Rice bowl

Mongolian beef

A Chinese-American dish derived from the Taiwanese Mongolian barbecue. Slices of beef are stir fried with vegetables then tossed with a thick brown sauce which may or may not be spicy.

Cook time: 7

Servings: 4 people

Japanese beef rice bowl (gyudon)

Sweet and salty, gyudon is thinly sliced beef cooked with softened onion slices in a mixture of dashi, sake, mirin and soy sauce, and served over rice. We like to add eggs and scallions.

Cook time: 10

Servings: 3 people

A meal that hails from the Philippines, pares (pah-res), literally “pair”, means a combination of rice and protein, usually very tender stewed beef. Brisket, short ribs, flank or shanks are ideal for making beef pares.

Cook time: 2 30

Servings: 4 people

Japanese chicken and egg rice bowl (oyakodon)

A Japanese donburi dish of chicken, onion, scallions and beaten eggs simmered in dashi, soy sauce, sake, mirin, and sugar, and served over rice.

Cook time: 10

Servings: 4 people