The Language Level symbol shows a user's proficiency in the languages they're interested in. The Gohan Lab column uses "umami" written two ways for different purposes: all in hiragana, and umami, whose "mi" is written in the kanji character meaning "taste." Thanks, Nami!Hi Carol-san! Sometimes we add salted flaked salmon or saba (usually leftovers from another dish), but it always tastes good It’s great with shimeji mushrooms too!I remember having a friend visit, and I gave her a dish of Nekomama. LOL.

Sure! Thank you so much for your kind words! Thank you for your kind feedback!Hi Jane! I love the idea that when he goes off to college he can cook something healthy for himself and remember his mom tooGreat idea to involve your son! Mahaloooo for sharing this recipe ~ ~ one that I forgot about, but loooved while living in Japan! FYI, you don’t have to do Step 4 with fresh shiitake mushrooms. xoHi Yuko! Thanks Nami!Hi Katie! Just made it with equal parts sprouted brown rice and white rice, chicken, tempeh, carrots, shiitake, porcini mushrooms…topped with green onion..added a bit more dashi than written due to the brown rice…..the dashi gave it so much umami! Thanks a lot for your advice and have a wonderful and hopefully relaxing week-end! I’ll give yours a try as I’ve never had this type of konnyaku before!Hi Deb!

Yes, I’ll try to work on more “seasonal” dishes. Onigiri must be so good… I was in Japan for three weeks and this was our Sunday lunch. I enjoyed the recipe. Hello! Thank you for trying this recipe and for your kind feedback. I, too have the “mixed” setting on the rice cooker and have yet to use it… now, due to your advice, I know what to do with it : ) Looking forward to creating this wonderful & comforting dish! The process is the same as this recipe up to the cooking time. Also use Japanese short grain rice (no other rice, please). It will help the rice to absorb the flavors from the ingredients and seasonings. Gohan Favorite . Also be sure not to drain too long because the rice will crack when it gets too dry.You might think allowing the rice soak in seasoning adds more flavor to the dish. I actually cook my rice and mixed rice in donabe (Japanese clay pot) for a while because it makes amazing rice. Repeat this process about 3-4 times.Let the rice soak in water for 30-60 minutes.

I am unable to eat any mushrooms. Hmm the bonito flakes with dried seaweed is called “Furikake”. For this recipe, I used the regular gluten-free soy sauce (in blue) which tastes just like regular soy sauce. 7 comments. And along with all the nice Japanese dishes… your meal sounds fabulous. I’m worried if I just leave it out without replacing it with something, the flavor will be mild (or maybe even bland). What type of seafood you’re interested in adding? I love visiting your site for recipes and inspiration. I did, however, like the addition of the water chestnuts that I added, as it was nice counterpoint (crunchy texture) to the soft rice.

recipe website I’ve been occasionally using for a while, so the problem likely lies more with me (fairly newbie cook, quite obviously…) haha! DELICIOUS!! We also had grilled mackerel, spinach ohitashi and miso soup. Transfer the konnyaku to a plate to cool. Thank you for reading my blog! Hi Lisa! If you have a “Mixed Rice” option, use it (See Notes below).

Enjoy!There’s a Malaysian-Chinese dish that’s similar, and we use garlic, shallots, dried shrimp, fresh yam and oyster sauce and cook it in a claypot. The owner of it will not be notified. This recipe looks SO good. Thanks again for your help!Thank you Julia for reporting back! Follow the same cooking method as this recipe: Do you know if there is a basic strategy for converting a Japanese’s rice cooker recipe into cooking with a Kamadosan cooking vessel? Plenty left over for onigiri, too.Hi Regan! it’s one of my quick go-to favorites. : ごはん Katakana the more angular form of kana (syllabic writing) used in Japanese, primarily used for words of foreign origin. Neko Manma! The flavours were good & I think this would be a nice fall/winter meal.Hi Peckish!

However, this particular dish is easy to adapt with what you have. I’ve never used shirataki rice so I’m a little uncomfortable giving advice. Can’t get enough of them!I bought my kamadosan from her shop in Los Angeles. However, it also means that the ingredients are being cooked the same amount of time the rice is being cooked, so the ingredients can become harder and tougher.Therefore, if you use ingredients that you want to keep tender and don’t want to lose the texture, I recommend cooking it separately and mix it with rice later. Then make a “cross” slit on tip of the gobo as you see in the picture below.Make a lengthwise cross-shape incision about 1 ½ inch deep at one end. Thank you so much for finding my typo. How should I prepare them? Sometimes, rice and miso soup mixture is also called Neko Manma too. I would soak them to rehydrate completely first before cooking in the rice cooker as I’m not sure if it’s enough time for hydrated. Now, don’t make mistake with adding more soy sauce. How many will I need and is there any difference in cooking method if i use shirataki rice?Hi Mita!