Japanese seems like to have don; bottomed with rice, if it tops with mabo-tofu, it becomes mabo don, if with tempura, it becomes ten don, etc. 

Apparently there isn't Tenshin Don in China, it is one Chinese dish by the Japanese. According to wiki, there are many unconfirmed sources about the original name, though Tenshin is Tianjin city. 

This Tenshin Don made by one Hong Kong restaurateur, appeared on TV program on Saturday night, Chubo desuyo! (Kitchen here!). 

For the gravy called An, west Japan likes to use soy sauce as the base. Whereas for east Japan, normally black vinegar is the base. I like black vinegar very much. 

The eggs fried with crab meat is a dish in Chinese called fuyondan. Japanese used that and turned it to be one Donburi.

Chef made one fried rice in soup for me. Both blend excellently together, especially on a cold day. With the soup, it lessen the oily feeling thus gives a better taste of fried rice. I am still not good at fried rice. To let the rice dance rock n' roll in the pan is my next todo.

*Soup was clear but polarize makes it look like a curry.

So, how’s that beef stew with beef? :)

I wanted to make it for the next morning breakfast, but at evening time while I tried to get all the green curry ingredients for dinner, my wife was on her way out. So I made a speedy cook of omelet rice with beef stew gravy in 5 minutes. That’s fast.

I start to get the feel of cooking speedy but get the right taste on it. If I were to open my own restaurant, that’s the spirit I need; never tolerate.

I cannot recall when was the first time I made a fried rice, it seems one of the dishes every kid learned how to cook.

Many say Japanese prefer to eat their own rice. It’s not true. I like Japanese rice as well. It’s delicious you can even have only rice on it’s own!

So using Japanese rice to make one fried rice has become a challenge: to keep the stickiness and still make a good fried rice with them dancing in the fry pan. There must be a way which I am not aware of; how to deal with the rice when it’s sticky.

The path to professionalism is still a long way ahead.

There are such machines every where in Japan. You bring your brown rice in, put in the coin, it will do the job to get rid of chaff and your white rice is ready for you. It costs 100 yen per 5 kilo to polish. Just wonder. Why there are so many such machines around. If this subsidized by the government? My next todo task.

We don’t buy rice, rather, the parents-in-law always supply us the rice from Miyagi prefecture, the place where famous for her sasanishiki. It is the preference by many sushi masters. Rice must be sasanishiki, say Miyagi born people. Sasanishiki isn’t produced for mass consuming, rather mainly for home use.