Easy Homemade Japanese Rice Recipes

Ingredients

• 1. Yaki Onigiri
• Items needed for onigiri:
• 2 cups uncooked short-grain rice
• 2 cups water
• Items needed for miso flavour:
• 2 tsp sake
• 1.5 tbsp butter
• 1 tsp sesame seeds to garnish
• 2 tsp mirin
• 1 tsp finely chopped chive to garnish
• 1 tbsp miso
• 2 tsp sugar
• Items needed for soy sauce flavour:
• 1.5 tbsp vegetable oil
• 1 tbsp soy sauce
• 1.5 tbsp butter
• 1.5 tbsp any rice seasonings
• 2. Japanese Curry Rice
• 9 oz of your preferred protein
• 1 large potato
• 1/2 a large packet of Curry Roux
• 2 cloves of garlic
• 1 2/3 cups uncooked rice
• 1/4 cup grated apple
• 1 tbsp honey
• 1 brown onion
• 1 tbsp olive oil
• 2 cups water, approximately 500 ml
• 1 carrot
• Worcestershire sauce (optional)
• Fukushinduke and/or Rakkyo to accompany condiments (optional)
• Pinch of salt and pepper to taste

Directions

• 1. Yaki Onigiri
• 1Cook the rice according to your rice cooker's directions.
• 2While the rice is cooking, combine all of the miso paste ingredients in a mixing bowl and well combine.
• 3Make 6 equal amounts of cooked rice.
• 4In a piece of cling film, shape and crush the rice into a triangular shape.
• 5To prepare the miso flavour, heat a cast-iron pan over medium heat and add butter.
• 6Coat the Onigiri with butter and grill for about 1 minute on each side.
• 7Brush each side of the rice balls with the miso paste and grill until crispy.
• 8Garnish with the garnishes and serve.
• 9To prepare the soy sauce, coat a cast iron skillet in vegetable oil and heat it over medium heat.
• 10Onigiri should be grilled for about 1 minute on each side.
• 11Every time the rice balls are flipped over, brush each side with soy sauce (turn a few times).
• 12Each side should be grilled until crispy. Remove from the heat and place on a platter.
• 13Add 1/2 tbsp butter to each of the grilled rice balls.
• 14To serve, garnish with rice seasonings.
• 2. Japanese Curry Rice
• 1Cook the rice.
• 2Meanwhile, prepare the meat by cutting it into bite-size pieces. Set them aside.
• 3Next, peel and cut the potatoes, carrot, and onion into large bite-size pieces. Set them aside.
• 4Peel and slice the garlic.
• 5In a medium-sized saucepan, heat the olive oil and add the garlic.
• 6Cook the onion when the garlic has become aromatic.
• 7Cook the chicken until it becomes a white colour, then add the potato, carrot, and onion and toss with a wooden spatula.
• 8Add the water, honey, and grated apple once the oil has uniformly covered all of the ingredients and the outer edges of the potatoes have become translucent.
• 9Bring to a boil, then reduce to low heat and continue to cook until the potatoes are tender. All of the other components have been cooked as well. (This will take roughly 15 minutes.)
• 10Turn off the heat and crumble the curry sauce cubes into the saucepan.
• 11With a pair of chopsticks, dissolve each piece of curry roux into the cooking water in a ladle.
• 12To thicken the sauce, reduce the heat to low and bring it to a simmer.
• 13In a shallow dish, place the cooked plain rice and pour the curry over it.
• 14For a complete Japanese cooking experience, you can garnish with Fukushinduke and Rakkyo if you like.

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