1 14-½-oz. can chicken broth 1 can water 1 white turnip, cut into 1/2-inch cubes 1 carrot, cut into ½-inch cubes 1 white potato, cut into ½-inch cubes 2 cloves garlic, minced 2 Tbsp shoyu 1 Tbsp. wine or sake (rice wine) ½ tsp. Dashi-no-Moto ¼ tsp. pepper Combine all the ingredients in a medium-size…
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.
View the PDF