You may measure sugar or soy sauce, but do you measure ketchup with measuring spoons? So long as the rice is tinted a light pink, it should be ok.Isn't it hard work to split a soup stock cube in half?This is what I was thinking when I came up with this recipe.For the ◎ ingredients, use chicken or whatever you like. But if you add onion, the rice will become somewhat soggy.The key is to stir fry the added ingredients and ketchup together before adding the rice.Spaghetti Napolitan is made in the same way. Recipe by Shijimi24

My mom sometimes used to put umeboshi in rice, and made these rice balls to beat the summer heat. Add different ingredients for new variations.The saltiness differs among umeboshi, add salt to taste.Rice made in a pressure cooker becomes mochi-like when cooled.Adjust the chirimen jako amount to your liking. Add anything you like. Recipe by Ayatan

I wanted to make a main dish using my favorite Narazuke, and so I created this recipe. Since the fried rice contains both Narazuka and chirimen jako which are both salty, you only need a little bit of soy sauce and it'll be delicious. I packed the rest of the bento with items with different tastes and textures.Heat up the pan well and cook over high heat throughout. I think this will turn out better if the rice is hot before adding to the frying pan to prevent the pan from cooling down. Recipe by *kaworu*

This is my mother's recipe. She taught me how to recreate the flavor that I loved as a child.To make the soboro very fine and crumbly, mix it all together well before cooking it. For 4 servings. Recipe by aya2920

I make this year round.You could use steamed green beans, okra or any green vegetables. The eggs are not seasoned with salt, so flavor the green vegetables. Recipe by Nayuho

These rice balls use my recipe for shiso hijiki seaweed. I've been preparing them this way for a long time. They will also turn out delicious if you add chirimen jako dried baby sardines. Seefor Okowa Steamed Sticky Rice Mixed With Hijiki, Umeboshi and Chirimen Jako.Depending on your preference, use plenty of yukari when you make rice balls. Adjust the amount to taste. The shiso hijiki already contains sesame seeds, but not very much, so I added a bit more in this recipe. Adjust the amount of hijiki and sesame seeds to taste. Recipe by Yuuyuu0221

This is my child's favorite charaben.Make sure that the shapes in Steps 2 and 5 are well-matched to each other. Recipe by momo**

I made this side dish using my son's favorite daikon matchsticks. While he likes them in miso soup, I wanted another dish for him to have them with rice. Since this dish is so easy, some might not even consider it real cooking, but my son loves it, so I mix it with rice to make rice balls, which he devours.Be sure to evaporate all the liquid out of the daikon. A little charring is fine, since the aroma adds flavor.When making rice balls, cut the daikon more finely with kitchen scissors so that it mixes well with rice. Recipe by Sakura88.

One of my favorite ten-don restaurants closed. In my quest for a similar ten-don sauce, I tried a lot of different varieties and this is to my liking.Reduce the sauce until you have almost half the original amount. This will make a thick, sweet sauce. You won't need all of it, so drizzle some over rice and store the rest. Recipe by Shijimi24.

My family always eats these rice balls.Sometimes I put umeboshi, konbu seaweed, or sausage tempura in them.But basically, I season them with kombu tea. Recipe by Ha-tannookkasan

Out of the delicious Kanagawa dishes that I'd like you to try, there is one called "Shonan Shirasu." Top on piping hot rice, eat with grated daikon and soy sauce, and it goes great with any meal . I made this so that the shirasu rice bowl is delicious even when cold for bentos . For 1 person. Recipe by tink

This is my family's classic dish that I have been making for a long time.You can also use lightly salted salmon, but in that case, you won't need to sprinkle salt when you steam it in the microwave. Recipe by Yuuyuu0221