Shimajiro Rice (with an egg-free version)
Most of the recipes for coloring rice for the face used egg yolk, so I came up with this recipe for my son who is allergic to eggs.
If the flavor is bland, it may not be tasty enough, so I added a pinch of salt to the rice.
Adjust the amount of salt to taste.
Since I used just a small amount of kabocha pumpkin, I used a microwave to cook it.
Add the nori seaweed and other facial features after the rice cools a bit. Recipe by Toromamachan
Shimajiro Rice (with an egg-free version)
Most of the recipes for coloring rice for the face used egg yolk, so I came up with this recipe for my son who is allergic to eggs.
If the flavor is bland, it may not be tasty enough, so I added a pinch of salt to the rice.
Adjust the amount of salt to taste.
Since I used just a small amount of kabocha pumpkin, I used a microwave to cook it.
Add the nori seaweed and other facial features after the rice cools a bit. Recipe by Toromamachan
Cooking Instructions
- 1
Color the rice with egg yolk for Shimajiro, everyone's favorite tiger character.
- 2
Here's a "Hana-chan" version made with kabocha squash.
- 3
Prepare the boiled egg or microwaved kabocha squash. You could also use leftover stewed kabocha squash.
- 4
Set aside some white rice for the lower part of the face, then mix the rest with the egg yolk or kabocha squash. Mix in some salt and combine until the color is evenly distributed. Setting aside some colored rice for the ears, shape the upper half of the face.
- 5
Shape the lower part of the face from the white rice and connect it to the upper part. Shape the ears and attach them to the head.
- 6
Cut out the eyes, mouth, and other parts of the face from the nori seaweed, and place them on the rice. Use white rice grains or cheese for the white part of the eyes.
- 7
If you want to make a Hana-chan, add eyebrows, a ribbon, and cheeks.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Onigiri (Rice Ball) with Fried Egg Onigiri (Rice Ball) with Fried Egg
I make onigiri every day for my husband to take to work for breakfast.I was just thinking of ways of varying the onigiri so that he doesn't get too bored.I tend to make pretty big onigiri, so if you prefer smaller ones, you can make 2 onigiri with 1 egg. For 1 rice ball. Recipe by Makirin
-
Without Eggs Japanese Leek Chijimi Made with Rice Flour Without Eggs Japanese Leek Chijimi Made with Rice Flour
I tried making allergy-friendly chijimi.When you press it down, it becomes crispy on the outside and chewy inside. Recipe by Ryo---ko -
Hayashi Rice with tons of vegetables Hayashi Rice with tons of vegetables
Hayashi Rice is one of very popular dishes in Japan, and especially for my family, is the great way to take in tons of vegetables at a time!
-
Shijimi Clam Rice Shijimi Clam Rice
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 -
Rice Ball with Plum and Hijiki Seaweed Rice Ball with Plum and Hijiki Seaweed
I had tons of different types of seaweed in my pantry.The amount of rice should be one generous bowl's worth and a pinch of shio-konbu. It's already salted, so you don't need more salt. Cover the dish when you microwave. Recipe by Shampoo hat -
Rice Okonomiyaki Rice Okonomiyaki
I made this pickup meal using leftover rice, and it was surprisingly delicious!These will be difficult to flip if the dough is too soft or too hard, so adjust the amount of rice according to the amount of egg. For 1 person. Recipe by Shuzuka -
Hayashi Rice Hayashi Rice
Hayashi rice is too rich with just the roux cube, so I always add canned tomatoes.My family prefers a tomato-based hayashi rice than demi-glace based.I modify the ingredients every time.Step 1 - If you don't have a food processor, mash the ingredients while simmering. Step 3 - If you increase the amount of canned tomatoes, decrease the water (the water and tomatoes together be about 600 ml combined). Step 4 - Mix the cooked rice with butter, parsley (fresh if you have it), and salt. It's also delicious with shimeji mushrooms. Recipe by Yuuyuu0221 -
Shiso Rice Shiso Rice
I made a Japanese-style variation of pad ga prao rice. "Ga prao" means basil. So I replaced the basil with shiso leaves and renamed it to "Shiso Rice."●Work quickly on high heat. You can use ground chicken instead of ground pork●Adjust the amount of shiso leaves to your preference. Recipe by Raby -
Superb Egg on Rice Superb Egg on Rice
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 -
Brown Rice with Hijiki Seaweed Brown Rice with Hijiki Seaweed
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 -
Easy Japanese-style Rice with Tuna Easy Japanese-style Rice with Tuna
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
More Recipes
- Better than KFC!? Spicy Chicken
- Simmered Meat and Potatoes (with my family's "Golden Ratio")
- Ultra-Easy Plump Squid Stuffed with Rice (Ikameshi) and Teriyaki-Style Sauce
- Moist Chestnut Cake with Browned Butter
- Shiso-Scented Oysters Marinated in Oil
- Shijimi Clam Miso Soup
- For Squid Liver Lovers! Squid Legs and Liver Cooked in Foil
- Turkish Soft Apple Cookies
- Oil-Free Baked Yogurt Cake
- A Certain Japanese Restaurant's Bestseller "Squid Popo" Bake (Squid Ark)
Comments