1. Fluffy Egg and Pork Rice
Ingredients (for 1 serving)
・3.5 oz (100g) Cooked rice
・1.4 oz (40g) Edamame beans
・5.6 oz (160g) Pork fillet
・1/2 tbsp Sake☆
・1/2 tbsp Soy sauce☆
・A pinch of Salt and pepper☆
・1 tsp Potato starch☆
・2.8 oz (80g) Spinach
・1 tsp Sesame oil (or Other type of oil)
・1 Egg
・1/2 tbsp Oyster sauce★
・1/2 tbsp Soy sauce★
・1/2 tbsp Mirin★
・1/2 tbsp Sugar★
Direction
1. Cut pork fillet into thin slices, and rub well with ☆.
2. Cut spinach into bite-size pieces, if desired, pre-cooked to remove scum.
3. Make scrambled eggs in a frying pan with a little oil and remove from the pan.
4. Place a small amount of oil in a frying pan and cook the pork.
5. Once the pork is fully cooked, turn off the heat. Add the drained spinach and ★. Turn on the heat, and stir-fry for about 1 minute. Finally, add scrambled eggs and stir lightly, and it’s done.
6. Mix cooked rice with edamame and place on a plate. Finish by placing stir-fry on top of it.
2. Healthy Taco Rice
Ingredients (for 1 serving)
・3.5 oz (100g) Cooked rice
・6 oz (170g) Minced chicken breast
・2 tsp Sake☆
・1/2 tsp Grated ginger☆
・2 tsp Soy sauce☆
・1 tsp Sugar☆
・1 tsp Miso paste☆
・1/2 tsp Oyster sauce☆
・1/2 tsp Shantung☆
・A pinch of Allspice powder☆
・1 tsp Oil
Topping
・Fried egg
・Lettuce
・Tomato
Direction
1. Fry minced meat in a frying pan with a little oil. Add ☆ in the middle, mix well, and fry until almost all the moisture is gone.
2. Top the rice with a salad (lettuce or tomato), then the meat, and finally the fried egg. Drizzle with a little mayonnaise, if desired.
3. Chuka-don (Seafood Stir-fry Rice)
Ingredients (for 1 serving)
・3.5 oz (100g) Cooked rice
・6 oz (170g) Seafood mix
・6 oz (170g) Bok choy
・1 oz (30g) Carrot
・1/2 tsp Sesame oil (or Other type of oil)
・1 tbsp Sake
・0.4 cup (100ml) Water☆
・1 tsp Shantung☆
・1/2 tsp Oyster sauce☆
・1/2 tsp Soy sauce☆
・1/2 tsp Sugar☆
・A pinch of Salt and pepper☆
・2 tsp Potato starch
・4 tsp Water
Topping
・Boiled egg
Direction
1. Cut carrots and bok choy into bite-sized pieces. Thaw frozen seafood and drain thoroughly.
2. In a frying pan with a little oil, fry the carrots and add the stems of the bok choy.
3. Add the seafood mix and pour sake over it. After lightly frying, turn off the heat and add ☆. Turn on the heat and simmer until the broth has reduced slightly and all the ingredients are cooked.
4. Finally, add water-soluble potato starch and cook over high heat for 1-2 minutes to thicken the sauce. Serve the rice on a plate and pour the stir-fry over the rice to complete the dish.
4. Omu-rice with Japanese-style Pork Steak
Ingredients (for 1 serving)
・3.5 oz (100g) Cooked rice
・2.8 oz (80g) Chicken
・1 tsp Sake
・A pinch of Salt and pepper
・1 oz (30g) Bell pepper
・1 oz (30g) Carrot
・1 oz (30g) Onion
・1.5 tbsp Ketchup☆
・1 tsp Soy sauce☆
・1 tsp Sugar☆
・1/2 tsp Consomme☆
・1/2 tsp Oil
Japanese-style Pork Steak
・3.5 oz (100g) Pork fillet
・A pinch of Salt and pepper
・1 tsp Potato starch
・1 clove of Garlic
・1/2 tsp Oil
・2 tsp Soy sauce★
・2 tsp Mirin★
・1/2 tsp Oyster sauce★
・1/2 tsp Rice vinegar★
・1/2 tsp Sugar★
Topping
・Omelet
・Broccoli
Direction
1. Cut chicken, bell pepper, carrot, and onion. In a frying pan with a little oil, fry the onion and carrot. After a while, add the chicken. Pour sake, salt, and pepper on the chicken.
2. When the chicken changes color, turn off the heat, add ☆ and bell pepper. Stir-fry for a while over medium heat.
3. Turn off the heat when the ketchup has evaporated. Combine with cooked rice to make ketchup rice.
4. Slice pork, sprinkle with salt and pepper, and sprinkle with a thin layer of potato starch. Slice the garlic as well and cook the pork in a pan with a little oil and garlic.
5. When the pork is cooked, add the sauce mixed with the ★ ingredients and toss well with the pork. Make mini omelets and place on top of ketchup rice, garnish with pork steak and broccoli, and you’re done!
Umami Negi-shio Chicken Rice
Ingredients (for 1 serving)
・3.5 oz (100g) Cooked rice
・5.3 oz (150g) Chicken
・A pinch of Salt and pepper
・1 tbsp Potato starch
・1 tsp Oil
・1 oz (30g) Green onion
・4 tbsp Water☆
・1 tsp Shantung☆
・1/2 tbsp Sake☆
・A pinch of Salt☆
Topping
・Shio leaves
Direction
1. Cut chicken into sticks, sprinkle with salt and pepper, and dust with potato starch. Mince green onion, and mix ☆ in a bowl and set aside.
2. Heat oil in a frying pan and cook the chicken until the surface is crispy.
3. Add green onion and ☆ sauce and cook until water is reduced. Pour the sauce over the chicken while stirring lightly.
4. Serve rice on a plate and top with chicken. Top with chopped shiso if desired.
6. Healthy Oyakodon
Ingredients (for 1 serving)
・3.5 oz (100g) Cooked rice
・5.3 oz (150g) Chicken
・3.5 oz (100g) Lotus root
・2.8 oz (80g) Broccoli
・2.5 oz (70g) Carrot
・1 Egg
・0.4 cup (100ml) Water
・2 tbsp Sake☆
・2 tbsp Soy sauce☆
・2 tbsp Mirin☆
・1.5 tbsp Sugar☆
・A pinch of Dashi powder☆
Topping
・Minced green onion
Direction
1. Cut chicken and all the vegetables into small pieces.
2. Put lotus root, carrot and water in a frying pan and cook for 3 minutes.
3. Add ☆ and bring to a light boil, then add chicken. Cook the chicken, turning it over occasionally, until the water is reduced by about half.
4. When the vegetables are soft, add beaten eggs and cook until the desired consistency is reached. Serve over rice and you are done.
