Category — Rice Recipes

Here is the fourth and final dish I made using the gift of basil I received last week. It looks like an innocent little rice dish. But don’t be fooled, this is not for the faint of heart.
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The picture above is a dish from Gazen, an izakaya in Honolulu. I don’t remember the specific name of the dish but it’s basically a chicken mushroom rice bowl, similar to fried rice.

This is one of those dishes that is served in a hot stone pot and mixed with a raw egg table side. Using this dish as inspiration, and whatever I had in the fridge, I came up with my own version of this izakaya dish.
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Here is a very quick yet delicious dinner…unagi over brown rice. At certain Japanese restaurants unagi don can cost an arm and a leg. However, made at home this can be a very affordable meal.
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Are you getting tired of your plain brown (or white) rice looking up at you from your bowl? Try this delicious alternative!
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Okay, so that salmon furikake on my chazuke the other night was all right. But it left me wanting salmon that I can actually bite into. Luckily I had a jar of smoked salmon from a craft fair this past Christmas. Apparently there is a local fisherman from Hawaii who goes salmon fishing in Alaska every year. They get it packed and shipped back to Hawaii to sell during the winter season.
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I got home for dinner really late last night. With no time to cook a full meal, it was chazuke for dinner.

Chazuke or Ochazuke is a Japanese dish. It’s sort of like a really mild tasting soup. Usually it’s made with Japanese white rice, green tea, and some kind of salty topping. My healthier version used brown rice and worked out well. I liked the way the nutty flavor of the brown rice matched with the flavor of the green tea. It was very earthy tasting…in a good way.
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