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Several other Japanese dishes pun on the parent-and-child theme of oyakodon. Tanindon (他人丼), literally "stranger bowl", [3] is otherwise identical but replaces the chicken with beef or pork. A dish of salmon and salmon roe served raw over rice is known as sake oyakodon (鮭親子丼) (salmon parent-child donburi).
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).
Spread the rice in a 2-quart shallow baking dish. Top with the chicken. Stir the soup, water, soy sauce, vinegar, honey and garlic powder in a medium bowl.
Mexican rice is prepared by rinsing and briefly soaking medium grained white rice and then toasting the rice in a heavy saucepan with fat, such as lard or cooking oil.After the grains of rice start to turn golden and translucent, tomato, onion, and garlic are all blended in either chicken broth, vegetable stock or a solution of water and chicken soup flavoring to make a sauce which is added to ...
Roast chicken. "Very easy, super healthy," she says. "I butterfly a chicken, put it on a sheet pan with potatoes and whatever leftover vegetables I have in the fridge and a lot of butter."
Doria (ドリア, doria) is a type of rice gratin popular in Japan. [1] Cooked white rice is topped with sautéed meat, such as chicken or shrimp, and vegetables, then topped with a béchamel sauce and cheese, and baked as a casserole. [2] Doria is an example of yōshoku, Western food tailored to Japanese tastes.
Ichijū-sansai (Japanese: 一汁三菜) is a traditional Japanese dining format that typically consists of one bowl of rice, one soup, and three side dishes (one main dish and two side dishes). [1] It is a key component of kaiseki cuisine and reflects the aesthetic and nutritional principles of Japanese meals. [2] [3] [1]
Kamameshi (釜飯): rice topped with vegetables and chicken or seafood, then baked in an individual-sized pot; Katemeshi: a peasant food consisting of rice, barley, millet and chopped daikon radish [1] Mochi (餅): glutinous rice cake; Mugi gohan/Mugi meshi (麦御飯, 麦飯): white rice cooked with barley