6 Easy Ways to Make Rice Bowl of South Japan – Revealing Secret Recipes!

1. Okinawan-style Katsu-don from Okinawa Prefecture

Ingredients (1-2 servings)

・Rice (as much as you want)

・4.2 oz (120g) Pork loin
・1 tsp Sake☆
・1 tsp Soy sauce☆
・Ramen pepper (White pepper, black pepper, garlic powder, and onion powder)☆
・1 oz (30g) Carrot
・1 oz (30g) Onion
・1.4 oz (40g) Komatsuna (Japanese mustard spinach)
・1 Egg

・2 tbsp Flour★
・2 tbsp Water★
・Panko
・Oil for frying

・3 tbsp Water◇
・1 tbsp Sake◇
・1 tbsp Soy sauce◇
・1 tbsp Mirin◇
・1 tbsp Sugar◇
・A pinch of Dashi powder◇

Direction

1.  Cut into the fatty part of a thick slice of pork loin. Season the pork with ☆. Place in the refrigerator for 20 minutes to let the flavors soak in.

2.  Cut onion into wedges. Shred carrot and chop komatsuna.

3.  Dip the pork into the batter mixture mixed with the ★. Then, coat it with panko. Fry in oil for 2-3 minutes on each side until golden brown. Let sit for 2 minutes to cool slightly before cutting into bite-sized pieces.

4.  Add ◇ to the pan and mix. Add onion and carrot and cook over medium heat. When onions are softened, add komatsuna. Cook for about 1 minute, and when the cooking liquid is reduced, add cutlets. (You can transfer a few vegetables to another plate before adding the cutlets.)

5.  After adding cutlets, bring to a boil and add beaten egg. Cover and cook for 1-2 minutes, until eggs are the desired consistency.

6.  Serve rice in a bowl, top with vegetables, then tonkatsu and egg.

2. Tori-ten Don (Chicken Tempura Bowl) from Oita Prefecture

Ingredients (2 servings)

・Rice (as much as you want)

・7 oz (200g) Chicken
・0.5 tbsp Sake☆
・0.5 tbsp Soy sauce☆
・0.5 tsp Grated garlic☆
・0.5 tsp Grated ginger☆
・A pinch of Salt and pepper☆
・Oil for frying

Tempura batter
・3.5 tbsp Flour★
・3.5 tbsp Potato starch★
・4 tbsp Water★
・1 Egg★

Tempura sauce
・1 tbsp Sake◇
・1 tbsp Soy sauce◇
・1 tbsp Mirin◇
・0.5 tbsp Sugar◇
・0.5 tsp Potato starch
・1-2 tsp Water

Direction

1.  Cut chicken into small pieces. Season them with ☆. Place in the refrigerator for 20 minutes to let the flavors soak in.

2.  Make tempura batter with ★ in a bowl. Dip the chicken in this batter, and fry in oil for 2-3 minutes on each side until crisp.

3.  Make tempura sauce by mixing ◇ in a frying pan. Bring to a boil and add potato starch dissolved in water. Bring to a boil over medium heat, stirring constantly. When it thickens a little, it is done.

4.  Serve rice in a bowl, top with leafy greens (if desired) and chicken tempura. Pour tempura sauce over the top and you’re done!

3. Sicilian Rice from Saga Prefecture

Ingredients (1-2 servings)

・Rice (as much as you want)

・4.2 oz (120g) Thinly sliced beef
・1.5 tbsp Soy sauce☆
・1 tbsp Mirin☆
・0.5 tbsp Honey☆
・0.5 tsp Grated garlic☆
・0.5 tsp Grated ginger☆

・1.7 oz (50g) Onion
・1 tsp Oil

Topping
・Tomato
・Lettuce
・Mayonnaise

Direction

1.  Cut beef into small pieces. Season them with ☆. Place in the refrigerator for 20 minutes to let the flavors soak in.

2.  Cut onion into wedges. Stir-fry onion with a little oil. When it gets soft, add beef. Cook the beef with onion.

3.  Serve rice in a bowl, top with beef, lettuce, and tomato. Drizzle mayonnaise over the top and it is done.

4. Sego Donbui (Miso Glazed Pork Bowl) from Kagoshima Prefecture

Ingredients (1-2 servings)

・Rice (as much as you want)

・4.2 oz (120g) Thinly sliced pork
・1 tbsp Barley miso or Other type of miso☆
・1 tbsp Mirin☆
・2 tsp Sugar☆
・1 tsp Soy sauce☆
・1 tsp Sake☆
・0.5 tsp Oyster sauce☆
・1 tsp Oil

Topping
・Green onion
・Red pickled ginger

Direction

1.  Cut pork into small pieces. Season them with ☆. Place in the refrigerator for 20 minutes to let the flavors soak in.

2.  Cook the pork in a frying pan. If you like, you can stir-fry green onion together with pork.

3.  Serve rice in a bowl, top with miso glazed pork.

5. Chicken Sukiyaki Bowl from Fukuoka Prefecture

Ingredients (1-2 servings)

・Rice (as much as you want)

・4.2 oz (120g) Chicken
・A pinch of Salt
・1.4 oz (40g) Carrot
・1.4 oz (40g) Gobo (Burdock root)
・1.4 oz (40g) Green onion
・2 oz (60g) Tofu
・0.8 cup (200ml) Water☆
・1.5 tbsp Sake☆
・1.5 tbsp Soy sauce☆
・1 tbsp Sugar☆
・1 tsp Oil

Direction

1.  Cut chicken and all the veggies into small pieces. Heat oil in a pan and fry chicken. Season lightly with salt.

2.  When the chicken changes color, add all the veggies, tofu, and ☆. Simmer without lid until chicken is cooked and veggies are so soft.

3.  Serve rice in a bowl, top with sukiyaki.

6. Hiyajiru Bowl from Miyazaki Prefecture

Ingredients (2 servings)

・Rice (as much as you want)

・4.6 oz (130g) Tofu
・3.5 oz (100g) Cucumber
・A pinch of Salt
・1.4 oz (40g) Myoga ginger
・5  Shiso leaves
・1.1 cup (270ml) Cold water
・2 tbsp Miso
・1 tsp Grated white sesame
・0.5 tsp Soy sauce☆
・0.5 tsp Sugar☆
・0.5 tsp Grated ginger☆
・A pinch of Dashi powder☆
・Grilled mackerel (optional)

Direction

1.  Thinly slice cucumber. Sprinkle with salt, mix, and let it sit for 10 minutes until the water comes out from the cucumber.

2.  Mix miso with ground sesame seeds and sear with a kitchen torch, if available. Squeeze cucumbers to remove water. Put cold water and miso in a bowl and dissolve miso well. Add ☆ and mix well. Then, add cucumber, shredded myoga, shredded shiso, and tofu. Mix lightly and refrigerate until ready to eat. Hiyajiru (Cold soup) is ready!

3.  You don’t need to have it, but pan-fry mackerel on both sides and loosen the meat. Serve rice in a bowl, top with mackerel. Then pour hiyajiru (cold soup) over it to complete the dish.