Growing up, my mom made a version of takikomi gohan and it was one of my favorites. I didn't love plain white rice when I was young so any dish that jazzed it up was a winner. Traditionally, it's mixed with veggies like carrots, and some protein like seafood or meat, but I like to keep things simple. Plus I love mushrooms and when cooked, they remind me of meat so it's still satisfying!

Mackerel rice is a nutritious yet easy-to-make dish, perfect for busy days. You only need to add the ingredients to the rice cooker, and it's ready with just a 5-minute prep time. Using canned mackerel eliminates the need for dealing with bones, while still providing a good source of DHA, EPA, and protein. Mixing the fish into the rice makes it less smelly, so even kids who aren't fond of fish can enjoy it. Topping it with green onions and sesame seeds adds extra flavor and visual appeal! #japanesefood #CA2025

At the moment (since last year), I've been measuring out and writing down the recipes I've been making for ages just by eyeballing and relying my taste.I'm doing it for myself, as well as my family and friends, and uploading the recipes here.I've been a fan of flame-grilled chicken ever since I had it some time ago at a restaurant in the Kitashinchi district of Osaka.Be sure to drain the rice very well after rinsing it.When grilling the chicken, it's important to do it quickly with open flame or it won't taste good. If you don't have a kitchen blow torch, just marinate the chicken and cook with the rice. Do not use a frying pan or grill to cook the chicken.After that, just leave everything up to the rice cooker - it's very easy. For 2 rice cooker cups worth. Recipe by *ai*

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.

My family loves yakitori. Since there are lots of hungry boys in my family, it can get expensive to eat out. That's why we try to make it at home.Please adjust the sweetness of the sauce. When the chicken is freshly cooked, dip in the sauce. It prevents the chicken from getting dry. The oil that drips off the chicken when you dip the skewers in it gradually adds flavor to the sauce. You can pour the leftover sauce on top later, use it for a stir-fry, or pour it over rice. For 30 skewers. Recipe by Keikunno okusan

Choose your favorite Awesome Hot Sauce to make your custom Yakitori. Find our 28 varieties of AWESOME Hot Sauce at www.semperfryllc.com

I once had a similar dish served in Izakaya (Japanese gastropub), and tried to improve on it.I can make the same delicious taste every time, using this recipe. Good with mayonnaise, too. Recipe by KATSUTO444

To enjoy the full flavour of seasonal bamboo shoots, remove the bitterness and cook them simply with rice.Store any leftover bamboo shoots in a storage container, covered in water and kept in the fridge. Use up within 3 days. Change the water in the storage container every day. Instead of kombucha, you could use kombu dashi powder and 1/2 teaspoon salt Or, for a more authentic broth, prepare the dashi stock with kombu and bonito flakes and let it cool before using. Recipe by kebeibiko

Just lining the chicken tenders on skewers can make you feel like you're at a yakitori restaurant. The simple sauce is easy to make.If you don't have raw cane sugar, use regular sugar. Recipe by Sanipan

Takikomi-gohan is soy sauce-flavored rice that cooks fish, meat, and vegetables with rice.

I re-created the tsukune from my husband's favorite yakitori place.So happy to be able to eat these at home.Skewer last and you won't have to worry about dropping them, and you'll preserve the shape.Boil to the point where you're worried about the sauce, to get that rich thickness.This is how you'll get the teriyaki shine!Mixing with egg gives it a full flavor, that's very nice.In the meat mixture you can add yuzu or shiso, or sugar for sweetness if you like. Recipe by tankun