It's always nice to have some Rice bowl recipes in your repertoire especially for quick and easy ones. Especially if you know some quick and easy ones, your life could be lot easier!
I will show you 3 quick rice bowl ideas that you can cook in 15 mins (Once you get used to). It's super simple, yet super tasty! This is something you can cook over and over in regular bases!
What is the best type of rice for rice bowls?
My recommendation is short grain rice (It's the best if you can buy Japanese rice).
Long grain rice is easily break apart, so it's good for fried rice, but not quite suitable for rice bowls.
But medium grain rice is fine.
So if you cannot get short grain rice, this can be the replacement.
The reason that short grain rice is the best is that it clumps together.
When you bite everything together in your mouth, it brings nice togetherness.
We Japanese eat short grain rice.
So if you make Japanese influenced rice bowls like this recipe, short grain rice will naturally fits.
[Serving] 1
[Prep time] 5-10 mins
[Cook time] 5-10mins
[Storage] The sauce for the spicy chicken: 1 week
[Difficulty] D *(A=Hard E=Easy)
[Ingredients] (GRAM)
[Bacon and Egg]
-Bacon 40g
-Egg 2 each
-Kombu salt 1 pinch
-Black pepper some
-Your favourite cheese 1-2 slices
-Unsalted butter 4-5g
-Soy sauce some
[Spicy chicken]
-Water 1000ml
-Kombu salt 1tsp (5g)
-Soy sauce 1/2tsp (2.5ml)
-Sake 1tbsp (15ml)
-Chicken thigh 250g
-Leftover veggies some
-Cucumber 50g
-Sesame seed 1/2tbsp (4g)
(Sauce)
-Water 1tsp (5ml)
-Sugar 1tsp (5g)
-Soy sauce1/2tbsp (7.5g)
-Sesame oil 1/2 tbsp (7.5ml)
-Garlic (as peeled) 5g
-Japanese mayo 1.5tbsp (30g)
-Gochujang 2/3tbsp (15g)
[Pork and kimchi]
-Sliced pork belly 150g
-Onion 150g
-Scallion 40g
-Kimchi 90g
-Egg yolk (Optional) 1 each
*Or porched egg if you can't get edible raw egg
(Marinade)
-Kombu salt 1/4tsp (1g)
-Sugar 1/4tsp (1g)
-Sake 1tbsp (15ml)
-Garlic (as peeled) 12g
-Kimchi 30g
[Ingredients] (OUNCE)
[Bacon and Egg]
-Bacon 1.4oz
-Egg 2 each
-Kombu salt 1 pinch
-Black pepper some
-Your favourite cheese 1-2 slices
-Unsalted butter 0.14-0.18oz
-Soy sauce some
[Spicy chicken]
-Water 35.27oz
-Kombu salt 1tsp (0.18oz)
-Soy sauce 1/2tsp (0.1oz)
-Sake 1tbsp (0.5oz)
-Chicken thigh 0.55lb
-Leftover veggies some
-Cucumber 1.75oz
-Sesame seed 1/2tbsp (0.14oz)
(Sauce)
-Water 1tsp (0.18oz)
-Sugar 1tsp 0.18oz)
-Soy sauce1/2tbsp (0.26oz)
-Sesame oil 1/2 tbsp (0.26oz)
-Garlic (as peeled) 0.18oz
-Japanese mayo 1.5tbsp (1oz)
-Gochujang 2/3tbsp (0.5oz)
[Pork and kimchi]
-Sliced pork belly 0.33lb
-Onion 5.3oz
-Scallion 1.4oz
-Kimchi 3.17oz
-Egg yolk (Optional) 1 each
*Or porched egg if you can't get edible raw egg
(Marinade)
-Kombu salt 1/4tsp (0.04oz)
-Sugar 1/4tsp (0.04oz)
-Sake 1tbsp (0.5oz)
-Garlic (as peeled) 0.42oz
-Kimchi 1oz
[Recipe video]
(Chapter)
0:00 Scramble egg and bacon Rice bowl
4:39 Spicy chicken bowl
9:12 Pork & kimchi bowl (Buta kimchi)
[Instruction]
[Chapter 1: Scramble egg and bacon]
Slice bacon to 1cm (0.4inch) strips. (Use the one with less fat)
Mix egg, kombu salt, black pepper.
Fry the bacon on a hot pan with medium high heat.
Meanwhile, set up some rice, and put cheese on top.
Once it's coloured, flip it. Don't colour the otherside.
Add the butter, once it's melted, add the egg mix.
You'll see the outside part will beckoned faster. So put the outside part into the middle, and mix it in the center. That way, it's cooked evenly.
Once the egg is cooked, turn off the heat
Leave few seconds so the bottom can set.
Put a spatula under the egg, then you'll see the egg can move.
Put it on the rice, drizzle some soy sauce, and serve.
[Chapter 2: Spicy chicken]
Boil water, add sake, kombu salt (and leftover veggies if you want).
Once the water is boiling, drop chicken.
Cook for 8-10 mins on low to medium heat.
Meanwhile, mix all the ingredients for the sauce
Also, cut cucumber into thin strips.
Check if the chicken is cooked.
Then chill it in ice water (Or water)
Keep cooking the vege soup.
Adjust the seasoning with kombu salt and soy sauce
Dice the chicken into small dice.
Serve on rice
Mix in the sauce, add some sesame seeds.
*Do not cut it into big chunks. It won't absorb the sauce well.
[Chapter 3: Pork & kimchi (Buta kimchi)]
Cut pork belly into bite size.
Marinade with the ingredients on the (Marinade) list.
Slice onion and scallion thinly.
Separately prepare 90 g (3.17oz) of kimchi.
Cook the pork kimchi mixture on a hot pan on medium high heat.
Once one side is coloured, flip it
Add onion. Cook few mins until your liking.
Add scallion. Cook about 30 sec.
Add kimchi. Do not cook longer than 20 seconds. It will lose some of the flavour.
Serve it on rice. Drop an egg yolk on top.
[BGM]
The vibes by Ben Fox
Peace in My Heart by Alex MakeMusic