Rice Recipes From Japan

If you’re looking for easy, delicious rice recipes from Japan, then you’ve come to the right place. Here you will find recipes for Donburi, Chazuke, and Onigiri. You’ll also find recipes for the iconic Mapo tofu. It’s time to try these traditional Japanese dishes! And if you’re tired of rice, don’t worry: the recipes will help you recreate them at home.

Rice Recipes From Japan


If you’ve ever visited Japan, you know how delicious Onigiri rice is. These tasty little balls are popular with both locals and visitors alike. These rice balls can be served with or without meat or vegetables, and are a great way to savor a variety of flavors. In Japan, Onigiri are served as a snack with tea, and are a staple of the country’s cuisine.

Onigiri are typically made of short grain Japanese rice. While brown rice can also be used for onigiri, it’s usually too sticky. Onigiri are quite easy to prepare, and all you need to do is cook rice and let it cool. Once cool, you can shape the rice into the ball of your choice, using your hands or a mold. Some onigiri are made in the traditional triangle shape, but can also be made in a cylinder shape, with the filling in the center.

Onigiri are small rice balls filled with a variety of fillings, usually meat, vegetables, or seaweed. They are often seasoned with shichimi togarashi, a spicy mixture made from Japanese spices. In addition to being delicious, they are also healthy and full of fiber. A great way to enjoy Japanese onigiri is to explore different types of onigiri rice recipes in Japan.


Donburi is a popular dish served in Japanese restaurants for lunch and dinner. It was first introduced in the Edo Period (1603-1867). It is a combination of several culinary arts and technologies and has many rules of assembly. Ten-don would not be complete without tempura or egg. In the 19th century, donburi became popular in small restaurants as beef started to be imported from abroad. It has become one of the most popular fast food dishes in Japan.

The sauce used in donburi varies depending on the region, season, and ingredients used, but the typical ingredients are soy sauce, mirin, and dashi. The proportions vary for each type of donburi, but Tsuji (1980) suggests a mixture of dark soy sauce and mirin. Almost any kind of ingredient can be used for donburi, from noodle to meat.

The name donburi actually derives from the bowl. In ancient Muromachi times, this dish was called hohan, and consisted of a bowl of rice, vegetables, broth, and other ingredients. Because the infrastructure was not developed enough, the ingredients used were not readily available in the region. The name donburi means greedy or miserly, so the bowls were often named after the dish. It has since evolved to become a popular meal for both commoners and aristocratic elites.


In Japan, a traditional rice dish is called ochazuke. The dish is made by pouring hot liquid over rice, and is known by many different names. Its most common name is “submerged rice,” and in Kyoto, it is called “bubuzuke.” You can also buy packaged ochazuke that contains freeze-dried seasonings and toppings. However, there are many ways to make ochazuke at home.

Chazuke is an all-purpose rice dish that is often made with leftover rice. To make your own, you can simply microwave your leftover rice. Make sure to use short-grain Japanese white rice. There are no strict rules for toppings, and it can be served as a quick breakfast or snack. However, it is often served as an accompaniment to an entree, so you may want to experiment with different ingredients.

While the traditional ochazuke is made from plain rice, a variety of savory dishes have also been created that contain the same compounds. For instance, risotto in Italy is creamy due to amylopectin, which is the compound that gives risotto its flavor. Japanese ochazuke has this same satisfying sensation. While short grain and medium grain rices are often interchangeable, long grain rice has more amylose than amylopectin and will not release as much during the cooking process. Consequently, it will have a chewy texture.

Dashi Chazuke is a delicious snack or light meal. Grilled mackerel pieces should be broken into pieces. Once the Dashi is simmered, pour it over the rice and stir it. You can also add a slice of green onion and ginger to the rice. Lastly, you can top the dish with a plum and sesame seeds. Chazuke rice recipes in Japan

Mapo tofu recipe

The traditional Mapo tofu recipe calls for ground beef, but you can substitute any kind of meat for it. The key to this dish is in the tofu, which should be firm rather than silken. Moreover, you should also select firm tofu as it holds its shape better. The recipe also calls for Sichuan peppercorns, which should be toasted over medium heat for about 2 minutes. After toasting, grind them coarsely using a spice grinder or mortar and pestle.

Mapo tofu is a popular Chinese dish and comes from the Sichuan Province. It is made with minced meat and a spicy chili sauce. This recipe is widely applicable to any Asian cuisine. You should purchase extra firm tofu if you are trying to prepare this dish at home, as it holds its shape and texture in the sauce. It also has a soft consistency when cooked, so you won’t have to worry about your dish being too spicy for your family.

Although the original Mapo tofu recipe calls for minced beef, pork, or vegetarian meat, it is possible to make it with vegan alternatives. For instance, you can use minced oxtail or sliced beef instead. It is best to mince the meat manually, as using a food processor will result in a different texture. In addition, you can use a light soy sauce and Shaoxing wine as marinade. You can also substitute minced Chinese mushrooms.

Yakimeshi recipe

The best Yakimeshi recipe should have a rich flavor and slightly chewy texture. You can use any combination of ingredients and seasonings that you prefer. For example, you can add garlic to the rice to make it more flavorful. Or, you can try hot sauce if you’d like it spicy. To add some protein, you can also add bacon, eggs, or mayonnaise. The key to a tasty Yakimeshi is a little bit of seasoning and a few pieces of meat.

Japanese fried rice is similar to Chinese fried rice. It’s prepared with short grain rice and savoury meats, usually diced pork. It’s usually served with a side dish called beni shoga. The name of this Japanese dish is an acronym for “pan-fried rice”. It can be prepared on a giant steel griddle called a teppan or in an ordinary frying pan.

Although cha-han and yakimeshi are very similar in taste and texture, they have some differences. In the Kansai region, yakimeshi is prepared on a teppanyaki grill, which is similar to a flat hot plate. On the other hand, cha-han is cooked in a traditional wok. While the two methods share the same basic cooking technique, there is one significant difference: the order of the eggs. In cha-han, the eggs are added after the rice.

Vegan poke bowl

A vegan poke bowl is a simple recipe that is full of flavor and nutrition. It is made from rice and topped with spicy tofu, pickled vegetables, and a sweet sesame sauce. To make the vegan poke bowl, follow the instructions on the recipe card. Cook the rice and divide it between four bowls. Prepare the toppings, such as jalapenos, pickled ginger, and sesame seeds. Mix together the ingredients and serve. This recipe makes enough to serve four people.

To make the dressing, mix together the ingredients in a small bowl or mason jar. You can use horse radish, ginger, garlic, miso, or liquid aminos, as well as rice vinegar. Add a few avocado slices, nori strips, and black sesame seeds to each bowl, and serve immediately. Serve with lemon wedges. Alternatively, you can prepare the sauce in a jar or canister, and pour it over the bowl.

You can also make a vegan poke bowl by marinating a piece of watermelon. The marinade can take 30 minutes, but it can be eaten cold or raw. You can also serve the vegan bowl with a sprig of mint or oregano, if you like. The seaweed is a staple of the Japanese cuisine, and can be used to mimic spicy tuna and other ingredients in the traditional recipe.