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Ingredient
Top 5 dishes made from (*180ml cup) Short Grain OR Medium Grain Rice
1 . Seasoned Kombu (Kelp) & Salmon Mazegohan
Seasoned Kombu (Kelp) & Salmon Mazegohan
This is another popular dish that you can make with ‘Shio Kombu’ (塩昆布), a Japanese product of thinly sliced Kombu (Kelp) that is seasoned with Soy Sauce and Mirin, and looks like coated with Salt. Just mix the Seasoned Kombu and Canned Salmon with freshly cooked Rice. It’s a super simple, easy to make, and delicious.
Ingredient
1 can (210 g)
Red Salmon
Cooking instructions
* Step 1
Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few times until water flows through clear. *Note: I do this always, but it is up to you.
* Step 2
Drain Canned Salmon, the liquid can be added to the Rice, add Water up to the 2-cups marking, and start cooking.
* Step 3
Remove unwanted bones and skin from Salmon if you want to do so, and coarsely flake it. When Rice is cooked, add the flaked Salmon and Seasoned Kombu (Kelp) to the Rice, and mix to combine. *Note: Add some Salt if required.
* Step 4
Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and serve.
Note: if there is a photo you can click to enlarge it
2 . Canned Salmon & Peas Mazegohan
Canned Salmon & Peas Mazegohan
Canned Fish is a life saver. Frozen Peas is also a life saver. Using those two, such a delicious and nutritious 'Mazegohan' dish is super easy to make. Flavour can be European, Asian, OR any flavour you like. It’s a very versatile recipe.
Ingredient
1 tablespoon (15 g)
Butter
1 clove
Garlic *grated
1 can (210 g)
Red Salmon
1 cup
Frozen Peas *thawed
Cooking instructions
* Step 1
Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few times until water flows through clear. *Note: I do this always, but it is up to you.
* Step 2
Drain Canned Salmon, the liquid can be added to the Rice, add Water up to the 2-cups marking, scatter chopped Stock Cube, Salt (if the Stock is not salted), add Butter and Garlic. Press ‘COOK’ button to start cooking.
* Step 3
Remove unwanted bones and skin from Salmon if you want to do so, and coarsely flake it. When Rice is cooked, add the flaked Salmon and Peas to the Rice, and mix to combine.
* Step 4
Add extra Salt OR Soy Sauce as required, Ground Black Pepper OR Ground Chilli, and chopped Parsley OR Spring Onion (OR other Herb), then gently mix.
Note: if there is a photo you can click to enlarge it
3 . Corn & Lentils Mazegohan
Corn & Lentils Mazegohan
Recently I had an opportunity to attend an event to celebrate Iranian New Year. I learned Rice is the main food in Iran. Same in Japan. I learned a lot about Iranian culture and I was most surprised at many similarities between Iranian culture and Japanese culture. When I was leaving the event, I was given Corn Cobs. I decided to use them to cook a rice dish, slightly inspired by an Iranian rice dish I ate at the event, but in my favourite Butter & Soy Sauce flavour, and I used Japanese Short Grain Rice.
Ingredient
1/4 teaspoon
Salt
1/4 cup
Dry Lentils
1 tablespoon (15 g)
Butter
1 tablespoon
Soy Sauce
Cooking instructions
* Step 1
Wash Rice and cook as normal with 1/4 teaspoon Salt.
* Step 2
Cook Dry Lentils in salted water in a saucepan until just soft, then drain.
* Step 3
Heat Butter in a frying pan over medium heat, cook Corn Kernels. When cooked, add Soy Sauce, and stir for 1 minute.
* Step 4
Add Corn with all the sauce, drained Lentils and some Ground Black Pepper to the cooked hot rice, and mix to combine. You may wish to add extra Soy Sauce.
* Step 5
Sprinkle with Spring Onion and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Prawns & Kimchi Takikomi Gohan
Prawns & Kimchi Takikomi Gohan
Prawns and Kimchi go very well together. Today I cooked everything together in the rice cooker. It’s another Takikomigohan dish. Super quick & easy to prepare if you have already shelled Prawns. Prawns can be replaced with Squid.
Ingredient
200-250 g
shelled Prawns *thawed if frozen
1 tablespoon
Sake (Rice Wine)
1-2 teaspoons
Chilli & Garlic Sauce
1-2 teaspoons
Sesame Oil
1 teaspoon
Soy Sauce
Cooking instructions
* Step 1
Clean Prawns, devein, and place in a bowl. (Pat dry them if they are very wet.) Add Sake (Rice Wine) and Chilli & Garlic Sauce, mix to combine, then set aside while you are preparing other ingredients.
* Step 2
Wash Rice a few times, drain well, and place it in the rice cooker’s inner pot. Add Chicken Stock, Salt, Sesame Oil and Soy Sauce, then gently stir.
* Step 3
Place Prawns and Kimchi on top of the Rice, but DO NOT stir. Just spread evenly. Press ‘COOK’ button to start cooking.
* Step 4
When rice is cooked, let it steamed for 10 minutes, then gently mix to combine. Add some finely chopped Spring Onion and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Rice Cooker Jambalaya
Rice Cooker Jambalaya
I have shared my ‘Oven-Baked Jambalaya’ recipe on this website. It is quite easy to cook. But today, I didn’t have enough energy. I wanted to cook it in the easiest possible way. The Rice Cooker is the best method. I placed the Chicken pieces at the bottom as I wanted to brown them. How brilliant the Rice Cooker is!
Ingredient
300 g
Chicken Thigh Fillets
1 clove
Garlic *finely chopped
15 cm
Celery *thinly sliced
1 tablespoon
Cajan Spice Mix
1 tablespoon
chopped Parsley
Cooking instructions
* Step 1
Cut Chicken Thigh Fillets into bite-size pieces, lightly season with Salt & Pepper, and place in the rice cooker’s inner pot. Arrange Sausages pieces as well.
* Step 2
Wash Rice, drain, and spread over the Chicken and Sausages, but DO NOT stir. Scatter Onion, Garlic and Celery, then place Capsicum on top.
* Step 3
Pour the Chicken Stock, sprinkle Cajan Spice, Cayenne Pepper (OR Ground Chilli) and Salt. Press ‘COOK’ button to start cooking.
* Step 4
When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle with chopped Parsley and serve.
Note: if there is a photo you can click to enlarge it
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