- 1. Miso Rice Ball with Quick Omelette & Chikuwa Stir-fry [312 Calories]
- 2. Salmon Rice Ball with Tomato Salad & Broccoli Salad [305 Calories]
- 3. Chicken Miso Soup & Simmered Kabocha Squash [347 Calories]
- 4. Simple Rice Ball with Rolled Omelette & Quick Pickles [360 Calories]
- 5. Kombu Rice Ball with Tofu Stir-fry & Super Quick Miso Soup [383 Calories]
- 6. Tofu with Topping & Vegetable Miso Soup [390 Calories]
- How To Cook Japanese Rice with Pot
1. Miso Rice Ball with Quick Omelette & Chikuwa Stir-fry [312 Calories]
Ingredients (for 1 serving)
Miso rice ball
・3 oz (85g) Steamed rice
・1/2 tsp Miso paste
・1/2 tsp Mirin
・A pinch of White sesame seeds
Quick omelette
・1 Egg
・1 tsp Milk
・A pinch of Salt and pepper
・1/2 tsp Ketchup
Quick stir-fry
・3 oz (85g) Japanese mustard spinach (Komatsuna)
・1 oz (30g) Fish paste stick (Chikuwa)
・0.5 oz (15g) Shimeji mushroom
・1/2 tsp Sesame oil
・1/2 tsp Soy sauce
・1/2 tsp Honey
Topping
・Tomato
・Edamame
Direction
1. Make beaten egg with milk and salt and pepper. Wrap on a thin plate, and pour beaten egg. Cook it in microwave at 500W for 1 minute. (Cook just a little more if it’s still liquid.) Wrap it into a round shape and wait until it hardens.
2. Mix miso paste with mirin. Make 2 rice balls, and put miso sauce on top. Toast rice ball in toaster oven. Sprinkle white sesame seeds before eating.
3. Cut Japanese mustard spinach and fish paste stick. Stir-fry them with shimeji mushroom and sesame oil. Add soy sauce and honey.
Ready to eat!
2. Salmon Rice Ball with Tomato Salad & Broccoli Salad [305 Calories]
Ingredients (for 1 serving)
Salmon rice ball
・3 oz (85g) Steamed rice
・1 oz (30g) Salmon
・A pinch of Salt
・1/2 tsp Sake (optional)
・Nori seaweed
Tomato salad
・2.5 oz (70g) Tomato
・1/2 tsp Rice vinegar
・1/2 tsp Soy sauce
・A pinch of Sugar
・1/3 tsp Grated ginger
・1/2 tsp White sesame seeds
Broccoli salad
・2.5 oz (70g) Broccoli
・1 tbsp Dried bonito shavings
・2 tsp Ponzu sauce or 1 tsp Soy sauce
Topping
・Boiled egg
Direction
1. Sprinkle a pinch of salt and pour a little sake on salmon. Cover, and grill it for 4 minutes on each sides. After it’s cooked, make salmon flake.
2. Cut tomato into bite-sized. Mix it with rice vinegar, soy sauce, sugar, and grated ginger. Add white sesame seeds as you like.
3. Cook broccoli in microwave. Pat it dry with paper towel, and mix it with dried bonito shavings and ponzu (soy) sauce.
4. Mix steamed rice with salmon flake. Make 2 rice balls, and wrap it with nori seaweed as you like.
Ready to eat!
3. Chicken Miso Soup & Simmered Kabocha Squash [347 Calories]
Ingredients (for 1 serving)
・3 oz (85g) Steamed rice
Chicken miso soup
・1 cup (240ml) Water
・1.4 oz (40g) Chicken tender
・2.5 oz (70g) Daikon
・1 oz (30g) Carrot
・2 tsp Minced green onion
・1.5 tbsp Miso paste
・1/3 tsp Dashi granules
Simmered kabocha squash
・2.5 oz (70g) Kabocha squash
・3 tbsp Water
・1tsp Sake
・1tsp Soy sauce
・1tsp Mirin
・1/2 tsp Sugar
Direction
1. Cut daikon and carrot into bite-sized. Simmer them with water in pot.
2. Remove tendon from chicken tender, and cut into bite-sized. When soup in pot boils, add chicken. Cook chicken for 2 minutes, then turn it over. Simmer another 2 minutes, and turn off heat.
3. Cut kabocha squash into small pieces. Put it in pan with water, sake, soy sauce, mirin, and sugar. Cover and simmer both sides for 2-3 minutes on low heat.
4. Remove lid, turn heat up, and simmer until juice runs out.
5. Add miso paste and dashi granules to soup. Dissolve miso.
Ready to eat!
4. Simple Rice Ball with Rolled Omelette & Quick Pickles [360 Calories]
Ingredients (for 1 serving)
Simple rice ball
・3 oz (85g) Steamed rice
・A pinch of Salt
・Nori seaweed
Rolled omelette
・2 Egg
・A pinch of Salt and pepper
・1 tbsp Minced green onion
・0.5 oz (15g) Crab stick (Imitation crab meat)
・1/2 tsp Oil
Quick cucumber pickles
・1.4 oz (40g) Cucumber
・A pinch of Salt
・A pinch of Dashi granules
Quick red cabbage pickles
・1.4 oz (40g) Red cabbage
・1/3 tsp Salt
・1/2 tsp Rice vinegar
・1/2 tsp Olive oil
・1/2 tsp Honey
Direction
1. Shred red cabbage, sprinkle a pinch of salt, then stir to combine. Wait for water to come out.
2. Slice cucumber. Sprinkle a pinch of salt and dashi granules. Stir to combine. Wait for taste to soak in.
3. Make beaten egg. Add salt and pepper, minced green onion, and cut crab stick. Stir to combine, then make rolled omelette.
4. Squeeze water from red cabbage, then mix it with rice vinegar, olive oil, and honey. Stir to combine. Add a little more salt as needed.
5. Make rice ball. (Wet your hands with water first, and put rice after spreading salt a little on your palm.) Wrap it in seaweed as you like.
Ready to eat!
5. Kombu Rice Ball with Tofu Stir-fry & Super Quick Miso Soup [383 Calories]
Ingredients (for 1 serving)
Tofu stir-fry
・1.7 oz (50g) Tofu
・1 oz (30g) Carrot
・1 oz (30g) Onion
・1 oz (30g) Snap peas
・2 Ham slices
・1 Egg
・1/2 tsp Salt and pepper
・1/2 tsp Oil
・1/2 tsp Soy sauce
・1/2 tsp Sugar
Kombu rice ball
・3 oz (85g) Steamed rice
・1 tsp Salted kombu
・1 Shiso leaf
・Nori seaweed
・1/2 tsp Sesame oil
Miso soup
・1 tbsp Miso paste
・1 tsp Dried bonito shavings or A pinch of Dashi granules
・1-2 tsp Minced green onion
・1 tsp Dried wakame seaweed
・0.7 cup (170ml) Boiled water
Direction
1. Wrap tofu with paper towel, and put small bowl on top to drain water.
2. Cut carrot, onion, snap peas, and ham into bite-sized. Stir-fry them.
3. Make scrambled egg separately. Dice tofu. Add egg and tofu to pan. Season them with soy sauce, sugar, salt, and pepper.
4. Mix steamed rice with salted kombu and sesame oil. Make rice ball, and wrap it with shiso leaf and nori seaweed as you like.
5. Put miso paste, minced green onion, dried wakame seaweed, and dried bonito shavings in soup bowl. Pour boiled water, and dissolve miso.
Ready to eat!
6. Tofu with Topping & Vegetable Miso Soup [390 Calories]
Ingredients (for 1 serving)
・3 oz (85g) Steamed rice
Tofu with topping
・4.2 oz (120g) Tofu
・1 tsp Minced slated plum
・1 tsp Minced green onion
・1 tsp Salted kombu
・1 Shio leaf
・1/2 tsp Sesame oil
・1/2 tsp Soy sauce
・1/2 tsp Sugar
・1/2 tsp Sake
・1/2 tsp White sesame seeds
Miso soup
・0.7 cup (170ml) Water
・1 tbsp Miso paste
・1/3 tsp Dashi granules
・1 oz (30g) Daikon
・1 oz (30g) Carrot
・1.7 oz (50g) Kabocha squash
・1 oz (30g) Shimeji mushroom
Topping
・Furikake for rice
Direction
1. For tofu topping, put all of ingredients (minced shiso leaf, minced salted plum, minced green onion, salted kombu) in bowl. Add sesame oil, soy sauce, sugar, sake, and white sesame seeds. Stir to combine.
2. Cut daikon, carrot, and kabocha squash into bite-sized. Simmer them in water.
3. After 3-4 minutes, add shimeji mushroom, and reduce heat. Simmer until vegetables are cooked.
4. Turn off heat, add miso and dashi granules. Dissolve miso.
5. Put [1.] on cold tofu right before eating breakfast.
Ready to eat!
How To Cook Japanese Rice with Pot
Ingredients (for 3-4 serving)
・10.5 oz (300g) Japanese rice
・1.8cup (450ml) Water
Direction
1. Put rice in deep mixing bowl. After adding plenty of water, stir a little and drain water.
2. Rub rice skin a little while stirring by hand. Pour water and drain water.
3. Repeat [2.] for 1 or 2 times.
4. Soak in water overnight. (If you put it in colander and then add water, it will be easier next day.) If you don’t have time, please soak for 30 minutes to 1 hour.
-Next day-
5. Before cooking rice, use colander to drain water well. Put rice and water in pot.
6. Cook on medium heat until it boils.
7. When bubbles come out, reduce heat to low, and cook for 15 minutes. When water and bubbles are gone, turn off heat.
8. Wait 10 minutes with lid on.
Ready to eat!
Cooked rice can be refrigerated or frozen. If refrigerated, please eat within 3 days. If frozen, please eat within 1 month.
