Quick, easy, and delicious Teriyaki Pork Donburi. There’s protein, carb, and salad layered in a bowl. A perfect one-pan and one-bowl meal for weeknight dinner.
Many of us, especially parents with young children, can relate to the demands of life – the endless meetings at work and the mad rush between activities after school, which all results in little to no time to prepare dinner. Being a mom and running a Japanese recipe website full time, I too find myself struggling to pull it all together. Although I test and shoot recipes all day long, the food I cook may not always be dinner-appropriate for the family (although my kids don’t mind desserts for dinner!). Sometimes I just have no more energy to cook another meal. But, at the end of the day I still find myself back in the kitchen, and cook.
On the day that I’m short on time, I usually make a simple meal with ingredients that I can quickly pick up from my nearest local American grocery store. Ideally, our family meals should still be nutritious and substantial enough to feed hungry stomachs. One of my reliable go-to dishes to make is this Teriyaki Pork Donburi (豚の照り焼き丼).
Teriyaki Pork Donburi – A Complete Meal in A Bowl
What appeals to me most about this donburi is its fuss-free preparation and fast cooking time. You just need to cook the rice (let your rice cooker do the job), chop up some vegetables, and a quickly grill up the pork chops over the pan.
All the teriyaki seasonings in this recipe, such as soy sauce, sake, rice vinegar, sesame oil, are essential condiments in Japanese cooking. You will see them all the time in Japanese recipes, so this might be the time you go to a Japanese/Asian grocery store to stock your pantry.
Some donburi (rice bowl) meal can be heavy with deep-fried food on top of the rice. But this Teriyaki Pork Donburi is lighter than it might look.
Under the delicious grilled pork with teriyaki glaze is a bed of shredded lettuce for fibers and refreshing crunch. If you need to fill up a bit more, you can serve a full bowl of steamed rice, but otherwise, you can adjust the portion of steamed rice and shredded lettuce. For an extra pop of colors, you can also top the rice bowl with some cherry tomatoes or pickled ginger.
Another bonus point (especially for the cook) is that this dish is all made in one frying pan. Super easy cleanup after a long day.
Teriyaki Pork Donburi – Substitute Suggestions:
Main Protein/Veggie: You can use other protein choices such as chicken, beef, fish, shrimp, tofu, or vegetables like eggplants or zucchini in place of the pork chops. It does get pretty versatile when it comes to the main part of the dish.
Leafy veggies: I like iceberg lettuce for this dish because it gives crisp and crunchy refreshing texture and taste. It goes well with savory dishes (like Chinese lettuce cups). Otherwise, romaine lettuce or shredded cabbage would work just fine.
Rice: You can use white rice, brown rice, quinoa, cauliflower rice, or even noodles underneath the savory main protein/veggie.
Seasonings: Sake is probably the only condiment that you may have trouble finding. Use dry sherry or Chinese rice wine if you can take alcohol. Otherwise, you can replace it with water so the sauce is not overly salty. Rice vinegar (or rice wine vinegar) is milder than other types of vinegar. If you need to use other kind of vinegar, use less amount.
Following the one-pan and one-bowl template, quality dinner can happen more quickly than you think. And I can assure you that your family will enjoy the time spent together at the table, especially when you serve them delicious Teriyaki Pork Donburi.
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- 2 ½"-thick lean boneless pork loin chops
- ¼ tsp salt (kosher or sea salt; use half if using table salt)
- Freshly ground black pepper
- 2 cloves garlic
- 1 Tbsp potato starch/corn starch
- 1 Tbsp neutral flavor oil (vegetable, canola, etc)
- 2 leaves iceberg lettuce
- 2 green onions/scallions
- 2 cups cooked Japanese short grain rice
- 2 cherry tomatoes (cut in half)
- 1 inch ginger
- 2 Tbsp sake
- 2 Tbsp rice vinegar
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- ½ tsp sesame oil
- Gather all the ingredients first.
Cut the iceberg lettuce into julienne strips and green onions into thin rounds.
Slice 2 garlic cloves and grate the ginger.
Combine the Seasonings ingredients in a bowl (grated ginger, 2 Tbsp sake, 2 Tbsp rice vinegar, 3 Tbsp soy sauce, 2 Tbsp sugar, and ½ tsp sesame oil) and whisk all together.
- Pound the pork loin to tenderize and equal thickness.
Season the pork with ¼ tsp kosher salt and freshly ground black pepper.
Dust the pork with 1 Tbsp potato starch/corn starch and remove the excess flour.
In a non-stick frying pan, heat 1 Tbsp cooking oil on medium heat. While the oil is still cold, add the garlic slices and coat with the oil. Add the meat and cook until the bottom side is nicely browned.
Flip it over to cook the other side. Add Seasonings and cook covered for 5-7 minutes.
- Spoon some sauce over the pork and add chopped green onions.
- Take out the meat and slice the meat into a few pieces. Serve rice in a bowl, and place shredded lettuce on top.
- Place the teriyaki pork on top of the lettuce. Pour the sauce and garnish grape tomatoes on the side.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Editor’s Note: This post was originally published on May 9, 2011.
Another mouth watering dish Nami! I cannot believe you took THAT picture with a point and shoot camera: to me it looks fantastic! 🙂 Hope you had a great Mother’s Day! 🙂
Hi Manu! Yeah I took that last year before we bought DSLR. My husband uses lightroom to brighten up the picture. Without it, it was very dark picture… otherwise you have to squint your eyes to see what I took. LOL.
Hi Nami, glad that I found your blog thru your comment for Tina (Pinay In Texas Cooking Corner)! I’m a big fan of Japanese food and have always wanted to learn cooking all kindas Japanese dishes and many others too! Nice to know you! 😀
Hi Lyn! Thank you for finding me! 🙂 Yes, I saw your blog and you make such a nice bento box for your kids! I hope you like what I share on my blog. I try to post more Japanese dishes here, but I realize I cook more and more Western food during the weekday because because it’s easier, faster, and fulfilling…while Japanese dish (besides donburi dish) is tedious and very time consuming… 🙁
love donburi!
Hi Kat! I start to cook more and more donburi style for dinner. Our life gets busier as they get older. And they eat more. Thanks to Donburi, they get full with just one meal (+ miso soup) and no complains. 🙂
Nami, this looks great and I mean both the dish and photo! I’ve tried your pickled cucumber this weekend and it was a winner! It’s always a pleasure to read your posts and try delicious recipes! 🙂
Hi Gourmantine! Thanks! 🙂 You did make the pickles! ohhh thank you for letting me know. So happy! I hope it fit your European palate (is this a correct expression??). You are sweet as always. Good luck on your photo shoot! 🙂
Well, my European taste buds happen to be big fans of Japanese cuisine. It was delicious! 🙂
Haha I’m so happy to hear that. 🙂
Wonderful photo as usually (I would have never guessed you made it with a different camera, it’s as beautiful as always!). The recipe looks like something I should make very soon. I love pork!
It’s true: thin meat slices are difficult to get in Europe too, unless you have a nice butcher. If I want very thin meat slices I put it to the freezer and then cut it, still frozen. It’s the only trick I have found, but it works.
Hi Sissi! Yes exactly… you have to make it frozen (but not completely frozen because it’s harder to slice). I actually bought a meat slicer long time ago when I lived far from a Japanese store. But I gave up quickly because it was too much work. Now I live 15 mins away from 2 Japanese stores and I live very comfortably… What do I do without very thin sliced meat…
Hello Nami! I am back… to pass along several awards to you! You can find them here: http://www.manusmenu.com/chicken-cotolette-with-cheese You know I love your blog a lot, right?? 🙂
Have a great day!
Thank you so much Manu! It’s cool that you can put a link like that… I know you added code in here but I always have to look up what’s the code before write code. LOL. Such an expert blogger Manu! 😀 I hope you do know that I love yours too, right?? 😉 Heeehee
Hi discovered your blog through scandi foodie. lovely recipes and totally inspiring. this salad looks like something my hubby would love.
Hello Sherilyn! Thank you for your time to visit my website. I hope you like what I shared on my website. 🙂
Teriyaki pork was one of our favourite dishes . Later I discovered how easy it is to make teriyaki sauce. Regarding your comment on adzuki, the world is changing! Now you find bacon, avocado etc in sweets/desserts so the time has come to put adzuki in meals:)
Yes, it’s very easy as long as you have the right Japanese condiments. I see Teriyaki Bottles sold in store, but the taste is very…. different. I don’t know what to say…very… Japanese restaurant (in the US) taste. Anyway, thanks for writing about Azuki (also learned you can type Adzuki with d). Yes, I saw bacon in cookies! I just remembered after I wrote on your comment, we put have Azuki in rice for a happy occasion…but probably that’s about it… LOL.
I love this recipe. It looks like a wonderful weeknight recipe that would be satisfying and refreshing. By the way, I was just thinking what a great photo this is! I never would have thought of it as being lower quality! Gorgeous colors and so sharp. Glad you were pampered a bit for mother’s day!
Hi Terris! Yes, Donburi dish is always nice for busy weeknights. I usually make Donburi and miso soup…and if I have time, maybe small vegetable side dish…and that’s it! LOL. Thanks about the photo. I’ll let my husband read this comment section and he’ll be so happy to read your comments. 🙂
You’re so funny Nami! I was just thinking to myself that I really liked the photo and then you went and apologized for the quality! I think it looks FANTASTIC! Happy Monday!
Hi Tiffany! I decided to tell my husband to read all the comments here. He’ll be so happy. Because without his edit on lightroom, it was… not so good. I’m amazed how technology works these days… I’m way behind in technology. Eventually I have to learn photo editing myself….maybe when kids go to school full time (<– procrastinating). 😉
Nami-chan, it’s great to hear that you had a wonderful Mother’s Day. Did you take a picture? I would love to see what you had for dinner last night! All boys, including Douglas, love donburi, so I should be making more now ; )
Hi Mika-san! Haha I didn’t take a picture this time, but I did enjoy relaxing dinner with family. 🙂 Enjoy making donburi. It’s so easy and perfect for us to cook in a short time!
I think that this looks perfect and very very tasty!!! Thanks for sharing Nami one more incredible dish!!!
Thank you Sandra!!
Just like what the others have said above, I don’t notice that you used a different camera, your photo is still as good as ever! I love eating teriyaki dishes because they’re so simple to make and so yummy too, I love filling my sushi rolls with teriyaki chicken:).
Hi CG! Thanks for your compliments and all goes to my husband who edited this picture. 🙂 Oh I want to eat your sushi with teriyaki chicken!!! 🙂
Nami, Thank you for your sweet words on my blog. 🙂 You’re very kind. Also, this teriyaki pork you made looks so delicious! Great job on the dish, as well as the beautiful photography! Thanks for sharing.
Hi Georgia! Oh it’s my pleasure to visit you. I even wish that you would post more frequently….but I know it’s really a lot of work to keep up a nice blog, so I understand. 😉 Thanks for stopping by!
Hi Kate – Thank you for letting me know the specific term. I’m sorry I didn’t explain well about how thin I’m talking about. Japanese use sliced meat which thickness is 1-2mm, like paper… I’ve asked butchers before to cut like paper thin, but they gave me very thick piece that I gave up. Only way to get that thin is to freeze the meat and slice. Thank you so much for your input!! 🙂
These look so good.I love this typical garlic, ginger-soy combo with any kind of meat a lot.The colors in your plate are just bright and gorgeous.I m a huge fan of thin sliced meats too..like austrian schnitzels and all.
Hi Tanvi! I know you love garlic soy combo! 😉 I’m not too much of a big meat eater so Japanese thinly sliced meat (beef or pork) portion actually works just fine for me. 🙂
That is so nice of your husband to cook for you!! I hope your mothers day was LOVELY!
Hi Allie! Thanks! 🙂 Yes it was really nice. I just wished that I could celebrate with my mom…since I haven’t had a chance to be on the same country for like 15 years on this day.
Oh! So sweet of you husband to cook for you…I am sure that you had a great time…I have not had donburi for a while, it is time to try this recipe…looks delicious. And yes, the pictures is awesome. Have a wonderful week ahead Nami 🙂
Hi Juliana! I know…he enjoys mostly BBQing outside, more man’s cooking I guess? Thank you for your kind words Juliana! 🙂
Wow! A husband that cooks for you! Lucky lady! And cooks so well!
Thank you Maris!
This looks wonderful. It used to be a lunch feature at the company where I worked. I hope you have a great day. Blessings…Mary
Thank you Mary! Wow this kind of dish as a lunch feature at the company? I’d love to work there… 🙂
These look so yumm!-super like!
Thank you Daksha!
You just remind me i have so long did not cook donburi for my family. I like this kind of simple one dish meal. I just bought some fresh pork loin chops from wet market, am going to try out your recipe within this week. Have a lovely week ahead, Nami !
Hi Sonia! Thank you for trying this recipe. 🙂 I started to cook more Donburi because I’m getting busier with the kids. I thought having a baby is more work, but as my kids getting older….start to realize it’s not true. LOL. Have a great week Sonia!
I love pork and I love finding new ways to cook with it! This looks and sounds so great, Nami… Love the colors in your picture! And I don’t think the photograph needs to be apologized for! 🙂 Great recipe, Nami! Thanks for sharing 🙂
Thank you for your kind words, Marsha! And thank you about the photo – I’ll let my husband know. He’ll be happy to hear all the compliments. Haha.
I think your picture looks fabulous! What a great recipe. I battle to get pork here in Mauritius but I am looking forward to having it easily available again when we return home soon.
🙂 Mandy
Hi Mandy! That dish will go with Chicken too. Are you returning home for vacation? Thanks for your visit. 🙂
I have been to Japan about 4 to 5 times and I mostly stayed in Tokyo. It’s such a beautiful place and I can never get enough of it. We have a huge Japanese shop near our house and I am sure I will get every required ingredients. In fact I tried sushi once at home .. flop 🙁 and the attempt is still on !
This dish looks so pretty and the pic is just perfect .. I couldn’t have said it’s from a P&S camera ..
Hi Kankana! Oh I’d loooove to hear about your story when you travel to Japan! 4-5 times in Tokyo…so you must have seen the most of places in Tokyo at least? You are one of lucky people like me who can get Japanese ingredients. After I started to blog I realized there are many people who can’t get simple Japanese ingredients. 🙂 Sushi, especially roll is hard, but if you try hand roll, it’s very easy! Have you had it?
I have your blog bookmarked now, because I just can’t take my eyes off the wonderful dishes. They look superb. I think it might be a new goal of mine to re-create one of your dishes at least once a week. Thank you for sharing your talents with all of us!
Hi Christian! Yay! I’m always talking to ladies and your post definitely made me smile! 😉 Thanks for stopping by and leaving a comment and all your kind words. 🙂
Well the cooking isn’t just limited to the ladies. That’s for sure! I may not be the very best cook, but I do love it; and it’s a goal of mine to get a whole lot better!
Yes! I’m so glad you are visiting. Thank you!
I definitely don’t see anything wrong with that photo! Looks mouth-watering – as usual!
Glad you and your family were able to enjoy your Mother’s Day! =)
Thanks Peggy! How are you feeling now?
Your teriyaki pork loin salad and donburi looks great! Wish I can have it for lunch now. Sounds like you had a lovely Mother’s Day.
Thank you Biren! 🙂 Well well, only if I had your mango cake and panna cotta, my day would have been more than perfect! 😉 Heheee.
I wish I could get pictures like that from my point and shoot. Even after editing I haven’t been thrilled with them. Now about that recipe, Awesome!! If only pictures could come alive from the computer; that would be dinner tonight. Glad to hear you had a great Mother’s Day!
Hi Sandra! Thank you. 🙂 My husband has shown me how to do some stuff in Lightroom software but I’m so technologically challenged that half of what I hear just come out from the other ear (this must be Japanese expression, but I meant to say I don’t quite comprehend). When I learn how to use it, maybe we can discuss on how to improve pictures… but I actually need to learn how to “take” good pictures before even editing them. Sigh.
Me too!
Thank you Kristen!
Hi Tina! Thank you so much for your kind words and passing me the award! I’ll be sharing the award tomorrow. It’s really nice to meet you Tina!
Glad you enjoyed Mother’s Day, Nami. Both my children love pork and I’m sure they’ll like this recipe. It’s good that the whole meal goes in one bowl. Less washing up.
Hi Adora! Yes, Donburi to me is my last dish that I can count on when I’m really busy. You probably realize that I have quite a lot of donburi dishes in this past 4 months. Heehee.
great salad adore Japanese food so pleased I found your blog
Thanks Rebecca!
Hi Mindy! Haha! Thank you so much for passing all those awards Mindy!
Thank you!
Hi Maria – you like Unagi (eel) Donburi? I know Unagi is not for everyone so I’m happy to hear you like it. 🙂 This Donburi has rice underneath the lettuce. But you gave me a great idea of cutting down carb by removing rice! I need to do that… :-S
Hello Jill! Thank you for your kind words Jill! Yes my husband has been very supportive…maybe he’s just frustrated that I’m slow and incapable! LOL. He is a kind of guy who wants to know and be able to do everything… I am still not sure how to utilize my DSLR. I’m totally wasting it. I know, I should be reading the manual book, but I get so sleepy when I start to read English books… Oops talked too much. Thanks Jill!
I love teriyaki sauce! This looks fantastic and how sweet of your husband to make it for you 🙂
Thank you Sarah! Teriyaki sauce is very popular in the US. 🙂
Hey Nami,
As usual, another fantastic looking dish. I love pork and teriyaki style dishes, I think I would like this one better than chicken teriyaki.
Thank you C & MSP!
Another delicious quick and easy dish you have over there. Now I have learnt another “Teriyaki” dish from you using Pork Loin instead of the usual Chicken/Salmon that we used to eat. 🙂
Hi Ellena, Teriyaki is just a way of cooking, so we use any kinds of meat/fish for Teriyaki. 🙂 Pork chop is a good choice, so give it a try! 😉
This looks delicious 🙂 like all your dishes 🙂 I love that picture, and it does’t look fake, it looks delicious 🙂
Hi Suzana! Thank you for saying it doesn’t look fake. 😀
You are on the roll girl!!! Congrats on top 9!! I am so happy for you!!:)
Sandra, thank you for delivering such a happy news first. 🙂
Congratulations on Top 9, told you your pics are awesome!!!
Thank you Sandra!! Haha all the credit goes to my husband for this picture. I told him how fake this picture looks, etc…. but now he’s even more confident with his photo editing skills. Doh… LOL.
WOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO HOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO! Congrats on your top 9!!!!!!!!!!!!! I was so excited when I saw it this am! I am screaming and jumping around my living room in joy for you! 😀
Thank you Tiffany!!!!!!!!!!! Yaaaaaaaaaaaaaaaaaaaaaaaaaay! LOL. Haha how sweet you are. 🙂 I can’t dance well, but I was very happy too and your comment made me very happy. Thank you for dancing for me! Hehee.
Nami, you soooo deserve that Top 9 today…that is one beautiful and oh so yummy meal!! Congrats!!
Thank you kate! 🙂
Congrats on top 9, Nami!
Congrats to you too Carolyn! I’m very honored to be on Top9 with you and your superb pictures. 🙂
Thank you Lin Ann!! I know, foodbuzz is very mysterious to me. LOL. Thank you for your kind comments. 🙂
Thank you Gina! 🙂
Hi Marianne! Thank you for stopping by my site! Well, actually I know what your friends mean. Like Teriyaki sauce is not real Teriyaki flavors and Sushi is (I hate to say, but) horrible… Not very good quality stuff. However, it applies to Japan too. We have a lot of imported food from other countries and we change it so much that it is becomes far different from original food… 🙁 Thank you so much for your comments, Marianne!
Thank you Sook! 🙂
Thank you so much!
Thank you Dante! I hope you will like it. 🙂
I tried and I like this dish. However, the meat is a bit tough to chew and I wonder if there are any tips I can used to make the meat more tender/juicy. I used approximately 1cm thick pork loin and the meat was cook till brown. Before cooking, I hit the meat briefly.
A simple suggestion, it would be nice if there are few words about how the dish should taste like (texture, flavor. etc) when done right, just after the cooking instructions. Cheers
Hi Lee! Thank you for leaving your comment here, and also thank you for trying this recipe! Thank you for your question. It seems like the pork chop is overcooked. I will change the cooking time to be 5-7 minutes instead of 10 minutes and I will double check the time after I cook this recipe again. Thank you so much for your input!
That is one of the most perfect food photos I’ve ever seen. Makes me want to make it for sure. Pinned it to my must do ASAP recipes. Thank you!
Hi Sue! Thank you so much for your kind compliment! Hope you enjoy this recipe!
Perfect idea after a day of work, kids, homework. I’m always looking for something easy. Thank you. I will try this.
Hi Selina! Hope you enjoy this recipe on a busy weeknight! 🙂
I made this last night and it was so delicious, and so easy! Thanks for the fantastic recipe. I’ll definitely be making this again soon
Hi Gabby! Awesome! I’m so happy to hear you enjoyed this recipe! Yay! Thank you for your kind feedback. 🙂
It looks so Yummy.. I have to try. Thanks for the recipe.
Thank you Elene! Hope you enjoy the recipe! 🙂
Hi! I am DYING to try this. I just have one quick question. I know I can buy gluten-free soy sauce and rice vinegar. Do you know of any Saki brands that are gluten-free? There seems to be mixed reports on if saki is safe to use for those with celiac disease.
Hi Emily! Sorry I couldn’t get back to you sooner. Sake should be all gluten free – it’s made of rice, but I’m not sure about “cooking sake” – it’s not considered drinking sake, so you can buy at regular supermarket (without liquor license) but it includes salt and other stuff that I’m not 100% sure if there is anything that’s not gluten free. But if you buy a real sake (cheap one, it costs less than $10), then should be 100% gluten free. 🙂
Hi! Long time lurker here. Today I made for dinner this Teriyaki Pork Donburi. My husband was pleased, asked for seconds and requested to have some for lunch at work tomorrow ???? Thank you for this recipe, it was delicious ????
Hi Kaye! Thank you for reading my blog! I’m so happy your husband and you enjoyed this dish. It’s easy, delicious, and super simple… but great for dinner/lunch/bento! Thanks for your kind feedback. xo
Konnichiwa Nami-san,
I’ve just made this for my dinner.
Kore wa oishi desu!
Dave
Hi Dave! I’m so happy to hear you liked this recipe! Arigato for your kind feedback. 🙂
I can’t wait to give this a try, it looks delicious and really simple. Also, i’m fascinated that out of all the teriyaki ingredients Sake would be the one you would peg as potentially hard to find. Maybe i’m spoiled living in a mid-size city like New Orleans but I can usually find, at the very least, Gekkeikan in every grocery I’ve ever patronized. Bonus points when I load up two big grocery bags and, to the amazement of other shoppers, just plunk them down in the panniers on my bicycle before strapping a case of good beer to the luggage rack in between heheh.
Hi Taylor! Hahahahahaha! You’re funny!
I’m happy to hear you are interested in trying this recipe! Hope you like it – because it’s really easy to make and delicious!
This was delicious! Pounding the pork thinner made the pork so tender and tasty. I used bone in chops (because that’s what I had) and cut away the bone before serving. Worked out just fine. Thanks for this and your many other great recipes.
Hi Donna! I’m happy to hear you enjoyed this recipe! Thank you for your kind feedback. xoxo
I didn’t have any lettuce or tomatoes, but I made this to the recipe otherwise. It was fantastic. I had a little trouble getting the bottom to brown properly, but it still turned out GREAT. Took me about an hour to make from start to finish.
Hi Angel! That’s okay, the lettuce and tomatoes are for the color (so it makes the dish more appetizing) and balance (nutrition wise). 🙂
The browning part – it all depends on the pan, heat, and oil. When the pan is hot and some oil, the meat will brown nicely. When the pan is cooler and not much oil, it’s harder to brown the meat. Another tip is… DO NOT TOUCH. It’s tempting to move the meat around and touch/flip, but don’t touch it for a long time, giving enough time to brown. That should help. 🙂
Normally I’m the person in the family following your recipes, but after saying for the millionth time “Nami has a recipe for that!” my husband decided to surprise me with your teriyaki pork donburri for dinner. Not only was it delicious, but the fact he could make it without asking for my help at all shows how clear and easy to follow your recipes are! I’m looking forward to the next meal of yours he makes! Thanks, Nami!
Hi Alexa! Awww thank you so much for making my day! I’m so happy to hear that your husband surprised you with this dish! What a nice husband. 😀 I mentioned to Mr. JOC, maybe he got a hint. LOL. Thank you for trying many of my recipes! xoxo
Hi there
I’d like to make a teriyaki salmon donburi and I was wondering what vegetables you would put in that and how you would cook it. I had teriyaki salmon donburi the other day at a restaurant (cooked by Chinese) and I was impressed by their teriyaki, it tasted quite authentic. I loved the bowl. I’d like to put some baby broccoli in it perhaps if that’s not too sacrilegious, I know they had red onion in it.. that might be sacrilegious but I took that out, anyway. Even better, I would be so grateful to have an authentic teriyaki salmon donburi recipe! I already make your teriyaki salmon and just love it. It’s a regular at our house.. just looking for other ways to use it. Thank you. 🙂 Best regards, kg
Hi KG! Glad to hear you enjoy my teriyaki salmon recipe. “Teriyaki” dishes have been cooked very differently outside of Japan and I’m not sure what kind of teriyaki salmon you enjoyed it at the restaurant, in terms of flavor. We don’t really make teriyaki salmon donburi in Japan (although you can definitely create it)… so there is no authentic version in that sense. 🙂
Made it! Came very nice!
Hi Martyna! Thank you so much for trying this recipe and for your kind feedback! So happy to hear you enjoyed it.
I am terrible at cooking but my boyfriends family (they are japanese) came to visit and I quickly made this recipe and they absolutely adored it!! Thank you so much for saving my life
Hi RS! I’m so happy to hear your boyfriend’s family enjoyed this dish! Well, you are the cook and did a great job! Thanks so much for your wonderful review. 🙂 Nikujaga is considered “Ofukuro no aji” (mom’s food) in Japan to impress mother in law. *hint hint* 😉
Hello,
I tried this recipe today with a larger portion (6 large pork chops). It’s good. I might actually not add salt on the pork or pull back a tad bit on the soy sauce.
It is true it’s better to complete the recipe with a few cuts a a time, but I realized I need to reduce the cooking time for the first few pieces to prevent them from becoming overcooked once I finished the last two. Also, thicker cuts (5/8 inch) seem to give me a bit more leeway, while still achieving a nice golden color.
Hi Sebastien! Thanks so much for trying this recipe and for your feedback. 🙂