rice

  • Takikomigohan

    Green Peas Rice (Soy Sauce & Sesame Flavour)

    Fresh Green Peas is the essential ingredient for Green Peas Rice. You can cook it only when Peas are in season. I still remember when I sat at a kitchen table and helped my mother to remove peas from the pod. It’s my fond childhood memory. Today I added Soy Sauce and Sesame Oil for …

  • Takikomigohan Vegetables

    Broccoli Rice

    My ‘Broccoli Rice’ is not minced Broccoli. Broccoli is cooked with Rice, and with Butter. When my son was a young child, I did all sort of tricks to make him eat veggies. One trick was mixing veggies with his favourite food. He loved rice. So I often cooked rice with finely chopped up or …

  • Baked & Fried Rice Fish

    Oven-baked Fish Curry Pilaf

    My ‘Basic Oven-Baked Pilaf’ recipe is very versatile. I added Curry Powder to it and used White Fish Fillets for this dish. I often use rice cooker to cook rice dishes, but I know many people don’t have rice cooker. Oven-baking is so easy, and it is very suitable for cooking pilaf. Makes 4 Servings …

  • Baked & Fried Rice Egg

    Oyster Sauce Omu-rice (Omelette Rice)

    Japan’s famous Omu-rice (Omelette Rice), fried rice wrapped with thin omelette, is seasoned with Ketchup. For those who don’t enjoy Ketchup, and also who want to try different flavour, I suggest this Oyster Sauce seasoned Omu-rice. Chicken is usually used for Omu-rice, but I use Pork for this one. Makes 1 Serving Ingredients 2 Eggs1/2 …

  • 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 …

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