rice

  • Mazegohan Mushrooms

    Asian Mushrooms & Garlic Mazegohan

    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. …

  • Fish Takikomigohan

    Salmon & Asparagus Butter Soy Sauce Takikomigohan

    ‘Takikomigohan’ is a dish of Rice that is cooked with ingredients and seasonings. If you have a rice cooker, it is super easy to create ‘Takikomigohan’ dishes. Today I cooked Rice with Salmon and Asparagus. Butter & Soy Sauce flavour is very popular in Japan, and Salmon and Asparagus taste lovely in this flavour. Makes …

  • Mazegohan

    Asparagus & Egg Mazegohan

    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) …

  • Azuki (Red Beans) Sweets

    Ohagi (Bota Mochi)

    This food is called ‘Ohagi’ in Japan. There is an almost identical food called ‘Bota Mochi’. During the equinoctial weeks in Spring and Autumn, this food is traditionally prepared. It is basically a ball of slightly pounded glutenous rice covered with Sweet Azuki Paste. Kinako (finely ground Roasted Soy Beans) mixed with Sugar is another …

  • Takikomigohan

    Nori Takikomigohan

    Nori (Seaweed Sheet) is not only for wrapping Sushi or Onigiri (Rice Balls). Nori can be used for many dishes such as ‘Scrambled Egg & Nori’ and ‘Stir-fried Broccoli & Nori’. Nori is basically a soft sea plant processed into dried sheets. Here is another way to use it. Cook Rice and Nori together. Makes …

  • Sushi

    Soboro Mixed Inari-zushi

    In Japan, when we make Inari-zushi, that is Sushi Rice wrapped in seasoned Abura-age (Thin Fried Tofu), we often mix some extra ingredients with Sushi Rice. Common ingredients are hard to find where I live, so I mixed ‘Soboro’ made with Chicken Mince or Pork Mince. Makes 12 Pieces Ingredients 2 cups (180ml cup) Japanese …

  • Mazegohan Mushrooms

    Grilled Shiitake Mazegohan

    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 …

  • Baked & Fried Rice

    Chikuwa & Cabbage Fried Rice

    ‘Chikuwa’ is a tube-shape Japanese fishcake made from Surimi (fish paste). As Chikuwa was much cheaper than chicken or meat, my mother often used it for many dishes. This fried rice is one of them. She seasoned it simply and I loved it. Makes 2 Servings Ingredients 2 Eggs *lightly whisked1 tablespoon Oil2 Cabbage Leaves …

  • Takikomigohan

    Beetroot & Azuki Rice

    ‘Sekihan’ is steamed short grain glutinous rice cooked with Azuki (Red Beans). It is traditionally prepared to celebrate special occasions in Japan, because of its red colour which is symbolic of happiness. On the other day, I realised that I knew one vegetable that could make absolutely everything RED. That is Beetroot, which is not …

  • Squid & Octopus Takikomigohan

    Curry Flavoured Squid Sloppy Rice

    This is another Italian Risotto inspired sloppy rice dish. I cook it in the rice cooker but you can cook in the traditional Risotto way with extra stock. If your rice cooker has ‘Quick Cook’ setting, use it, so that the Rice would be cooked ‘al dente’. Makes 2 Servings Ingredients 1 tablespoon Oil OR …

  • Mazegohan

    ‘Yukari’ Rice

    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 …

  • Chicken Mazegohan

    Chicken & Gobō Mazegohan

    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 …

  • Beef Sushi

    Yakiniku Sushi Rolls

    Sushi Rolls shops can be seen everywhere in Australia. They are very popular and they are becoming more creative with the fillings. It seems meat are more popular than raw fish. Here are my Korean-inspired Yakiniku Sushi Rolls. Makes 5 to 6 Rolls Ingredients 3 cups (180ml cup) Short Grain Sushi Rice72 ml Rice Vinegar60g …

  • Baked & Fried Rice Fish

    Fish & Broccoli Doria

    ‘Doria’ is a very popular rice dish in Japan. Butter Rice or Pilaf is covered with White Sauce (Béchamel Sauce) and grated Cheese, then baked in the oven. Fish and Broccoli are absolutely delicious with the White Sauce. Find my other Doria recipes here. Makes 2 Servings Ingredients 2 servings Cooked Rice20g Butter2 tablespoons chopped …

  • Fish Other Soup Zōsui (Rice Soup)

    Fish Rice Soup

    In Japan, people eat ‘Rice Porridge’ when they are sick. It is easy to digest. But you need more nutrients especially Protein and Vitamins to recover from illness. Last week, I became sick. When I started to eat, I cooked this ‘Fish Rice Soup’. This soup is gentle to weakened stomach and very comforting, and …

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