Crispy Rice with Easy Spring Cabbage Ankake Sauce

I wanted to create a simple rice bowl with vegetables loaded with calcium, vitamin C, and beta-carotene.If using pork belly in Step 2, you may not need to add any oil. Add only if needed. Komatsuna has vitamin C but since it's destroyed when heated, try to shorten the cooking time to the extent possible. Recipe by Kenkunno mama

I am properly measuring out the ingredient amounts that I've been eyeballing since they've been popular. This is surprisingly hard work.But I'm doing this not just for my friends who've requested for the recipes, but also for myself and uploading the results.In Step 13, after you add the Step 5 katakuriko potato starch flour, mix it rapidly and serve it right away on rice or fried noodles when it's just right.Since the vegetables and other added ingredients will decrease in volume quite a bit with heat, I recommend using a lot that may seem a bit too much at first.Vary this recipe by adding whatever you have in your refrigerator... Recipe by *ai*

I forgot the name of the restaurant, but I've been hooked on this ever since I had it in a restaurant in Kyoto's Ponto district!! We often eat this at home because it's not only delicious, it's also easy and healthy.-This is so easy that I don't have any tips, but the broth will become rich. Make sure not to over-boil it.-You can give the dish a different feel by chilling it and adding in winter pumpkin or grilled eggplant.-I recommend using a deep bowl and topping it with lots of an sauce if you are serving it as a rice bowl. Recipe by *ai*

When I added curry powder to yakisoba noodles, it was delicious, so I created this recipe.Please make sure you use yakisoba powder sauce.1 packet for 2 servings might be too much, so please be careful.You can find yakisoba powder sauce in the noodle section in Japanese grocery stores. Recipe by HEWA

I love eggplants. While I was thinking of dishes to prepare with one of my favorite sweet and savory sauces, this was what stuck!If the skin of the eggplant is tough, peel off some strips in a zebra pattern to make it easier to bite into. Once you add the sauce ingredients it will cook down in no time, so make sure to simmer over low heat. Recipe by pappatyan.

This is my mother's creation.My little brother used to love this and asked her to cook it often.1 tablespoon of curry powder may be too spicy, so put 1/2 tablespoon and adjust to taste.You could replace the water for dashi stock. You could also add onions, but I didn't. Recipe by Musashikojirou

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day. Recipe by yamita

The usual sweet-salty sauce is great but sometimes you want to eat something refreshing with vinegar.I had a delicius pork donburi once with ponzu sauce once, so I tried making it myself. It's so light that you end up eating quite a lot of rice with it.Shred the cabbage finely. I save time by using grated daikon radish and ponzu sauce. For 2 servings. Recipe by mikun

I wanted to make a vegetable rice bowl that looks like prawns with chili sauce!Stir fry bean sprouts for a short time if you want to make them crunchy.If you put twice the amount of bean sprouts on the same amount of rice, you can bulk up the dish while keeping it really healthy. Recipe by Piyochika

My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet.Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead.Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients.You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like.This is great for dinner too of course! For 4 servings. Recipe by Youtank

Usually, the squid used for stuffed squid is tough. I thought it would be so much better if the meat was tender, so I challenged myself to achieve this. I cooked it simply using Mrs. Adachi's (a recipe blogger and writer) teriyaki sauce, which was shown on TV the other day. It's a bit sweet, so if you don't like sweet sauces, you can omit the sugar for a savory sauce.Usually, rice stuffed squid is made with a small portion of mochi rice... but in this recipe, I just used already cooked rice to keep things simple. The squid is not simmered, but is finished quickly over high heat, which means the squid remains tender. If you simmer squid for a long time, it'll turn tough. If you mix the sauce into the rice that's stuffed in the squid, it'll become pretty sweet. If you prefer it less sweet, use plain rice for the stuffing instead. Recipe by Mekamahao

I once saw a video on YouTube on how to make Chinese fried rice,but I used my own recipes in order to see if it will come out nicely which at the end it did.You can eat this type of rice with mixed sauce or any sauce or peppered chicken or anything you feel will go down with it.

I usually make a lot like when I'm making hayashi rice, and then eat it the next day too.-I used thinly sliced shoulder roast this time.-Step 8: Be careful not to let it simmer for too long.-Step 9: If the saltiness is just right, then just season with pepper.-There will be less liquid in the leftovers, so it's better to heat it up in the microwave than on the stove. Recipe by putimiko

Fried bean curd cooked in a sweet-savory sauce on rice (called kitsune-don) is delicious and I love it, but I thought that in the summer months when appetites are lagging something spicy like this would be better. My husband really liked it so I decided to upload it here!You can freeze aburaage (fried flat tofu), so it's useful to keep stocked. I make the sauce with dashi stock so it's not that spicy. It's also good on top of udon noodles. Recipe by pappatyan

My husband is from Hokkaido. When his parents came for a visit, we wanted to serve them pork donburi rice bowls, but we were out of our favorite Tokachi pork donburi rice bowl sauce! So, we made it from ingredients we had on hand. The sweet and salty sauce turned out delicious and we were totally satisfied.There are many restaurants that use thick pork loin, so it's okay to use that instead. I prefer the juiciness of thinly sliced pork belly. When adding the pork to the sauce, stir lightly while it simmers to keep the pork tender; if the heat is too strong, the pork will become tough. Add as much onion as you like. Recipe by Hachan mama

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

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

Ever since I had a delicious sauced katsu-don at a highway stop restaurant when I was visiting my parents, I've been going to the same restaurant every time I go home, so I tried re-creating it. (Although it doesn't really live up to the original...)It is easier to eat if you alternate the fatty sides of the pork roast slices as you layer them, so that the fat does not end up in one lump. The number of slices will depend on the thickness, so adjust accordingly. I used 3 pieces for my husband and 2 for myself. Layered sliced pork is more tender and easier to eat. You can also sandwich sliced cheese for a change. Of course, you can use store bought tonkatsu if you like! For 2 servings. Recipe by Suirin

The Singapore chicken rice with ginger sauce I had at a cafe was so delicious. So I came up with this recipe to make it easily at home.You don't need to use fresh coriander if you don't like it! (Actually, I don't like it myself.)You can use boiled chicken instead of cooking it with the rice! The boiled chicken has a firmer texture, so choose whichever you like. Recipe by Nekomaruri

A colorful dish for such a cloudy week! 😶‍🌫️I love this dish for its contrast of flavors and how satisfying it is. It's a kind of Pad Thai (my absolute favorite dish in the whole world, along with pizza haha) that isn't quite Pad Thai but still hits the spot. I wanted to try it with some rice noodles I bought at a little shop near my house. This can be made with noodles, pasta, or any kind of noodles.I hope you like it 🤗

I made many different kinds of rice balls for my mother-in-law's lunch, who doesn't like noodles.This recipe doesn't call for specific ingredients.The gomashio is a must! The gomashio brings the flavors together (it depends on your preference but I recommend a generous amount). Recipe by Snow*Love

★★★ 200 reviews on Cookpad ★★★The soy sauce flavor enhances the sweetness of the corn, and the aroma of butter is delightful! The crispy bits are also fragrant!The origin of this recipeA classic rice dish for corn season. I made it into a recipe.

A long time ago I had a chive-and-egg rice bowl like this with tons of sauce, which was so delicious! There's no meat in this so it's pretty healthy, but if you want something more substantial, please add some meat of your choice.Please adjust the microwaving time to your microwave range.Chinese chives cook quickly so be careful! If the heat is too strong the sauce will reduce down in no time. For 1 serving. Recipe by Nanagukun

I had leftover sauce from the simmered pork belly chunks I had made and used it to make this flavored rice.If using freshly harvested rice, decrease the amount of water in Step 4 just a smidgen.You can use any ingredients you want. Recipe by mi0921

I use 8 juicy chicken drumsticks for this recipe (about 700g) in total. Marinated the chicken overnight, but you can omit that :)Throw in any veggies!#cabbage #ricecooker

The pork rice bowl sauce that my mom taught me how to make is really delicious, but the method is very traditional. Because I always tend to cut corners, I tried making this using just 3 basic ingredients.This is up to you, however....when making a thicker sauce, adjust the heat to make sure that it doesn't reduce too much and burn. If you make a lot in advance and store it in a container in the fridge, all you have to do is take it out whenever you want some deliciously seasoned meat. Recipe by hibby

I wanted to have a hearty and filling meal.Since the wasabi is cooked, the spiciness disappears. My 3 year old son was able to eat this. Scatter a handful of nori on top and serve! Recipe by Soujiro-

I wondered, "Is there something easy but delicious I could make...?" and I came up with this recipe.The soy sauce butter, bechamel sauce and creamy egg are a perfect match.♡ Eat while breaking up the egg yolk.Be sure to use warm rice, and just bake until the tops are lightly browned, or the egg will get too hard. Recipe by Nyakun

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

I just came up with this recipe.Only bring it to a boil? Recipe by Silvy1978