Japanese rice

Ginger Honey Okayu (Japanese Rice Porridge)

Thumbnail image for Ginger Honey Okayu (Japanese Rice Porridge)

Ginger honey okayu (okay = Japanese rice porridge) is another one of my favorite home remedies when I’m feeling under the weather, in addition to another one of my favorite ways to pair up ginger and honey (remember my Honey Ginger Lemon Tea from last week?)!  Okayu (or kayu) is a simple Japanese porridge made […]

Read More →

Tamago Kake Gohan (Egg Over Rice)

Thumbnail image for Tamago Kake Gohan (Egg Over Rice)

Tamago kake gohan (卵かけご飯) (“egg over rice”) is a popular Japanese breakfast dish, which consists of hot steamed Japanese rice, topped with raw egg, and toppings.  Ten years ago I doubt that the thought of eating a raw egg would have sounded the least bit appetizing.  (Although I’ve never been one to turn down a […]

Read More →

Celebrate the Super Bowl with Turkey Avocado Onigiri Footballs

Thumbnail image for Celebrate the Super Bowl with Turkey Avocado Onigiri Footballs

Add this recipe to ZipList! Turkey Avocado Onigiri Footballs Makes approximately 6 onigiri 1 medium avocado, peeled and pitted 2 tablespoons fresh lime juice 1/2 teaspoon salt 3 thin slices turkey (lunch-meat style) 3 cups freshly steamed Japanese rice 1 sheet nori (seaweed) Special equipment: football-shaped cookie cutter 1. Mash the avocado, lime juice, and […]

Read More →

Kaki Zosui—Oyster and Rice Soup

Thumbnail image for Kaki Zosui—Oyster and Rice Soup

Kaki Zosui—Oyster and Rice Soup Adapted from Kaki Zosui recipe in An American Taste of Japan, by Elizabeth Andoh, p.63 Makes 4 servings 1 1/2 cups steamed Japanese rice 1 dozen freshly shucked oysters, reserve their liquor 1/2 teaspoon salt 3 cups dashi 2 tablespoons soy sauce 1 tablespoon chopped fresh chives 1. Place the […]

Read More →

Sushi Rice, the Secret Behind Delicious Sushi

Thumbnail image for Sushi Rice, the Secret Behind Delicious Sushi

Sushi-Su (Seasoned Vinegar for Sushi Rice) 1 cup rice vinegar 3 tablespoons sugar 2 1/2 teaspoons salt 1 piece kombu, 2-inches square (optional) Combine the vinegar, sugar, salt, and kombu in a small saucepan.  Place the saucepan over medium-high heat and cook, stirring until the sugar and salt dissolve.  When the mixture is clear, remove […]

Read More →

Oyakodon—Japanese Chicken & Egg Rice Bowl

Thumbnail image for Oyakodon—Japanese Chicken & Egg Rice Bowl

Oyakodon Adapted from At Home with Japanese Cooking, by Elizabeth Andoh Makes 4 servings 1/2 pound boneless chicken breast 1 medium onion 2 cups dashi 1/4 cup soy sauce 3 1/2 tablespoons granulated sugar 4 large eggs 1/3 cup chopped cilantro (mitsuba would be more authentic, if you can find it) 3 cups cooked Japanese […]

Read More →

Quail Eggs Benedict Pagodas

Thumbnail image for Quail Eggs Benedict Pagodas

Quail Eggs Benedict Pagodas Makes 8 “Pagodas” Yaki-onigiri: 1 cup cooked Japanese rice salt 1 tablespoon vegetable oil 1. Cut a large square of plastic wrap and rest it over a measuring cup.  Lightly spray the plastic wrap with the water, and then sprinkle it with a bit of salt (the water helps the salt […]

Read More →

Coconut Honey Rice Pudding

Thumbnail image for Coconut Honey Rice Pudding

Coconut Honey Rice Pudding Makes 4 servings 1 3/4 cups coconut milk 1 1/2 cups soy milk 1/2 cup Japanese rice 2 tablespoons granulated sugar 1 1/2 teaspoons vanilla extract 1 pinch of sea salt 3 tablespoons clover honey, plus more for drizzling 1. Mix together the coconut milk, soy milk, rice, sugar, vanilla, and […]

Read More →

Slow Cooker Chicken Gohan Stew

Thumbnail image for Slow Cooker Chicken Gohan Stew

Slow Cooker Chicken Gohan Stew Makes 6 – 8 servings 3 pounds boneless, skinless chicken breasts 3 – 4 inch piece fresh ginger, peeled and finely sliced 6 cups chicken broth 5 ounces frozen green peas, defrosted 5 ounces carrots, peeled and cut into thin matchsticks 3/4 cup uncooked Japanese rice 3 tablespoons soy sauce […]

Read More →

FM’s Quick & Easy Chirashi Sushi

Thumbnail image for FM’s Quick & Easy Chirashi Sushi

FM’s Quick & Easy Chirashi Sushi Makes 3 – 5 servings 2 cups warm, freshly prepared steamed Japanese rice 3 tablespoons rice wine vinegar 2 tablespoons sugar 1 teaspoon salt Kinshi tamago (shredded egg crêpes) or sweetened scrambled eggs Assorted toppings: Cooked shrimp, green beans/snow peas, thinly sliced carrots, thinly sliced cucumber, nori (dried seaweed) […]

Read More →