Gyudon Beef Bowl Recipe
Ingredients
4 cups steamed Japanese rice
1 pound thinly sliced beef
1 onion
1 1/3 cup dashi soup
5 tbsps soy sauce
3 tbsps mirin
2 tbsps sugar
1 tsp sake
Benishoga red ginger for topping
Method
Cook Japanese rice.
Slice onion thinly.
Cut beef into bite sized pieces.
Put dashi, soysauce, sugar, mirin, and sake in a pan.
Add onion slices in the pot and simmer for a few minutes.
Add beef in the pan and simmer for a few minutes.
Serve hot steamed rice in a deep rice bowl.
Put the beef topping on the top of rice.
Place some benishoga red ginger on the top if you would like.
Chicken and Egg Soboro Rice Bowl
Ingredients
1/2 lb. gound chicken
3 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp mirin, 1 tsp ginger juice
4 eggs
1 Tbsp sugar, 1/2 Tbsp mirin, 1/2 tsp salt
4 cups steamed Japanese rice
Method
Put ground chicken, soy sauce, sugar, mirin, and ginger juice in a small pan.
Simmer the meat on medium low heat, stirring constantly with chopsticks until moisture is almost gone.
Beat eggs in a medium pan and add sugar, mirin, and salt.
Put on medium low heat and scramble eggs finely with chopsticks until cooked.
Serve steamed rice into four deep bowls.
Arrange chicken soboro and egg in two different sections on top of the rice.
Curry Flavored Shrimp Fried Rice
Ingredients
2 cups leftover steamed Japanese rice
8 or 10 medium shrimp, shelled and deveined
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tsp chopped garlic
1/2 tsp salt
1 tsp chicken bouillon powder
1 tsp curry powder
2 tsp Worceter sauce
1 Tbsp vegetable oil
Method
Heat oil in a wok or large skillet over high heat.
Add garlic and onion and saute until softened.
Add green pepper and shrimp in the pan and saute together.
Further, add rice and stir fry with the ingredients.
Sprinkle salt, chicken bouillon, and curry powder over the fried rice and stir quickly.
Turn the heat down to low, and add Worceter sauce.
Stir quickly and stop the heat.
Edamame Rice
Ingredients
2 cups Japanese rice
2 1/4 cups water
3 inches kombu
2 Tbsp sake
1 Tbsp soy sauce
1 tsp salt
1 cup boiled and shelled edamame, or frozen shelled edamame
Method
Put the rice in a bowl and wash it with cold water.
Repeat washing until the water becomes clear.
Drain the rice in a colander and set aside.
Place the rice in rice cooker and add water.
Further, add konbu, sake, soy sauce, and salt in the rice.
Let the rice soak in the water at least 30 min.
Start the cooker.
Meanwhile, shell boiled edamame, or thaw frozen shelled edamame.
When rice is cooked, add shelled edamame over rice and mix lightly.
Katsudon
Ingredients
3 1/2 cup steamed Japanese rice
4 pieces tonkatsu
1 onion
1 1/4cup dashi soup stock
5 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
4 eggs
Method
Slice each tonkatsu into about 1 inch wide pieces.
Slice onion thinly.
Put dashi soup stock in a pan and heat on medium heat.
Add soy sauce, mirin, and sugar in the soup.
Add onion to the pan and simmer for a few minutes.
Put tonkatsu pieces in the pan and simmer on low heat for a few minutes.
Beat eggs in a bowl.
Bring the soup to a boil, then pour the eggs over tonkatsu and onion.
Turn the heat down to low and put on a lid.
Turn off the heat.
Serve steamed rice in four deep bowls, then place the simmered tonkatsu on top of the rice.
Kombu Chazuke
Ingredients
3/4 cup steamed rice
1 Tbsp tsukudani kombu
green tea leaves or tea bags
Method
Serve steamed rice in a rice bowl.
If it's leftover rice, reheat the rice in the microwave.
Place tsukudani kombu on top of the rice.
Brew green tea in a tea pot.
Pour hot green tea over rice.
Kurigohan Steamed Rice with Chestnuts
Ingredients
2 cups Japanese rice
1/4 cups glutinous rice
20 pieces small chestnuts
1 tsp soy sauce
1 Tbsp mirin
1 Ttbsp sake
2 2/3 cup water
Method
Soak chestnuts in hot water for about 30 minutes.
Peel the chestnuts and soak in water for about 10 minutes.
Wash rice well and set aside in a strainer.
Drain the chestnuts in a strainer.
Put rice, water, soy sauce, mirin, sake in a rice cooker and lightly mix them.
Place chestnuts on the top and start the cooker.
Maguro and Avocado Rice Bowl Zukedon
Ingredients
2 1/4 cups Japanese Rice
2 avocados
1/2 lb. fresh maguro tuna
3 tbsps soy sauce
1/2 tsp wasabi paste
4 leaves shiso Japanese basil if available
1 tbsp sesame seed
Method
Cook steamed rice.
Slice fresh tuna into 1/4-inch thick pieces.
Make sure to purchase fresh tuna from a certified store dealer.
Mix wasabi and soy sauce and marinate tuna slices in the mixture.
Peel avocado and cut into bite-size pieces.
Cut shiso into thin strips.
Serve steamed rice in a bowl and place marinated tuna slices and avocado on the top.
Sprinkle shiso leaves and sesame seeds.
Pour some soy sauce and wasabi mixture over the toppings before eating.
Matsutake Mushroom
Ingredients
2 1/2 cups Japanese rice
2 1/2 cups dashi
1/4 lb matsutake mushrooms, wiped and trimmed
1 aburaage deep-fried tofu
2 Ttbsp sake rice wine
2 Tbsp soy sauce
Method
Put the rice in a bowl and wash it with cold water.
Repeat washing until the water becomes clear.
Drain the rice in a colander.
Put rice and dashi in a rice cooker and set aside for 30 minutes.
Shred matsutake mushroom lengthwise.
Cut aburaage into thin strips.
Add matsutake, abura age, soy sauce, and sake in the rice cooker and stat cooking the rice.
Takikomi Gohan Mixed Rice
Ingredients
2 1/4 cup Japanese rice
4 shiitake mushrooms
1/4 gobo burdock root
1/4 konnyaku
3 inches carrot
1/4 lb.boneless chicken thigh
1 tbsp sake
2 tbsp soy sauce / 1 tsp soy sauce
1 tbsp mirin
1/2 tsp salt
Method
Wash Japanese rice and drain in a colander.
Set aside.
Cut chicken into small pieces.
Season the chicken with 1 tsp of soy sauce.
Shred gobo thinly and soak in water for a few minutes.
Drain the gobo.
Boil konnyaku once and cut it into small rectangles.
Peel and cut carrot into small rectangles.
Remove stems from shiitake mushrooms and thinly slice them.
Put 2 1/2 cup of water in a pan.
Add sake, mirin, 2 tbsps of soy sauce, and salt.
Heat the soup.
Add chicken, carrot, gobo, shiitake, and konnyaku in the soup and simmer for about five minutes, skimming off any foam or impurities that rise to the surface.
Stop the heat and cool it off.
Separate the simmered ingredients and the soup, using a colander.
Add some water in the soup to make 2 1/2 cup of liquid.
Put washed rice in rice cooker and pour the liquid over the rice.
Place simmered ingredients on the top.
Start cooking the rice.
Okayu Rice Porridge
Ingredients
1/2 cup Japanese rice
3 cups water
1/2 tsp salt
Some chopped green onion
Sesame seeds
Umeboshi pickled plum
Method
Wash Japanese rice well and drain.
Put water and rice in a deep pot or earthenware pot.
Leave it for 30 minutes.
Put the pot on medium heat and bring to a boil.
Turn down the heat to low and cook the rice for about 30 minutes.
Add salt before serving.
Put toppings, such as chopped green onion, sesame seeds, and umeboshi pickled plum if you would like.
Omelet Rice
Ingredients
4 cups steamed Japanese rice
1/2 lb. chicken breast
1 green peppers, chopped
4 white mushrooms, sliced
1/2 onion, chopped
Salt and pepper to season
4 Tbsp. ketchup
Vegetable oil for frying
8 eggs
Method
Cook steamed rice.
Cut chicken into small pieces.
Chop green pepper and onion.
Slice mushrooms thinly.
Heat vegetable oil in a large skillet and saute chicken.
Add onion, mushrooms, and green pepper in the skillet and saute together until softened.
Add steamed rice in the pan and stir fry together.
Sprinkle some salt and pepper.
Stop the heat and add ketchup and mix well.
Set the seasoned rice aside.
Heat 1 tsp of vegetable oil in a large skillet.
Beat two eggs in a small bowl and pour the egg in the skillet.
Quickly spread the egg and make a round omelet.
Place 1/4 of the seasoned rice in the middle of the omelet and fold top and bottom sides of omelet over the rice.
Cover the frying pan with a plate and turn them over to place the omerice in the plate.
Repeat this process to make four omelet rice.
Put some ketchup on top of omurice just before serving.
Oyakodon
Ingredients
4 cup steamed rice
3/4 lb chicken thighs or chicken breasts
1 onion
1 2/3 cups soup stock dashi
7 tbsp soy sauce
4 tbsp mirin
3 tbsp sugar
4 eggs
Method
Cook steamed rice.
Cut chicken into bite size pieces and thinly slice onion.
Put dashi soup stock in a pan and heat.
Add soy sauce, mirin, and sugar in the soup.
Put chicken in the pan and simmer on low heat for a few minutes.
Add onion slices to the pan and simmer for a few more minutes.
Beat eggs in a bowl.
Bring the soup to a boil, then pour the eggs over chicken and onion.
Turn the heat down to low and put on a lid.
After one minute, turn off the heat.
To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.
Salmon Fried Rice
Ingredients
1/2 small onion, finely chopped
3/4 cup flaked salmon
2 cup leftover steamed rice
2 tsp sesame oil
2 Tbsp chopped green onion
1 Tbsp soy sauce
Method
Heat sesame oil in a large skillet or wok.
Stir fry onion on medium heat until it's almost clear.
Add flaked salmon and stir fry together.
Season with salt and pepper lightly.
Add rice and stir fry for a few minutes.
Sprinkle green onion.
Pour soy sauce over the fried rice and stir quickly.
Stop the heat.
Shrimp Doria
Ingredients
1/2 butter
1/2 small onion, thinly sliced
4 white mushrooms, thinly sliced
8 - 10 medium shrimp, peeled and deveined
For rice:
2 cup steamed rice
1/2 Tbsp butter
For White Sauce:
2 Tbsp butter
2 Tbsp flour
1 cup milk
1/2 tsp salt
1/2 tsp consomme powder
For topping:
2 Tbsp grated Parmesan cheese
Method
Melt 2 Tbsp of butter in a sauce pan on low heat.
Put 2 Tbsp of flour in the butter. Cook it, stirring well.
When it bubbles, pour in milk.
Constantly stir the sauce, using a whisk.
Season with salt and consomme powder.
Cook it until thickened.
Set aside.
Melt 1/2 Tbsp of butter in a skillet.
Saute onion on low heat until softened.
Add mushrooms and shrimp and stir fry until cooked.
Pour in white sauce and mix with the ingredients.
Preheat oven to 450 degrees F.
Warm up rice in the microwave if it's cold.
Melt 1/2 Tbsp of butter in the rice and stir lightly.
Place the rice in baking dishes. Pour shrimp in cream sauce over the rice.
Sprinkle Parmesan cheese over the sauce.
Bake in the oven for 10 -15 minutes until lightly browned.
Sushi Rice
Ingredients
3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt
Method
After washing and soaking Japanese rice, cook and let it steam.
See How to Cook Japanese Rice.
Prepare sushi vinegar sushi zu by mixing rice vinegar, sugar, and salt in a sauce pan.
Put the pan on low heat and heat until the sugar dissolves.
Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl.
Please use a non metallic bowl to prevent any interaction with rice vinegar.
It's best to use a wooden bowl called sushi-oke.
Sprinkle the vinegar mixture over the rice and fold the rice by shamoji rice spatula quickly.
Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice.
This will give sushi rice a shiny look.
It's best to use sushi rice right away.
Tendon Tempura Rice Bowl
Ingredients
4 cups steamed rice
4 small green bell peppers, seeds removed, cut in half lengthwise
2 Japanese eggplants, cut in half lengthwise, make some cuts on the skin
1 potato, peeled, sliced into 1/4 inch thick rounds, soaked in water for 15 minutes
For batter:
1 egg
1 cup ice water
1 cup all purpose flour
For sauce:
3/4 cup tentsuyu
Method
Cook steamed rice.
Make tentsuyu sauce and set aside.
Prepare tempura batter.
Heat vegetable oil in a deep pot to 340-350 degrees F.
Lightly dip ingredients in the batter and immediately fry them until crisp.
Drain tempura on a rack.
Serve hot steamed rice in individual rice bowls.
Place tempura on top of the rice.
Pour some tentsuyu sauce over tempura just before serving.
Torizosui
Ingredients
2 cups leftover Japanese steamed rice
1/4 lb chicken thighs, cut into small chunks
2 1/2 cups dashi soup stock
2 eggs
2 Tbsp chopped green onion
2 Tbsp miso
Method
Wash leftover steamed rice with water and drain well.
Put dashi soup stock in a medium pot and bring to a boil.
Turn down the heat to low and add chicken and simmer for about 5 minutes, or until chicken is cooked.
Add rice in the soup and bring to a boil on medium heat.
Add miso in the soup and stir gently.
Beat eggs in a bowl and pour over the soup slowly.
Sprinkle chopped green onion.
Stop the heat.
Takenoko Gohan Steamed Rice with Bamboo Shoots
Ingredients
2 1/4 cup Japanese rice
2 1/2 cup dashi
1 Tbsp sake
2 Tbsp soy sauce
1/2 tsp salt
1 Tbsp mirin
1/2 lb. boiled bamboo shoots, thinly slice into small pieces
1 aburaage fried tofu, pour boiling water over them and cut into thin strips
Method
Wash Japanese rice and drain in a colander.
Set aside for 30 minutes.
Put washed rice in rice cooker and pour dashi soup stock over the rice.
Add soy sauce, sake, and mirin.
Put takenoko and aburaage on the top.
Start cooking the rice.
When rice is cooked, let the rice steam for 10 minutes.
Serve into individual rice bowls.
Garnish with sansho leaves.
Sekihan Red Rice
Ingredients
3 cups mochigome glutinous rice
1/3 cup azuki red beans
1/2 tsp salt
Water
Method
Wash rice and drain on colandar.
Put azuki beans in medium pot and boil for a few minutes and drain.
Put 2 cups of water and azuki beans in the medium pot and bring to a boil again.
Simmer the beans on medium low heat for 20-30 minutes, or until almost softened.
Drain azuki beans and keep the colored liquid.
Mix some water and the colored water to make 3 cups of liquid.
Place washed rice in a rice cooker.
Pour 3 cups of colored water over the rice.
Season with salt and mix well.
Place boiled azuki beans on top.
Leave to soak for about one hour.
Start the rice cooker.
When red rice is cooked, let it steam for 10-15 minutes.
Lightly stir the rice.
Sprinkle mixture of salt and black sesame seeds over the rice if you would like.
Tuna Steak Rice Bowl
Ingredients
4 cups steamed Japanese rice
20 slices tuna sashimi
1 cucumber
2 tbsp vegetable oil
1/4 cup soy sauce
1/4 cup mirin
2 tbsps sugar
katakuriko dogtooth violet starch or cornstarch
strips of dried seaweed
Method
Make steamed rice.
Mix soy sauce, mirin, and sugar in a bowl and marinate tuna sashimi in the sauce for 15 minutes.
Cut cucumber into julienne.
Remove tuna out of the sauce and cover with some katakuriko starch.
Heat vegetable oil in a frying pan.
Fry tuna sashimi in the pan.
Pour the sauce used to marinate tuna in the pan and simmer until the liquid is almost gone. Serve steamed rice in individual bowls, and put some cucumber julienne on the rice.
Place tuna steak on the cucumber.
Sprinkle strips of dried seaweed on top.
