Posts tagged ‘Flavored rice’

September 11, 2012

Weekday Dinner

by KK

Hi, this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.


It’s been a while since I last introduced our family dinner, and thought I’d share a recipe or two.


Tonight was simple as usual, the Menu was (starting from the top)

-Spinach in sesame dressing

-Eggplant and onion in miso paste

-Pan fried chicken with plum flavor

-Koya-Tofu (dried tofu cooked in Japanese broth)

-Miso soup

-Hijiki rice


















Very simple, easy to cook with lots of veggies.


At the moment, Yumi is really into Hijiki Rice, and will eat 2 bowls! I try to make a lot of it and keep stock in the fridge for emergencies.


Here is the recipe

Hijiki Rice

-2 cups rice (Japanese standard = 360cc)

-10g Hijiki (it is a type of seaweed)

-2 Tablespoon dried anchovies (you can use canned tuna in water)

-2 Chikuwa (Japanese fish cake)

-2 Deep fried bean curd, (pour cupful of boiling water over it to remove excess oil)

-1/2 carrot

-2 1/2 cup liquid (including 2 Tablespoon soy sauce, 2 Tablespoon mirin)



Step 1: Soak Hijiki in water for 15min, wash rice under running water, drain and soak in clean water for at least 30min.

Step 2: Chop chikuwa, bean curd and carrot into small pieces

Step 3: Drain rice, place in a thick pot (I use Le Creuset), place chopped ingredients, hijiki, anchovies and pour liquid; Cook on high heat for 8 min, then on small heat (VERY SMALL) for 12 min, wait 10 min and remove lid.


Enjoy it hot or in OMUSUBI style!


March 22, 2012

Takenoko-Gohan (Flavoured Rice with Bamboo Shoots)

by KK

Hi this is KK, Sushi Artist, Healthy Muffin Maker, Mum 🙂

Thank you for visiting my blog.

Finally, I had time to cook the bamboo shoot I bought at the market! 

Well, actually, on the day I bought it, I cooked it in baking soda to get rid of the bitterness, and seasoned it in Dashi(Japanese broth) and put it in freezer. Now, the time was right so I finally made my flavored rice: TAKENOKO GOHAN.

The result?



Worth all the effort. Yes, it is a hard work to make this, especially preparing the bamboo shoot in the beginning. But well worth it. This was proven by my family, my husband ate 2 bowl fulls and even Yumi, my 18 months daughter ate this for her night time snack! After eating 2 sushi rolls and 1 egg for dinner, she ate half a bowl of my rice 🙂 She goes

“Gohan (which means rice)”

and opens her mouth to be fed. Cute, but mummy was worried about the size of her tummy!

Anyway, I am not sure if I will make this again, because I can’t find the ingredient at a local supermarket to start off with, but will leave the recipe for you to all imagine 🙂

My bamboo shoot was about 700g when I peeled the skin, so I made 2 batches of stock.

Ingredients(1 stock; please keep this as the basic ratio and change it according to the size of the bamboo shoot)

-200g Bamboo shoot, precooked (*)

-700ml Dashi stock (**)

-3-4 Tablespoon Soy sauce

-1 pinch salt

-1 Tablespoon Mirin

-2 Tablespoon Sake (cooking rice wine)

-3 Japanese cups Rice (540g)

How to make it!

Step 1: Bring everything EXCEPT RICE and bring to boil, cook for 10min: wash rice in water drain and soak in clean water for at least 30min.

Step 2: Cool the bamboo shoot& liquid until completely cold (You can now separate them into smaller proportion if you are cooking more than 1 batch; and freeze!)

Step 3: Drain rice and put in a rice cooker/large sauce pan; drain and separate bamboo from soup, place on top of rice; measure 540cc from the remaining soup and add to rice; rest for 1 hour.

Step 4: Cover, cook on high heat for 8min, low heat for 12min (or press start on your rice cooker)

It is time consuming, but not difficult as it seems. You just need a long time to prepare it, so I did it on 2 different days, made 2 batches and kept them in the freeze until it was ready to be cooked.

(*) To precook  bamboo shoot, remove all the hard skin, this will decrease the size to about 2/3 , unfortunately you can’t eat the outside skin. It’s too tough. In a large pot, bring water to boil, add 2 Tablespoon baking soda and cook the bamboo for 1-2 hours until they are soft and tender, drain, cover in cold water and rest overnight.

The water I cooked the bamboo shoot turned red, you don’t have to change the water, this is to remove all the bitterness.

(**) Dashi is a Japanese broth made from dried konbu(kelp) and dried bonito flakes. If you want to make this vegan, you only need konbu kelp.

I am not sure if I can suggest ENJOY as usual, but it is worth trying if you found a bamboo shoot in the market. I know our family will be enjoying this for a while.

By the way, this does not last long in room temperature, so if there are leftovers freeze them again so you can enjoy it later!

March 12, 2012

Joys from the Market:TAKENOKO

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

I went to the Market last Friday for the first time! I love going to markets and watch what is grown at the local farms. It is so exciting to see different varieties of fruit and veggies sold in various places.

The fruit and vegetable market in Sydney was similar to market in Japan, and there were so many people shopping in boxes!! I was very tempted to do that, but stayed calm and had a simple browse.

I wasn’t planning to buy too much, but when I found this, I did a little dance (well, not in public but in my heart 🙂 ) and bought it!!

Can you tell what this is?

It’s a bamboo shoot!

We eat this in Japan during spring. Funny to find it in this season, isn’t it summer now? Oh, I forgot to ask if it was grown local. Oooops, maybe it was imported.

Oh well!

On the day I bought it, I had done the preparation. I am going to make Bamboo Shoot Rice out of this 🙂 Planning to cook it for family dinner on Sunday. Can’t wait to share the recipe with everyone!!

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