San Shoku Donburi: Three-Color Rice Bowl

26Aug09

http://1tess.wordpress.com

This is another donburi, a bowl of rice topped with soy-simmered finely ground chicken. It’s a recipe from one of my other Japanese cook books,
“Washoku – Recipes from the Japanese Home Kitchen.” I was inspired by the Washoku Warriors, a group of food-bloggers who are planning to cook through Elizabeth Andoh’s book. Their posts about [...]

Filed under: Gohanmono, Grilling and Pan-Frying, Rice, Yakimono, chicken   |  12 Comments
Tags: donburi

Stir-Fried Hijiki Rice

18May09

This is another post using hijiki sea vegetable and brown rice. Ms. Shimbo uses a number of Western ingredients from the pantry and refrigerator: anchovy paste, parmesan cheese, and olive oil. She also suggests adding sun-dried tomatoes. The rice could be left-over and refrigerated, or make it fresh in the morning and refrigerate until dinner-time. I loved the combination of flavors in this recipe, and I’m sure you will too! I pan-fried some tilapia, blanched a bit of spinach, and cut some yellow tomatoes to make the meal more hardy.

Filed under: Gohanmono, Grilling and Pan-Frying, Japanese Food, Rice, Stir-Frying, Western Influenced food, Yakimono   |  4 Comments
Tags: Japanese Cooking, hijiki

Cooking Japanese Rice on a Stove

28Apr09

However many dishes are served at a meal, the meal is not complete without rice. The most basic meal is rice, miso soup, and pickles. Japanese rice is a short-grain variety, plump and tender, but firm enough to get your teeth into and sticky enough to eat in with chopsticks. Kome is the word for uncooked rice, usually spoken of with the honoricfic “o”—okome. As soon as the rice is cooked, it becomes either meshi, gohan, or raisu.

Filed under: Gohanmono, Japanese Food, Rice   |  21 Comments
Tags: Japanese Cooking

Classic Rice with Hijiki Sea Vegetable

01Apr09

This colorful dish is simple, satisfying and dependable —better than a dish fit for the gods… It will neither betray nor disappoint.

Filed under: Gohanmono, Japanese Food, Rice, chicken   |  2 Comments
Tags: Gohanmono, Japanese Cooking, shiitake mushrooms