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Top 5 dishes made from (*180ml cup) Japanese Short Grain Rice
1 . Azuki & Chestnuts ‘Okowa’ Glutinous Rice
Azuki & Chestnuts ‘Okowa’ Glutinous Rice
‘Sekihan’ Azuki Rice is traditionally prepared to celebrate special occasions in Japan. ‘Sekihan’ is supposed to be cooked by steaming, but I use rice cooker as many people do so these days. Chestnuts is a very popular extra ingredient for ‘Sekihan’. Though I had nothing particular to celebrate today, I cooked ‘Sekihan’ with Chestnuts. This is a delicious rice dish.
Ingredient
1/4 cup
Azuki (Red Beans)
500 ml (2 cups)
Water for cooking Azuki
3/4 teaspoon
Salt
1 tablespoon
Sake (Rice Wine) OR Mirin *Mirin would add sweetness
Cooking instructions
* Step 1
Place washed Azuki (Red Beans) and Water in a saucepan and cook for about 20 to 25 minutes OR until beans are almost cooked but still firm.
* Step 2
When beans are cooked, drain and save the liquid, which will be used to cook rice. Cool the red liquid.
* Step 3
Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and place in Rice Cooker’s inner pot.
* Step 4
Add Azuki Beans and 320ml of cooled red liquid. If you don’t have enough red liquid, add some water. *Note: If you like soft rice, you can add extra 1-2 tablespoon water, but not more than that.
* Step 5
Add Salt and Sake (OR Mirin), and gently mix. Place Chestnuts on top, but DO NOT stir. Press ‘COOK’ button to start cooking.
* Step 6
When the rice is cooked and steamed, mix gently trying not to break Azuki Beans and Chestnuts. Sprinkle with some Black Sesame Seeds and serve.
Note: if there is a photo you can click to enlarge it
2 . Dried Mushroom ‘Okowa’ Glutinous Rice
Dried Mushroom ‘Okowa’ Glutinous Rice
‘Okowa’ is a Japanese dish of Glutinous Rice. ‘Okowa’ that is seasoned with Soy Sauce is probably my absolute favourite food. My mother cooks it by steaming, but I cook it using a rice cooker. It is the easiest way to cook ‘Okowa’, and the result is good enough if regular Rice is mixed with Glutinous Rice. You must remember you need a smaller amount of liquid to cook Glutinous Rice.
Ingredient
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
320 ml
Water
1 teaspoon
Kombu (Kelp) Dashi Powder
1 teaspoon
Sesame Oil
1/4 teaspoon
Salt
Cooking instructions
* Step 1
Break Dried Mushrooms into small pieces, so that you won’t need to cut or slice them later. Soak them in warm water until absolutely soft. Darin, and wash them well with clean water, then drain. *Note: DO NOT squeeze to remove extra water.
* Step 2
Mix Ginger, Soy Sauce and Mirin in a bowl, add the softened Mushrooms, mix to combine, and set aside.
* Step 3
Place all the Soup ingredients in a measuring jug OR bowl, and mix well.
* Step 4
Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and place in Rice Cooker’s inner pot.
* Step 5
Gently pour the Soup, spread the Mushroom mixture on top, but DO NOT stir. Then press ‘COOK’ button to start cooking.
* Step 6
When the Rice is cooked, add Edamame (OR Cooked Ginkyo Nuts), let it steamed for 10 minutes, then mix gently.
* Step 7
Sprinkle with some Toasted Sesame Seeds and enjoy. You may wish to add some finely chopped Spring Onion OR shredded Toasted Nori.
Note: if there is a photo you can click to enlarge it
3 . Canned Sardines & Shimeji Takikomi Gohan
Canned Sardines & Shimeji Takikomi Gohan
This rice dish is extremely easy to make if you have a rice cooker. Place all ingredients, except for Edamame Beans, in the rice cooker’s inner pot and press the button to start. I used only 1 can (120g) Sardines in Olive Oil. If you want to add more Sardines, you need to alter the amount of Water and Soy Sauce.
Ingredient
150 g
Shimeji
1/2 teaspoon
Dashi Powder *I used Kombu (Kelp) Dashi Powder
1 tablespoon
Mirin
2 tablespoons
Soy Sauce
1 can (120 g)
Sardines in Olive Oil
1/2 cup
Edamame Beans *thawed if frozen
Cooking instructions
* Step 1
Wash Rice, drain, and place in the rice cooker’s inner pot. Add Water up to the 2-cups marking, add Dashi Powder.
* Step 2
Cut off the bottom of Shimeji, tear into smaller pieces, and spread evenly. Sprinkle with Soy Sauce and Mirin. Empty the can of Sardine into the pot, that means you add all the oil and liquid in the can as well.
* Step 3
*Note: If you use a larger size can of Sardines with more liquid, reduce the amount of Soy Sauce slightly as the liquid in the can is quite salty. If you use a can of Sardines in Brine, I recommend to drain the Brine and add 1 tablespoon Oil.
* Step 4
Press ‘COOK’ button to start cooking.
* Step 5
When the rice is cooked, scatter Edamame Beans, let steamed for 10 minutes.
* Step 6
Gently mix to combine. Sprinkle some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy. *Note: I added Crispy Chilli Oil as well, but it is optional.
Note: if there is a photo you can click to enlarge it
4 . Carrot & Chikuwa Takikomi Gohan
Carrot & Chikuwa Takikomi Gohan
‘Chikuwa’ is a Japanese tubular-shape fish cake. The other day I wanted to cook my favourite ‘Abura-age & Carrot Takikomi Gohan’, which I crave sometimes, but I didn’t have Abura-age (Fried Thin Tofu). I added Chikuwa instead, and it turned out really yummy. I added some Sesame Oil and I believe it was a good decision.
Ingredient
1/2 teaspoon
Salt
1 tablespoon
Soy Sauce
1 tablespoon
Sake (Rice Wine)
1 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Cut Carrot and Chikuwa into small pieces. Today I cut Carrot into thick strips and cut Chikuwa diagonally.
* Step 2
Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
* Step 3
Place it into the rice cooker’s inner pot and add Dashi Stock, Salt, Soy Sauce and Sake (Rice Wine), and gently stir. Add Oil. *Note: Add extra Water, if necessary, to make up to the 2-cups-marking.
* Step 4
Scatter Carrot and Chikuwa pieces over the rice evenly, but DO NOT stir. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then mix gently.
* Step 5
Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds on top and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Salmon 'Takikomi Gohan' with ‘Yuzu Koshō’
Salmon 'Takikomi Gohan' with ‘Yuzu Koshō’
If you are a big fan of Japanese food, you may have tasted ‘Yuzu Koshō’. It is a Japanese condiment, that is made with zest of Yuzu (a citrus fruit), Green Chilli and Salt. Many Asian grocery stores sell ‘Yuzu Koshō’ in a tube. Today I added it to this Salmon & Shimeji Takikomigohan. The refreshing fragrance and the spiciness of ‘Yuzu Koshō’ would take this simple rice dish to next level.
Ingredient
1-2 tablespoons
Sake (Rice Wine)
1/2 teaspoon
Salt
1-2 teaspoons
Yuzu Koshō
Cooking instructions
* Step 1
Cut skinless Salmon Fillets into chunky pieces, sprinkle with Sake (Rice Wine) and Salt, and massage. Cover and rest in the fridge for 1 hour.
* Step 2
Cut off the bottom of Shimeji and tear into small pieces. *Note: If you use other Asian Mushrooms, cut into bite-size pieces if large.
* Step 3
Wash Rice, drain, and place in the rice cooker’s inner pot. Add the Dashi Stock and Soy Sauce, and gently stir. *Note: For stronger flavour, you can add extra 1/2 tablespoon Soy Sauce.
* Step 4
Scatter Ginger, place Shimeji (OR other Asian Mushrooms) and Salmon pieces with all the liquid, but DO NOT stir.
* Step 5
Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then add Yuzu Koshō and mix to combine.
* Step 6
Sprinkle with some finely chopped Spring Onion and Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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