Cooked rice

leftover rice salad • small ladle chickpea flour • all-purpose flour • Breadcrumbs, • macadamia nuts • turmeric • Salt, to taste • Oil for frying • Vegan mayonnaise (optional) • Plant-based milk,

About 3 cups cooked rice (about 500 grams) • cooked ham, diced (about 100 grams) • mozzarella cheese, diced (about 100 grams) • all-purpose flour (about 80 grams) • water (about 60 ml) • Breadcrumbs, • frying oil (about 1 liter)

leftover rice (about 200 grams) • egg • breadcrumbs (about 50 grams) • mild melting cheese (such as mozzarella or any mild cheese) • Oil for frying

serving tonkatsu (Japanese pork cutlet) • eggs • onion • water (50 ml) • dashi powder • soy sauce • mirin • sake • sugar • Cooked rice • Parsley (optional)

cooked rice (about 120 grams) • potato chips • cooked ham • asiago cheese (about 3/4 inch each) • egg • Grated Parmesan cheese, to taste

Leftover rice, • Breadcrumbs, • Salt • Pepper • egg • Sweet paprika, • Oil for frying • Parmesan cheese

chicken with skin (thigh or drumstick, boneless) (300 g) • leeks • Cooked rice • soy sauce (60 ml) • sugar (about 18 g) • mirin (about 22 ml) • Kinshi tamago (thinly sliced egg crepe) • Nori seaweed • Cayenne pepper • Beni shoga (pickled red ginger)

for the crust • fine buckwheat flour (about 250 grams) • cornstarch (about 75 grams) • packed light brown sugar (about 100 grams) • unsalted butter (about 110 grams) • large egg plus 1 egg yolk • zest of 1/2 lemon • salt • for the rice • rice (about 200 grams; we used vialone nano) • milk (about 600 ml) • packed light brown sugar (about 100 grams) •