Japanese mixed rice with kelp and soybeans

Saute chicken and oyster mushroom with soy sauce flavor and cook with sweet rice.

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 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 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

This is a popular spring dish in Japan. It's only season with salt and sake (rice wine) so you can enjoy the fragrance from the beans and shrimp. You can use green peas instead of the broad beans, or use other kinds of small shrimp instead of the sakura shrimp. Green peas can be cooked together with the rice, but may not produce a bright green color in that case. (Gluten-Free)

Brown rice and hijiki seaweed are key ingredients in macrobiotics. I think (and it may be just my own perspective) brown rice tastes the best when it is cooked with just a few ingredients.(I prefer using white rice when I want to add a lot of ingredients. lol.)Please refer to how to cook delicious brown rice for detailed directions when you cook the brown rice. You do not need to rehydrate the hijiki seaweed. Just rinse it lightly with water. I recommend using soy sauce and salt with no preservatives (100% natural ingredients, prepared to suit a macrobiotic diet). Recipe by Yukiline

The saltiness of the salted kombu pairs well with edamame. Just mix and shape, making it perfect for a busy morning. Thank you for making this recipe popular! I created this recipe thinking that edamame would go well with the saltiness of salted kombu.

The third installment in my daughter's favorite series! These are simple but frequently requested rice balls that are a staple in our home. They taste great even when cold, making them perfect for lunch boxes.The origin of this recipeMy daughter loves the combination of salted kelp and cheese. Of course, I do too! There are similar recipes out there, but I decided to measure the ingredients for these rice balls, which I usually make by eye, and share them as a note for myself.

I wanted to eat rice with oysters, and came up with this recipe.Dissolve the red miso completely so that no lumps remain. Recipe by Takunosupu-n

This rice is a favorite of my family's, so we like to make it when good clams are available. It's also delicious cold.If you don't like ginger, you can also use 1~2 teaspoons of grated ginger.If you use cooking sake that already contains salt, you don't need to add salt. Recipe by Mana mama

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.

When you don't have vegetables in your fridge, you can make it with whatever you you regularly have available.Make some to keep and to use for bento.Make sure to cook off all the liquid.Adjust how much salt you use depending on the saltiness of the canned mackerel you use.It's delicious to add cut Japanese leek too.We add lots of ginger to it at our home. For an easy-to-make amount. Recipe by geosmin

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

You can use 1 1/2 tbsp of white wine and 1 tsp of sugar instead of mirin, but mirin is much better!

Whenever I made fried rice, the rice and green onions got all over the stove and it was hard to clean. Since that was such a pain, I started making fried rice in the microwave.Feel free to increase/decrease the quantity of sesame seeds and/or shirasu to your liking – it'll still taste great. Recipe by zakkiiM

☆Featured by 400 people☆ Enjoy the refreshing aroma of shiso leaves, the umami of salted kelp, and the fragrance of sesame seeds in these nutritious and easy-to-make rice balls.The origin of this recipeI combined all my favorite ingredients to create a quick and easy rice ball.

I wanted to eat sweet potato rice, so I cooked with mushrooms.At our home, we add just a tad more water than the level for 2 rice cooker cups (about 2 to 3 mm higher).The mushrooms don't have to be shimeji mushrooms. Add your favorite. Recipe by Mana mama

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

The aroma of the sesame oil will stimulate your appetite and will make you ask for seconds and thirds. I always make this mixed rice and the fluffy egg-drop soupwhenever I make boiled chicken.You can add any of your favorite ingredients Konnyaku or bacon go well with it also. I am eyeballing it, but it comes out right if the amount of the rice and the total amount of the other ingredients you add are about the same. Recipe by Heartful Kitchen Rei

My kid basically loves flavored rice and eats a lot. For example - carrots and aburaage, shiitake mushrooms and aburaage...well, as long as I add aburaage, it seems to give the rice a strong enough flavor that my kid will eat it, even if there's no meat in it.The amount of water needed depends on the type of pressure cooker you have, so please read the instructions before you try this recipe.My pressure cooker instructions say to use 360 ml of water for making white rice, but the rice I use came out a bit hard, so I changed the amount of water to 380 ml. The amount of water might need to be adjusted for the type of rice you use. Recipe by Ha-tannookkasan

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

Every year during chestnut season, I always cook the chestnut rice. I normally mix it with Japanese sweet rice and also regular Japanese rice.

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.

My favorite mixed rice to make in the Autumn season~. It's just a little sweet and so tasty! I think kids will love it too! I like to add some sake to the rice when steaming because I think it gives it a nice smell, but you can leave it out. You can use a rice cooker or a pot on the stove. I like making onigiri with this rice too!

I received some shijimi clams as a gift, so I tried making this!You can get a nice soup stock from the clams using 1 liter of hot water. Try using it in various dishes. By seasoning the shijimi clams twice, they'll be packed with flavor. You can cook the rice with the usual amount of water. Recipe by Kinuchan

I combined my husband's favorite shiso rice seasoning with edamame.In order for the flavors to blend in better, I recommend using freshly cooked rice.If the salt from the shiso seasoning is not enough, you can add some more. Recipe by ma2003co

I wanted to savor the taste of bamboo shoots, which are in season right now, so I made this simple seasoned rice.You could also add some small pieces of chicken, which would create a richer flavor, but since the aburaage already releases a strong flavor, not adding any meat really keeps the savory taste of the bamboo shoots strong. My rice cooker has a "seasoned rice" mode, so I use that to cook. Recipe by Nobechan

This rice recipe can be completed in just 110 minutes buy putting the hot rice in the freezer for about an hour before cooking.

I made this because I had a lot of edamame around.The edamame won't discolor since you're adding them at the end. Recipe by JlovesS