3 to 4 large ume (salted plums) 2 to 3 pkgs. shaved, dried bonito 1 Tbsp. sake (rice wine) 1 Tbsp. sugar ½ tsp. shoyu Remove seeds from ume and mash ume. Combine ume with all the other ingredients. Serve with okai. MISO VARIATION: Substitute 4 tablespoons miso and 1 heaping tablespoon sugar in place…
1 cup rice 3-½ cups water Cook in a medium-size pot on top of range. (Do not cook in rice cooker.) Bring rice to a boil, then cover and reduce heat to low; simmer for 10 minutes. Turn off heat and let stand for a few minutes. Add ¼ teaspoon salt just before serving.
1 medium daikon (white turnip), grated 1 Tbsp. lemon juice 2 Tbsp. shoyu 1 Tbsp. shaved, dried bonito Cut off leafy part from daikon. Wash and peel. Grate daikon from the cut end. Mix daikon, lemon juice, shoyu, and bonito. Serve over hot rice.
4 cups rice, washed and drained 4 cups water ½ cup fresh green peas 1 heaping tsp. salt Combine all ingredients in rice cooker pot. Cook, following manutacturer’s directions for your cooker. NOTE: This recipe works best with fresh peas.
4 cups rice, washed and drained 4 cups water 3½ Tbsp. shoyu 2 pieces aburage, sliced thinly Combine rice, water, and shoyu in rice cooker pot. Top with aburage slices. Cook, following manufacturer’s directions for your cooker.
~ Nadine Morimoto ~ Ingredients: 10 cups cooked HINODE rice 2 cans Spam, sliced julienne style 1 bottle takuwan (diced into small pieces) 1 pkg. Instant Nori Ochazuke Mix (contains 4 packets) Salt to taste In a large foil pan, spread 5 cups of rice on bottom of pan. Sprinkle salt, if desired. Evenly sprinkle…
~ Ruby Gilman ~ Ingredients: 4 cups cooked HINODE rice 1 egg 1/2 cup evaporated milk 3 Tbsp. butter Cook rice. Beat egg, add milk, and combine with rice in pot. Cook about 3 minutes, stirring constantly. Turn mixture into a loaf pan lined with waxed paper, and chill. When ready to serve, turn mixture…
