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

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.

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

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

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