rice

  • Baked & Fried Rice

    Egg Fried Rice

    I am writing this recipe for my son and daughter. When they were young, I cooked this ‘Egg-Only’ fried rice quite often because they asked me to cook it. They say it was one of their favourites and they are still fond of it. I always use dried Chopped Chives for this dish, and another …

  • Fish Mazegohan

    Salmon & Wakame Mazegohan

    My super-easy ‘Salmon Takikomigohan’ is becoming popular. One of my friends has been cooking it repeatedly. However, ‘Salmon Mazegohan’ is a lot tastier and I like it more even though I have to cook Salmon separately. ‘Grilled Salmon & Watercress Mazegohan’, which I introduced on the other day, sounds time-consuming because of the word ‘Grilled’. …

  • Other Seafood Takikomigohan

    Scallops Enoki Takikomigohan

    I am very fond of ‘Takikomigohan’ which is seasoned rice cooked with vegetables, mushrooms, seafood or chicken. As you can find quite a few recipes of ‘Takikomigohan’ on this site, I cook them often. Here is another one. I always use less-expensive frozen small scallops for this dish, but large good quality ones are just …

  • Donburi (Rice Bowl) Fish

    Sashimi ‘Zuké’ Don

    In Australia, less expensive off-cut meat is widely available. In Japan, you can find less expensive off-cut Sashimi. I used to make this ‘Zuké’ Don using those off-cuts. If you can purchase Sashimi quality fresh fish, why don’t you try this deliciously marinated fish on rice. This time, I used Salmon. Makes 1 Serving Ingredients …

  • Fish Mazegohan

    Grilled Salmon & Watercress Mazegohan

    My ‘Salmon Takikomigohan’ is super easy to cook. Compare to that dish, you need a little bit more effort to make this ‘Mazegohan’ because you need to grill OR pan-fry Salmon fillets first, but it is worth it. You don’t like peppery Watercress? Don’t worry because it won’t be peppery as Watercress will be cooked …

  • Fish Takikomigohan

    Salmon Takikomigohan

    If you love salmon, you would love this rice dish. Using rice cooker, it is absolutely easy to make such an elegant looking and nutritious dish. I used just salmon this time, but sometimes I add Carrot, shredded Kombu (Kelp) and some Asian Mushrooms such as Shimeji or Shiitake, and you can mix in Edamame …

  • Mazegohan Vegetables

    Rice Salad

    It’s easy to make. Add plenty of fresh vegetables in hand and use your favourite salad dressing to season if you like. I always add ‘Edamame’ (young soy beans) for crunchy texture and protein. This can be a perfect complete meal. Makes 4 Servings Ingredients Cooked Rice 500g *Japanese Short Grain Rice (Sushi Rice) recommended …

  • Onigiri (Rice Balls)

    Grilled Onigiri Soy Sauce Flavour

    When I was a young child, my mother used to char-grill left-over Onigiri (Rice Balls) that had turned cold and hard. Onigiri were then warmed up and the outside became crunchy. I loved the crunchy Onigiri. I like soy sauce flavoured Onigiri better than salt-only ones when grilled. Try this recipe when you have left-over …

  • Curry Takikomigohan

    Curry Chicken Takikomigohan

    This is curry flavoured ‘Takikomigohan’ that is popular among children. However, my recipe is not for young children because it is quite spicy. I used to cook all ingredients together using rice cooker, but later I discovered the flavour is much better when Onion and Chicken are pre-cooked. You only need one frying pan to …

  • Chicken Donburi (Rice Bowl) Egg

    Oyako Don

    ‘Oyako’ means ‘Parent and Child’. In this recipe, Chicken and Eggs are used, thus this dish is called ‘Oyako Don’. This is one of the dishes that I cook most often. Sometimes I cook this with Tofu instead of Chicken. Tofu and Eggs can’t be called ‘Oyako’ or ‘Parent and Child’, though it is equally …

  • Beans & Peas Vegetables

    Cuban Black Beans

    Since my daughter stopped eating meat, I have been cooking more beans. I have tried all sort flavours of Japanese, Mediterranean, Indian, Middle Eastern, etc. But this is the biggest hit. Cuban!!! Well…, I have never been to Cuba and never tasted real Cuban food. I just read some recipes and created my own version. …

  • Mazegohan Vegetables

    Asian Mushrooms and Black Rice

    I love the black coloured rice such as Wild rice and Black rice. They have chewy texture and rich nutty flavour. This dish can be probably categorised as a rice salad dish, but it tastes good both warm and cold. Add plenty of mushrooms of your choice. I use dried mushrooms because I like the …

  • Squid & Octopus Takikomigohan

    Squid ‘Okowa’ Steamed Glutinous Rice

    Steamed glutinous rice dishes can be cooked by rice cooker. It’s much easier and quicker, which is more suitable for our modern lifestyle. Just like other my glutinous rice dishes, this dish is also really yummy and easy to cook. If you like ‘Mochi’, you would love its rubbery texture. Makes 4 to 6 Servings …

  • Fish Other Soup Zōsui (Rice Soup)

    Smoked Salmon Rice Soup

    I cook rice very often and left-over rice is in the fridge almost always. Zōsui (Rice Soup) is a great way to use up the left-over cold rice. This is an Italian ‘Risotto’ inspired version. I sometimes add some milk to make the soup creamy and some shaved OR grated Parmesan Cheese for topping. It’s …

  • Takikomigohan Vegetables

    Garlic Mushroom Takikomigohan

    Mushroom lovers would enjoy this dish. Rice and the sautéed Mushrooms are cooked in the soy flavoured broth of your choice. Mushroom need to be pre-cooked with Butter, but it is a quick and easy process. Butter & Soy Sauce is a yummy combination and crunchy mushrooms are simply delicious! Makes 4 Servings Ingredients Short …

  • Mazegohan Pork

    Pork ‘Okowa’ Steamed Glutinous Rice

    ‘Okowa’ is the name of a type of steamed glutinous rice dish and it’s my favourite. I love ‘Okowa’ dishes. Especially the one my mother cooks by steaming. This Pork ‘Okowa’ recipe is inspired by Chinese rice dumplings made of glutinous rice stuffed with other ingredients and wrapped in large leaves. The triangular shaped dumplings …

  • Sea Vegetables Takikomigohan

    Hijiki Takikomigohan

    ‘Hijiki’ is a dark brownish coloured sea vegetable and it has been a part of the Japanese diet for centuries. Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium. There is a health concern about the level of inorganic arsenic in Hijiki and some say it is toxic. I have …

  • Chicken Takikomigohan

    Chicken ‘Okowa’ Steamed Glutinous Rice

    ‘Okowa’ is the name of a type of steamed glutinous rice dish, often mixed with vegetables, nuts and other various ingredients. This chicken and vegetable ‘Okowa’ is, I can say quite surely, one of my top there favourite dishes. Glutinous rice is used to make ‘Mochi’ and it has sticky and rubbery texture. My mother …

  • Beans & Peas Mazegohan Vegetables

    Crunchy Edamame & Black Rice Salad

    In Melbourne where I live, a greater variety of rice are becoming available even from the average supermarkets. Short, medium and long grain rice. Glutinous rice, Wild rice, Arborio, Basmati, Jasmine, Brown rice, White rice, Red rice and Black rice. I particularly love the black coloured rice such as Wild rice and Black rice. They …

  • Beef Mazegohan Vegetables

    Bibimbap-Inspired Beef Mazegohan

    As you know, ‘Bibimbap’ is a Korean dish, and the word literally means ‘Mixed Rice’ which is same as ‘Mazegohan’ in Japanese. I particularly like ‘Hot Stone Pot Bibimbap’ that is served in a very hot stone bowl. The stone bowl is so hot that anything that touches it sizzles, and the rice becomes browned …

  • Nuts Takikomigohan

    Chestnut Rice

    It is now well into the autumn in Melbourne. Most Melburnians say that the autumn is the best season. I can’t agree more. Let’s enjoy the autumn food. Today I cooked rice with chestnuts. It is quite time-consuming to prepare chestnuts but only 8 or 12 chestnuts can be prepared quite easily. And you know …

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