JAPANESE RICE BOWL
I had a dish similar to this in the Tom Bradley International Airport while traveling to Korea this summer. I loved it so much that I searched the web to find something that tasted like it. This is really close. You have to top it with the red pickled ginger though, that is what really makes this dish!
Provided by Mika G.
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 4-quart pan, bring 3 cups water to a boil. Add rice and salt. Cover and reduce heat to simmer, then cook until almost tender, 15 minutes. Turn off heat and let stand, covered, for 5 minutes before fluffing with a fork.
- In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. Remove from heat and reserve.
- In a 10-inch frying pan over high heat, cook onion in oil until it begins to brown, 3-5 minutes. Add chicken and continue stirring for 2 minutes, then add 1/2 cup soy-sake sauce and stir until chicken is cooked, 2 minutes longer.
- Divide rice among 4 bowls. Top with chicken, remaining sauce, and cilantro. Serve with ginger.
Nutrition Facts : Calories 569.2, Fat 5.4, SaturatedFat 1, Cholesterol 66, Sodium 1996.5, Carbohydrate 88.9, Fiber 3.2, Sugar 7.5, Protein 35.5
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)
This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.
Provided by User
Categories Breakfast and Brunch Meat and Seafood Chicken
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
- Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
- To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.
Nutrition Facts : Calories 688.4 calories, Carbohydrate 97.9 g, Cholesterol 208.3 mg, Fat 14.6 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 1225.6 mg, Sugar 16.9 g
JAPANESE BEEF AND RICE BOWL (GYUDON)
This recipe is from the "Japanese Cooking Class Cookbook" by the editors of Consumer Guide.
Provided by Chicagopm
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut beef into 1/8 inch thick slices.
- Cut slices into strips about 1 inch wide and 2 or 3 inches long.
- Cut green onions crosswise into 1 inch lengths.
- Reserve.
- Wash rice with cold water.
- Cook rice with 1/2 teaspoon salt and 2 3/4 cups of water.
- About 10 minutes before serving, heat remaining 1/4 cup water, the mirin and soy sauce to boiling over medium high heat.
- Add beef and boil until beef reaches desired doneness.
- Add green onions and boil 30 seconds.
- Remove from heat.
- Divide rice among 4 individual serving bowls.
- Place equal amounts of beef and onions over rice in each bowl.
- Ladle equal amounts of cooking liquid into each bowl.
- Serve immediately.
- Note: I sometimes add a litte ginger, garlic, pea pods, green beans (cooked), bamboo shoots or water chestnuts to the mix.
Nutrition Facts : Calories 584.2, Fat 4.2, SaturatedFat 1.5, Cholesterol 51, Sodium 1444.7, Carbohydrate 102.5, Fiber 4.2, Sugar 1.1, Protein 29.3
JAPANESE CHICKEN-SCALLION RICE BOWL
In Japan, this hearty, healthy rice dish is a popular form of comfort food at home and in resturants. Ingredient note: Mirin is a low-alcohol rice wine essential to japanese cooking. Look for it in your supermarket with the Asain or gourment ingredients. An equal portion of Sherry or white wine with a pinch of sugar may be substituted for Mirin.
Provided by Barb G.
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place short-grain brown rice in a fine sieve and rinse throughly under cold water to remove starch.
- Combine the rice with the 2 1/2 cups cold water in a medium saucepan, bring to a boil, cover and reduce heat to low; cook until all the water is absorbed, 40 minutes, let rest, covered, for 10 minutes (Alternatively, prepare instant brown rice addorfing to package directions).
- While the rice is resting, pour broth into a heavey medium saucepan, along with sugar, soy sauce and bring to boil, reduce to heat to medium-low.
- Stir egg whites and the whole egg in a small bowl until just mixed.
- Add chicken to the simmering broth; gently pour in the egg mixture, WITHOUT STIRRING,sprinkle scallions on top; when the egg starts to firm up; after about 3 minutes. stir it with chopsticks or a knife, The chicken will be cooked by now.
- Divide the rice among 4 deep soup bowls and top with the chicken mixture, enjoy.
Nutrition Facts : Calories 304.2, Fat 4.4, SaturatedFat 1.1, Cholesterol 82.8, Sodium 424.1, Carbohydrate 44.4, Fiber 2.3, Sugar 5.7, Protein 21
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