‘Okowa’ is a type of glutinous rice dish and it’s my favourite. I love ‘Okowa’ dishes, especially the one my mother used to cook 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 are usually …
‘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 …
‘Okowa’ is 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 3 favourite dishes. Glutinous Rice is used to make ‘Mochi’ and it has sticky and rubbery texture. My mother used to make …
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 …
This ‘Chicken & Shimeji Takikomigohan’ is a very simple rice dish yet so tasty as it is seasoned with the oyster sauce. Shimeji can be replaced with Shiitake, Oyster Mushrooms, Maitake or other Asian mushrooms OR you can add multiple types of them. Makes 4 to 6 Servings Ingredients Japanese Short Grain Rice 3 cups …
When spring vegetables are in season, even in a supermarket, I sometimes come across fresh green peas in the pod. It’s time to cook this dish which is one of my Top 3 favourite rice dishes. It’s another very simple seasonal dish. But you only can cook it in Spring when fresh green peas are …
Takikomigohan is a rice dish, cooked with seasoned dashi stock with vegetables, mushrooms, chicken or other ingredients. ‘Kinoko (Mushrooms)’ Takikomigohan is one of my favourite. In Autumn in Japan, so many different types of mushrooms are available. The famous ‘Matsutake’ is too expensive for many of us these days, but there are plenty of cheap …
The dish is called ‘Sekihan’ (Red Rice) in Japan, and it is traditionally prepared to celebrate special occasions, because of its red colour which is symbolic of happiness. ‘Sekihan’ is cooked with ‘Mochi-gome’ (Short Grain Glutinous Rice) and ‘Sasage Beans’, that are very similar to Azuki Beans, by steaming. These days more people conveniently cook …
‘Takikomigohan’ is commonly reasoned with soy sauce, but it can be any flavour. Using a rice cooker, it is very easy to prepare. This is a Spanish influenced ‘Takikomigohan’ in my style. It is quite spicy because of Chorizo, but you may wish to add extra Chilli. Makes 4 to 6 Servings Ingredients 2 cups …
My sister first cooked this dish many years ago. It became one of my family’s favourite dinner dishes. I altered her recipe and now I am cooking it for my own family in Australia. This dish is again so easy and delicious and your rice cooker does the job. My children always love it served …
‘Takikomigohan’ is a Japanese rice dish commonly seasoned with Dashi and Soy Sauce. Just cook Rice and Chicken and other ingredients in a rice cooker. The ingredients can be Vegetables, Mushrooms, Meat, Fish and Seafood that are cooked with the rice. Makes 4 to 6 Servings Ingredients 3 cups (*180ml cup) Rice Total of 400 …