Rice & Noodles

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 […]

Ginger Scallion Slurping Noodles Makes 6 servings 12 ounces dried chuka soba (chow mein) noodles 2 medium-size bunches of scallions, ends trimmed and discarded 1 4-inch piece of ginger, peeled and cut into large chunks 2 teaspoons salt 10 tablespoons oil, canola or vegetable 1. Prepare the noodles according to the package directions. Set aside. […]

Spicy Sobameshi Inspired by the Spicy Sobameshi recipe in Orange Page, February 17, 2010, p. 35 Makes 2 servings 1 1/2 tablespoons soy sauce 1 tablespoon mirin 1 teaspoon oyster sauce 2 teaspoons vegetable oil 4 ounces (1/4 pound) bacon (I like thick sliced), cut into lardons (small strips) 3. 5 ounces (a generous 1/2 […]

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) […]

I love leftovers. Does that sound strange? Well maybe it is, but I have my reasons! To start with, some of my favorite dishes can be made with leftovers: fried rice, turkey sandwiches, kalua pig tacos, etc. Plus, I love the creative challenge of coming up with fun ways to use up the last bits […]

Chirashi Sushi Makes 4 – 6 servings 12 inches kampyo 2 large dried shiitake mushrooms 1.25 inches lotus root 1/2 carrot, sliced into thin matchsticks (not quite julienne but close!) 10 ounces dashi 2 tablespoons sugar 2 tablespoons mirin 2 tablespoons soy sauce 2 ounces sushi vinegar (if you don’t have sushi vinegar, use 3 […]

Patti’s Noodle Bowl For Two from Worth The Whisk Makes 2 servings 2 packages cooked Udon noodles (in the refrigerated case in ethnic foods area) 2 bunches baby bok choy, roughly chopped 2 to 3 Tbsp. fresh grated ginger (or more, we like a lot of ginger) 1 garlic clove, minced 2 stalks celery, diced […]

Thumbnail image for Tori Zosui—Japanese Rice & Chicken Porridge

Tori Zosui—Japanese Rice & Chicken Porridge Makes 2 – 3 servings 2 cups chicken stock 12 — 13 square inches dashi kombu 1/8 teaspoon coarsely ground black pepper 1 1/4 — 1 1/2 cups cooked Japanese rice 1/3 — 1/2 pound cooked chicken (skin and bones removed), shredded into thin strips about 1/4-inch wide and […]

Thumbnail image for Zakkoku Mai Onigiri—Japanese Mixed Grain Rice Balls

Inevitably when I make a pot of rice to go along with dinner we don’t eat it all. More often than not, the rice that is left over isn’t enough to accompany another meal. So what to do with that little bit of leftover rice? This conundrum presented itself the other day after we had […]

Thumbnail image for Zakkoku Mai—Japanese Rice With Mixed Grains

A favorite discovery of mine while living in Japan was zakkoku mai—Japanese rice mixed with seeds and grains. Zakkoku mai is a great addition to a meal in place of regular rice. Not only is it nutritious, adding nutrients and fiber to the rice, but it’s delicious. It has a wonderful subtle nutty flavor and […]

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