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3 Ultimate Rice Bowl Recipes Ready in 15 Minutes: Perfect for Beginners | Kurashiru

March 12, 2026 Kurashiru [クラシル]

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About "Ultimate Katsudon, Kaikadon, and Delicious Nira Tama Don (3 Recipes)"

Three top chefs share 3 rice bowl recipes you can make in just 15 minutes after getting home. Learn the ultimate Katsudon made with store-bought pork cutlet and tsuyu soup base, Kaikadon featuring beef and onions simmered in egg, and Nira Tama Don made incredibly fluffy using egg tofu. Recreate restaurant-quality flavors at home with everyday seasonings and secret ingredients.

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Tips for Making "Ultimate Katsudon, Kaikadon, and Delicious Nira Tama Don (3 Recipes)"

Seasoning
- A golden ratio of 2 parts water to 1 part tsuyu base yields a deep, savory broth flavor.
Prep
- Slicing the onion horizontally cuts across the fibers, shortening the cooking time.
Heat control
- Pouring the egg in three separate additions instead of all at once beautifully integrates it with the broth.
Prep
- Wiping garlic chives with a damp paper towel instead of washing keeps them crisp.
Tips
- Mixing egg tofu into the beaten eggs ensures a perfectly fluffy texture every time.
Prep
- Carefully removing the chalaza from the eggs improves the overall texture.

How to Make "Ultimate Katsudon, Kaikadon, and Delicious Nira Tama Don (3 Recipes)"

Ultimate Katsudon

1
Slice the onion
Slice the onion horizontally across the grain. This cuts the fibers, shortening the cooking time and quickly drawing out its natural sweetness.
Slice horizontally to cut across the grainAllows it to cook faster
2
Make the sauce
In a pan, combine water and tsuyu soup base in a 2:1 ratio. Using a premium tsuyu base (like Tsuyu no Moto Gold) with rich bonito flavor dramatically elevates the taste with just this one ingredient.
Golden ratio of 2 parts water to 1 part tsuyu baseUse Ninben Tsuyu no Moto Gold for best results
3
Simmer the onion
Once the sauce comes to a boil, add the onion. Simmer until the onion softens to bring out its sweetness.
Simmer until the onion is tender
4
Add the cutlet
Place one store-bought pork loin (or fillet) cutlet on top of the onions, and simmer briefly so it absorbs the savory broth.
Use a store-bought pork cutletLet it absorb the broth
5
Bind with egg
Lightly beat 2 eggs in a cutting motion, then pour them in three separate additions. Pour the first portion to let it settle, the second to absorb more broth, and the third just before turning off the heat to let it cook gently in residual heat.
Pour the egg in three separate additionsTurn off the heat and finish with residual heat
6
Plate and serve
Serve over 200g of warm rice and garnish with mitsuba (Japanese wild parsley) to finish.
Garnish with mitsuba

Kaikadon (Beef and Egg Rice Bowl)

1
Prep the ingredients
Cut the onion into 8 wedges along the grain to retain its texture. Tear the shirataki noodles into bite-sized lengths by hand. Cut the beef into slightly large bite-sized pieces, as it will shrink when cooked.
Cut onion into 8 wedges to keep its textureCut beef into slightly large bite-sized pieces
2
Prep the eggs
When beating the eggs, carefully remove the chalaza (the white stringy part). Leaving it in can ruin the smooth texture.
Carefully remove the chalaza
3
Simmer beef and vegetables
Add the beef, onion, and shirataki noodles to a pan, season with pantry-staple seasonings, and simmer until the ingredients are tender.
Season with standard pantry seasonings
4
Bind with egg
Pour in the beaten eggs and cook until they reach your desired doneness. This creates an authentic Japanese flavor.
Adjust the heat based on egg doneness

Delicious Nira Tama Don (Garlic Chive & Egg)

1
Prep the garlic chives
Washing garlic chives (nira) with water can make them soggy. Instead, wipe them with a damp paper towel to keep them crisp, then cut into bite-sized lengths.
Wipe with a damp paper towel instead of washingKeep them crisp
2
Make the egg mixture
Beat 2 to 3 eggs, then crumble a whole block of egg tofu into the mixture. Egg tofu contains dashi broth and won't harden when cooked, ensuring a foolproof, fluffy texture. Add heavy cream (or milk), Chinese soup stock, and potato starch slurry for extra richness and moisture.
Crumble and mix in a whole block of egg tofuAdd heavy cream or milk for richness
3
Cook in the pan
Heat a small amount of oil in a pan and lightly sauté the garlic chives. Pour the egg mixture over them, turn off the heat while the eggs are still runny, and let them finish cooking in residual heat.
Turn off the heat while the eggs are runnyFinish cooking with residual heat
4
Plate and serve
Serve over warm rice. Enjoy the contrast between the fluffy eggs and the crisp garlic chives.

Detailed Commentary on "Ultimate Katsudon, Kaikadon, and Delicious Nira Tama Don (3 Recipes)"

* Content organized by topics from the video.

Ultimate Katsudon with Store-Bought Cutlet

Chef Kimio Nonaga, the third-generation owner of Nihonbashi Yukari, shares an incredibly easy Katsudon recipe for those days when you crave it after work but don't want to deep-fry anything. All you need is one store-bought pork loin cutlet (fillet works too). The secret to the seasoning is just water and Ninben's Tsuyu no Moto Gold soup base, mixed in a golden ratio of 2 parts water to 1 part tsuyu base. Chef Nonaga highly recommends this premium tsuyu base because its rich, authentic bonito flavor dramatically elevates the dish all on its own. Even beginners can make this without fail, and with just a few simple tips, you can enjoy restaurant-quality Katsudon right at home.

Quick Onion Prep and the Chef's Favorite Pan

A key cooking tip lies in how you cut the onion. While wedges are common, slicing the onion horizontally (into rings) cuts across the fibers to shorten the cooking time. This allows the onion to cook quickly and release its natural sweetness. Chef Nonaga also showcases his favorite 18cm King Pan from Nakao Alumi Co., Ltd. Although it has some weight, it offers exceptional heat conductivity and heat retention, keeping heat like a clay pot once warmed. To make a neat, compact single serving, using a small 18cm to 20cm pan is ideal for keeping the ingredients together.

Pro Egg-Binding Technique and Tasting

Once the cutlet has absorbed the savory broth, it's time for the eggs. The trick is to lightly beat 2 eggs in a cutting motion. Instead of pouring them all at once, adding them in three separate stages beautifully integrates the broth and eggs. Pour the first portion to let it settle, the second to absorb more broth, and the third just before turning off the heat to let it cook gently in residual heat. Serve over 200g of warm rice and garnish with mitsuba. Tasting his creation, Chef Nonaga praised it highly: 'Even though we only used tsuyu base and water, the sweetness of the onion melts into it, making it incredibly high quality!' He was amazed that it tasted this delicious without any added sugar, relying solely on the natural flavors of the ingredients.

The History of Kaikadon by Chef Murata

Next up is Chef Akihiko Murata of the Japanese restaurant Suzunari in Yotsuya Arakicho. Chef Murata introduces Kaikadon (Beef and Egg Rice Bowl), which is essentially a classic beef bowl bound with egg. It is said to have originated during the Meiji Restoration (Bunmei Kaika) when beef was a luxury; binding it with egg helped stretch the beef and make it less obvious. The ingredients—sliced beef, onion, shirataki noodles, and eggs—are incredibly simple, allowing you to make an authentic Japanese rice bowl using only pantry staples. While Japanese cuisine can seem intimidating or difficult due to the dashi broth, Chef Murata passionately shares, 'Many dishes are actually very simple and easy, and I want to help more people enjoy making Japanese food at home.'

Training Days and Family Taste Testers

To retain the texture of the onion, Chef Murata recommends cutting it along the grain into 8 wedges. Tear the shirataki noodles by hand into bite-sized pieces, and cut the beef into slightly larger bite-sized pieces since it shrinks when cooked. Chef Murata also shares a fun personal story: during his training days, he made his family eat every new dish he learned, laughing as he recalls how they were his 'guinea pigs.' He also meticulously removes the chalaza (the white stringy part) when beating eggs. If he leaves it in, his daughter refuses to eat it, making this a strict rule in his kitchen. He notes that a child's honest reaction is the ultimate barometer of whether a dish is truly delicious.

The Secret Ingredient: Chef Igarashi's Recipe

Finally, Chef Miyuki Igarashi of the Chinese restaurant Miyu introduces a Nira Tama Don that lets you easily recreate a professional, fluffy, and silky texture at home. First, to keep the garlic chives crisp, wipe them with a damp paper towel instead of washing them with water, which makes them soggy. Her secret ingredient for incredibly fluffy eggs is crumbling a whole block of egg tofu directly into the beaten eggs. Since egg tofu contains savory broth and doesn't harden when cooked, anyone can make perfect, silky eggs without fail. She also adds heavy cream (or milk), Chinese soup stock, and a potato starch slurry for extra richness and moisture. Tasting the dish, Chef Igarashi's husband was amazed, exclaiming, 'It's so fluffy, and the garlic chives are incredibly crisp!'

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