I wanted to make a lunch box that is cute and has a touch of spring.These look beautiful, but they fall apart easily since the rice balls are too heavy to stay on a skewer. I wrapped the rice balls on a stick with plastic wrap. Recipe by happyhams

I came up with this recipe to spice up a kid's bento lunch box.Kids love these rice balls since they taste good and look good with the imitation crab sticks and the carrot slice cherry blossom.Instead of broccolini, you can use regular broccoli that you can buy throughout the year. For 2 servings. Recipe by Dauri

I created this recipe because I love garlic.When you are stir-frying the meat, turn down the heat as soon as you put the seasonings, and simmer for a while to let it absorb the sauce. Recipe by CHIE

#Win #Week9 #Jan #W3Couple of years ago, I gave a lecture at the University of Louisiana. New Orleans. Cajun is an ethnic group in French speaking Louisiana. Louisiana cuisine is almost like our hometown cuisine. Recipes include rice, spices, hot chili peppers. We dines at the very popular chef Emeril Lagassi ‘s restaurant. He made Cajun rice for us without the meat. Aromatic flavorful spicy hot rice with lots of vegetables. We loved it. For the first time I cooked it in my very own kitchen. time. A fusion recipe with Indian flavor. Instead of parsley I added coriander. Cajun rice is also popularly knows as dirty rice as the meat and fishy sauce included give the rice a dirty brown color. My recipe is not dirty; I didn't add meat or fish sauce. This is the vegetarian version of Cajun dirty rice

I love garlic and richly seasoned dishes.There is nothing to note.Adjust the frying time for the eggs to your liking. Recipe by CHIE

When my kids were young, I wanted to make sure they didn't become picky eaters, so I chopped up many different ingredients and mixed them into dishes. This rice is one of those dish.If you over-cook the green pepper, it will lose its nice colour, so add it right at the end. You can also make variations of this to suit your main dish: try it with carrots, mushrooms, or parsley, etc. Recipe by Heartful Kitchen Rei

As with anything I make, this was born of necessity. I go to the market Mondays and I had scraps of things to use up. The result is something beautiful that we will enjoy as leftovers for the next couple days :)

When I was in primary school, my grandmother used to make this for Saturday lunch. It looks colourful, so it was my favourite.If you beat egg the gently, it will be fluffier. This beef is seasoned pretty sweet, so adjust to taste. For 2 servings. Recipe by Zusako

Note that 1 pinch = a pinch using 3 fingers; a small amount = a pinch using 2 fingers.This is a seasonal steamed sticky rice.If you cook the rice with a bit more water than is indicated here and wrap the rice around a ball of sweetened red bean paste, you can make pretty and delicious domyojiko cherry blossom ohagi dumplings.See.When wrapping the cherry leaves around the rice balls, put the veiny side inside.The delicate aroma is the key, so just season the rice lightly. The saltiness of the cherry leaf is the key to whether the rice balls taste very salty or not so salty. De-salt the leaves to taste.Sweet (mochi) rice absorbs 80% of the water regular rice does. Recipe by La Land

This is the season for sweet potatoes! And my partner loves mixed rice. The sweetness of the sweet potatoes and the saltiness of the sesame salt are a perfect match.The trick to this recipe is to use consomme bouillon cubes that adds a Western flavor! Add a bit of ketchup to any leftovers, and use it as filling for a rice omelette. For 2 rice cooker cups' worth [360 ml]. Recipe by ochikeron

It's the season for spring events such as cherry-blossom viewing picnics and Girls’ Day.This rice dish contains a lot of calcium and is very nutritious, making it good for children. This spring-like dish captures the hearts of adults, and it's so easy to make.I also recommend it for celebrations.I don't have any hints, but using a generous amount of cherry shrimp is the key.Use the cherry shrimp without rehydrating. Throw them into the rice cooker dried. Recipe by Makoto

I wanted to make a tri-color soboro rice bowl, but I didn't have ground meat, so I used tofu instead. I've made mapo eggplant with tofu instead of ground meat with excellent results, so this recipe is an extension of that.It's important to keep cooking the tofu soboro until there is no moisture left! Otherwise, it will become watery once cooled. The tofu soboro keeps in the refrigerator for 2 to 3 days if you cook the moisture off properly, so use it later in other dishes or pack in a bento. Recipe by yaburie.