Shio-kombu is best with rice. Since I associate kombu with soup stock, I came up with this recipe for ochazuke (Japanese rice porridge). The tasty aroma of a soy-sauce-infused onigiri in a broth of shio-kombu, bonito flakes, and dried shrimp is amazing.The recipe is simple, but it's best to break the rice ball apart and let it sit in the broth for a while before enjoying it.The broth from the shio-kombu, bonito flakes, and dried shrimp makes this a delightful dish. Recipe by Bajiru danshi.

I used to mix natto and egg together before topping on rice, but when I was making egg on rice for a friend, she advised topping it with natto, and since then I've been a fan of this style! It's not much, but it's a completely different way of eating, so please try it out.Don't mix the natto and egg together... that's it! Recipe by RED_SPIC

Egg on rice is made even more delicious with homemade ra-yu.Using just the yolk gives this a rich taste! It's perfectly matched with ra-yu! Recipe by Cooking S Papa

This is very simple plain &non spicy recipe with full of mint flavour.but we take it with tomatoes & mint pickle .

I just came up with this recipe.I cooked a rice cooker cup first, added 2 teaspoons of shio-koji and it was well-seasoned.Step 1 Use fresh or frozen edamame. (You don"t have to boil the frozen edamame.) It's also good with green peas. Recipe by Yuuyuu0221

You can increase the sophistication of a dish just by adding a little frozen shio-koji.Shio-koji soboro is not only delicious with ground beef, but also with a mix of ground beef and pork. You don't need to use homemade shio-koji, store bought ones are also useful to have on hand. Recipe by kebeibiko

I was inspired by "Kombu jime" (a kombu marinade), which is a local speciality of Toyama prefecture. The shio-kombu really brings out the umami.The key to this recipe is the process of marinating the sea bream in the shio-kombu. It turns ordinary sea bream sashimi into something special overnight.You can use other white fish or squid instead of the sea bream. You can also turn this into ochazuke (rice with tea) by pouring hot water over it. It's really good this way too! For 1 serving. Recipe by Bajiru danshi

This is a favorite in our household.Step 1: Since you'll be adding the eggs later, adjust the dashi soup to 250 ml, the soy sauce to 1-2 tablespoons, and the sugar to 1-2 tablespoons. You can also use water + 2 teaspoons of instant dashi granules for the dashi stock. Recipe by Yuuyuu0221

This was my late night dinner when I was single and used to bring work back home.Don't overcook the shio-kombu, otherwise it will lose its flavor. Just toss. Recipe by mama deko.

I created this easy recipe using everyday ingredients.By slightly reducing the amount of water, you can make a tasty 'okoge' (crisp browned rice that forms on the edges of the pot). Recipe by lizanana

I wanted to eat a shio-konbu rice ball, and I used the baby sardines.If the sardines fall out and you find difficulty in shaping the rice balls, wrap in plastic wrap. Recipe by Snow*Love

Fast receipe which can be done in 10 to 15 mins when you have left over cooked rice.