PREPARATION:
Wash Japanese rice well and drain. Put water and rice in a pan. (*an earthenware pot is suitable.) Leave it for 30 minutes. Put the pan on medium heat and bring to boil. Turn down the heat and cook the rice for 30-40 minutes. Add salt before serving. Sprinkle chopped green onion and sesame seeds if you wish.
This is a recipe to make plain okayu. You might want to add some vegetables or meat, depending on your appetite.
Drain rice into sieve, and place in
Cool.
Combine pork, mushrooms, rice, parsley and onion mixture in
cipe super easy. While the rice is cooking
Bring dashi and soy sauce to a boil.
Meanwhile, divide hot rice between serving bowls. Top with beef, sesame seeds and onions. Carefully ladle dashi over top. Serve with wasabi paste.
Place mushrooms in small heatproof bowl. Cover with boiling water. Let stand about 20 mins; drain. Discard stems, halve caps.
Meanwhile, bring dashi, soy sauce, mirin and sugar to a boil in large skillet. Add chicken, leek and mushrooms; cook, covered, about 3 mins or until chicken is tender. Pour egg over chicken mixture; cook, covered, on low heat about 2 mins or until egg just sets.
Divide rice among bowls,. Top with chicken mixture and sprinkle with chives.
Bring water and rice to a boil in a
emove excess starch. Soak the rice in water for about 30
Wash the rice 1-2 times or until
Bring 3 cups water and rice to a boil, covered, in a medium saucepan. Reduce heat to low and cook, covered, for 10 mins. Remove from heat and let stand, covered, for 15 mins.
Meanwhile, to make the rice seasoning, gently heat rice vinegar, sugar and 1 tsp salt in a small saucepan until sugar dissolves. Let cool.
Spread rice out over a large flat tray. Drizzle rice seasoning over top. Using a vertical cutting motion, chop seasoning into rice with a spatula. Continue chopping rice until cool.
br>Serve the curry over Japanese rice.
Wash rice with cold water until water
et it cooking in your rice cooker.
2. Put the
side.
3) Rince the rice and drain and let it
Spread onions and garlic on the bottom of a 5-quart slow cooker. Place roast on top.
Mix beef broth, rice wine, and soy sauce together in a separate bowl. Pour over the roast; add ginger slices. Sprinkle sugar and black pepper over roast.
Cover and cook on Low, flipping 2 to 3 times, until roast pulls apart easily with a fork, 12 to 18 hours.
Drain mushrooms, reserving liquid.
Add water to reserved mushroom liquid to make 1 3/4 cups.
In a saucepan, blend water mixture into gravy mix.
Add mushrooms, rice, vegetables, onion, margarine and soy sauce.
Bring to a boil.
Reduce heat.
Cover and simmer for 5 minutes or until rice and vegetables are tender. Turn into a serving bowl and sprinkle with almonds.
Rinse the rice in 3 to 4 changes
Cook rice.
In a large circular dish (Japanese rice tray), layer 1/2 of rice.
Next, add all of kombu which has been soaked and drained.
Layer remaining rice.
Sprinkle generous amount of Furikake and red ginger strips.
Great for parties!
Bring water and rice to boil, lower heat and simmer for about 30 min.
Remove from heat and let rice steam itself for another 10 min.
Put wok or pan on high heat, add oil. Whisk eggs in a small bowl. Put the eggs in the heated pan and scramble very quickly. Stop the heat and remove the scrambled eggs from the pan into a dish. Put the pan back on high heat and add more oil. Saute the vegetables and chicken until soft. Add garlic salt and chicken bouillon. Add rice and stir well. Add the scrambled egg to the rice mixture and mix together. Turn the heat to low, add soy sauce and stir quickly. Remove form heat and serve right away.