While Japan is renowned for its vibrant food culture, from Tokyo's casual eats to Osaka's fine dining, you don't need to travel far to enjoy authentic flavours. These Japanese rice bowls are simple to prepare, delicious, and packed with umami, making them perfect for home cooking.
Khanh Ong's Flavour-Packed Japanese Rice Bowls
On Friday, television personality Khanh Ong demonstrated how to create these satisfying meals on The Morning Show. His recipes for Gyudon and Oyakodon are straightforward and deliver restaurant-quality results.
Gyudon (Japanese Beef & Onion Bowl)
Ingredients:
- 400g thinly sliced beef (hotpot or shabu style)
- 1 large brown onion, thinly sliced
- 2 cups cooked Japanese rice, for serving
Sauce:
- ½ cup dashi stock (or water with ½ tsp dashi powder)
- ¼ cup light soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1–2 tbsp sugar (adjust to taste)
To Serve (optional but recommended):
- 2 soft-cooked or onsen eggs
- 2 spring onions, sliced
- Beni shoga (pickled ginger, bright red variety)
- Toasted sesame seeds
- Shichimi togarashi
Method:
- Combine dashi, soy sauce, mirin, sake, and sugar in a pan. Bring to a gentle simmer.
- Add the sliced onion and simmer for 5–7 minutes until softened and slightly sweetened.
- Reduce heat to low-medium and add the beef slices, spreading them out to prevent clumping.
- Cook for 2–3 minutes until just cooked through. Avoid overcooking to maintain tenderness.
- Spoon hot rice into bowls, top with the beef and onions, and drizzle with extra sauce from the pan.
- Garnish with egg, spring onion, beni shoga, and a sprinkle of shichimi for spice if desired.
Notes: If the beef is particularly fatty, skim excess fat from the sauce at the end. For enhanced umami, add a small splash of soy sauce just before serving.
Oyakodon (Chicken & Egg Rice Bowl)
Ingredients:
- 2 cups cooked Japanese rice, for serving
- 300g chicken thigh fillets, sliced into bite-sized pieces
- 1 small brown onion, thinly sliced
- 2–3 eggs
- 1 spring onion, sliced (optional)
Sauce:
- ½ cup dashi stock (or water with ½ tsp dashi powder)
- 2 tbsp light soy sauce
- 2 tbsp mirin
- 1 tbsp sake (optional)
- 1 tsp sugar
To Serve (optional but excellent):
- Shichimi togarashi
- Mitsuba (if available) or additional spring onions
Method:
- In a pan over medium heat, combine dashi, soy sauce, mirin, sake, and sugar.
- Add the onion and simmer for 2-3 minutes until softened.
- Add chicken pieces and simmer for 5-6 minutes, stirring gently, until cooked through.
- Lightly beat the eggs in a bowl, leaving streaks of white and yolk for texture.
- Pour the egg over the chicken and onions in a thin stream.
- Cover with a lid and cook for 1-2 minutes until the egg is just set but still slightly runny.
- Spoon rice into bowls, slide the chicken and egg mixture on top, and pour over some sauce from the pan.
- Garnish with spring onion and a sprinkle of shichimi if desired.
Notes: For a custard-like texture, cook the egg over lower heat. If you prefer firmer eggs, extend the cooking time by 30 seconds, but be cautious to avoid overcooking.
These recipes from Khanh Ong offer a convenient way to enjoy Japanese cuisine at home, combining ease with authentic flavours. Whether you opt for the savoury beef of Gyudon or the comforting chicken and egg of Oyakodon, both dishes are sure to impress.
