Rice bowl

Chicken, mushroom and egg rice bowl

Cubes of chicken thigh fillets, shimeji and scallions are boiled gently in dashi seasoned with soy sauce sake, mirin and a little sugar before beaten eggs are poured in.

Cook time: 10

Servings: 4 people

Pork version of gyudon

Strips of thinly sliced pork belly take the place of beef in this salty-sweet Japanese meat and rice dish.

Cook time: 10

Servings: 3 people

Korean-style ground beef rice bowl

Spicy, salty and sweet, this ground beef stir fry is even better when garnished with toasted sesame seeds and sliced scallions, and served over hot rice.

Cook time: 10

Servings: 6 people

Scrambled eggs with Chinese sausage and vegetables

Asian-style egg and sausage breakfast. Served with rice, of course.

Cook time: 35

Servings: 3 people

Katsudon

Japanese fried breaded pork cutlet (tonkatsu) joins eggs in sweet-salty broth, and the combo goes over a bowl of rice. It’s hard not to fall in love with Japanese food with dishes like katsudon.

Cook time: 7

Servings: 1 person

20-minute shrimp curry rice bowl

With ground shallots, garlic, chilies, ginger, kaffir lime leaves, shrimp paste and coconut cream for the sauce, you’ll want to drizzle that thick yellow cream over your rice.

Cook time: 10

Servings: 4 people

Soy ginger beef rice bowl

A slab of beef short plate is simmered with ginger slices in broth, soy sauce, sake and mirin, sliced thinly and served over rice with scallions and sesame seeds.

Cook time: 3 15

Servings: 3 people

Beef budbod

A rice bowl meal that’s been around for decades in the province of Rizal, beef budbod (literally, sprinkle) consists of garlic fried rice, chopped beef, scrambled egg, tomatoes and scallions.

Cook time: 15

Servings: 3 people

When you don’t have time to cook an old-fashioned curry, there’s a way to enjoy all the curry goodness by using a quick-cooking protein like salmon. Prep time is five minutes. Cook time is ten minutes.

Cook time: 10

Servings: 4 people

Cheesy gyudon

A heap of shredded cheese on top of gyudon is torched until melted. It’s our home version of a beef rice bowl preparation popularized by Japanese gyudon chain Sukiya.

Cook time: 10

Servings: 4 people

Salmon trimmings with soy honey ginger sauce

Salmon trimmings can be a bit tricky to cook. The small size means they can’t withstand too much tossing and stirring. Here’s a smart way to cook them without ruining their texture and without drowning out the salmon’s natural flavor.

Cook time: 5

Servings: 6 people

Chicken teriyaki rice bowl

Browned thigh fillets are braised in soy sauce, sake and mirin. Simple yet highly nuanced.

Cook time: 35

Servings: 4 people