I wanted to use canned tuna in something different for a change.The key is to add the soy sauce, sake, and salt before adding water. You can experiment with different seasonings. Use whatever ingredients you like!You could garnish with chopped leek or shiso leaves! Depending on what kind of canned tuna you use, it can be a bit salty. For easy to make amount. Recipe by Maca

I had a sudden craving for 'takikomi-gohan' (mixed rice), so I came up with this!There's nothing to it! You can't go wrong. Recipe by chikaaaaa

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 wanted to make mixed rice, but I didn't have anything on hand. So I tried making some with canned kabayaki pacific saury, and it turned out super delicious! I added leftover vegetables, and it turned out to be fragrant, and a little sweet mixed rice just like Hitsumabushi Eel.Don't mix the vegetables and saury with the rice before turning the rice cooker on. Don't forget to add the finely chopped ginger and sake as they will eliminate the fishiness! As you do with Hitsumabushi, this mixed rice is also delicious if you pour dashi stock over it to make Ochazuke at the end! I like this as I can even eat the bones easily. Recipe by Toiroiro

This is frequent family favorite.This is also delicious with grated yamaimo yam on top.※If you bring the sake and mirin to a boil first, the final dish will be more flavorful.※I changed the quantity of soy sauce and mirin a little from my original recipe.●You can add wasabi to the marinade too. Recipe by Yuuyuu0221

I like grated yamaimo and marinated tuna over rice.This is the dish I make when I'm able to obtain cheap lean tuna.There's vinegar in the marinade, so you don't have to make sushi rice. It's easy and quick to prepare.The tuna is best when it's not over-marinated. When serving to children, cut the tuna into small pieces and serve without wasabi.Your hands are going to itch if you wash off the yamaimo with hot water, so use cold water. Recipe by mama shop

I chopped up the remaining nagaimo that I had finished grating and loved the two different textures.Adjust the amount and ratio of grated and minced yamaimo as you like. Recipe by Pukuttopukumaru

I made it to go with shirasu.Once you memorize the marinade instructions, you can quickly make this whenever.3 parts soy sauce : 2 parts mirin : 1 part sake is a great marinade for tuna. Recipe by Eiyoushino recipe.

Since I wanted to try a taste other than soy sauce with my egg on rice, I gave Fujikko brand's shio-kombu a try.Most of the shio-kombu sold under the Fujikko brand have a strong salt flavor and are delicious. Before eating, I recommend stirring up everything really well.As garnishes, you can also use green onions, shiso, or season with shichimi spice. Recipe by Bajiru danshi

My children just love this and eat it up, so I decided to upload the recipe.There is no garlic or vinegar in the bonito marinade, so it's easy for children to eat too. For 4 servings. Recipe by Kyoku

I wanted to find a way to get my daughter to eat komatsuna, and this is what I came up with. Though it's simply-seasoned it's really delicious, and my daughter cleared her plate! My husband is a fan too!Step 6: When you mix the komatsuna and pork belly into the rice, be careful not to mash the rice. Fold the komatsuna and pork belly mixture thoroughly to combine.I don't find komatsuna too bitter, so I use it as-is. But if you are worried it will be too astringent, blanch it beforehand. Recipe by Chisora