JAPANESE RICE SEASONING RECIPES

Name: Homemade Japanese Furikake Seasoning
Prep time: 5 min
Yield: 96
Cuisine: Japanese,
Ingredients: 1; 1/4 cup Sesame Seed; 2 tbsps Organic Sesame Seed Black; 2 tbsps bonito flakes; 3 sheets unseasoned nori (dried seaweed); 2 tsps sugar; 2 tsps Sicilian Sea Salt

HOMEMADE JAPANESE FURIKAKE SEASONING | MCCORMICK

Homemade Japanese Furikake Seasoning | McCormick image

Make your own Furikake – an essential Japanese seaweed seasoning. This traditional version gets its savory, umami-loaded flavor from ingredients like McCormick® Sesame Seed, bonito flakes and dried nori. Its coarse texture adds color and crunch – sprinkle on anything you’d add salt and pepper to. Use it to prepare our Shiitake & Bacon Rice Balls with Spicy Ginger Sauce and Sesame & 7 Spice Chicken Rice Balls with Quick Kimchee.

Provided by McCormick

Prep Time 5 minutes

Yield 96

Number Of Ingredients 7

Ingredients

1
1/4 cup Sesame Seed
2 tbsps Organic Sesame Seed Black
2 tbsps bonito flakes
3 sheets unseasoned nori (dried seaweed)
2 tsps sugar
2 tsps Sicilian Sea Salt

Steps:

Toast sesame seeds in dry skillet on medium heat about 2 minutes or until lightly toasted, stirring occasionally. Transfer to bowl; cool completely.
Place sesame seeds, bonito flakes, nori, sugar and sea salt in food processor. Pulse about 12 times or until mixture is well blended.
Store in tightly covered jar in cool, dry place up to 1 month.

Nutrition Facts : Calories 0 Calories

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL) RECIPE ...

Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe ... image

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 Chicken

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups uncooked jasmine rice
4 cups water
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
¼ cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 eggs

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, CarbohydrateContent 97.9 g, CholesterolContent 208.3 mg, FatContent 14.6 g, FiberContent 2.2 g, ProteinContent 35.3 g, SaturatedFatContent 4.2 g, SodiumContent 1225.6 mg, SugarContent 16.9 g

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