Cooked with protein- and calcium-rich ingredients such as soybeans, sakura shrimp (small pink shrimp), and skim milk. With the savory smell of kelp broth and sakura shrimp, the taste of milk is barely noticeable.

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

This was a modified recipe for steak I wanted to try. I also made Korean Style Cucumber Salad to go with it, and it was awesome together, recipe for that is here also. (Korean Style Cucumber Salad https://cookpad.wasmer.app/us/recipes/4637052-korean-style-cucumber-salad )So this kinda-sorta is a teriyaki take off. Not as sweet, but works really nicely. Not Spicy as you can tell from the ingredients list. It actually is made pretty quickly. I used a flat iron steak here, but NY strip, sirloin, skirt, all work.

This is not traditional Japanese dishes. It's "Yoshoku"（洋食） dishes. (European-Japanese style) This chicken rice is one of the common Yoshoku dishes with ketchup flavor and it's super easy to cook.

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

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

I wanted to create a light fried rice that I can make for my husband even when he returns home from work late at night. So, I came up with this Japanese-style fried rice. This is a dish you can make easily so it's perfect for lunch as well.By mixing in the egg and seasonings into the rice beforehand, the fried rice is seasoned evenly, and each grain of rice loosens up easily!It's important not to overcook the scrambled egg! It will continue cooking as you mix it in the rice. If the scrambled egg is overcooked, the egg will end up getting too hard. Recipe by Makumakumaku

I wanted to make an easy and standard Okinawan food!You can change up the ingredients with anything you like. I like to add hijiki, burdock, and aburaage, switch up the shiitake with shimeji mushrooms, exchange the Chinese chives for the green onions, etc.You can store the leftovers in the refrigerator. By the way, I like to add a lot of sesame oil and green onions. ( Recipe by Nanapi

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 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

I wanted to eat rice with hijiki seaweed, so I made this simple mixed rice dish. Hijiki seaweed goes well with the Chinese seasoning.When adding the flavoring ingredients, check the taste and adjust to your preference. Recipe by annnnn

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.