1. Chicken Curry-flavored High Protein Mixed Rice
Ingredients (for 1-2 servings)
・5.3 oz (150g) Raw rice
・0.8 cup (200ml) Water
・5.3 oz (150g) Chicken
・1 tsp Sake☆
・1 tsp Soy sauce☆
・A pinch of Salt and pepper☆
・1 oz (30g) Carrot
・1 oz (30g) Onion
・1 tsp Curry powder★
・1 tsp Oyster sauce★
・1 tsp Miso paste★
・1 tsp Sugar★
・A pinch of Salt and pepper★
・1 Egg
・A pinch of Salt and pepper
Direction
- Wash the rice really well until the water runs clear. Let the rice drain in a colander while you prep the other ingredients.
- Mince carrot and onion. Cut chicken into fairly small pieces. Rub ☆ over chicken and set aside.
- Put rice in a pot, pour water (200ml), then add ★. Stir well and add vegetables and chicken.
- Once the ingredients are evenly spread out, cover and bring to a boil over high heat.
- Once boiling (probably takes 1-2 minutes), reduce heat to low and simmer for 20 minutes. (Simmer until water is completely evaporated.) Get your nose close to the pot, and if you smell a little bit of a toasted scent, that’s your cue that it’s done.
- Turn off the heat and leave it for 10 minutes to steam the rice. After that, mix well. In a separate pan, make scrambled eggs and mix them with the rice here. Sprinkle parsley as you like.
2. The Ultimate Seafood Mixed Rice
Ingredients (for 1-2 servings)
・5.3 oz (150g) Raw rice
・0.8 cup (200ml) Water
・3.5 oz (100g) Seafood mix (shrimp+squid+clams)
・3.5 oz (100g) Shrimp
・1 oz (30g) Onion
・2-3 tbsp Canned corn
・1 tbsp Sake☆
・1 tsp Consomme☆
・1 tsp Shantung (or Chicken stock powder)☆
Direction
- Wash the rice really well until the water runs clear. Let the rice drain in a colander while you prep the other ingredients.
- Mince onion. Thaw the seafood mix and shrimp and pat dry.
- Put rice in a pot, pour water (200ml), then add ☆. Stir well and add onion, all of the seafood, and corn.
- Once the ingredients are evenly spread out, cover and bring to a boil over high heat.
- Once boiling (probably takes 1-2 minutes), reduce heat to low and simmer for 20 minutes. (Simmer until water is completely evaporated.) Get your nose close to the pot, and if you smell a little bit of a toasted scent, that’s your cue that it’s done.
- Turn off the heat and leave it for 10 minutes to steam the rice. After that, mix well. Sprinkle parsley as you like.
3. The Ultimate Salmon Mixed Rice
Ingredients (for 1-2 servings)
・5.3 oz (150g) Raw rice
・0.8 cup (200ml) Water
・5 oz (140g) Salmon
・1.7 oz (50g) Edamame beans
・1 tbsp Sake☆
・1/2 tbsp Soy sauce☆
・1/2 tbsp Mirin☆
・A pinch of Salt☆
・White sesame seeds
・Shredded shiso leaves
Direction
- Wash the rice really well until the water runs clear. Let the rice drain in a colander while you prep the other ingredients.
- Put rice in a pot, pour water (200ml), then add ☆. Stir well and add salmon.
- Once the ingredients are evenly spread out, cover and bring to a boil over high heat.
- Once boiling (probably takes 1-2 minutes), reduce heat to low and simmer for 20 minutes. (Simmer until water is completely evaporated.) Get your nose close to the pot, and if you smell a little bit of a toasted scent, that’s your cue that it’s done.
- Turn off the heat and leave it for 10 minutes to steam the rice. After that, mix well. Taste and add more salt to taste. Sprinkle sesame and shiso as you like.
4. Chicken Gobo Mixed Rice
Ingredients (for 1-2 servings)
・5.3 oz (150g) Raw rice
・0.8 cup (200ml) Water
・6.3 oz (180g) Chicken
・1 oz (30g) Gobo (Burdock)
・1 tbsp Sake☆
・1 tbsp Soy sauce☆
・1 tsp Sugar☆
・A pinch of Salt☆
Direction
- Wash the rice really well until the water runs clear. Let the rice drain in a colander while you prep the other ingredients.
- Cut chicken into small pieces and thinly slice gobo.
- Put rice in a pot, pour water (200ml), then add ☆. Stir well and add chicken and gobo.
- Once the ingredients are evenly spread out, cover and bring to a boil over high heat.
- Once boiling (probably takes 1-2 minutes), reduce heat to low and simmer for 20 minutes. (Simmer until water is completely evaporated.) Get your nose close to the pot, and if you smell a little bit of a toasted scent, that’s your cue that it’s done.
- Turn off the heat and leave it for 10 minutes to steam the rice. After that, mix well. Taste and add more salt to taste.
5. Miso Tomato Chicken Mixed Rice
Ingredients (for 1-2 servings)
・5.3 oz (150g) Raw rice
・0.75 cup (180ml) Water
・5.3 oz (150g) Chicken
・1 tsp Sake☆
・1 tsp Soy sauce☆
・6.3 oz (180g) Tomato
・0.7 oz (20g) Ginger
・1 tbsp Miso paste★
・1 tbsp Mirin★
・1/2 tsp Shantung (or Chicken stock powder)★
Direction
- Wash the rice really well until the water runs clear. Let the rice drain in a colander while you prep the other ingredients.
- Cut chicken into small pieces and rub in ☆. Shred the ginger. Cut a light slit in the top of the tomato. ★ ingredients should be mixed in advance.
- Put rice in a pot, pour water (180ml), then add ★. Stir well and add chicken, ginger, and tomato.
- Once the ingredients are evenly spread out, cover and bring to a boil over high heat.
- Once boiling (probably takes 1-2 minutes), reduce heat to low and simmer for 20 minutes. (Simmer until water is completely evaporated.) Get your nose close to the pot, and if you smell a little bit of a toasted scent, that’s your cue that it’s done.
- Turn off the heat and leave it for 10 minutes to steam the rice. After that, skin the tomato to your liking, and mix well.
6. Tuna Broccoli Mixed Rice
Ingredients (for 1-2 servings)
・5.3 oz (150g) Raw rice
・0.8 cup (200ml) Water
・3.5 oz (100g) Canned tuna (After cutting oil)
・3.5 oz (100g) Broccoli
・1.7 oz (50g) Chicken
・1 tbsp Soy sauce☆
・1 tsp Oyster sauce☆
・1/2 tsp Sugar☆
・A pinch of Salt and pepper☆
Direction
- Wash the rice really well until the water runs clear. Let the rice drain in a colander while you prep the other ingredients.
- Cut broccoli and chicken into small pieces.
- Put rice in a pot, pour water (200ml), then add ☆. Stir well and add chicken, broccoli, and tuna. (Drain the tuna well in advance.)
- Once the ingredients are evenly spread out, cover and bring to a boil over high heat.
- Once boiling (probably takes 1-2 minutes), reduce heat to low and simmer for 20 minutes. (Simmer until water is completely evaporated.) Get your nose close to the pot, and if you smell a little bit of a toasted scent, that’s your cue that it’s done.
- Turn off the heat and leave it for 10 minutes to steam the rice. After that, mix well.
