1. Shrimp Mixed Rice and Spicy Miso Chicken Stir-fry
Ingredients (for 1 serving)
Mixed rice (Takikomi-gohan)
・5.3 oz (150g) Raw rice (short grain rice)
・3.5 oz (100g) Shrimp
・1 tsp Sake (or White wine)☆
・1/2 tsp Soy sauce☆
・1/2 tsp Grated ginger☆
・2-3 tbsp Canned corn
・0.8 cup (200ml) Water★
・1/2 tbsp Sake (or White wine)★
・1/2 tbsp Soy sauce★
・1/2 tsp Consomme (Any other stock powder is fine)★
Spicy miso chicken stir-fry
・4.6 oz (130g) Chicken breast
・2.8 oz (80g) Bell peppers
・2 oz (60g) Onion
・2 tbsp Miso paste◇
・1 tbsp Mirin◇
・1/2 tbsp Soy sauce◇
・1/2 tbsp Sugar◇
・1/2 tsp Doubanjiang◇
・A pinch of Dashi powder◇
・1 tsp Oil
Direction
1. [Mixed rice] Wash rice well and drain. Prepare the shrimp and toss them with ☆. Put drained rice and ☆ in a pot, mix lightly, and add shrimp (do not put the soaked liquid in the pot) and corn.
2. Cover and bring to a boil over medium heat. When the water comes to a boil, reduce the heat to low and simmer until the water is completely absorbed, about 20 minutes. Turn off the heat and let stand for 10 minutes, then uncover and mix well.
3. [Spicy miso chicken stir-fry] Cut chicken, bell peppers, and onion into bite-sized pieces. Mix ◇ in advance. Stir-fry onion and chicken with a little oil until soft. Add bell peppers and cook.
4. When all ingredients are cooked, add ◇ sauce and mix well.
2. Kombu Mixed Rice and Addictive Oyster Stir-fry
Ingredients (for 1 serving)
Mixed rice (Takikomi-gohan)
・5.3 oz (150g) Raw rice (short grain rice)
・1.7 oz (50g) Edamame beans
・1 Egg
・1/2 tsp Oil
・0.8 cup (200ml) Water☆
・1.5 tbsp Salted kombu (Shio-kombu)☆
・1 tbsp Soy sauce☆
Addictive oyster stir-fry
・4.2 oz (120g) Pork fillet
・1.5 tbsp Sake★
・1/2 tbsp Soy sauce★
・2/3 tsp Potato starch★
・A pinch of Salt and pepper★
・1.7 oz (50g) Broccoli
・1.7 oz (50g) Onion
・1 tsp Oil
・2 tbsp Water◇
・2 tsp Oyster sauce◇
・2 tsp Mirin◇
・1 tsp Sake◇
・1 tsp Sugar◇
・1 tsp Soy sauce◇
・1/2 tsp Shantan (Chicken stock powder)◇
・1/2 tsp Potato starch
・1 tsp Water
Direction
1. [Mixed rice] Wash rice well and drain. Put drained rice and ☆ in a pot, mix lightly. Cover and bring to a boil over medium heat. When the water comes to a boil, reduce the heat to low and simmer until the water is completely absorbed, about 20 minutes.
2. Turn off the heat and let stand for 10 minutes, then uncover and mix well. Add edamame beans and scrambled eggs.
3. [Addictive oyster stir-fry] Cut pork, broccoli, and onion into bite-sized pieces. Mix the meat with the ★ mixture and set aside. Mix ◇ in advance. Fry pork in a small amount of oil and remove once cooked. Cook onion and broccoli until soft, then return pork, and season them with ◇.
4. Finally, add potato starch dissolved in water and stir-fry on high heat for 1 minute.
3. Salmon Mixed Rice and Honey Mustard Chicken
Ingredients (for 1 serving)
Mixed rice (Takikomi-gohan)
・5.3 oz (150g) Raw rice (short grain rice)
・2.8 oz (80g) Salmon fillet
・2-3 tbsp Canned corn
・0.8 cup (200ml) Water☆
・1/2 tbsp Sake (or White wine)☆
・1/2 tbsp Mirin☆
・A pinch of Dashi powder☆
・A pinch of Salt☆
・Shiso leaves (or Basil)
Honey mustard chicken
・4.2 oz (120g) Chicken breast
・A pinch of Salt and pepper
・2.8 oz (80g) Broccoli
・1 oz (30g) Onion
・1 tbsp Grain mustard★
・1 tbsp Honey★
・2 tsp Soy sauce★
・2 tsp Sake★
・1/2 tsp Consomme (Any other stock powder is fine)★
・1 tsp Oil
Direction
1. [Mixed rice] Wash rice well and drain. Put drained rice and ☆ in a pot, mix lightly, and add salmon and corn. Cover and bring to a boil over medium heat. When the water comes to a boil, reduce the heat to low and simmer until the water is completely absorbed, about 20 minutes.
2. Turn off the heat and let stand for 10 minutes, then uncover and mix well. Add chopped shiso to taste.
3. [Honey mustard chicken] Cut chicken, broccoli, and onion into bite-sized pieces. Mix ★ in advance. Stir-fry onion with a little oil until soft. Add broccoli and chicken, cook them and sprinkle a pinch of salt and pepper on chicken.
4. When all ingredients are cooked, add ★ sauce and mix well.
4. Chicken Mixed Rice and Shrimp Curry Stir-fry
Ingredients (for 1 serving)
Mixed rice (Takikomi-gohan)
・5.3 oz (150g) Raw rice (short grain rice)
・3.5 oz (100g) Chicken breast
・1 tsp Sake☆
・1 tsp Soy sauce☆
・1/3 tsp Grated garlic☆
・1/3 tsp Grated ginger☆
・1 oz (30g) Carrot
・0.75 cup (180ml) Water★
・1/2 tbsp Sake (or White wine)★
・1/2 tbsp Soy sauce★
・1 tsp Oyster sauce★
Shrimp curry stir-fry
・3.5 oz (100g) Shrimp
・1 tsp Sake
・A pinch of Salt and pepper
・2.8 oz (80g) Broccoli
・1 tsp Curry powder◇
・1/2 tsp Soy sauce◇
・1/2 tsp Sugar◇
・1/2 tsp Mirin◇
・1 tsp Oil
Direction
1. [Mixed rice] Wash rice well and drain. Cut chicken into very small pieces and toss them with ☆. Put drained rice and ★ in a pot, mix lightly, and add chicken (do not put the soaked liquid in the pot) and sliced carrot.
2. Turn off the heat and let stand for 10 minutes, then uncover and mix well.
3. [Shrimp curry stir-fry] Prepare the shrimp and cook them with a little oil. Sprinkle with sake and salt and pepper while cooking the shrimp. Remove once cooked. Cook broccoli and return the shrimp and season them with ◇.
5. Tori-meshi and Subuta
Ingredients (for 1 serving)
Tori-meshi (Traditional chicken mixed rice)
・5.3 oz (150g) Raw rice (short grain rice)
・3.5 oz (100g) Chicken thigh (without skin)
・1 tsp Sake☆
・1 tsp Soy sauce☆
・1.7 oz (50g) Gobo (Burdock)
・0.8 cup (200ml) Water★
・1 tbsp Soy sauce★
・1 tsp Sake (or White wine)★
・1 tsp Sugar★
Subuta (Sweet and sour pork)
・4.2 oz (120g) Pork fillet
・A pinch of Salt and pepper
・1/2 tbsp Potato starch
・3.5 oz (100g) Lotus root
・2 oz (60g) Carrot
・2 oz (60g) Onion
・1.7 oz (50g) Bell pepper
・3 tbsp Ketchup◇
・2 tbsp Rice vinegar◇
・1.5 tbsp Sugar◇
・1 tsp Soy sauce◇
・1/2 tsp Potato starch◇
・1 tsp Oil
Direction
1. [Mixed rice] Wash rice well and drain. Cut chicken into very small pieces and toss them with ☆. Cut gobo into very thin slices using a peeler and soak them in water. Put drained rice and ★ in a pot, mix lightly, and add chicken (do not put the soaked liquid in the pot) and gobo.
2. Turn off the heat and let stand for 10 minutes, then uncover and mix well.
3. [Subuta] Cut pork into small pieces. Sprinkle pork with salt and pepper and a very small amount of potato starch. Cook the pork in a frying pan first, and take out once. Then cook cut vegetables until soft. (Add bell pepper in last few minutes.)
4. Mix ◇ in advance. Return the pork to the frying pan, and add ◇. Mix well, and cook for 1 minute on high heat.
6. Crab Mixed Rice and Healthy Chicken Namban
Ingredients (for 1 serving)
Mixed rice (Takikomi-gohan)
・5.3 oz (150g) Raw rice (short grain rice)
・1.4 oz (40g) Lotus root
・1 oz (30g) Carrot
・1 oz (30g) Crab sticks (Imitation crab meat)
・0.8 cup (200ml) Water☆
・1 tbsp Sake (or White wine)☆
・A pinch of Dashi powder☆
・A pinch of Salt☆
Healthy chicken namban
・5.3 oz (150g) Chicken breast
・A pinch of Salt and pepper
・1 tsp Oil
・1 tbsp Sugar★
・1/2 tbsp Soy sauce★
・1 tsp Rice vinegar★
・1/2 tsp Potato starch★
・1 Boiled egg
・A pinch of Salt and pepper◇
・Ramen pepper (White+black pepper, onion powder, and garlic powder)◇
・1 tsp Mayonnaise◇
・1/2 tsp Sugar◇
・1/2 tsp Soy sauce◇
Direction
1. [Mixed rice] Wash rice well and drain. Put drained rice and ☆ in a pot, mix lightly, and add shredded lotus root, carrot, and crab sticks. Cover and bring to a boil over medium heat. When the water comes to a boil, reduce the heat to low and simmer until the water is completely absorbed, about 20 minutes.
2. Turn off the heat and let stand for 10 minutes, then uncover and mix well.
3. [Healthy chicken namban] Cut chicken into bite-sized pieces. Sprinkle chicken with salt and pepper. Mix ★ in advance. Cook chicken with a little oil, then season with ★.
4. Break boiled eggs into small pieces using a fork, and mix well with ◇ to make egg salad.
