Recently I had an opportunity to attend an event to celebrate Iranian New Year. I was lucky to taste many Iranian dishes. I learned Rice is the main food in Iran. Same in Japan. I learned a lot about Iranian culture and I was most surprised at many similarities between Iranian culture and Japanese culture. …
When I make a ‘Bento’ lunch for my family members, I often cook Teriyaki Chicken and I place it on the packed Rice. I often add Ginger to Teriyaki Sauce. This dish is actually exactly the same thing. I just cut Chicken into smaller pieces and I mixed the Teriyaki Chicken with freshly cooked Rice. …
Here is another dish you can make with the humble Canned Tuna. This is a Mezegohan dish. Rice and other ingredients are cooked separately and mixed together. You can actually use leftover cooked rice for this dish. In that case, you don’t need to cook anything. Just mix all ingredients. Anyone can make it. Makes …
This dish looks like Fried Rice, but it is ‘Mazegohan’, a Japanese Rice dish. Rice and other ingredients are cooked separately and mixed together. It’s much easier than cooking Fried Rice, and you won’t need a lot of Oil. Today I added Chicken Thigh Fillets. Pork is also nice. I haven’t tried this dish with …
My family’s favourite Mazegohan is ‘Beef Mazegohan’. Today I replaced Beef with Soy Meat for a Vegan version. I used Fillet type, but Mince type can be used. Dry Soy Meat is made from Soy Beans and Water, and it is basically dried Tofu. Available from most Asian grocery stores, and not expensive at all. …
I often cook fried rice with Spinach and Egg. It is not easy to cook 4 servings at a time. Then I tried to mix all up in a large mixing bowl. It’s a ‘Mazegohan’. It worked perfectly. Quick, easy, delicious & nutritious, that’s all I want. Makes 4 servings Ingredients 2 cups (*180ml cup) …
I cooked Mixed Grain today. Because I added some Black Rice, it turned purple. I was planning to make a Rice Salad, but the colour of the Mixed Grains reminded me my ‘Cuban Black Beans’, and I ended up making this salad. Because it was so good, I am now writing down how I made …
I love ‘Asian Mushroom Takikomigohan’, that is Rice and Mushrooms cooked together. To cook them together, there is a limit on how much mushrooms I can add. If I cook Mushrooms separately, I can add as much as I want. Here is a lovely Garlic flavoured Mushroom Mazegohan, that is Rice and Mushrooms cooked separately. …
My ‘Asparagus Butter Takikomigohan’ is delicious, but Asparagus turns quite soft as it is cooked with Rice. Then I created this Mazegohan version. Asparagus is mixed with cooked Rice, so it retains crunchiness. It is Butter & Soy Sauce flavoured. I am very happy with the result. Makes 4 Servings Ingredients 2 cups (*180ml cup) …
My grandmother used to grow Shiitake in the woods near her house and my family was lucky to enjoy the harvest. Her Shiitake were meaty and chewy and crunchy and delicious. If you have fresh meaty Shiitake, try this ‘Grilled Shiitake Mazegohan’. Other mushrooms cannot replace Shiitake for this particular dish. Makes 4 Servings Ingredients …
You might have seen a bag of fine purple crumbles at Asian grocery stores. The product’s name is ‘Yukari (ゆかり)’ and it’s a Furikake (Rice Seasoning). You sprinkle it over cooked rice or mix with cooked rice. These purple crumbles are dried Red Shiso leaves, that are most commonly used to pickle Ume (similar to …
Gobō (Burdock Root) is a very popular vegetable in Japan, but it is IMPOSSIBLE to find where I live. That’s why I grew them in my vegetable garden. After I cooked ‘Chicken & Gobō Takikomigohan’, I saved some and froze them. Today I cooked this ‘Chicken & Gobō Mazegohan’ using the saved Gobō. Same ingredients …