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Ochazuke, a Japanese rice bowl dish made by pouring hot green tea over cooked rice with a handful of toppings is a masterclass in simple cooking. The word "ocha" means green tea and "zuke" means ...
Donburi (丼, literally "bowl", also abbreviated to "-don" as a suffix, less commonly spelled "domburi") is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called donburi.
Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed. Directions. Add the salt to the bowl of water.
Okowa or kowa-meshi: glutinous rice cooked or steamed with vegetables; Sekihan: rice cooked with red azuki beans; Maze-gohan: rice cooked with various preferred ingredients; Fried rice; Brown rice; The rice may be seasoned with salt, sesame, furikake, dried shiso flakes, and so on. Onigiri are typically triangular, but can come in many shapes ...
Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup that is made with soy sauce and stock, and then served on top of a large bowl of rice.
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Tamago kake gohan (Japanese: 卵かけご飯, lit. ' egg on rice ') is a popular Japanese breakfast food consisting of cooked Japanese rice topped or mixed with raw egg and soy sauce. In Japan uncooked eggs are usually safe to eat as steps have been taken to reduce the occurrence of salmonella in eggs.
Kamameshi (釜飯 "kettle rice") is a Japanese rice dish traditionally cooked in an iron pot called a kama. Many varieties exist, but most consist of rice seasoned with soy sauce or mirin, and cooked with meats and vegetables. In modern times, it is often considered a type of takikomi gohan (mixed rice dish).