Whip Up Flavor In Minutes: Easy Japanese Rice Recipes

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Japanese cuisine is known for its fresh flavors and healthy ingredients. But sometimes, the thought of elaborate preparations can be daunting. The good news is, there’s a whole world of delicious and easy Japanese rice recipes that are perfect for busy weeknights. These recipes require minimal effort and cook time, yet deliver on the taste and satisfaction you crave.

1. Shoyu Mayo Salmon Donburi (Seamed Salmon Rice Bowl)

Easy Japanese Fried Rice (Yakimeshi) 焼き飯 • Just One Cookbook
Easy Japanese Fried Rice (Yakimeshi) 焼き飯 • Just One Cookbook

This donburi (rice bowl) recipe is a classic for a reason. It’s incredibly simple, uses readily available ingredients, and comes together in under 30 minutes.

Ingredients:

2 salmon fillets (skin on or off, your preference)

  • 2 tablespoons soy sauce
  • 1 tablespoon mirin (sweet rice wine)
  • 1 tablespoon sake (optional)
  • 1 tablespoon mayonnaise
  • 1 tablespoon sriracha (or to taste)
  • 2 cups cooked Japanese rice
  • Sesame seeds (for garnish)
  • Seaweed strips (optional, for garnish)

  • Directions:

    1. In a small bowl, combine soy sauce, mirin, sake (if using), and sriracha.
    2. Marinate the salmon fillets in the sauce for 15 minutes.
    3. While the salmon marinates, cook your rice according to package instructions.
    4. Heat a skillet over medium heat. Add a drizzle of oil and cook the salmon fillets, skin-side down first (if skin-on), for 5-7 minutes per side, or until cooked through.
    5. To make the mayo sauce, simply whisk together mayonnaise and a few drops of the leftover marinade.
    6. To assemble the donburi, divide the cooked rice into two bowls. Top each bowl with a salmon fillet, drizzle with the mayo sauce, and sprinkle with sesame seeds and seaweed strips (optional).

    2. Tamago Kake Gohan (Egg on Rice)

    This quintessential Japanese comfort food translates to “egg on rice.” It’s a simple yet satisfying dish that’s perfect for a quick and light meal.

    Ingredients:

    2 cups cooked Japanese rice

  • 2 eggs
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin (optional)
  • 1 tablespoon toasted sesame oil
  • Nori seaweed (cut into thin strips, for garnish)
  • Shichimi Togarashi (Japanese seven-spice powder, optional)

  • Directions:

    1. Cook your rice according to package instructions.
    2. In a small bowl, whisk together soy sauce and mirin (if using).
    3. In a separate bowl, whisk the eggs until well combined.
    4. Heat a small pan over medium heat. Add a drizzle of oil and swirl to coat the bottom.
    5. Pour in the whisked eggs and cook, stirring constantly with chopsticks, until the eggs are just set.
    6. Divide the cooked rice into two bowls. Top each bowl with the scrambled eggs, drizzle with soy sauce mixture, and sprinkle with sesame oil, nori strips, and shichimi togarashi (optional).

    3. Oyakodon (Chicken and Egg Rice Bowl)

    Oyakodon takes the concept of Tamago Kake Gohan a step further by adding savory chicken to the mix. It’s a hearty and flavorful dish that’s perfect for a satisfying meal.

    Ingredients:

    2 cups cooked Japanese rice

  • 1 boneless, skinless chicken breast, thinly sliced
  • 1/2 onion, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin (optional)
  • 1 tablespoon sake (optional)
  • 1 tablespoon dashi (Japanese soup stock)
  • 2 eggs
  • Nori seaweed (cut into thin strips, for garnish)
  • Mitsuba (Japanese parsley, optional)

  • Directions:

    1. Cook your rice according to package instructions.
    2. In a small bowl, whisk together soy sauce, mirin (if using), sake (if using), and dashi.
    3. Heat a skillet over medium heat. Add a drizzle of oil and cook the chicken slices until browned.
    4. Add the onions to the pan and cook until softened.
    5. Pour in the soy sauce mixture and bring to a simmer.
    6. Push the chicken and onions to the side of the pan and crack the eggs into the empty space. Let the eggs cook slightly, then gently stir them into the chicken and onions.
    7. Divide the cooked rice into two bowls. Top each bowl with the chicken and egg mixture, and sprinkle with nori strips andmitsuba (optional).

    Conclusion