hot cooked rice, add the white sesame seeds, and mix gently.
Assemble: Fill a bowl with the sushi rice and top with the seasoned aburaage. Garnish with daikon radish sprouts and pickled red ginger for a fresh kick.
4. Refreshing Cucumber and Fried Egg Rice Bowl
A light, crisp, and super refreshing rice bowl. The combination of vinegared rice, cucumber, and ginger is perfect for a warm day.
Ingredients (Serves 1)
Cucumber: 50g (1.76 oz), thinly sliced
Salt: a pinch
Ginger: 10g (0.35 oz), julienned
Cooked Japanese rice: 200g (7.05 oz)
For the Rice Seasoning:
[★] Rice vinegar: 2 tsp
[★] Sugar: 1.5 tsp
[★] MSG (or Umami seasoning): a dash (optional)
[★] White sesame seeds: 1 tsp
For the Topping:
Egg: 1
Vegetable oil: 1/2 tsp
Salmon flakes (store-bought or homemade)
Instructions
Prep the Cucumber: Place the thinly sliced cucumber in a small bowl, sprinkle with salt, and let it sit for 2-3 minutes. Squeeze out the excess water.
Mix the Rice: In a larger bowl, combine the hot cooked rice with the squeezed cucumber, julienned ginger, and all the [★] seasoning ingredients. Mix well.
Cook the Egg & Assemble: Heat oil in a small pan and fry an egg to your liking (sunny-side up is great!). Place the mixed rice in a serving bowl, top with the fried egg, and add a generous sprinkle of salmon flakes.
5. Corned Beef Rice Bowl
A savory and surprisingly delicious recipe using canned corned beef. This one is incredibly fast to make, using the microwave for most of the prep!
Ingredients (Serves 1)
Cooked Japanese rice: 200g (7.05 oz)
For the Corned Beef:
Canned corned beef: 30g (1.06 oz)
Ketchup: 1/2 tsp
Soy sauce: 1/3 tsp
For the Carrot Salad:
Carrot: 30g (1.06 oz), julienned
Salt: a pinch
Sesame oil: 1/3 tsp
For Topping:
Lettuce: 1 leaf, torn
Canned corn: 10g (0.35 oz)
Black pepper: a pinch
Instructions
Prep the Corned Beef: Place the corned beef in a microwave-safe bowl and heat at 500W for about 1 minute. Break it up with a fork and mix in the ketchup and soy sauce.
Prep the Carrots: Place the julienned carrots in another microwave-safe bowl and heat at 500W for about 1 minute until slightly softened. Season with salt and sesame oil.
Assemble: Fill a bowl with hot rice. Top with the torn lettuce, the seasoned carrot salad, the seasoned corned beef, and a sprinkle of corn. Finish with a pinch of black pepper.
6. Ham and Egg Rice Bowl with Garlic Butter Sauce
The ultimate simple but decadent breakfast. A perfectly fried egg and ham are drizzled with a fragrant garlic butter soy sauce. Irresistible!
Ingredients (Serves 1)
Cooked Japanese rice: 200g (7.05 oz)
Ham: 1 slice
Egg: 1
Sesame oil: 1 tsp
Garlic: 1 clove, minced
Butter: 1 tsp
For the Sauce:
[★] Soy sauce: 1/2 Tbsp
[★] Sake: 1/2 Tbsp
[★] Sugar: 1/2 Tbsp
Instructions
Prep: Mince the garlic. In a small bowl, mix the [★] sauce ingredients.
Sauté Garlic & Ham: Heat sesame oil in a frying pan over high heat. When the oil is hot, reduce the heat to low and add the minced garlic. Stir until fragrant, then add the ham.
Cook the Egg: Immediately crack the egg into the pan. Pour the [★] sauce mixture over and around the egg and cook it to your desired doneness (a runny yolk is recommended!).
Finish & Serve: Turn off the heat. Add the butter to the pan and let it melt, swirling to coat the ham and egg. Place the ham and egg on top of a bowl of hot rice and pour over any remaining sauce from the pan.
And there you have it – 6 super easy and delicious Japanese breakfast bowls! I hope these recipes inspire you to try a new kind of breakfast. Let me know in the comments which one you’re most excited to make!
Happy cooking!
