How to cook Japanese rice with a pot (or sauce pan) #easy

Don’t buy the can stuff! This is so easy and cheap & takes no time at all to make. I made this one time to try it and now I make it for all Holidays there’s no going back to the cans stuff after having this. (This is also a cooking with kids recipe, mine like watching the cranberries pop ) #mycookbook #holidaycanberrysauce

This is a family recipe. It’s one of my favorite dishes . No need to go to some over price restaurant, this recipe is way better than any restaurant anyways.That is a family inside joke. (A dish like this goes for 24.95 per plate ) The main ingredient in this dish is garlic so use a lot of it especially if you like garlic. ( This dish is perfect for a date night in after the kids are in bed , just cut recipe down to about half of everything, and 1/2 a box of angel hair pasta. ) Kids can eat this too , my kids love this even my picky eater who don’t like to eat anything green. #mycookbook

This Tuscany parppardelle pasta is very similar to Chinese belt noodle, chewy and quick cooking. I use homemade hummus and loosen the paste up with a splash of extra virgin olive oil and pasta water. All of a sudden a fusion taste of awesome pasta is ready with beautiful spring green vegetables like asparagus and local baby english cucumbers.

I wanted to do something a little different than the typical soy sauce marinade.It's sticky and delicious.Depending on what seasoning you use, it can go with a variety of dishes. Recipe by Chamicyami

Rice dumpling is one of the easiest Japanese sweets. And sauce is a bit southern taste with coconut milk.

♥ Thank you to 300 people ♥Even when you're busy, you can quickly make this easy yakisoba with thick sauce. Try it with your favorite vegetables.The origin of this recipeI found it troublesome to add various seasonings, so I used mentsuyu, and it turned out delicious!

I had some joshinko left over and a member of the COOKPAD taught me how to use it up, from what she saw it on an NHK TV show. I adopted the stew recipe and changed it into a white sauce recipe. It does not contain butter, so it is healthy and is easy on your stomach. I use this recipe all the time for my family.Make sure the joshinko is dissolved in the milk for a while before use. It should be about 10 minutes. This is very important! You can use it right after dissolving it, but the smell of the flour remains and the texture is not too good, so let it settle. Adjust the ratio of the milk and joshinko to your preference. There are two different kinds of joshinko; one is 100% non-glutinous rice flour and the other one contains some regular rice flour. Choose the 100% non-glutinous rice flour. Recipe by chako mama

Koji is a steamed cereal（rice / wheat / soybean） that is propagated with koji mold.Miso, soy sauce, mirin, salted rice malt (Shio-koji) , soy sauce with rice malt, amazake, etc. are made using this koji.Koji has the function of drawing out the umami of ingredients, promoting digestion and absorption, and regulating the intestines.Please try to incorporate traditional Japanese fermented seasonings into your daily food.

I love tahini in Greek yogurt with some blueberries. This is a version of that with some extra 💖 Perfect with a dollop of Greek/ natural/ coconut yogurt.The sauce is also dreamy with apricots, peaches and nectarines.This makes around 1/2 cup of sauce that will keep well in the fridge for a few days.#berrybonanza

I uploaded my Japanese leek and salt sauce that I use for many dishes.When you season your dishes with this sauce, do not forget to sprinkle some cracked black pepper on top.The sauce is delicious on chilled tofu. (It will turn out Chinese-style) Recipe by Hokkori-no

Preparing steak with tough shoulder meat isn't that great all by itself, so I made some adjustments to it to make it a bit fluffier.Cheap shoulder cuts are just fine for this dish.You can also marinate the meat before cooking. Recipe by Dandoritei

Buying a whole chicken is usually cheaper than buying chicken parts like breasts. A whole chicken is four to five pounds, the leg quarters, consisting of thighs and drumsticks, are one pound. Wings are half a pound. Here is a quick way how to oil fry delicious chinese lemon chicken leg quarters in a skillet for a special dinner.

I cut out the step of deep frying the shrimp, and just mixed the seasonings together for the sauce. It's an easy recipe but tastes authentic!Before washing the shrimp, rub with some salt, katakuriko potato starch flour, and water before rinsing. This will help clean it. Japanese leek varies in thickness, so if you have a thick stalk, just use 1/3. Adjust the amount of doubanjiang to your preference (1 tablespoon is too spicy for small children or the elderly). Recipe by Muuko

I really wanted to recreate the flavor of that standard Japanese-style steak sauce, so I thought of this.This goes really well with beef steak, of course, but it also goes well with sautéed chicken, hamburger, basically any cooked meat!Be careful not to let the sauce simmer for too long, since you don't want to lose the flavor of the onions.It's best to cook it just until the bitterness is gone.If you end up evaporating off too much of the liquid, you can try drizzling on some ponzu when plating. Recipe by Anaboko moufu

This is a rich stew with juicy tendons that goes well with rice.You might feel the taste is a bit weak right after Step 4, but the flavor will concentrate as you boil it down. Stir gently as to not crush the daikon. If you're not using a pressure cooker, boil for 40 minutes. For 4 people. Recipe by LaLaHappy1

I love omurice, and I thought it would be nice to try a Japanese flavor instead of the usual ketchup and demiglace sauce!Use lots of butter for the butter rice ♪You can add more vegetables to the ankake sauce for a more delicious flavor.※ I modified the amount of mentsuyu!! Recipe by 100%fancy!

I was experimenting with my mother do to a fusion of marinara sauce and kidney beans and it was a success! It turned out amazing and was just as good as it looks!

This is one dish I always make when I have rice cakes on hand.It's an easy and delicious dish.Try this recipe out when you have leftover rice cakes from the New Years feast.Prepare it on an griddle at the table.Be sure to eat it while it's nice and hot. Recipe by Ponie

This is a basic seasoning sauce for many Puerto Rican dishes.It was taught to me by my mom always have in my fridge & freezer. You could add a tablespoon to soups, rice, stews & I even season some of my meat with it. I triple this recipe & freeze half.

Do you hate having to boil a big pot of water to make pasta? Here's a simple and delicious recipe for Instant Pot. No more big, heavy pots for me! (And one less pot to clean.)

I googled a recipe, not sure which one I adapted, but this is my version, how I prepared it with some substitutes and variations.

While on vacation in Puerto Rico, we went to a restaurant and. I thought this looked interesting on the menu. I fell in love with it and decided to recreate it when I get home. It is now one of our favorite dinners. My husband gives it a 10!

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

When I tried preparing chicken thighs as I usually do chicken breasts, it became surprisingly tender and juicy.I had been using the same sauce for pork and tofu for a long time, but this was the first time I tried with chicken.Don't forget to add coarsely ground black pepper to the chicken after adding the leek-salt sauce. (Freshly ground pepper is incredibly aromatic!)If you add loads of lettuce and other vegetables, they taste amazing with the sauce from the chicken. Recipe by Hokkori-no

Making tasty Japanese style condiment in simple 1 step!

#vegan #veggies #vegetarian

This hotpot is a family favorite, regardless of the season. We wanted a lighter version, so I came up with this recipe.In our house, we always have motsunabe with yuzu pepper paste. I have a recipe for that. Of course it's delicious eaten with grated garlic and red chili pepper too. For 3-4 servings. Recipe by Karin mama cchi

I love Japanese rice.The plump and fat grain with soft and chewy texture makes me smile and satisfied.What if the rice is cooked with seasoning and other ingredients?Oh yep!It's good for sure, and It's so easy to make if you have rice cooker.This time, I am using some Mushrooms.I will show you more variety in the future as well.

This is the original recipe from our family's various Youlinji recipes!I followed "Salted chicken style prep method"to make the chicken breasts tender.I used to dust chicken breasts with katakuriko and deep-fry right away, but coating the chicken well with the katakuriko seems to reduce the amount of katakuriko dropping into the oil. Recipe by Hokkori-no