For a solo lunch, not ramen — 10 types of rice bowls
Sometimes you don't want to take out the side dishes one by one because of a lunch meal. Today is a covered rice bowl that you eat by changing the ingredients you put on top of the rice. 1. Egg rice bowl for 2 servings Ingredients: 4 eggs · 150g onion · 400g rice · Seasoning: water 250ml · dark soy sauce 1T · tuna juice 1t · sugar 2t · cooking oil 2t Method: Thinly slice the onion and sauté in a pan with oil for 4–5 minutes. When the edges are golden brown, add water, soy sauce, and tuna
Taking out the side dishes one by one because of lunch
Sometimes you don't like it. Today, the ingredients to put on top of rice
It's a rice bowl that you eat by changing it.
1. Egg rice bowl
2 servings
material
4 eggs · 150g onion · 400g rice
spice
Water 250ml · dark soy sauce 1T · Tuna juice 1t ·
2t of sugar · 2t of cooking oil
How to make it
Slice the onions thinly and fry them in oil.
Sauté in the pan for 4~5 minutes. When the edges become golden brown.
Add water, soy sauce, tuna juice, and sugar.
Lightly boil the egg while boiling for 2~3 minutes.
Please dissolve it. Pour it evenly into the pan and stir immediately.
Instead, cook it with medicinal herbs.
When the egg's edge hardens, cover it with the lid until the center.
Please cook it. If you serve it with the soup on top of the rice,
It's easy to eat without any other side dishes.
If you pour the egg and keep stirring it, it will become fine.
It will disperse. Wait until the edge hardens.
Please cook it thoroughly until the center is cooked.
2. Mushroom Mapudubu rice bowl
2 servings
material
Warm rice 400g · Tofu 300g ·
Shiitake mushrooms 80g · Onion 80g · Green onions 30g
spice
Cooking oil 1.5T · minced garlic 1t ·
gochugaru (Korean red pepper flakes) 2t · doubanjiang 1T · dark soy sauce 1t ·
Rice wine 1T · Sugar 1t · Water 200ml ·
sesame oil 1t · Starch powder 1t · Starch water 2T
How to make it
Slice the tofu into 2cm pieces and cut the mushrooms and onions into thick pieces.
Please chop it. Also, chop the scallions finely.
Sauté oil, scallions, and garlic in a pan, then on low heat.
Mix gochugaru (Korean red pepper flakes). Stir-fried with onions and mushrooms.
Please add doubanjiang, soy sauce, mirin, and sugar on the back.
Add water and tofu and boil over medium heat for 4~5 minutes.
Stir the starch again, add it in little by little, and boil for a short time.
Turn off the back light. Mix sesame oil and put it on the plate.
Please save it.
Divide the warm rice into two bowls and eat the mapo tofu.
Put it on top. The sauce should be enough to eat so that the rice doesn't get stuck.
Please save it.
It's an application where mushrooms are finely chopped and added instead of meat.
doubanjiang left some of it and then looked at the water between them.
Please add more.
I start with the seasoning when making mushroom mapo tofu rice bowl.
Please measure it. It's a hassle finding the spoon while the fire is on.
I liked it that it got shorter.
3. Tuna mayo kimchi rice bowl
2 servings
material
Rice 400g · Tuna can 150g · 2 eggs ·
Kimchi 100g · A little kimchi powder
spice
Mayonnaise 2T · Teriyaki sauce 2t ·
2t of edible oil
How to make it
Drain the tuna in a colander to remove the oil and chop the kimchi into small pieces.
Cut it. Prepare the rice and divide it into two bowls.
Pour 1t of oil into the pan and cook the egg on medium-low heat.
Scramble it well and cook it. When the running egg yolk disappears
Put it down next to the rice.
Cook kimchi on medium heat for 2~3 minutes with 1t of leftover oil.
Fry it. When it's cooked hot, put it on top of the rice and add tuna.
Share it.
Put a little mayonnaise and teriyaki sauce around it.
Please mix it before adding the seaweed powder and eating.
You have to drain the tuna oil before serving so the rice doesn't get greasy.
No. I'll look at the sources carefully and add more if there's a shortage.
It's comfortable on my side.
4. Beef mushroom rice bowl
2 servings
material
Rice 400g · Beef for bulgogi 250g ·
Onions 80g · Shiitake mushrooms 100g ·
20g scallions
spice
dark soy sauce 1.5T · Sugar 2t · Liquor 1T ·
minced garlic 1t · sesame oil 1t · A little pepper ·
Additional water 80ml
How to make it
Cook the beef until it doesn't clump. Drain the water.
Mix with the marinade, cover it, and refrigerate for 30 minutes.
I'll put them to sleep.
Slice the onions thinly and chop the radish finely. The scallions too.
Slice it and prepare the rice in two bowls.
Add the meat to the medium-high heat fan and loosen the overlapping parts.
Stir-fry. Add onions, mushrooms, and 80ml of water.
Cook it on medium heat.
When the meat and vegetables are cooked until the center is cooked, add scallions and one
Boil the bun. Place the crumbs on top of the warm rice.
I add it enough to eat the broth.
If you cook the marinade until it is very thick, it becomes hard when you put it on rice.
Leave some of the broth and check the doneness of the meat.
Take it out.
5. Grilled pork belly and soybean paste rice bowl
2 servings
material
Warm rice 400g · thinly sliced pork belly 250g ·
Brussels sprouts 150g · Onion 80g · Cabbage 70g
spice
Chashuryori seasoning 40g · Sesame seeds 1t
How to make it
Wash the spinach and dry it, and chop the onions and cabbage.
I will do it.
Put the meat in the pan and break it apart while cooking until it is fully cooked.
Sauté with onions and cabbage.
Add the chaash seasoning and the bean sprouts and stir-fry for about 3 minutes.
When the bean sprouts are ripe, turn off the fire and spray the juice right away.
Please save it.
Divide the rice into two bowls and stir-fry it with hot oil.
Please upload. The product seasoning is based on the same type, and others
Adjust the source according to the display amount.
If the cabbage is wet, the stir-fry will become soggy quickly.
After washing, thoroughly drain the water and cook the meat.
Put in.
6. Tomato egg rice bowl
2 servings
material
Warm rice 400g · Tomato 300g ·
4 eggs · 40g scallions
spice
Cooking oil 2T · dark soy sauce 1t · Oyster sauce 2t ·
sesame oil 0.5t · 1 pinch of salt · a little pepper
How to make it
Take the tomato off the stem and cut it into bite-sized pieces, and chop the scallions.
Slice the radish. Keep the eggs separated from salt and whisk them, and cook the rice separately.
Please divide it into bowls.
Pour the egg mixture into a pan with 1T of oil and cook on medium heat.
Shake it vigorously. As soon as the running egg water disappears, immediately.
Dim.
Add 1T of leftover oil in the pan and scallions and cook on medium heat.
Sauté. When the aroma comes out, add the tomatoes and cook for 2~3 minutes.
Stir-fry until the edges are cooked until soft.
Push the tomato and put soy sauce and oyster sauce into the empty space.
Boil briefly and mix. Add the eggs and stir.
Please add pepper and sesame oil on top of the rice.
Cook the eggs first and set them aside, and when the tomatoes are cooked,
Combine. Even without frying for a long time again, the egg shape will be
I am alive.
7. Soy sauce chicken bulgogi rice bowl
2 servings
material
Warm rice 400g · Boneless chicken thigh meat 300g
spice
dark soy sauce 1.5T · Sugar 2t · Liquor 1T ·
minced garlic 1t · ginger juice 0.5t ·
sesame oil 1t · Lemon juice 1t · A little pepper ·
Cooking oil 1t · Water 2T
How to make it
Clean up the large fat of chicken thigh meat and cut it into bite-sized pieces.
Slice it. The marinade except oil and water
Mix.
Mix the chicken with the marinade and cover it, then refrigerate it in the refrigerator.
Let it sleep for about 30 minutes. Place edible oil on the fan.
Please heat it with medium heat.
Place the chicken so it doesn't overlap and cook it front and back. The marinade is
If you want to burn it, add water gradually and turn down the heat.
Make sure the center of thick pieces is cooked at 74℃ or more.
Cook it enough. Also boil the leftover marinade together.
After you cook it and the liquid becomes diluted, put it in a container.
Divide the warm rice into two bowls and cook the chicken
Put it on top. If you add a little of the fan's seasoning on it.
It's complete.
The marinade with sugar can cook faster than the meat.
There is. Turn down the light and add a little water until it reaches the inside.
Make sure to have time to practice.
8. Shrimp egg rice bowl
2 servings
material
Warm rice 400g · 4 eggs ·
Pre-cleaned shrimp 100g · King oyster mushrooms 50g ·
20g scallions · 20g cooked peas
spice
Cooking oil 2T · Salt 1 pinch · Water 250ml ·
Maesul 2T · Oyster sauce 2t · dark soy sauce 2t ·
1t sugar · 2t potato starch + 4t water
How to make it
Thaw the shrimp, wipe off the moisture, and cut them into 1 cm pieces.
Cut the shiitake mushrooms into 2cm pieces from the base, and chop the scallions finely.
Slice the eggs and mix with salt.
Heat 1T of oil in the pan and pour half of the egg wash.
Throw it in a medicinal decoction. Flip it over, and the shrimp inside becomes translucent.
Cook until the egg is not runny and place on top of the rice.
Please put it up. Also, fry the remaining half with 1T of oil.
With 250ml of water
Add peas, mirin, oyster sauce, soy sauce, and sugar and cook for 2 minutes.
Boil until the right consistency. Mix 4t of starch and water and then again.
After that, please add the sauce little by little and stir.
When the sauce boils again and it coats the spoon thinly
Stop. Divide it into two bowls, but the rice won't stick.
You just need to control the amount.
Stir the starch mixture just before adding it. Add it to the sauce gradually.
If you put it in and spread it thinly with a spoon, you don't need to add more.
It's okay.
9. Tofu soboro rice bowl
2 servings
material
Rice 300g · Tofu 300g · Green onions 20g
spice
dark soy sauce 1T · Sugar 1t · Liquor 1T ·
sesame oil 1t · Cooking oil 1t
How to make it
Press and wipe out the water from the tofu and crush it finely. The green onions are
Please chop it finely and stir-fry it in a pan with oil.
Add the tofu and stir-fry on medium heat for 5~7 minutes until the moisture evaporates.
Burn it. Mix soy sauce, sugar, and soju in.
Please stir it evenly.
Turn off the fire when the liquid almost disappears and sesame oil
Put it in. If you place it neatly on top of the rice, it will be fluffy and moist.
It becomes tofu rice bowl.
Cooking takes about 15 minutes·separate preparation of rice. doubanjiang or
This is a soy sauce version made without spicy toppings.
In my case, tofu soboro donburi is served on a small plate.
First, put it in. Instead of putting a lot at once.
It was easier to take less as I watched how much I was eating.
10. Chicken and scallion rice bowl
2 servings
material
300g chicken thigh meat · 1~2 scallions · 2 bowls of rice
spice
Condimenting rice wine 1T · A little salt and pepper for seasoning ·
Soy sauce 2T · Soy sauce for braising 2T · Sugar 1T ·
2T water · a little edible oil for pan · a little sesame seeds
How to make it
Cut the chicken into bite-sized pieces for seasoning with soy sauce and salt,
Mix in the pepper. Slice the scallions into 3~4 cm long pieces.
The braising marinade is mixed separately.
Grill scallions in a pan with oil on medium heat.
Push it to one side. Put the chicken in and cook it evenly on both sides.
Please bake it for me.
Add the braising seasoning and cook until the chicken is fully cooked to the center.
Cook it slowly. Serve it with chicken, scallions, and sauce on top of the rice.
I spray the juice.
Chicken has a core temperature of 74℃ at the thickest part.
I check for abnormalities. I only judge the learning based on the appearance.
Not.
First put the rice and then add a little of the donburi sauce.
It's delicious when you pour all the remaining sauce on the fan.
It wasn't like that.
#OneMealWorkshop #OctoberHomeMeal #AutumnHomeMeal
#Homecookedmealrecipe #Menurecommendation #Eggover rice
#mushroom mapo tofu rice bowl #canned tuna mayo kimchi rice bowl
#Beef mushroom rice bowl #Grilled pork belly and soybean paste rice bowl
#Tomato egg rice bowl #Soy sauce chicken bulgogi rice bowl
#Shrimp egg rice bowl
#Tofu Sambo Bowl #Chicken and scallion Bowl