3 Healthy Weeknight Rice Bowls when you don't know what to do with Leftover Rice

I have 3 high-protein rice bowls that are perfect for any weeknight. One is made with steak, one with fish, and another with chicken, though they can be customized with different proteins or added vegetables that you happen to have on hand.

📃 RECIPE Link(s):

📚 Videos & Sources mentioned:

USEFUL KITCHEN GEAR

⏱ TIMESTAMPS:
0:00 Intro
0:38 Sweet & Spicy Steak Rice Bowl
5:03 Oyako Don (Chicken & Egg Rice Bowl)
9:02 Tuna Poke Bowl

MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro

Affiliate Disclosure:

[eggpassion]

ethan you're one of the very. VERY few mainstream food yter that talks about calories in the meals they share to their audience and i really appreciate it. since dec ive been more conscious of the calories i eat with the intention of losing weight (and doing it successfully, ive lost almost 10kg so far) and you've been a big influence in doing so. don't stop doing what you're doing, you've got no idea how many peoples lifes you've changed by providing clear information that helps us make more informed choices with our food. thank you mate.

[Cbod]

I'd love to see an egg mega-episode. Eggs as a main ingredient, egg yolks used as thickeners, egg whites as lean protein, etc. The possibilities are innumerable.

[fernandomeneghetti]

Hi Ethan. For many people who don't normally use Dashi broth and therefore don't want to have bonito flakes and kombu sitting in their pantry, an alternative is to use Hondashi. This is a dried mix similar to those ramen flavor packets. You can simply add it to hot water and have a decent enough broth. A 4 oz pack can make up to 75 cups of broth (around 7g per litre) for around $11 total. Also, it has near-indefinite shelf life.

[ChrisM]

Ethan for a future video idea: If you want do one about Dashi, might we also see one about Miso (especially used in dishes with meat, as most receipes are either vegetarian or with fish)?

[lacidixonn]

Dude you include macros?! I’m so thankful. I’ve been a home cook for over a decade but am just embarking on my fitness journey where i track nutritional information and apply it to how i feel and perform. Thank you!!! I am so excited to use your recipes as my guides

[plantlady]

I lived in Japan for 15 years and these are great ideas for rice bowls. I would use chicken thighs as they don't dry out and the eggs should be more runny. Yum.

[JannibalForKing]

Spot on. Oyakodon is what I made two days ago from Kenji’s tutorial on his channel but it’s nice to see you shout it out too!!

[adrianbautista]

My family's go-to rice bowls have been taco/burrito bowls with seasoned ground meat, pico, and guacamole. Glad to see rice bowls get some love.

[doc]

When you're eventually tired of using leftover rice for ricebowls too then I can suggest rice porridges (sweet and savory) and ochazuke, a rice dish made by pouring hot tea into (usually) leftover rice with a few toppings (typically seafood)

[dustypeterson]

Man 20 years ago I would just devour Alton Brown's "Good Eats", and that show basically taught me how to cook. I consider you the Alton Brown 2.0 for my own journey in culinary education. You really explain stuff well, your videos are simple yet delicious, and your breakdowns with calories are a notch above the rest. Thank you for your channel!

[robtmccarthy]

Dude you are killing it. Love your combination of longer deep dive videos and shorter weeknight friendly recipes.

Would absolutely watch a dashi video it's something I've wanted to jump into but real Japanese cuisine is somehow intimidating.

[TheDooDooBerry]

Born and raised in Hawaii my 2 favorite styles or poke are:

Limu poke -
ahi, sliced onions, ogo (hawaiian seaweed), green onion, chili flakes, sesame oil, salt.

Masago poke-
ahi, masago (fish eggs), green onion, wasabi oil, salt.

[emy]

I would recommend using onions in the oyakodon, gives it a little extra flavour. 🙂
Sriracha is also interesting! I put that on everything, I don't know why I didn't think of that 😄sichimi togarashi (Japanese seven spice) is also really nice to sprinkle on top, if you can find it.
To avoid having overcooked eggs, you can also add the eggs at two separate points, it helps it keep nice and creamy/saucy.
Oyakodon really is a delicious dish!

[necoconecochan]

I do donburi style dishes so often that I actually just keep a bottle of tsuyu (the dashi mixture you had) in the fridge! I think you can find those in most supermarkets now, and in terms of convenience, it's life changing. you can use it for a base for a lot of other things too.

[subressor]

Something over rice is my favourite food group, always happy to see rice bowl vids

[nickburton]

I worked at a poke bowl restaurant and this is pretty much exactly how we prepared our "classic" tuna but minus the sriracha. We had a separate spicy tuna that added more sriracha and no onions. We also served a poke with sambal instead of sriracha and that was my favorite. A bit spicier and less sweet. These bowls are also super good with a side of quick sweet pickled cucumber and Kimchi. I'm definitely trying the Japanese egg recipe but probably with tofu instead. Great video as always!

[chriswhinery]

If you're going to make fresh dashi for that second bowl, you might as well get extra use out of the ingredients! After using them to make the dashi, you can fry up the bonito flakes just in a pan until they dry out and use those as an additional topping for the stir fry.

[zwordsman]

I'd suggest slicing onions, somne thick wedge-cut in half, then thin wedges not cut in half. Throw that in w/ the dashi and chicken with it. You want the thin ones to melt almost and the thick to soften.

Adding onion is classic and was in every resturant in Japan I went to and every household I asked about it.
It absolutely makes the taste so much more refined and fantastic.

[ivangoubarevpascual]

Here in Spain we have regulations that require fish that is going to be served raw or rare to be frozen for at least 5 days at a maximum temperature of -20 ⁰C to destroy parasites such as anisakis. Then it is generally considered safe to eat raw.

[thepreviousmax]

Great video! Another quick way to infuse dashi into your recipe is to use the powdered dashi (Like Hondashi) that you can just dissolve into warm water.