My kid basically loves flavored rice and eats a lot. For example - carrots and aburaage, shiitake mushrooms and aburaage...well, as long as I add aburaage, it seems to give the rice a strong enough flavor that my kid will eat it, even if there's no meat in it.The amount of water needed depends on the type of pressure cooker you have, so please read the instructions before you try this recipe.My pressure cooker instructions say to use 360 ml of water for making white rice, but the rice I use came out a bit hard, so I changed the amount of water to 380 ml. The amount of water might need to be adjusted for the type of rice you use. Recipe by Ha-tannookkasan

Spring is coming, so I made some sakura rice.I gave it a subtle pink color by mixing in pickled plum, and added sea bream to make sakura rice. It's chewy, and delicious.Please feel free to color it with a bit of food coloring if you don't have red vinegar.It takes 30 minutes in the summer and 2 hours in the winter, and you can cook it normally after it has soaked in the water.After cooking, letting it steam for 5-10 minutes will make it even tastier. For 2 rice bowl servings. Recipe by cherry

When my mother asked my oldest son what he wanted to eat, he said "matsutake!," so she sent some. I made matsutake mushroom rice with a nice fragrance. I'm a fan of it seasoned with soy sauce.Lightly cooking the mushrooms until fragrant is the most delicious. Recipe by Mihomiho mama recipes

Highly nutritious and delicious dried veggies are a current boom in my household Especially mushroom types. Since I never fail to have some stocked up, I have been re ing delicious recipes This time, the supermarkets were selling the packages of torn up shimeji at a cheap price, so I bought a bunch and dried them.Since the flavor that comes out of them is really nice, you shouldn't reconstitute the shimeji mushrooms before adding to the rice cooker. But please remember to add them to the rice before adding the water. It also tastes great if you add carrot, aburaage, or other ingredients and cook everything together. Recipe by Heartful Kitchen Rei

I wanted to use canned tuna in something different for a change.The key is to add the soy sauce, sake, and salt before adding water. You can experiment with different seasonings. Use whatever ingredients you like!You could garnish with chopped leek or shiso leaves! Depending on what kind of canned tuna you use, it can be a bit salty. For easy to make amount. Recipe by Maca

MY VERSIONSIMPLE AND QUICKVEGAN SIDE DISHLOVING IT

I combined the leftovers I had in the fridge and it was delicious!The curry powder is just used for fragrance, so if you want to add spice add a red chili pepper. For 2 servings. Recipe by Orange Day

When you buy radish, and it comes with its leaves, do you eat the leaves? or do you throw it away?Wait! Don't throw it away! It can be a great Japanese furikake rice seasoning with simple steps!You can make it with Daikon radish as well :)Let's make this healthy and simple and good rice seasoning!

This was a modified recipe for steak I wanted to try. I also made Korean Style Cucumber Salad to go with it, and it was awesome together, recipe for that is here also. (Korean Style Cucumber Salad https://cookpad.wasmer.app/us/recipes/4637052-korean-style-cucumber-salad )So this kinda-sorta is a teriyaki take off. Not as sweet, but works really nicely. Not Spicy as you can tell from the ingredients list. It actually is made pretty quickly. I used a flat iron steak here, but NY strip, sirloin, skirt, all work.

Cooked rice is common to us. We can also use chicken, mushrooms, and vegetables. Our ricecooker is very convinient to cook it. It's good for lunch box and riceballs, too.

I messed up when cooking some rice and it didn't taste very good. So I turned it into crispy rice with ankake to disguise it.Of course, if you have delicious freshly cooked rice, you can use it with this dish as-is.Mix the ingredients together before adding to the frying pan so that you don't have to worry about burning anything.You can use any meat or veggies that you have in your fridge!!For the yakisoba version, I used pork instead of beef, Chinese garlic chives instead of snow peas, and I forgot to add the carrots and shimeji mushrooms. Recipe by Mine neko