6 High-Protein Japanese Bowls a.k.a. STAMINA DON - Secret Recipes Revealed!

Hi everyone, I wanna share 6 mind-blowing high-protein stamina rice ball recipes. First one is ultimate yakitori bowl. I've shown yakitori in my video before, but I've finally nailed the best recipe ever. So I wanted to show you how to make it into a donburi, rice ball. Today, we're making two kinds of scores. I wanted to add some bright red color to the bowl, so I grabbed some cherry tomatoes. We're gonna wrap them in meat. We're making classic negima, chicken and leek scores and tomato scores. Negima is basically chicken with green onion in between. I've had so many people comment that this negi is called a leek. Cut it into pieces about this wide. If you can't find leeks, just use chicken. Chicken thigh scores without the leeks are also classic. Cut the chicken into bite-sized pieces. You can leave the skin on the chicken if you want, but I'm removing it to make it healthier. It's super tasty with the skin on, all crispy and stuffed up. By the way, yakitori literally means grilled chicken. So chicken is the main ingredient, but it's totally cool to use pork for the scores too. Even Japanese yakitori places sneak in dishes that use pork. So in addition to the chicken, we're also using thinly sliced pork. Cut the pork into pieces big enough to wrap the cherry tomatoes. Shishito peppers go great with the yakitori, I think. You often see them served together. Remove the stems and make a slit so they don't explode when you fry them. I'm trying out these teppou gushi, means gorn scores, today. I just learned that these types of scores are called gorn scores. I guess it's because the handle looks like a gorn. You can cover the whole tomato with meat, but I wanted to show off the red a little, so I left some of it exposed. Definitely use thinly sliced pork. Bacon might even work. And wrap them up like this. Be careful not to stab yourself when you're putting the scores in. It helps to prepare so the score comes out between your fingers. I usually use straight scores, but these gorn scores look more professional. My husband said they look like something you'd get at a fancy yakitori restaurant. Now let's make the negima. Alternate threading the leek and chicken onto the scores. I also made one score with just chicken thigh and no leek. We're not using salt and pepper because we're gonna enjoy the flavor of the sauce. Heat some oil in a fry pan and start frying. I think it tastes better when you fry in a cast iron pan. You're supposed to grill it over charcoal, but that's not gonna happen at home. So I'm just frying it in a fry pan and I'll pull out a secret weapon later. I'm frying the shishito peppers in the extra space. I've gotten pretty good at seasoning my cast iron pan lately, so the food tastes even better now. Fry for about 3 minutes over medium heat until they're brown and flip them over. Keep turning the shishito peppers to brown them evenly. Now reduce the heat to low. Cover and cook for about 2 minutes. Take them out for now. The shishito peppers are soft now, so take them out. Now fry the tomato scores. I'm also frying the leftover pork scrapes and any leftover leek and shishito peppers. These are run, so it's hard to cook the meat on the surface. Turn from time to time to brown all sides. If you steam them in the middle, you can make sure they'll cook through. I want to take the tomatoes out before they get all mushy, so you should use really thin pork. Once all the ingredients are cooked, add the sauce ingredients. Make sure you turn off the heat. Just add soy sauce, mirin, and sugar. And mix. But the ratio is super important. This golden ratio makes yakitori sauce that tastes like it's from a restaurant or even better. Remember the 2 to 1 golden ratio. I made too much this time, so I'm gonna save about half of it and store it in the fridge. Put the yakitori back in the pan and let it soak up the sauce. Simmer over low heat. Flip them over every now and then. I forgot to film it, but I'm using a kitchen torch to add some extra char. It's good enough with just the broiling from the fry pan, but adding more makes it taste like authentic yakitori from a restaurant. Cook for about 3 to 4 minutes while coating with the sauce. The tomato screws with the sauce too. Use a spoon to pour the sauce over them. By the way, when you go to a yakitori place, the server will ask you what kind of screws you want and whether you want them with salt or sauce. My husband and I always choose sauce. We love sauce on any pork. My husband is obsessed with this leek that's used in yakitori. It's soft, melty, and super sweet. Once you've coated all the ingredients with the sauce, simmer the sauce by itself for a bit. Once you've put the rice in the bowl, pour some of the sauce over the rice. Japanese people enjoy eating the rice with just this. When it comes to yakitori donburi, a lot of times people take the meat off the screws and put it on top of the rice, but I think it tastes better with the screws still on. So I'm leaving them on. Don't forget to put the sauce on the meat too. My husband said that we don't even need to go to a yakitori restaurant anymore. Next, we're making authentic Japanese stamina bowl. I'd say all six recipes are stamina bowls, but this one has the literal name stamina bowl and is served in Japanese restaurants. Authentic stamina bowl is a power bowl made with thinly sliced pork and a punchy garlic-infused sauce. Apparently, it originated as a staff meal at a ramen shop the owner was a former boxer. I've developed the most addictive sauce ever, so you absolutely have to try it. It's a super simple and easy recipe, so you can try it right away. First, cut a small amount of onion and green onion. Green onion is optional. Then cut the pork into bite-sized pieces. I'm using thinly sliced pork loin this time. It's usually made with pork belly or loin. This is the onsen egg, soft boiled egg topping. I'll put the URL for how to make onsen egg in the description box. Topping with just a yolk is common, but I decided to use onsen egg this time. Plus, if you have the egg white, you can get more protein. And now we're making the sauce. Mix miso, sake, mirin, soy sauce, sugar, shantung, its stock powder, doubanjiang, and garlic. You can check out the tools and seasonings I used in the my tools seasonings section in the description box, so be sure to check it out. I think it would be good to add even more garlic for a really strong kick. You could eat rice endlessly with meat in this sauce. If you want to make it healthier, I think it'll be perfect if you made it with pork fillet or skinless chicken. Heat some oil in a fry pan and stir-fry the onions. Once the onions are somewhat soft, make a space and stir-fry the pork. We're adding the sauce later, but let's also add a little salt and pepper now. Once the meat is almost cooked through, add the sauce and mix well. Mix well and stir-fry until the moisture is pretty much gone. A common problem when stir-frying thinly sliced meat is that it's too thin and it's hard to separate each piece. I should do it more carefully, but I'm sloppy, so it's a little clumped together without being neatly separated. Well, I think it's okay if it's a little thicker. I used a kitchen towel in the first yakitori recipe, but if you use it here too, it'll instantly taste like a professional dish. You can't get this strong charred flavor with just the heat from the stove, so I recommend it. Put the rice in the bowl and put the meat on top. Let's also put all the sauce that's left in the fry pan on top. Make a space in the middle and put the onsen egg there. I forgot to cook the green onion, so I stir-fry them lightly at the end and put them on top. Sprinkle with sesame seeds and add red pickled ginger and you're done. Next, we're making garlic chicken and sausage power bowl. I've seen this bowl floating around online, just a visual, and I always wanted to try it. This time, I've made it my own, a high-protein version. First, thinly slice the garlic. When it comes to stamina bowls, garlic is key, I think. Using lots of garlic makes you feel energized, right? And now, the all-important sausage. This is wiener, the most common type of sausage in Japan. It has a smoky flavor and it's amazing. Use whatever sausage is easy for you to get. Whatever sausage you use this evening will elevate you beautifully. Cut the sausage like this. And also cut the chicken into pretty small pieces. Put the garlic and oil in a fry pan and stir-fry over low heat. Once the garlic is lightly browned and fragrant, stir-fry the chicken. The chicken gets a really nice garlic flavor, it smells amazing. Once the chicken is somewhat cooked, sprinkle with salt and pepper and season with mirin and soy sauce. If you don't have mirin, you can substitute a little bit of sugar. This time, I'm using a good amount of garlic and letting it soak into the chicken with the oil, so the flavor is strong. And even with this very simple seasoning, the chicken is amazing. Stir-fry with the idea of evaporating the soy sauce and mirin. And once the chicken is cooked, it's okay. Mix the chicken into the cooked rice. This is already a super satisfying meal on its own. But we are going to take it to the ultimate, most stamina-boosting form. Clean the fry pan with a little bit of oil and stir-fry the sausage. You can eat this sausage raw, but I still like to stir-fry it like this. How do you guys usually eat sausage? Once the sausage is nice and crispy, season it. Add ketchup, oyster sauce, sugar, and soy sauce, and mix well. You only need a tiny pinch of sugar and soy sauce, just a little bit. Seasoning it like this will give your usual sausage a slightly different vibe and you might discover something new. Definitely try it. Cook down the seasonings, coating the sausage, and you are done. Putting shredded cabbage in the bowl lets you reduce the amount of rice and make it healthier. Pile on the garlic chicken rice. And then add lots of sausage. Finally, top with an egg yolk. My husband was super hyped about this dish. Next, we are making protein-packed oyakodon remix. I've made oyakodon so many times, but this time I've changed the sauce a little bit and the way the egg is prepared is different. It's a lot easier to make than regular oyakodon and my husband really loved the slightly different sauce, so I definitely want you guys to try it. It's called oyakodon because it uses chicken and eggs. Oya means parent, ko means child in Japanese. But this time it also has elements of katsudon. First, sprinkle the chicken with salt and pepper. And then I'm making a healthy version of katsu that I've been obsessed with lately. Mix flour and water in a 1 to 1 ratio to make a batter and spread it on one side of the chicken. Then lightly sprinkle panko on top. With panko only on one side, you can still get a nice crispy texture even with a small amount of oil and you can make a highly satisfying healthy katsu. Heat about a tablespoon of oil in a fry pan. Place the panko coating side down and cook. Let's just pretend we didn't see that some panko got on the other side too. If the heat is too high, only the panko will burn and the meat won't cook. So maybe medium heat that's not too strong is good. Cook for about 3 minutes until it's nicely browned like this. Then flip it over. Cook the other side for about 3 minutes as well. And this sauce is pretty important. Put mirin, soy sauce, sugar, tonkatsu sauce, and dashi powder in a heat-resistant small bowl. Mix well and warm it up in the microwave for a little bit. You can also lightly boil it in a fry pan. I think it mixes better if it's warmed up. Put cabbage and rice in a bowl. Dip the katsu you just fried in the sauce and then put it on top of the rice. It's better to dip it in the sauce right after it's fried. So I think it's a good idea to make the sauce beforehand. The key to this sauce is sneaking in a little bit of tonkatsu sauce. Add dashi powder too and with these two ingredients, you can get a bit of an okonomiyaki sauce vibe and you can experience a different kind of deliciousness. Finally, make fluffy eggs. Pour the beaten eggs all at once into a fry pan. Turn the heat to high and cook quickly. Then turn off the heat pretty quickly. It's nice and runny. But be careful because it's hardened if you don't move it to the bowl right away. Pour all of the sauce over the katsu. I wanted to make the eggs even fluffier, but I was dilly-dallying so they hardened a little bit from the residual heat. Top with green onion and you are done. Now you two have opened the door to a new oyakodon. Next, we are making addictive seasoned egg and onion mustard sauce steak. I came up with this idea because I wanted to make a bowl with eggs at the store. However, just eggs alone wouldn't provide enough protein, so I also made a steak using a newly developed onion mustard sauce. First, let's make the addictive seasoned eggs. It's better to let these soak in the fridge for half a day to a day, so make them in advance. Boil the eggs to your preferred doneness. Egg prices have been high lately, so I'm only using two this time. I think it's a good idea to make a bunch and keep them in the fridge. While the eggs are cooking in the microwave, make the marinade. Put water, soy sauce, mirin, sesame oil. This is just for flavor, so a little is okay. Add it a little too much. Meat sugar. It can be substituted with honey or sugar. And the shiitake in a deep storage container. A heat-resistant container is good. It's fine as is, but I thought the seasonings would mix better if it was warmed up a little. So I warmed it up in the microwave for a bit. This boiled egg maker almost never fails, but sometimes when I increase the amount of eggs to four, I mess up the heating time and fail. There's nothing more frustrating than peeling the eggs too early when you want to make a soft boiled egg. I succeeded this time because it was only two, which is the amount I'm used to. Peel the eggs and put them in the marinade to let the flavor soak in. And that's it. Next, let's prepare the steak. Today I'm using a sauce made with grated onion. Prepare about two to three tablespoons of grated onion. Be careful not to injure yourself because the onion will crumble as you grate it. Cut and stir-fry the pieces that crumble off later. Add soy sauce, mirin, whole grain mustard, sugar, and a little more beet sugar because I thought it needed a little more sweetness. I don't usually buy whole grain mustard, but I had the chance to buy it the other day, so I had some leftover in the fridge. It's not something that appears often in Japanese cuisine, so I still have some leftover. Please tell me your recommended ways to use whole grain mustard. Finely chop the onion pieces that broke off when I grated. I'm using pork fillet for the steak. It was frozen, so I'm cutting it carefully. Sprinkle both sides with salt and pepper. Of course, you can use chicken, pork loin, or your preferred meat. Heat some oil in a fry pan and stir-fry the onion scrapes. Then cook the pork fillet. I added a little more oil because there wasn't enough. I was wondering when to add the onion mustard sauce, but I added it when one side of the pork fillet was slightly brown. I like it better when the grated onion is cooked through, so I added it early like this, but adjust it to your liking. I think that adding more black pepper at the end of this sauce will bring the flavor together nicely. Pork fillet has a little fat, so it can get quite hard if you cook it too much, but if you stop cooking it too early, the inside might still be a little red. So I find it difficult to find the right timing. In the end, I ate a piece to decide. Let's check the eggs that have been marinating for about half a day. They are nicely soaked. Some people add minced green onion, sesame seeds, and chili pepper to the marinade. But I didn't do it this time because it was too much of a hustle. But it's delicious enough with just these seasonings. I saw somewhere that if you put plastic wrap on the knife when you cut boiled eggs, you can cut them cleanly, so I'm doing it. It turned out nicely. Pour plenty of onion mustard sauce over the steak. And put two eggs on top. Finally, sprinkle with red chili peppers, green onion, and sesame seeds. And you are done. Finally, we're making ebi mayo chicken stamina bowl. This is the most delicious shrimp dish I've made recently, and my husband and I both absolutely love it. First, peel and cut a lotus root. If you don't have lotus root, you can omit it or use potatoes or carrots instead. Soak the lotus root in vinegar water or just water is fine to prevent discoloration. I also want to use broccoli because it's a vegetable that contains a lot of protein. Before frying the ingredients, be sure to make the sauce in advance. Mix mayonnaise, whole grain mustard, ketchup, sugar, soy sauce, and garlic. This is a creamy and addictive sauce. The slight tartness of the whole grain mustard is also amazing. Lightly sprinkle the shrimp with salt and pepper. Then coat them thinly with potato starch. If you put too much potato starch on, you'll need a lot of oil when you fry them, so be careful not to do that. You can coat them thinly by quickly dipping them in the potato starch bowl like this. And you could make it all shrimp, but I had some chicken left over today, so I'm doing to collaborate the chicken too. Sprinkle the chicken with salt and pepper and coat it thinly with potato starch, just like the shrimp. Drain the lotus root and wipe off any moisture with a paper towel. It's fine as it is, but I'm also coating it with potato starch to make it even crispier. Pour a generous amount of oil into a fry pan and fry everything. I was going to use a teflon fry pan, but I chose this big fry pan because I wanted to cook everything all at once. Then it got pretty sticky. I regret it. Some of the potato starch coating that I was trying to make crispy came off, but it's not too serious, so it's okay. Take out the ingredients as they are cooked. Put the removed ingredients directly into the bowl with the sauce that you made in advance. Some of the coating came off, but it's mostly crispy. And thanks to this coating, it mixes well with the sauce. I think the flavor sucks into the coating if you mix it while it's hot. You could coat the broccoli in the sauce with the other ingredients, but I'm going to season it separately this time. Microwave it lightly to cook it for a shorter time, then add the seasonings. Add whole grain mustard, soy sauce, and beet sugar. Substitute with honey or sugar. Sprinkle with salt and pepper. And mix well. I had a lot of whole grain mustard left over, so I used it a lot in this video. I still have some left, so I'd be happy if you could tell me some delicious recipes. Throw rice in the bowl and place the broccoli on the outer edge to add color. Top with plenty of shrimp and chicken and you are done. Which of the six stamina balls looked the most delicious? Please try them!