Making dolsot bibimbap in a skillet is so easy! This recipe uses cabbage kimchi to add salty, savory, and spicy notes to the dish. But feel free to add your own spin to it. Ready in 25 minutes from start to finish (including prep time!).

What is Dolsot Bibimbap

Dolsot bibimbap is a Korean mixed rice dish served in a screaming hot stone pot. Common bibimbap ingredient additions are veggies like mushrooms, zucchini, carrots, fernbrake, kimchi and cucumber – and proteins like beef, octopus and eggs.

The stone bowl serves two purposes.

1. Once the bowl has been heated throughout, it is brushed with sesame oil. After the rice is placed in the bowl, it begins to sizzle, brown and get crispy. The texture and flavors are incredible!
2. Also, since the stone bowl is so hot, it keeps the overall dish hot as you eat it. And your dolsot bibimbap won’t cool down as quickly as it would served in more common tableware.

What’s the Difference Between Bibimbap and Dolsot Bibimbap

• Bibimbap is the rice recipe itself – featuring short grain rice mixed with veggies, meat or seafood and condiments.
• Dolsot refers to the sizzling hot stone bowl.

Therefore, bibimbap can be served on any type of plate or bowl – whether it’s ceramic or plastic. But if it’s prepared and served in the hot stone bowl (dolsot), then it’s dolsot bibimbap.

Luckily, I’ve got a simple technique for getting the crispy rice from a dolsot bibimbap without needing to run out and buy a stone pot. Because you can just use a skillet to get that trademark crispy rice!

Dolsot Bibimbap Ingredients

• Cooking Oil: Use a neutral oil like vegetable oil or grapeseed oil. Steer clear of olive oil for this recipe (as it’s got too much natural flavor).
• Shiitake Mushrooms and Zucchini: Shiitakes have a ton of umami and a meaty chew to them. And zucchini does a great job of soaking up the assertive flavors of the soy sauce, sesame oil and kimchi.
• Bean Sprouts and Baby Spinach: Bean sprouts impart a wonderful wilted crunchy texture that plays nice with the crispy edges of the rice. And baby spinach introduces pops of verdant color. Some people like adding carrots sliced matchstick thin. If that’s you, feel free to add them too.
• Cooked Rice: I like using short grain Japanese rice. It’s common to see true short-grain rice at the grocery store sold as sushi rice. The secret is using leftover cooked rice that has had time to dry out in the refrigerator overnight. That way, when you introduce the liquid seasonings in the skillet, the rice grains can take on the added moisture without becoming gloppy. Here’s a tutorial on how to cook Japanese rice on the stove top or in a rice cooker. And you can grab short grain rice on Amazon.
• Cabbage Kimchi: This fermented Korean cabbage is funky, salty and bright. While the spice level can run the gamut from mild to volcanic, most kimchi is fairly tame when it comes to actual heat.
• Soy Sauce and Sesame Oil: You’ll get a blast of umami from soy sauce – and a toasted nuttiness from a couple teaspoons of sesame oil.

Finishing Touches

• Eggs: Many dolsot bibimbap recipes call for a raw egg yolk served on top right at the end. And that’s delicious! However, I prefer a fried egg served sunny side up with a runny yolk. Try to buy eggs that are Certified Humane. It’s way easier than you might think these days. Here’s how to decode the egg carton.
• Salt and Pepper: These are seasonings you can use (or omit) based on your personal taste. And you’re not stuck with black pepper only. Gochugaru (smoky dried Korean chili pepper) works as well.
• Bibimbap Sauce: This condiment adds a little extra fiery zing (more on this Korean sauce in a sec).
• Optional Toppings: Many people enjoy a sprinkle of sesame seeds or a bit of chopped green onion (scallions).

How to Make Bibimbap in a Skillet

1. Gather all of your cooking tools and ingredients.
2. Get a large skillet, frying pan or flat bottom wok on the stove over medium high heat and add the vegetable oil. Once the oil is hot, gently (and carefully!) swirl it so that it covers the cooking surface of the skillet evenly.
3. Add your mushrooms and fry for 2 minutes.
4. Next, add the sliced zucchini and pan fry for 2 minutes.
5. Then add the chopped spinach and bean sprouts to the skillet and cook for 1 minute.
6. Break up your leftover rice with a rice paddle or spatula (or even your hands). You want to make sure there aren’t any large clumps. Then mix the rice in with the vegetables and cook for an additional 2 minutes.
7. Add your kimchi, soy sauce and sesame oil to the skillet at this time and gently toss or stir the ingredients so that the rice is evenly coated – and mixed in with the veggies.
8. Next, spread the rice mixture out so that it evenly covers the cooking surface of your skillet. Use the entire surface of the pan so as much rice is in contact with the heat as possible. Continue cooking for 2 to 3 minutes without touching it – until the edges of the rice start to look a little crispy.
9. At this point, turn the heat off and set the skillet aside (with the food still inside!).
10. In another pan or skillet over medium heat, add a little cooking oil and fry your eggs for a couple of minutes. I like sunny side up eggs with a runny yolk, but you do you.
11. Finally, divide the bibimbap into four servings and top each with an egg. Serve with bibimbap sauce.

Bibimbap Sauce

Think of Korean bibimbap sauce as a spicy, sweet, nutty and savory condiment you can serve alongside dolsot bibimbap. It’s a mixture of gochujang sauce, garlic, sesame oil, rice vinegar, a tbsp of sugar (and / or a couple tablespoons of honey) and a pinch of salt.

• I’ve got an easy, foolproof recipe for the best homemade bibimbap sauce here.

And keep in mind, much like the ubiquitous ketchup served with French fries, you can use a little or a lot – based on your personal preferences.

What to Serve With Bibimbap

Dolsot bibimbap is one of those humble, hearty, substantive kitchen sink meals. And since there’s so much going on in terms of ingredients and flavors, I tend to think more in terms of small, appetizer portion sides. These small Korean dishes are called banchan. Here are a few favorites.

And check out these other popular and easy Korean recipes

Kimchi Pancake (How to Make Kimchijeon)

Soondubu Jjigae (Korean Spicy Tofu Stew)

Korean Seaweed Soup (Tofu Miyeok-Guk)

Jjamppong (Korean Spicy Seafood Noodle Soup)

How to Store Leftovers

Leftover bibimbap can be stored in an airtight food storage container in the refrigerator for 1 to 2 days.

• However leftovers should be stored without the eggs.
• Heat up leftovers in the microwave – or better yet, reheat in a hot skillet with a little oil.

Did you like this skillet dolsot bibimbap recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Skillet Dolsot Bibimbap

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This skillet dolsot bibimbap uses cabbage kimchi to add salty, savory, and spicy notes to the dish. But feel free to add your own spin to it!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 people
• Category: Rice
• Method: Stir frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Units USM

• 1 tablespoon vegetable or grapeseed oil
• 6 shiitake mushrooms, chopped
• 1 small zucchini, diced or sliced into thin strips
• 1 cup baby spinach, chopped
• 2 cups bean sprouts
• 4 cups day old (cold or room temperature), cooked short grain rice (also referred to as sushi rice)
• 200g cabbage kimchi (baechu kimchi), drained and chopped
• 2 teaspoons soy sauce
• 2 teaspoons sesame oil
• 4 eggs
• Salt and pepper, to taste

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Instructions

1. In a large deep skillet over medium high heat, add the vegetable oil.
2. When the oil is hot, swirl it around to coat the surface of the skillet evenly. Add the mushrooms and pan fry for 2 minutes.
3. Add the zucchini and pan fry for 2 minutes.
4. Add the spinach and bean sprouts and pan fry for 1 minute.
5. Add the rice and gently break it up using a rice paddle or spatula. Mix it in with the vegetables and cook for 2 minutes.
6. Add the kimchi, soy sauce, and sesame oil and gently toss the ingredients around to coat the rice evenly.
7. Spread the rice so it covers the surface of the skillet and looks like a flat pancake. Continue cooking for 2 to 3 minutes without touching it, until the edges of the rice look a little crispy.
8. Turn the heat off and set aside.
   In another skillet, add a little oil and fry the eggs for a couple of minutes (sunny side up).
   Divide the bibimbap into 4 servings and top each serving with an egg. Serve with bibimbap sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3.7g
• Sodium: 404mg
• Fat: 11.3g
• Saturated Fat: 4.8g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 60.5g
• Fiber: 2.7g
• Protein: 14g
• Cholesterol: 186mg

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Skillet Dolsot Bibimbap
Pickled Plum.

The Philadelphia roll is a popular Western style makizushi made with cucumber, smoked salmon, and cream cheese. This recipe is very easy to make and each roll is enough to be served as a main along with miso soup and a salad.

What Is a Philadelphia Roll

A Philadelphia roll is a Western influenced makizushi (sushi roll) filled with smoked salmon, cream cheese and cucumber. The name references the iconic brand of cream cheese – and isn’t related to the City of Brotherly Love.

Much like a California roll, Boston roll or Alaska roll – the Philadelphia roll sits neatly in the Western-style sushi lexicon: rolled sushi that uses filling combinations you wouldn’t find in traditional Japanese sushi. However, just because the fillings aren’t traditional, they still work hand in hand with the classic combination of seasoned sushi rice and nori to create a superb sushi roll.

Philadelphia Roll Ingredients

So exactly what is in a Philadelphia Roll?

• Rice: When making a sushi roll (or any sushi recipe in general), you’ll want to use short grain Japanese rice. Properly cooked Japanese rice has a texture that is tender and slightly sticky with a glossy appearance. You’ll find short grain rice in most Asian grocery stores – or grab Japanese rice on Amazon. Make sure to rinse your rice thoroughly prior to cooking.
• Rice Vinegar, Sugar and Salt: This is the sweet, savory and bright trinity of ingredients sushi chefs mix into the cooked Japanese rice as it cools to impart a little extra flavor. We’ll talk more about this in a sec.
• Smoked Salmon: This is salmon that has been salt cured and then oak smoked in a special kiln. Smoked salmon provides the lions share of the flavor in a Philadelphia roll (aside from the final dip soy sauce and wasabi). Try to use sustainable fish whenever possible to protect delicate marine populations.
• Cream Cheese: You know the iconic box at the store! This is a mild spreadable cheese with a subdued tangy flavor – similar to mascarpone. Cream cheese is one of the only cheeses you’ll find used in Western style maki (sushi rolls).
• Cucumber: Use an English cucumber if you can find it. The smaller seeds and firm crunch definitely beat out the watery flimsiness from those huge hothouse cukes at the grocery store. Kirbys (aka: pickling cucumbers) make a good second choice.
• Nori Seaweed Sheets: Nori is an edible seaweed that has been dried and pressed into thin sheets. It is then roasted before packaging. Read all about nori here. You’ll use this as a ‘wrapper’ of sorts when rolling your homemade Philly rolls.

What Is Sushi Rice

Sushi rice is cooked short grain Japanese rice that is mixed with salt, sugar and rice vinegar as it cools. The mixture imparts a mildly sweet and savory brightness to the overall flavor – especially when paired with the fish, wasabi and soy sauce in a composed bite of sushi. I sometimes like to add a little kombu dashi to the solution as well (but that’s optional). You’ll hear sushi rice called sushi meshi in Japanese.

How to Make Sushi Rice

I’ve got detailed, easy step-by-step instructions on how to make perfect sushi rice here. Below is just a little refresher.

1. Rinse the rice: This removes any dust and debris. But it also gets rid of excess starch that might result in gummy rice. Use a rice washing bowl and rinse (swishing gently with your hand) until the water running off your rice grains is clear. No rice washing bowl? No problem! Place your Japanese rice in a medium size bowl and pour a little cold water in. Wash the rice with a swirling motion and pour the water out. It will be milky white from the starch. Repeat this step until the water you pour in remains clear. Then drain well.
2. Cook the rice: Place the rinsed grains and fresh cold water into the inner pot of your rice cooker. Select the plain (white rice) setting and press start. For stovetop instructions, click here or check the bottom of the recipe card on this page.
3. Mix the seasoning: While the rice is cooking, mix 1/4 cup rice vinegar with 1-1/2 tablespoons of granulated sugar and 1/2 teaspoon of kosher salt in a small bowl. Whisk until the sugar and salt dissolve completely. Then set it aside.
4. Season the cooked rice: Transfer your cooked rice to a wide bowl or sushi oke and spread evenly. Pour the vinegar mixture over the rice – and fold and slice the rice with a plastic rice paddle to mix thoroughly, careful not to break the grains (this mixing technique is shown in the video just above).

How to Make a Philadelphia Roll

Now that we’ve covered how to make the perfect sushi rice, let’s take a look at how to prepare the ingredients that will fill the Philadelphia roll.

• Take 4 oz smoked salmon and slice into long strips that are about 1/3 inch thick.
• Slice half of an English cucumber lengthwise into long strips that are 1/3 inch thick.
• Take 4 oz cream cheese and cut long strips that are 1/3 inch thick.
• Set aside 4 full nori sheets. Keep this dry!
• Prepare to roll.

How to Roll Sushi (Maki)

1. Fill a small bowl with water and set aside.
2. Wrap a bamboo rolling mat with plastic wrap. This keeps your rolls from sticking to the bamboo mat.
3. Place a sheet of nori (shiny side facing down) on the rolling mat.
4. Dip your fingers in the bowl of water to moisten them, and place one loosely filled cup of sushi rice on top of the nori sheet. Spread the rice evenly on the nori with your fingertips – but leave 1 inch clear at the top of the nori (the edge furthest away from you).
5. Place the strips of smoked salmon, cream cheese and cucumber on the rice lengthwise on the edge closest to you. Reserve enough of the filling for 3 more rolls.
6. Lift the bottom edges of the mat with your thumbs while holding on to the toppings with your fingers. Roll it into a tight cylinder, tucking the fillings in firmly.
7. Roll forward. Use a little pressure (but not so much that the filling spills out). Keep rolling until there is only a bit of nori left visible at the far end.
8. Wet your index finger and run it across the inside edge of the nori sheet (this moisture will seal the end of the roll). Keep rolling until sealed and delicately remove the bamboo mat.

How to Cut Maki

This part isn’t difficult, but there are a few easy steps you can follow to ensure a clean cut.

1. Wet a cloth or dish towel with water and a tiny bit of vinegar and set it aside.
2. Place a small bowl of water close to your cutting board.
3. Dip the tip of your chef’s knife in the water and tilt it up so that the bead of water wets the sharp edge of the knife. You’ll do this between each cut for lubrication.
4. Gently cut your rolls into bite sized pieces without applying too much pressure.
5. Wipe the knife clean with the damp cloth between each cut. This removes sticky starch from the rice. Rewet the blade edge.

Additional Suggestions

• Be sure your cutting board is dry. The seaweed sheets will immediately soak up any moisture that is present.
• Use a sharp knife. A dull knife will force you to apply too much pressure which can result in flat sushi rolls and torn nori.
• For neat presentation, trim the rough ends off. Eat those immediately! You earned it.

What Does a Philadelphia Roll Taste Like?

Ever had a bagel with lox and cream cheese? Well, it’s not a massive stretch to think of the Philadelphia roll as the sushi equivalent of that.

• There’s a mild, savory smokiness from the smoked salmon that is tempered by the smooth, moreish creaminess from the cream cheese.
• The cucumber imparts a brightness that walks hand in hand with the rice vinegar in the sushi rice.
• And there’s a toasted, seafaring nuttiness from the sheet of nori that envelopes each roll.
• Dip in a bit of umami soy sauce with wasabi – and each bite is a parcel of savory perfection.

What to Serve With a Philly Roll

When it comes to eating sushi and maki at home, I like to whip up the types of sides I’d be ordering if I was dining at my favorite sushi restaurant or izakaya. If you feel the same, here are some easy ideas:

Want salad with that sushi roll? Check out these easy Japanese salad recipes!

Japanese Carrot Ginger Salad Dressing (Restaurant-Style)

Kani Salad – Japanese Imitation Crab Salad

Japanese Coleslaw (コ-ルスロ- )

Japanese Sesame Dressing (Restaurant Style)

How to Store Leftovers

Refrigerate any leftovers inside a food storage container with a lid – or on a plate covered in plastic wrap – for 1 to 2 days max.

• As long as you’re using smoked salmon, the fish is already cured and should be fine for a couple of days in the fridge. However, if you used raw sushi grade salmon instead of smoked, I don’t recommend storing leftovers at all (best to eat everything the day of).
• To serve leftovers, simply remove from the fridge and place the plate on the kitchen counter for 15-20 minutes prior to eating.
• Do not heat in the microwave.

Did you try this Philadelphia roll recipe? Would you like to share any changes you made? Share your tips and recommendations in the comments section below!

Philadelphia Roll

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• Author: Caroline Phelps
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 4 rolls
• Category: Rice
• Method: Rice cooker
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

Units USM

• 2 cups Japanese short grain rice
• 2 cups water
• 1/4 cup plain rice vinegar
• 1 1/2 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 4 oz smoked salmon, sliced into 1/3 inch thick strips
• 4 oz plain cream cheese, sliced into 1/3 inch thick strips
• 1/2 English cucumber, sliced into 1/3 inch thick strips
• 4 sheets dried nori

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Instructions

1. Put the rice in a rice washing bowl and run cold water over it. Rinse the rice using your hand, in a swirling motion. Keep doing this until the water runs clear, and drain well. If you don’t have a rice washing bowl, put the rice in a medium size bowl and pour a little water in it. Wash the rice in a swirling motion to remove the excess starch and pour as much of the water out (don’t use the strainer yet). Repeat this step until the water runs clear and strain the rice through a sieve to drain all the water.
2. Place the rice in the rice cooker inner pot and add the water. Select the plain setting and press start. If you don’t have a rice cooker, please follow the instructions at the bottom of the directions.
3. Mix the rice vinegar, sugar, and salt, in a bowl and keep stirring until the sugar has dissolved. Set aside
   When the rice is cooked, transfer it to a bowl and spread the rice and pour the vinegar mixture over it. Gently fold and slice the rice (do not mix as this will make the rice mushy) a few times until the vinegar mixture is evenly distributed and the rice is warm but cool enough to handle.
4. Wrap your bamboo mat with plastic wrap. This prevents the rice from sticking to the mat.
5. Place a piece of nori on the bamboo mat’s edge closer to you, lengthwise. Leave about 1” of bamboo space visible, with the shiny side of the nori facing down.
6. Dip your fingers in the dipping bowl and moisten your hands. Grab 1 cup of sushi rice (using a measurement cup is the easiest to measure the rice) and place it on the nori sheet. Don’t overfill the cup or press the rice down, just scoop the rice as you normally would scoop any other grain.
7. Spread the rice evenly across the sheet, leaving 1” of space free at the top of the nori sheet.
8. Place the smoked salmon, cream cheese, and cucumber, over the rice, on the side closer to you, across lengthwise.
9. Make sure you save enough ingredients to make 4 rolls! Grab the bottom edges of the mat with your thumbs while holding on to the toppings with your other fingers. Roll it into a tight cylinder, tucking the fillings in firmly.
10. Roll it forward while using a little pressure but not so much that the filling spills out. Keep rolling until there is only a bit of nori left visible.
11. Wet your fingers and run them across the inside edge of the nori sheet. This will seal the end of the roll. Keep rolling and delicately remove the bamboo mat.
12. Wipe a kitchen knife with vinegar water and evenly cut the roll into bite size pieces.
13. Serve with pickled ginger, soy sauce, and wasabi.

Stove Top Method For The Rice

1. Add the rice and water to a medium size pot.
2. Bring the water to a boil, lower the heat to a simmer, and cover. Cook for 18 to 20 minutes, until the water is absorbed. To check on the water level, slightly open the lid but don’t open it all the way as this will let too much steam out and cause the rice to cook unevenly.
3. Turn the heat off and let the cooked rice sit for 10 minutes, to finish the cooking process.
4. Using a wooden or plastic spoon, or a rice paddle, gently fold the rice a few times (do not stir or knead as this will break the rice grains and make the rice glutinous).

Nutrition

• Serving Size: 1 roll
• Calories: 575
• Sugar: 6g
• Sodium: 265.4mg
• Fat: 13.5g
• Saturated Fat: 6.6g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 86g
• Fiber: 0.1g
• Protein: 25.6g
• Cholesterol: 72.3mg

Keywords: maki rolls

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Philadelphia Roll
Pickled Plum.

Press a button and enjoy perfect, fluffy rice every single time! I’ve got detailed instructions on making white rice and brown rice with ease. Plus the perfect water to rice ratio. And this easy, step-by-step tutorial on how to cook rice in a rice cooker doesn’t end there. Make quinoa in your rice cooker. Plus links to recipes for comforting soups and savory stews – even rice cooker mac and cheese!

Is Making Rice in a Rice Cooker Better?

Cooking rice in a rice cooker is certainly easier (and less fussy) than making it on the stovetop. It erases guesswork like how much water should I use? – and how long should I cook the rice?

A rice cooker simply makes rice that is fluffy and perfectly cooked EVERY. SINGLE. TIME.

• In my experience, there’s never a random batch that turns out sad and mushy – or hard enough that you call it al dente with an eye roll.
• As long as you follow the instructions that came with your machine, a rice cooker removes all vestiges of human error.
• It just works.

And, as we’ll talk about in a second, a rice cooker shouldn’t be considered a single use appliance any longer. You’re not limited to only making rice. Not by a long shot.

Can I Cook Brown Rice in a Rice Cooker?

Yep! Whether you’ve got an old-school rice cooker with a single cook switch – or yours has as many functions and buttons as a spaceship – you can definitely use it to make brown rice.

Even if your rice cooker doesn’t have settings specific to brown rice, I’ve got instructions you can use in the recipe card below.

We’ll also get in to specifics like water to rice ratios for different types of rice, but first here’s a rule:

• Always rinse your uncooked rice before placing it in the rice cooker.
• Rinsing rice in a colander or a rice washing bowl removes any debris or dust it may have accumulated in the manufacturing process.
• But it also gets rid of excess starch from the grains of rice. This surplus starch can result in cooked rice that turns out gummy and mushy.
• It’s most obvious when rinsing white rice. You’ll see milky white runoff when rinsing it. But even though starch may not be quite as visible with all types of rice, rinsing it definitely improves the fluffy texture and consistency of your cooked rice.

What Other Types of Rice Can I Cook in a Rice Cooker?

My personal favorite is Japanese rice. While you may see it in the grocery store sold as sushi rice, it’s a short-grain rice with a pliant chew and somewhat sticky consistency. This rice is what you’d use in everything from tekka-don (Japanese rice bowl with tuna) to onigiri (Japan’s famous rice balls).

But you can use a rice cooker to make medium grain rice like Arborio.

And long grain rice variaties like Jasmine rice, basmati rice and wild rice all turn out perfectly.

Read a little deeper about preparing rice in a rice cooker or on the stovetop:

• How to make Japanese rice
• All about making sticky rice
• How to make sushi rice (and the simple ingredients and flavorings that restaurants use)
• How to cook Jasmine rice

Water to Rice Ratio for a Rice Cooker

The old wisdom is that you should use a water to rice ratio of 1:1. That means one cup of water for one cup of uncooked white rice. Making two cups of rice? Just use two cups of water.

• White rice generally does ok with a 1:1 ratio of water to rice.
• Brown rice typically needs 1.25 cups of water for each cup of uncooked rice.

However, most rice cookers have markings on the inner pot. Those are fill lines for water. If you use the fill lines, it’s important to add the water after you’ve placed your uncooked rice in the inner pot.

In the picture above, since I’m making 2 cups of brown rice, I’d just add my rice to the inner pot and then fill with water to the 2 line under the ‘brown’ heading.

Important to note:

• There may be different fill lines inside your rice cooker’s inner pot for different types of rice. For example, white rice requires less water than an equal amount of brown rice.
• Most rice cookers come with a measuring cup. That measuring cup is typically about 25% smaller than a standard American cup – around 180 ml.
• Don’t heap the cup! Measure so the top of the rice is flat and level with the lip of the measuring cup.
• If you use the fill lines in your rice cooker to gauge water, use the cup that came with your rice cooker to measure the rice.
• Alternatively, if you’re using a less precise method like the 1:1 ratio, use the same measuring instrument for both the water and rice – whether it came with the machine or not.

How to Use a Rice Cooker

When it comes to cooking rice, it doesn’t get much easier than this.

1. Measure and rinse your rice well (until the water runoff is clear).
2. Place the rinsed, uncooked rice into the inner pot of your rice cooker.
3. Add water to the fill line that corresponds with the type of rice you’re making. If fill lines don’t exist, use those water to rice ratios. Make sure the rice is completely submerged and even (gently shake the pot to level it out if the rice is heaped in the middle).
4. Close the lid and select the cooking mode for the type of rice you’re cooking – and press the start button.
5. Don’t open the lid while it’s cooking! I get the temptation to take a peek and see how things are going. But you don’t want the steam to escape as the rice cooker goes through it’s pre-programmed boil / simmer routine.
6. Once the cooking cycle is complete, wait 5-10 minutes before opening the lid. This ensures properly plump rice grains.
7. Open the lid, fluff the rice with a rice paddle (I’ll explain this in a sec) and serve hot.

Be sure to check out the step by step instructions and water to rice ratios for brown rice and white rice in the recipe card below.

Cleaning a Rice Cooker

• Remove the inner cooking pot and wash thoroughly with hot water and non-abrasive dish soap. On many rice cookers, the inner pot has a delicate surface. Some are even ceramic coated. Treat with care!
• Dry the pot with a soft dish towel. Don’t place it open side down in your dish rack. Again, that coating can get chipped on hard surfaces.
• Many models have removable steam vents, lids and rubber gaskets that should be cleaned and dried between uses as well.
• Wipe non-removable surfaces with a soft damp cloth and allow to air dry.

How to Fluff Rice

Fluffing rice simply means gently loosening up the cooked grains and getting rid of any large clumps.

Use the rice paddle that came with your rice cooker. Alternatively, use a wooden spoon, or a plastic or rubberized spatula. Be careful if using a fork. It can scratch the delicate coating of the inner pot.

• When fluffing Japanese rice, jasmine rice, brown rice, basmati rice, etc., run the rice paddle around the edge of the inner pot on one side and fold the cooked rice over.
• Repeat that on the opposite side.
• Then gently run the narrow edge of the rice cooker paddle through the rice to break up any clumps. (Not too hard though. You don’t want to break the cooked grains themselves.)

I’m using a Japanese hangiri (aka: sushi oke) to fluff and mix sushi rice in this video, but you can do this directly in the rice cooker’s inner pot.

This step leaves you with fluffy rice with a uniform texture.

How Long Can Cooked Rice Stay in a Rice Cooker?

Most rice cookers have a ‘keep warm’ setting baked into them. This means that once the active cooking cycle finishes, your cooked rice should be kept hot (around 165° F) and ready to eat for some time to come.

Here’s my general rule of thumb when it comes to how long to keep it in the rice cooker:

• 8-12 hours is the longest I keep cooked rice in the rice cooker.
• The keep warm setting needs to be selected and active.
• Any longer than 12 hours, and you tend to get rice grains that start to dry out significantly – or rice that starts to take on a funny smell. Not nice.

Pro tip for keeping a small amount of rice warm: bunch the cooked grains together in the center of the rice cooker’s inner pot. If the rice is spread out, it will dry faster.

It’s important to note that cooked rice can quickly develop bacteria as it cools to room temperature. So eat it hot! And if your particular rice cooker doesn’t actively keep rice hot after the cooking cycle finishes, it should be refrigerated. Don’t let it cool down in the rice cooker.

We’ll talk more about refrigeration of leftover rice in a second.

Can I Cook Quinoa in a Rice Cooker?

Yes! Quinoa tastes glorious from the rice cooker. And it’s so easy.

Making protein and fiber packed quinoa in your rice cooker is very similar to the steps you’ll take to prepare rice. However the quinoa to water ratio is a little different.

Use 2 cups water (or stock) for each 1 cup of dry quinoa.

How to make quinoa in a rice cooker:

1. Quickly rinse the dry quinoa in a fine mesh sieve or strainer under cold water.
2. Add uncooked quinoa to the inner pot of your rice cooker with water or broth. 2 cups liquid to 1 cup quinoa.
3. Toss in 1/2 teaspoon salt (optional).
4. Cook on the quickest setting you have on your particular rice cooker. On many models, this will be the same setting you use for making white rice. There’s actually a ‘Quick’ setting on mine. But this works even if your model just has an on/off switch.
5. Once cooking has finished, gently stir with a rice paddle and serve.

If you’re a visual learner (like me) check out this rice cooker quinoa salad recipe video I developed back in the day.

What Else Can I Cook?

Aside from rice and quinoa, many rice cookers can be used in a similar way you’d use a slow cooker.

• In fact, I get a lot of hearty set-it-and-forget-it dinners and side dishes on the table while my (huge) slow cooker sits unplugged in a forgotten cabinet.
• The main difference is most rice cookers don’t really have a ‘low’ setting. The ones with ‘slow cook’ settings tend to cook at a higher temperature with a shorter cooking time than a traditional slow cooker.
• But it’s not just a good appliance alternative for slow cooker recipes. I’ve made everything from congee to steel cut oatmeal to bread and cakes in my rice cooker.

Need some step-by-step rice cooker recipes that are’t just rice? Here are a few reader favorites:

• Mac and Cheese
• Chicken Soup
• Chana Masala
• Vegan Lentil Soup
• Vegetable Soup
• Beef Stew
• Chicken Cacciatore

What’s your favorite recipe to make in your rice cooker? Tell me about it in the comments!

How To Store Cooked Rice

Place leftover cooked rice in shallow, sealable food storage containers and refrigerate or freeze. You should do this while the rice is still hot.

Like we briefly touched on, as rice cools to room temperature, it can harbor a bacteria called bacillus cereus. To avoid foodborne illnesses, the USDA recommends cooling leftover food rapidly to 40°F or below. You don’t need to let your rice cool to room temperature prior to putting it in the fridge.

How long is it good for?

• Properly refrigerated rice is good for 3-4 days.
• Be sure to reheat your leftover rice to 165°F or higher prior to serving.

Freezing Cooked Rice

You can also freeze your leftover cooked rice. Since you should only reheat rice one time, try storing it in single serving Tupperware containers or freezer bags so you can reheat the perfect amount for tonight’s dinner. A single serving is about 1/2 cup of rice.

I’ve found that short grain rice handles the freezer better than long grain and medium-grain rice.

How long is frozen rice good for?

• Frozen rice tastes best within a month or so – although it can be used until around the 3-4 month mark.
• Pro tip: sprinkle a couple drops of water on the frozen leftover rice immediately prior to reheating it in the microwave, covered. Again, serve piping hot.

Did you like this post on how to cook rice in a rice cooker? Are there tips and ideas that you would like to share? Use the comments section below to share your expertise!

How To Cook White Rice and Brown Rice in a Rice Cooker

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• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 25 to 50 minutes
• Total Time: 30 minutes to 55 minutes
• Yield: 4 servings
• Category: Rice
• Method: Rice Cooker
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

Rice Cooker White Rice

• 2 cups short grain or medium grain white rice
• 2 cups water – or enough water to reach the plain/white rice line inside the rice cooker inner pot

Rice Cooker Brown Rice

• 2 cups short grain or medium grain brown rice
• 3 1/4 to 3 1/2 cup water, or enough water to reach the brown rice line inside the rice cooker inner pot

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Instructions

Rice Cooker White Rice

1. Start by washing the rice under cold water to remove excess starch. The easiest way is to use a rice washing bowl. Gently swish the rice around until the water runs clear. Drain well and add the rice to the rice cooker inner pot. If you don’t have a rice washing bowl, use a regular bowl to wash the rice. Drain and repeat until the water is clear and add the rice to the inner pot.
2. Add enough water to reach the plain/white rice line in the inner pot (or about 1 cup water per cup of dry rice).
3. Close the lid and choose the quick, plain, or normal function. Press start.
4. When the cooking is done, wait for 5 minutes before opening the lid.
5. Use a rice paddle and gently fold the rice a few times (4 or 5 times is good). Don’t stir the rice as this will break the rice grains and give the rice a very sticky texture.
6. Serve.

Rice Cooker Brown Rice

1. Start by washing the rice under cold water to remove excess starch. The easiest way is to use a rice washing bowl. Gently swish the rice around until the water runs clear. Drain well and add the rice to the rice cooker inner pot. If you don’t have a rice washing bowl, use a regular bowl to wash the rice. Drain and repeat until the water is clear and add the rice to the inner pot.
2. Add enough water to reach the brown rice line in the inner pot, or about 2 1/4 to 2 1/2 cups water.
3. Close the lid and choose the brown rice function. If you don’t have a brown rice setting, set the timer to 50 minutes. Brown rice takes longer to cook than white rice. Press start.
4. When the cooking is done, wait for 5 minutes before opening the lid.
5. Use a rice paddle and gently fold the rice a few times (4 or 5 times is good). Don’t stir the rice as this will break the rice grains and give the rice a very sticky texture.
6. Serve.

Nutrition

• Serving Size: 1 cup cooked brown rice
• Calories: 218
• Sugar: 0g
• Sodium: 9.1mg
• Fat: 1.6g
• Saturated Fat: 0.3g
• Unsaturated Fat: 0.6g
• Trans Fat: 0g
• Carbohydrates: 45.8g
• Fiber: 3.5g
• Protein: 4.5g
• Cholesterol: 0mg

Keywords: suihanki, rice steamer

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How To Cook White Rice and Brown Rice In A Rice Cooker: Easy Step By Step Instructions
Pickled Plum.

From savory Chinese restaurant style fried rice, Japanese yakimeshi and Filipino garlic rice, these fried rice recipes are delicious and so easy to make at home. Follow the step-by-step instructions – or add your own touches and make it truly yours. Either way, these recipes are the perfect takeout fakeout!

These homemade fried rice recipes are easy to make and loaded with flavor. I hope they get you excited about firing up the wok in your kitchen!

Fried Rice Ingredients

Most fried rice recipes tend to have a fairly simple ingredients list. Base ingredients are typically rice and eggs (you’ll scramble those). Vegans can simply omit the eggs. Then it’s decision time.

• Vegetables: Veggies like dices carrots, green peas, mushrooms, garlic, bell pepper and leeks all work well.
• Proteins: Roasted pork fried rice is a Chinese classic. Chicken, shrimp, tofu and vegetarian meat alternatives are all common additions as well.
• Flavor: From soy sauce, Maggi seasoning and fish sauce – to white pepper, chili flakes and even a sprinkling of msg. You get a lot of creative latitude when making fried rice at home. Use what you like!
• Finishers: Chopped green onions, crispy garlic chips and a few drops of chili oil come to mind.

The Simple Secret to Making the Best Fried Rice Recipes

Use day-old rice. Seriously.

No matter whether I’m using jasmine rice or Japanese rice, I prefer to make fried rice recipes with leftover rice that has been sitting in the refrigerator for a day or two.

And the reason is simple:

• The cooked grains of rice dry out a bit as they ‘age’ in the fridge.
• That means, when you add liquid ingredients (like soy sauce, tamari, sesame oil, etc.) the grains can absorb the liquid as it cooks in the wok.
• Freshly cooked rice is already fairly saturated with water. While you can use fresh rice, it tends to have too much moisture on board and can turn out mushy and gloppy when using it for fried rice.

Another tip: use a hot wok, skillet or frying pan

A Iukewarm pan on low won’t stir-fry anything. It’s best to cook fried rice recipes quickly on at least medium high heat.

Basic Fried Rice (Restaurant Style)

Start here. Why? Because this is the recipe that most closely represents the classic Chinese buffet or takeout classic. And it’s also proof that you can stir fry rice at home with minimal effort – maximum flavor. Anytime I’m staring at a mostly empty fridge with a few odds and ends in the vegetable crisper, my mind hones in on this easy fried rice recipe. Think of the recipe itself as a template and use your own favorite ingredients Tip: use medium to long grain rice for this one.

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Filipino Garlic Rice (Sinangag)

This Filipino garlic rice is infused with fragrant garlic oil and absolutely chock-full of crispy garlic chips. While this is a breakfast staple in the Philippines, you can make sinangag anytime you need an infusion of comfort food in your life. It’s a great use for that leftover Jasmine rice sitting in your fridge right now. Also, since there’s no egg in traditional garlic rice – this is a perfect vegan dish. Bonus: it’s ready in just 10 minutes from start to finish. Garlic lovers rejoice!

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Classic Kimchi Fried Rice (Kimchi Bokkeumbap)

If you think fried rice sometimes comes across as a little meek in the flavor department, this will obliterate that notion. Kimchi bokkeumbap (김치 볶음밥), is a popular Korean dish made of leftover rice pan fried with kimchi. Then a mixture of soy sauce, gochujang (Korean chili paste) or gochugaru (Korean pepper flakes) brings umami and heat. Most fried rice recipes call for scrambled egg. However, for this one, I find a fried egg with a runny yolk provides the perfect creamy counterpoint to the otherwise aggressive flavors.

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Easy Shrimp Fried Rice

I only had to order takeout shrimp fried rice for $18 once before I decided that price-point was for the birds. The next time that craving struck, I just made it myself. And you know what? That bowl of homemade fried rice had the taste I was obsessing over at a fraction of the price. You can chop the shrimp up and incorporate them into the fried rice – or pan fry whole shrimp and serve them on top. Confession: I do both.

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Japanese Fried Rice – Yakimeshi

I’m a sucker for the fried rice made at Japanese teppanyaki restaurants. There’s something hypnotic about watching your food come together on a grill top before your very eyes. Now, for this Japanese chahan, I’d recommend using (leftover) short grain Japanese rice. It results in fried rice that is chewier than versions made with longer grains. Since the cooked rice is slightly sticky to begin with, be sure to gently break up any large clumps of rice prior to adding it to the wok or frying pan. If you’re a visual learner (like me) check out the video.

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Omurice – Japanese Omelette Rice – オムライス

Of all possible permutations of global fried rice recipes, this Japanese version reminds me of my childhood the most. Wait… ketchup? And the egg is on the outside? Yes and yes. Omuraisu, is a Western-influenced Japanese dish consisting of fried rice seasoned with ketchup, wrapped in a thin omelette, and topped with more ketchup. It’s popular comfort food served at home, in family restaurants and cafes all across Japan. Watch the step-by-step video and try it for yourself at home. Btw… your kids will LOVE this one.

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Breakfast Fried Rice

Wondering how to turn breakfast sausages and eggs into the most delicious Asian comfort food of all? This is how. Ever since I showed Ben how to make this, he probably whips it up once a week. It’s no secret that he craves things that can typically be described as umami and eggy like 23 hours per day. There are no real rules when it comes to making this fried rice. So you can make yours with your favorite meat or plant based sausages. It’s ready in just 17 minutes from start to finish. Get cooking!

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Hong Kong-Style Western Fried Rice

That title is a mouthful – and the concept bends the mind. Hong Kong style Western fried rice? Yep! You see, this is a mash up of Cantonese fried rice that just happens to feature very North American ketchup. During the years I spent in Hong Kong, I had this in my favorite local joint all the time. It’s salty, sweet and perfect. I left out the sausage you’d typically use in this Hong Kong classic. But feel free to add it in if you so desire. Think of this recipe as comfort food 2.0.

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Easy Vegan Fried Rice

Now, most fried rice can actually be made vegan. Just leave the egg out and be sure to use a vegan protein. This is a version of takeout vegetable fried rice – but I’m using brown rice instead. It runs higher on the health meter than the usual version. But don’t let that scare you! It’s still savory and perfect. The secret is the sesame oil and cashews you stir in after you turn the heat off, but before you plate it up to serve.

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Easy Chicken Fried Rice

Do you have leftover chicken, some frozen peas, a couple garlic cloves – and maybe a carrot rolling around in the vegetable crisper? Well, you won’t need much more than that to make this Japanese tori chahan. And that goes for the seasoning as well. You see, I love using powdered chicken stock or dashi powder. They’re always in the cupboard – and either one boosts the flavor without flooding your fried rice with additional moisture. This is the best easy fried rice recipe to make if you’re short on ingredients and short on time. It’s ready in around 10 minutes from start to finish!

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Have you tried any of these easy fried rice recipes? Are there changes you made that you would like to share. Sound off! Share your tips and recommendations in the comments section below.

Japanese Fried Rice – Yakimeshi

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You don’t need a Teppanyaki grill top to whip up this simple and savory Japanese Fried Rice recipe. Yakimeshi can be made in a skillet and be ready to serve in just 15 minutes!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 people
• Category: Rice
• Method: Stir Frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

• 1 tablespoon vegetable oil
• 2 cloves garlic (minced)
• 1 small leek or onion (finely chopped)
• 1 small carrot (finely chopped)
• 300 grams 1-2 days old cooked Japanese rice that was kept in the fridge
• 1 cup lettuce (shredded)
• 2 large eggs (whisked)
• 1 tablespoon soy sauce
• salt and ground white pepper (to taste)

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Instructions

1. In a wok or large skillet over medium-high heat, add the oil and garlic and fry for 30 seconds.
2. Add the leek and carrot and cook for 1 to 2 minutes, or until the vegetables are soft but still yielding a crunch.
3. Add the day-old rice and break it up until it’s no longer clumpy. Add the lettuce and mix it in with the rice.
4. Push rice to one side and add the whisked eggs to the empty side. Move in zigzag motion to scramble the eggs, using a spatula and fold them into the rice.
5. Next, add the soy sauce, salt, and pepper, and toss the rice until the seasoning is evenly spread through the fried rice.
6. Turn the heat off, transfer the fried rice to a plate and serve.

Notes

Store the fried rice in an airtight container and refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 183
• Sugar: 3g
• Sodium: 191mg
• Fat: 4.4g
• Saturated Fat: 1.4g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 29.3g
• Fiber: 1.5g
• Protein: 6.1g
• Cholesterol: 94.8g

Keywords: Chahan

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10 Popular Fried Rice Recipes
Pickled Plum.

Wondering how to turn breakfast sausages and eggs into the most delicious Asian comfort food of all? This breakfast fried rice is umami, eggy perfection! Make it with your favorite meat or plant based sausages. It’s ready in just 17 minutes from start to finish.

Fried rice for breakfast? You bet! My mom used to make it for my brother and me all the time when we were kids. And, if you ask my husband, there’s never a bad time of day or night to eat fried rice.

This breakfast fried rice is so savory and hearty you’ll start your day with a delicious boost. And, full disclosure, you can eat it any time of the day or night.

What is Breakfast Fried Rice?

Now, I’m actually calling it breakfast fried rice mainly because it’s loaded with sausage and eggs. And while it has an overall Asian flavor profile, it also skews slightly Western.

However, regardless of the flavor, fried rice is a common breakfast food throughout Asia, unlike in the US, where cereal is the preferred choice.

For example, in the Philippines, sinangag (garlic rice) is a wildly popular breakfast food. In Hong Kong tea houses, you’ll probably find ketchup loaded Western fried rice on the menu.

And in Japan, it’s common to have things like salted salmon and fermented soybeans over rice for breakfast. Maybe those aren’t the first things you think of when contemplating what to make for breakfast.

But the underlying sentiment is that protein rich food that tastes delicious can be served anytime – whether it’s for breakfast, brunch or a midnight snack.

Breakfast Fried Rice Ingredients

Scroll all the way down for the full recipe.

• Cooking Oil: Any neutral cooking oil will work here. Grapeseed oil is ideal. Unfortunately, olive oil has too much natural flavor to be used in this recipe.
• Breakfast Sausage: Breakfast sausage is smoky, peppery and loaded with sage. You can use chopped links or chopped patties. Or you can use a plant based protein like tofu. I’m using Beyond plant-based sausage links to keep this breakfast fried rice vegetarian – but this recipe works with pork sausage (or even bacon) as well.
• Garlic: Two minced cloves should have you siting pretty.
• White Rice: If you can, you should use leftover cooked rice that has been in the refrigerator for at least a day. We’ll talk about why this is best in a sec.
• Soy Sauce: I use regular Japanese soy sauce because of its complex flavor, but feel free to use low-sodium soy sauce if you are watching your salt intake, or tamari, for a gluten-free option.
• Red Pepper Flakes: Like a little fire? While using red pepper flakes is ultimately optional in this recipe, I find using 1/4 teaspoon introduces some heat to the dish without sounding any actual fire alarms.
• Salt and Pepper: I use kosher salt. The larger crystals make it difficult to accidentally over-salt your food. Woodsy black pepper – or floral white pepper both work in this recipe.
• Sesame Oil: A touch of sesame oil delivers a toast-y depth of flavor to this egg fried rice.
• Eggs: Whisk 2 large eggs. For the best results, you’ll want to scramble your eggs to at least 80% doneness before incorporating them with the rest of the fried rice mixture.
• Green onion: A finely chopped green onion makes the best topper for this easy egg fried rice recipe. Bonus: green onions add both sharp flavor and a slightly crunchy texture.

Ingredient Variations

Since this is a fried rice recipe, feel free to add your own mix of vegetables or protein if you are missing some ingredients or would like to make this dish more nutritious. Vegetables such as carrots, bell peppers, peas, celery, leek, mushrooms, and minced ginger, will only add more flavor and texture.

Best Rice For Fried Rice

The best rice for making fried rice is leftover rice that has been in the fridge for at least a day.

And this is for a couple of reasons. The main one is that the grains have had a chance to dry out a bit.

You see, when you first pull cooked rice out of the rice cooker, those grains are plump and chewy. If you add freshly cooked rice directly to the skillet to make fried rice, any liquid you add (for example: soy sauce or cooking oil) can oversaturate the already moist rice grains, resulting in gloppy fried rice. Not nice!

The other reason is that freshly cooked rice grains can break easily when stir-frying in a wok or skillet. Those dried out leftover rice grains are a bit more sturdy. And any liquid you add to the cooking pan only serves to rehydrate it a bit.

Now, all that said, I have totally used freshly cooked rice to make breakfast fried rice before. Sometimes it’s impossible to plan a day ahead, right?

A good solution is to take the fresh, hot rice and spread it into a thin layer on a plate and then place it in the refrigerator uncovered until it is cold.

As for the grains themselves, I’m using Japanese short grain white rice for this recipe. Another popular choice would be Jasmine rice.

How to Make Breakfast Fried Rice

1. Prep your cooking station. Gather all of your kitchen tools and ingredients.
2. Turn on the heat. Add the oil to a large non-stick skillet over medium high heat and swirl it around to cover the surface.
3. Cook the breakfast sausages. Once the oil is hot, add the chopped breakfast sausage pieces and cook for a few minutes, until they are cooked through.
4. Add the garlic. Add the garlic and stir fry for 1 minute.
5. Add the rice. Once the garlic is fragrant, add the rice. Be sure to gently break up any clumps. Add the soy sauce, red pepper flakes, salt and pepper, and stir.
6. Scramble the eggs. Lower the heat to low and push the rice mixture to one side of the skillet. Add the sesame oil to the empty side along with the whisked eggs. Gently scramble the eggs until they are about 80% cooked and fold them into the rice.
7. Serve. Finally, turn off the heat, top with scallions and serve immediately.

Variations On Cooking Eggs For Fried Rice

As with most recipes, you can play around with key ingredients until you find what works best for you. Here are a couple of options for the egg:

• Scrambled: Personally, this is my favorite way to enjoy any fried rice. You can push the fried rice to one side of the pan and cook the eggs in the cleared half. Or just scramble the eggs in a separate pan. Either way, I find that 80%-90% doneness is the perfect consistency to fold the eggs into the rice. Less than 80% and the final texture of the rice can be a bit gloppy.
• Fried: A bowl of rice with a fried egg on top is a pretty glorious thing! Extra points if you can get the egg white crispy and browned while leaving the yolk gooey and creamy. And let’s be real: there’s nothing that screams breakfast more than a sunny-side-up egg.
• Soft, medium or hard boiled: While this method may not be suited to everyone’s taste, it’s the perfect solution if you’ve got boiled eggs in the fridge that you need to use up. Simply break them up with a spatula or fork and fold them into the fried rice.

How to Store Leftovers

You can store any leftovers inside an airtight storage container in the fridge for 1-2 days.

However it’s important that you heat any leftovers in the microwave until they are piping hot before consuming. A lot of not-so-great things happen to rice as it cools to room temperature. Always be safe!

More « Eggscellent » Breakfasts To Try

• Avocado Egg Boats
• Chinese Scallion Omelette
• Harissa Spiced Moroccan Oatmeal
• Tamago Kake Gohan
• Smoked Salmon Omelette with White Sauce
• Valentine’s Day Scrambled Eggs

Did you like this breakfast fried rice recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Breakfast Fried Rice

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Fried rice with breakfast sausages and eggs galore. You’ll love the Asian flavors with a Western twist. This easy breakfast fried rice is ready in just 17 mins!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 2
• Category: Rice
• Method: Frying pan
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 1 tablespoon neutral oil such as grapeseed oil
• 2 to 3 breakfast sausages or vegan breakfast sausages such as Beyond Sausage, chopped bite size
• 2 garlic cloves, minced
• 1 1/2 cup day old, cooked, white rice
• 1 1/2 tablespoon soy sauce
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste
• 1 tablespoon sesame oil
• 2 large eggs, whisked
• 2 scallions, finely chopped

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Instructions

1. In a large pan over medium heat, add the oil.
2. When the oil is hot, add the breakfast sausages and cook for 2 to 3 minutes, until they are cooked through. 
3. Add the garlic and stir fry for 1 minute, until the garlic is fragrant.
4. Add the rice and gently break it up in the pan until it’s easy to stir fry. Add the soy sauce, red pepper flakes, salt, and pepper, and stir to combine. 
5. Lower the heat to low and push the rice to one side. Add the sesame oil to the empty side and add the whisked eggs.
6. Gently move the eggs around to scramble them and when they are about 80% cooked, fold them into the rice. 
7. Turn the heat off and serve the rice topped with scallions.

Nutrition

• Serving Size: About 1 cup
• Calories: 488
• Sugar: 1.1g
• Sodium: 1757.6mg
• Fat: 25.5g
• Saturated Fat: 5.5g
• Unsaturated Fat: 8.7g
• Trans Fat: 0g
• Carbohydrates: 45.6g
• Fiber: 1.8g
• Protein: 16.8g
• Cholesterol: 186mg

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Breakfast Fried Rice
Pickled Plum.

The best rice bowl – loaded with plenty of marinated tuna sashimi, nori and shiso leaves. Tekka don is the ultimate donburi! With a handful of ingredients, and 10 minutes of actual cooking, I’ll teach you how to easily make this iconic Japanese tuna bowl at home.

What is Tekka Don?

Tekka don (鉄火丼) is a Japanese rice bowl topped with tuna sashimi that has been marinated in a savory/sweet mixture of sake, soy sauce and mirin. Typical garnishes include thinly sliced nori and shiso leaves, chopped scallions and sesame seeds.

In some ways it’s similar to the poke bowls served in Hawaii.

However this Japanese tuna bowl is one of many dishes that fall under the umbrella donburi. The translation of donburi is roughly rice bowl dish – and it covers many recipes that feature meat, veggies or fish served over a bed of Japanese rice.

A few popular examples of donburi include unadon (grilled eel over rice), oyakodon (chicken and egg over rice) and gyudon (the beef bowl made globally popular by Yoshinoya).

This tekkadon recipe is a hearty one-bowl-meal with a real nuanced palate of textures and traditional Japanese flavors.

Tekka Don Ingredients

Scroll all the way down for the full recipe.

• Sashimi-grade Tuna: You’ll want to make sure the tuna you use is labeled as sushi grade or sashimi grade. Since you’re eating it raw, this distinction is important. You may see the raw tuna itself referred to as maguro or toro at Japanese grocery stores.
• Soy Sauce, Sake and Mirin: This is a holy trinity when it comes to many Japanese recipes. Soy delivers that trademark umami – while sake has a dry sharpness – and mirin (a sweet rice wine) rounds it all out with an understated sweetness and acidity.
• Dashi Powder: Think of this as a savory sea stock in powdered form. Mineral, smoky, fishy and rich in umami, dashi powder is literally the flavor essence of the sea.
• Sesame Oil: The toasted nuttiness of good sesame oil boosts the overall effects of the other savory liquid ingredients. Careful… a bit little goes a long way!
• Japanese Short Grain Rice: Japanese rice is a short-grain white rice that, when cooked, is sticky enough to be eaten with chopsticks, yet firm and toothsome in texture. You may see short grain rice sold as sushi rice at your local shop – or you can grab some of the good stuff here on Amazon. We’ll talk more about cooking Japanese rice in a sec.
• Nori: These are paper-thin edible seaweed sheets that have been dried and sometimes toasted. You’ll only need one nori seaweed sheet for this recipe.
• Scallions: Freshly chopped green onion provides a great crunch and garden freshness.
• Shiso: Also called perilla, a chiffonade of fresh shiso leaves provide an integral bright freshness to this tuna bowl. Reminiscent of mint, basil and anise – but totally its own thing.
• Sesame Seeds: I’m using white sesame seeds for their subtle texture and underlying nuttiness.

How to Make Tekka Don

1. First, gather all of your cooking tools and ingredients.
2. Then slice the tuna sashimi into strips that are 1/4 to 1/2 inch thick, depending on your preference. Alternately, you can also just dice the tuna into bite-sized small pieces.
3. Next, mix the soy sauce, mirin, sake, sesame oil and dashi powder in a bowl and stir well. Add the tuna slices to the bowl and gently toss to ensure each piece is evenly coated. Let the tuna and sauce sit for 30 minutes.
4. Divide your rice into two bowls and top with shredded nori. Then add the marinated tuna and top with chopped scallions and shiso leaves. Sprinkle a few sesame seeds on top.
5. Finally, pour an equal amount of any leftover marinade over the top of each bowl and serve immediately.

How to Cook Rice

At first glance, this seems like such a simple step. However, when it comes to making this Japanese tuna bowl, I’d argue that the texture and consistency of the rice is as important as the quality of the fish.

Luckily, making Japanese short grain rice is easy – both on the stovetop and in a rice cooker.

No matter which method you use, you’ll want to be sure to rinse the rice well before cooking. This removes excess starch from the grains. That excess starch can result in cooked rice that is gloppy and mushy.

• You can use a rice washing bowl and wash the rice in a light swishing motion under continuously running cold water for at least 1-2 minutes, or until the water exiting the perforated bottom runs clear.
• Alternatively, you can wash your rice in a medium mixing bowl. Just fill with cold water, swish the rice, drain and repeat (at least 3-4 times) until the water you’re filling the bowl with remains clear.

For a step-by-step tutorial on how to make Japanese rice on the stove or in a rice cooker, check out my detailed post (along with rice recommendations) here.

But, if you’re a visual learner like me, just follow the foolproof steps in this video:

Remember, if you’re using a rice cooker, be sure to measure your rice with the measuring cup that came with your machine.

How do You Eat Tekka Don?

This is a fully flavored dish. That means you won’t need a separate ramekin of soy sauce to dip your fish as you might with something like chirashizushi.

That said, you can totally add wasabi if you like.

Since the ingredients are layered on top of each other, tekkadon is meant to be eaten in a way that delivers all of the flavors and textures of the Japanese tuna bowl in each bite – without resorting to mixing it all up.

And since you’re using Japanese rice, the grains will be just sticky enough to allow you to use chopsticks to easily wrangle up bites that include rice, seasoned fish, nori, scallions and shiso.

What to Serve With Tekkadon

Since this sashimi loaded Japanese rice bowl is quite hearty on its own, you may want to keep any side dishes on the lighter side of things.

Here are a few light Japanese side dishes that would compliment your tekka don and elevate the meal to the next level:

• Japanese Watercress Salad
• Gomae (Japanese Spinach Salad with Sesame Sauce)
• Japanese Carrot Ginger Salad Dressing (Restaurant Style)
• Hijiki Salad (Hijiki No Nimono)
• Japanese Cucumber Salad (Sunomono)

Other Delicious and Easy Asian Rice Bowls

While this Japanese tuna bowl is one of the most iconic rice bowl recipes out there, I’m a firm believer that you can never have too many easy donburi recipes in your back pocket.

Here are a few reader favorites:

Korean Style Fish Donburi Bowl

Salmon Teriyaki Donburi (丼)

Easy Bibimbap Bowl – 비빔밥

Tofu and Vegetable Poke Bowl

Happy Cooking!

Did you like this Tekka Don Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Tekka Don – The Ultimate Japanese Tuna Bowl

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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With a handful of ingredients, and 10 minutes of actual cooking, you can easily make this iconic tekka don recipe at home. You’re going to love this authentic Japanese tuna bowl!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 30 minutes marinating
• Total Time: 40 minutes
• Yield: 2 bowls
• Category: Rice
• Cuisine: Japanese

Ingredients

Units USM

• 200g sushi grade tuna
• 2 1/2 tablespoons soy sauce
• 1 teaspoon sake
• 2 teaspoons mirin
• 1/2 teaspoon dashi powder
• 1 1/2 teaspoon sesame oil
• 2 cups freshly cooked, slightly warm or room temperature, Japanese short grain rice
• 1 sheet nori (about 4g), shredded
• 1 tablespoon chopped scallions
• 4 shiso leaves, shredded
• Sesame seeds, to sprinkle on top

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Instructions

1. Slice the tuna into ¼-inch to ½-inch thick strips, or into bite size pieces.
2. Mix the soy sauce, sake, mirin, dashi powder, and sesame oil in a bowl. Add the sliced tuna and gently toss to coat each piece. Let sit for 30 minutes.
3. Divide the rice among 2 bowls and top with shredded nori. Add the tuna, scallions, and shiso leaves, and sprinkle a few sesame seeds on top. 
4. Pour the leftover marinade among the two bowls and serve immediately. 

Nutrition

• Serving Size: 1 bowl
• Calories: 417
• Sugar: 1.1g
• Sodium: 918.9mg
• Fat: 6.8g
• Saturated Fat: 1.4g
• Unsaturated Fat: 2.6g
• Trans Fat: 0g
• Carbohydrates: 55.9g
• Fiber: 0.1g
• Protein: 29.6g
• Cholesterol: 42mg

Keywords: tuna bowl

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Tekka Don – The Ultimate Japanese Tuna Bowl
Pickled Plum.

This Filipino garlic rice is infused with fragrant garlic oil and loaded with crispy garlic chips. A breakfast staple in the Philippines, sinangag is a great use for that leftover Jasmine rice sitting in your fridge right now. And it’s ready in just 10 minutes from start to finish. Garlic lovers rejoice! 

In my opinion, there’s nothing more instantly appetizing than the smell of garlic cooking in oil. Those two kitchen staples are the starter ingredients to so many of the foods I love – that I have a literal Pavlovian response to the scent.

Well, this Filipino garlic rice recipe will have the garlic lovers in your house running to the kitchen to see what you’re working on. Trust me.

Vampires beware!

What is Filipino Garlic Rice?

Filipino garlic fried rice (sinangag) is long grain Jasmine rice stir fried in a simple mixture of garlic and oil.

Loaded with crispy garlic chips, it’s a traditional breakfast dish in the Philippines.

Those garlic chips not only caramelize to perfection in the cooking oil, they also infuse the oil with garlic flavor. That flavor then is then absorbed by the rice grains.

It’s the perfect kitchen alchemy, producing a ton of flavor from a short ingredients list – most of which you probably have sitting in your pantry right now!

Ingredients for Filipino Garlic Rice

Scroll all the way down for the full recipe.

• Neutral Cooking Oil: For this delicious garlic fried rice recipe, I like using grapeseed oil. But really you can use vegetable oil – or any other neutral flavored oil that’s in your pantry. However, I recommend that you steer clear of olive oil for this recipe – as it has too much flavor of its own. Pick up grapeseed oil here on Amazon.
• Garlic: 5 large cloves should have you sitting pretty. Take your whole cloves and slice your garlic into thin chips. (Note: if you prefer minced garlic, you can run your cloves through a garlic press instead. That said, I think the recipe works best with larger chips). This is the main flavor element in this simple Filipino garlic rice – and we’ll talk about exactly how to prepare the garlic chips in a sec.
• Leftover Rice: Long grain Jasmine rice is best. I recommend you use leftover rice (at least day-old cooked rice) that has been sitting in the refrigerator. We’ll talk more about why this is important a little later in the post.
• Rock Salt: You’ll want to use coarse salt in this simple dish. Kosher salt or coarse sea salt are great options.
• Scallions: Chopped green onions add a crispness and an earthy, verdant note to the rice with fried garlic.

How to Fry Garlic

We’re essentially frying garlic in oil to create a garlic oil. This oil will be so infused with garlic flavor that it will coat and permeate the rice grains so that every bite is bursting with assertive flavor.

However, the garlic flavored oil is only part of it. The second purpose of frying the garlic is to have toasted crunchy bits scattered throughout the finished fried rice.

1. To start, add your oil and thinly sliced garlic to a large skillet, pan or wok over medium low heat. You want the heat on the lower side so the garlic doesn’t overcook, and the oil has plenty of time to be completely saturated with garlicky goodness.
2. Cook for about 4-5 minutes – or until the oil becomes fragrant and the garlic turns a golden color.

A word to the wise: there’s a very fine line between perfectly golden garlic chips – and burned, acrid charcoal. Keeping the heat on the lower side of things will help you register the color change and see when it’s perfect!

How to Make Garlic Rice

1. Gather all of your kitchen tools and equipment.
2. Prepare your garlic chips and garlic oil according to the steps I outlined in the section above. It’s ready when the garlic turns a golden color the oil is fragrant.
3. Add your leftover cooked rice to the pan and gently break up any clumps using a spatula or rice paddle. Mix with the garlic and oil well – and cook for 2-3 minutes, until the rice is hot.
4. Turn the heat off, but keep everything in the pan. Top the Filipino garlic rice with your chopped scallions and coarse salt and mix well. Serve it while it’s hot!

What’s the Best Rice for Fried Rice?

Jasmine rice is my favorite rice to use for this delicious Filipino recipe. However, there’s something much more important to getting this recipe right than simply using long grain rice.

When it comes to whipping up fried rice at home, I have one hard and fast rule: I only make fried rice with leftover rice.

And that’s simply because freshly cooked rice is usually too pliant and loaded with moisture to be added to a hot pan and stir fried on the spot.

When making this Filipino fried rice, we’re introducing moisture in the form of the garlic oil. If I took rice straight from the rice cooker and tossed it into the wok, the texture would be too soft, and possibly too wet.

On the other hand, placing cooked rice in the refrigerator for a day or two dries up some of the moisture in the grains – preparing it to perfectly soak in the garlic oil and retain its perfect texture.

Storing Options

FRIDGE

Transfer the garlic rice to an airtight storage container and refrigerate for 5 to 7 days. Reheat in the microwave for 1 to 2 minutes, or in a pan with a little oil, stirring constantly, for a couple of minutes.

FREEZER

Let the rice cool to room temperature and divide it into single servings. Put each serving into a freezer friendly storage bag and freeze for 4 to 6 months.

To reheat, take the rice out of the freezer and thaw it in the fridge overnight. Reheat in a skillet over medium low heat for about 5 minutes.

What to Serve with Garlic Rice

This yummy Filipino sinangag recipe is delicious on its own. Or you could dress it up like Ben does – with a fried egg and chili oil.

While it’s a typically a breakfast staple in the Philippines – you can serve it anytime alongside a savory and sour salmon na sinigang.

It would also be a great side dish to accompany chicken tinola (tinolang manok) – or this tomatoey afritada.

What do you like to eat fried rice with? Let me hear about your favorites in the comments section below!

TABLEWARE

The pink and grey flower bowl, cutlery rest, and rabbit teacup used in the images are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Other Delicious and Easy Fried Rice Recipes

When it comes to easy comfort food you can whip up in your home kitchen, I usually automatically default to Asian rice recipes. And fried rice is always high on that list.

Here are a few reader favorites:

Japanese Fried Rice – Yakimeshi

Classic Kimchi Fried Rice (Kimchi Bokkeumbap)

Easy Vegan Fried Rice

Easy Shrimp Fried Rice

Did you like this Filipino garlic rice recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Filipino Garlic Rice

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★★★★★

5 from 1 review

A breakfast staple in the Philippines, sinangag is a great use for that leftover Jasmine rice sitting in your fridge right now. And it’s ready in just 10 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4 sides
• Category: Rice
• Method: Pan frying
• Cuisine: Filipino
• Diet: Gluten Free

Ingredients

• 2 tablespoons vegetable or grapeseed oil
• 5 garlic cloves, thinly sliced
• 2 cups cooked cold leftover long grain white rice, such as jasmine rice
• 1/4 teaspoon rock salt
• 2 scallions, finely chopped

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Instructions

1. Add the oil and garlic to a large pan over medium low heat. Cook for about 4 to 5 minutes, until the oil becomes fragrant and the garlic turns a golden color. 
2. Add the rice and break it up using a rice paddle or spatula. Mix the rice with the garlic and cook for 2 to 3 minutes, until the rice is hot. 
3. Turn the heat off, add the chopped scallions and sprinkle the salt on top of the garlic rice and mix well in the pan.
4. Transfer to a serving bowl and serve hot.

Notes

REFRIGERATING

Refrigerate in an airtight storage container for 5 to 7 days.

FREEZING

Let the rice cool to room temperature and pack it in individual servings using freezer friendly storage bags. Freeze for 4 to 6 months.

Reheat: Thaw the rice overnight in the fridge and reheat in a skillet over medium low heat for about 5 minutes.

Nutrition

• Serving Size: 1/2 cup
• Calories: 187
• Sugar: 0.2g
• Sodium: 106.1mg
• Fat: 7g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4.8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0.1g
• Protein: 2.2g
• Cholesterol: 0mg

Keywords: fried rice, side dish

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Filipino Garlic Rice (Sinangag)
Pickled Plum.

This is my favorite Japanese breakfast! Tamago kake gohan is simple and super fun to make. All you need are two base ingredients and a few toppings for a fluffy, eggy rice bowl packed with umami!

My brother came in to the dining room between Saturday morning cartoons, just as I was gently pouring shoyu (soy sauce) into my rice bowl.

“What are you doing?” He asked. He and I were both taught at a pretty young age not to pour soy sauce on plain Japanese rice.

My mom tousled his hair and said, “It’s OK when it’s tamago kake gohan.”

What is Tamago Kake Gohan?

Tamago kake gohan is a combination of Japanese rice with a raw egg. It’s made by simply cracking an egg over a steaming bowl of rice and then beating the rice with chopsticks so the mixture takes on a slick, almost foamy consistency.

The egg slightly thickens as it is beaten, due to the heat from the rice.

This Japanese breakfast staple is one of the most simple two-ingredient ‘recipes’ out there – however is one of those iconic things that truly is greater than the sum of its parts.

And the overall flavor (and texture) can be augmented by the toppings you chose to add. Some go for a simple dash of soy sauce – and some (like me) like to go a little further with things like furikake and scallions.

Now, the translation breaks down to roughly this: Tamago is egg in Japanese. Kake translates to something akin to splashed. And gohan is rice.

Tamago Kake Gohan Ingredients

The bare bones of this dish are super simple. And if you take the toppings out of the equation for a second, you only need a couple of (specific) things.

• Japanese Rice: Using the right stuff makes all the difference in this simple eggs and rice recipe. You’re looking for Japanese short grain rice to be specific.
• Pasteurized Eggs: You’ll want to use pasteurized eggs with a clean, unbroken shell.

Those are the basics.

And while we’ll chat about all the potential toppings you can use to really personalize your Japanese rice bowl in a second, let’s have a deeper look at Japanese rice.

What is the Best Rice to Use?

You’re going to want to use Japanese short grain rice when making tamago kake gohan. These plump grains hold together with a slight clingy stickiness when properly cooked. (But it is not sticky rice. That’s another type of rice altogether).

Here’s an in depth tutorial on how to make Japanese rice in a rice cooker and on the stovetop.

Now, some of what you’ll find on the shelves at your local supermarket sold as Japanese rice is actually medium grain rice. And while you sometimes just have to use what you can get your hands on, I’m a big fan going the extra mile when it comes to rice.

My favorite all-purpose Japanese premium short grain rice is Tamanishiki. Grab Tamanishiki rice here on Amazon. It’s perfect for everything from this TKG to curry rice to maki and… well, everything.

If you’re looking for what’s known as a super-premium Japanese short grain rice, you may want to check out Koshihikari rice. This stuff isn’t cheap – but it’s glorious.

How to Make Tamago Kake Gohan

1. Gather all your cooking tools and ingredients.
2. Place your hot, cooked Japanese rice in a rice serving bowl.
3. Next, make a little dent in the top of the cooked rice with your rice paddle or a spoon. This is where you’ll nestle your egg.
4. Cleanly break an egg and pour the contents into that dented space. You can add the toppings you like at this point too (keep reading for some topping recommendations).
5. Quickly stir the egg (and toppings) and incorporate the egg into the rice. Mix it well, until almost frothy – and don’t be afraid to make a bit of a mess in the process!
6. Add more toppings if you’d like – and eat immediately

Optional Toppings

Did I say these were optional? Well, I guess they technically are.

But one of the best parts of this simple Japanese rice with egg dish is playing around with different toppings until you find your sweet spot.

Here are some of my favorites:

• Soy Sauce: You’re going to want some umami with your egg rice! 
• Tsuyu: This is a sauce/broth you’d typically dip your zaru soba or somen noodles in before slurping away. But it also makes the perfect smoky, umami and slightly sweet addition to TKG. (Note: you’d only want to use tsuyu OR soy sauce. Not both.)
• Furikake: This Japanese seasoning is made primarily of bonito flakes, seaweed, sesame seeds and a few spices. It’s a savory, sweet wonder-condiment. Learn how to make furikake at home.
• Bonito Flakes: Katsuobushi is bonito or skipjack tuna that has been fermented, dried and shaved into flakes. One of my favorite savory ingredients. Easy to find these days in Asian supermarkets – or grab katsuobushi here on Amazon.
• Shirasu: Also called whitebait, these are baby sardines or anchovies – and come in dried and raw variations.
• Natto: These are fermented soybeans that have a funky flavor and an almost slimy texture (right in line with this recipe!). Learn all about natto here.
• Aonori or Seasoned Nori: Aonori is dried green laver (seaweed) that has been dried and powdered. You can also buy roasted and seasoned seaweed sheets and cut them into thin strips with scissors atop your rice.
• Chopped Scallions: A few thinly chopped green onions deliver a verdant crunch – and I use them pretty much every time I make tamago kake gohan at home

Pasteurized Eggs VS Fresh Eggs

No conversation about tamago kake gogan would be complete without a quick discussion about raw eggs – and the differences between a couple of classifications.

You might even be wondering why this dish is so common in Japan, even tough eating raw eggs is synonymous with potentially contracting a foodborne illness.

Well, Japanese eggs only make it to market after undergoing a strict regiment of inspection, cleansing, sterilization and drying. This is said to obliterate even the slightest traces of bacteria that can cause salmonella poisoning. These steps are governmentally regulated in Japan – and the public tends to have quite a bit of confidence in consuming raw eggs there.

In the States, some eggs in the refrigerated case at your local store have been pasteurized – meaning they have been heated in their shell to a certain temperature to kill bacteria (without actually cooking the egg itself). However, some are not.

Likewise, if you buy eggs directly from a local farm – or grab them from your own henhouse before whipping up breakfast, they also may contain harmful bacteria on the shell.

Luckily, in the US, eggs that are pasteurized are clearly marked accordingly on their container.

Fresh eggs are great – but they’re not ideal for tamago kake gohan. If you’re concerned about the potential of contracting foodborne illnesses, it’s going to be important to only use pasteurized eggs. Always better safe than sorry.

What to Serve With Tamago Kake Gohan

Make your Japanese breakfast a hearty meal with these other delicious and easy Japanese recipes:

The Best Miso Soup (みそ汁)

Hiyayakko – Chilled Tofu with Toppings (冷奴)

Homemade Furikake – Japanese Rice Seasoning

Japanese Egg Drop Soup (Kakitamajiru)

Did you like this tamago kake gohan recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Tamago Kake Gohan

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This is my favorite Japanese breakfast! Tamago kake gohan is simple and super fun to make. All you need are two base ingredients and a few toppings for a fluffy, eggy rice bowl packed with umami!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: N/A
• Total Time: 10 minutes
• Yield: 2
• Category: Rice
• Method: N/A
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 2 cups warm, cooked Japanese short grain rice
• 2 pasteurized eggs, such as Davidson’s Safest Choice

Suggested toppings

• Soy sauce
• Tsuyu
• Furikake
• Bonito flakes
• Shirasu (whitebait)
• Natto
• Aonori or seasoned nori
• Chopped scallions

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Instructions

1. Divide the rice among two bowls.
2. Create a little dent in the center of the rice, where the egg will sit. 
3. Break each egg into the dented space and add the seasoning and topping(s) of your choice.
4. Quickly stir the egg using chopsticks and mix it with the rice, along with the toppings. Don’t be afraid to make a mess! 
5. Add more toppings if desired and eat immediately.

Nutrition

• Serving Size: 1 cup with egg
• Calories: 313
• Sugar: 0.2g
• Sodium: 71mg
• Fat: 5.1g
• Saturated Fat: 1.7g
• Unsaturated Fat: 1.1g
• Trans Fat: 0g
• Carbohydrates: 53.5g
• Fiber: 0g
• Protein: 10.7g
• Cholesterol: 186mg

Keywords: Breakfast, washoku, rice bowl

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Tamago Kake Gohan (卵かけご飯)
Pickled Plum.

Making donburi bowls is so easy and tasty! This Korean style donburi is topped with pieces of fish that have been cooked in a spicy and smoky sauce, for a meal that is delicious, comforting, and filling. 

When hump day comes, I’m usually ready for a nap.

I try to get all of my work done before 5pm and aim to indent the couch with my butt before 6pm. Wednesdays are days when both Ben and I don’t feel too inspired to cook elaborate meals in the kitchen. We either get delivery or whip up something super quick like a donburi bowl.

Rice bowl are part of our meal rotation because they are so quick to make and packed with flavor. The recipe I have for you today is a Korean style fish donburi bowl that takes roughly 20 minutes to make.

What Makes a Dish, Donburi (Japanese Rice Bowl)

The literal translation for donburi (丼) is ‘bowl’. The abbreviated version which is ‘don’, can also be uses as a suffix for different types of rice bowls. One example is the word gyudon which translates to ‘beef bowl’.

The basic formula for donburi is as simple as can be – it’s a rice bowl that’s topped with meat, seafood, tofu, or vegetables. Some donburi bowls are served with cooked ingredients that have been simmered in a sauce, while other donburi bowls are served with fresh or raw ingredients, such as sashimi.

The large bowls used to serve donburi (donburi mono) are also called donburi (donburi bachi).

Ingredients for Korean Style Donburi Bowl

• Sesame oil: Use regular sesame oil to fry the garlic, ginger and gochugaru. If you only have toasted sesame oil, use a neutral oil instead such as vegetable or grapeseed. Toasted sesame oil doesn’t have a high smoke point like regular sesame oil does, so using it to fry ingredients will give it a rancid taste. You can a drizzle of it at the end of the cooking process instead.
• Garlic: Garlic is always a must for Asian dishes that require an extra sprinkle of pungency! I’m using one clove, finely chopped.
• Ginger: Ginger adds a different kind of heat that the gochugaru brings to this dish. I’m using about a thumb size, but feel free to use more if you like it really spicy.
• Gochugaru: Korean chili pepper flakes are what gives this dish a Korean flair. The smokiness and heat from the flakes makes every bite as exciting as the last.
• Soy sauce: A little soy sauce to season the fish with savory and umami flavors.
• Mirin: Mirin is a common ingredient used in Asian cooking to infuse sweetness that’s a little more complex than just plain sugar.
• Fish: You can use any type of firm fish for this recipe. I’m using salmon but arctic char and tuna are also delicious.
• Cooked Japanese rice: Leftover Japanese rice is excellent for this dish as it doesn’t require any prepping. You will need two cups for this recipe.
• Scallions: And of course scallions. There’s nothing as good as chopped scallions to finish an Asian dish. And this one is no exception!

How to Make Korean Style Donburi Bowl

• Gather all of your kitchen tools and ingredients.
• Put the sesame oil, garlic, ginger, and gochugaru, in a medium size skillet, and turn the heating to medium.
• Let the ingredients fry for a few seconds, while stirring, and add the soy sauce and mirin.
• Stir, add the fish and cook for 4 to 6 minutes, or until the fish is cooked through.
• Meanwhile, warm up your rice and divide it among two bowls.
• Turn the heat off, place the fish on a cutting board and cut into bite size pieces.
• Add the fish to the rice bowls and top with scallions.

How to Store and Reheat a Donburi Bowl

For leftovers, I suggest separating the fish from the rice when refrigerating it. The reason is that rice takes a lot longer to reheat than fish, and fish tends overcook quickly. Store both rice and fish in airtight storage containers.

By separating the topping from the rice you can easily microwave the rice first. Cover it with a towel or a lid and microwave for about 90 seconds. Then add the fish and microwave for 30 to 40 seconds. This way your fish will still be tender.

Leftovers will last for up to 2 days in the fridge.

What to Serve with Donburi Bowl

Donburi bowls are pretty filling on their own, but they are so much fun to eat when paired with small side dishes like pickles, salads, and soups. It makes the whole experience feel more homey and obviously, more delicious.

Here are some of my favorite sides that I like to pair with a rice bowl:

• Miso soup
• Japanese egg drop soup
• Korean spicy daikon radish salad
• Dongchimi (Korean radish water kimchi)
• Sookju namul (Korean beans sprout salad)
• Japanese style pickled daikon

Did you like this Korean Fish Donburi Bowl Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Korean Fish Donburi Bowl

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This Korean style donburi is topped with pieces of fish that have been cooked in a spicy and smoky sauce, for a meal that delicious and filling. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 2
• Category: Seafood
• Method: Pan frying
• Cuisine: Korean

Ingredients

• 2 tablespoons sesame oil
• 1 garlic clove, minced
• 1 thumb size piece of ginger, peeled and finely chopped
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 1/2 tablespoon soy sauce
• 1 tablespoon mirin
• 10 ounces (about 225g) firm fish such as salmon, tuna, or arctic char
• 2 cups cooked Japanese rice
• 2 scallions, finely chopped

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Instructions

1. In a small or medium size pan over medium heat, add the oil, garlic, ginger, and gochugaru. 
2. Stir for a few seconds and add the soy sauce and mirin. 
3. Stir and add the fish. Cook for 4 to 6 minutes, until the fish is cooked through.
4. Meanwhile, reheat the rice in the microwave if it’s cold, and divide it among two bowls.
5. Turn the heat off and transfer the fish to a plate or cutting board. Chop into bite size pieces. 
6. Add the fish to the rice bowls and top with scallions. Serve immediately.

Notes

Leftovers:

Store the fish and rice separately in airtight storage containers. Reheat the rice for 90 seconds and then add the fish to it. Microwave for 30 to 40 seconds and serve immediately.

This Korean style fish donburi will last in the fridge for up to 2 days.

Nutrition

• Serving Size: 1 donburi bowl
• Calories: 516
• Sugar: 4.3g
• Sodium: 388.8mg
• Fat: 15.2g
• Saturated Fat: 2.3g
• Unsaturated Fat: 6.2g
• Trans Fat: 0g
• Carbohydrates: 52.7g
• Fiber: 2.8g
• Protein: 40.2g
• Cholesterol: 55.4mg

Keywords: rice bowl, easy meal, bento

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Korean Style Fish Donburi Bowl
Pickled Plum.

Donburi is one of those easy and comforting Japanese meals everyone seems to love. The more common types of donburi are made using chicken or beef, but did you know that it can also be made with fish? This is an easy salmon donburi dressed in a homemade teriyaki sauce that’s garlicky, sweet, and savory. Ready in 30 minutes from start to finish.

What is Donburi?

Donburi (どんぶり), or don, which simply means bowl, is a Japanese dish consisting of rice topped with a variety of meats, seafood, or vegetables. Some donburi ingredients are simmered in a sauce before being served over rice, while others are presented raw, just like sashimi.

The dish is typically served in a donburi bowl, which is larger than a traditional rice bowl, but smaller than the ramen bowls we are used to seeing here in the US. A donburi bowl can also come with a lid so the dish can finish steaming in the bowl right before being served.

Some of the more popular donburi dishes are:

• Gyūdon (牛丼): The literal translation for gyūdon is ‘beef bowl’. The dish consists of thinly sliced beef and onions that have been cooked in a simple sauce made with soy sauce, mirin, and dashi, and served over rice. It’s often topped with shichimi togarashi (dry chili pepper seasoning), and beni shōga, which are thinly sliced ginger strips pickled in umezu, a plum vinegar brine used to make umeboshi (pickled plum).
• Oyakodon (親子丼): The term oyakodon literally means ‘parent and child’, to represent the chicken and the egg. Pieces of chicken, thinly sliced onions, and a whisked egg, are simmered in a simple sauce made with soy sauce, mirin, and dashi. It’s topped with chopped scallions and mitsuba (Japanese parsley).
• Katsudon (カツ丼): Katsudon consists of a breaded pork cutlet that’s simmered with an egg in a simple sauce made with soy sauce, mirin, and dashi, and served over rice with mitsuba. The word tonkatsu means ‘cutlet rice bowl’, with katsu being a shortened version of the word katsuretsu, which is Japanese for cutlet.
• Chūkadon (中華丼): Meaning ‘Chinese-style bowl’ in Japanese, chūkadon is a rice bowl topped with a mix of vegetables, meat, and seafood, that have been stir fried in a thick white sauce.
• Tendon (天丼): Short for tempura donburi, tendon is a rice bowl topped with shrimp and vegetable tempura, drizzled with tempura sauce.
• Kaisendon (海鮮丼): Meaning ‘fresh seafood’ in Japanese, kaisendon is a specialty dish hailing from Hokkaido, a city in northern Japan, where you can find the best and freshest seafood. The rice bowl is topped with a variety of fresh seafood such as sea urchin, shrimp, scallops, tuna, salmon, salmon roe, octopus, and crab meat.
• Tekkadon (鉄火丼): This is a very simple donburi dish topped with thinly sliced raw tuna sashimi, scallions, shiso leaf, and sometimes nori. It’s drizzled with a mixture of soy sauce, mirin, and sake.

Ingredients for Salmon Teriyaki Donburi

Salmon fillet: You will need between 8 t0 10 ounces of skinless, boneless salmon fillets. Look for the blue MSC label to ensure that the fish you are buying can be traced back to an MSC certified fishery (sustainable fishing).
Salt: Just a pinch to season and tenderize the fish.
Flour: Use all-purpose flour to give the fish a light and crispy texture.
Oil: You can use any type of neutral oil, such as grapeseed oil, vegetable oil, or safflower oil.
Teriyaki sauce: You can use store bought teriyaki sauce but I personally prefer the homemade version. My recipe for teriyaki sauce is less sweet, more garlicky and savory.
Cooked Japanese rice: Preferably the short grain type. If this is the first time you are making Japanese rice, watch my tutorial here.
Baby spinach: Baby spinach has a grassy flavor that pairs really well with the sweetness of garlic.
Scallions: Chopped scallions add a nice crunch and a refreshing taste to the donburi bowl.
Sesame seeds: I like sprinkling a few sesame seeds to finish the dish to make it look even more aesthetically pleasing.
Ichimi togarashi (optional): If you like a little heat with your meal, adding a dash of ichimi togarashi will hit the spot.

Variations

Not a big fan of salmon?

Not a big deal. Use another type of firm fish such as arctic char or snapper, or skip the fish and use chicken instead. Or you can make this recipe vegan by using tofu or tempeh.

How To Make Salmon Teriyaki Donburi

1. Gather all of your kitchen tools and ingredients.
2. Place the salmon pieces on a plate and season with a little salt. Leave for 10 minutes.
3. Dust each piece of salmon with some flour on all sides.
4. Heat the oil in a skillet over medium heat and when the oil hot, add the salmon.
5. Cook for 2 minutes, flip the salmon over, and cook for 1 minute.
6. Add the sauce and cook for 1-2 minutes, until the sauce thickens and coats the fish. Turn the heat off.
7. Fill two bowls with 1 cup of rice each and top with spinach.
8. Add the teriyaki salmon and sprinkle the sesame on top. Serve with ichimi togarashi..

How to Store Donburi

If you end up with leftovers, the best way to store donburi is to keep the rice and the fish in separate airtight storage containers.

The reason is because fish overcooks quickly so it’s best to microwave the rice on its own first.
When you feel that the rice is hot enough to eat, add the fish on top and microwave for an additional 40-50 seconds.

This way the texture of the fish should still be moist and tender.

What to Serve with Salmon Teriyaki Donburi

Donburi is typically served as a main dish and because it’s quite filling, goes best with small sides that are on the lighter side. Think salads, soups, and other sides that are heavy on vegetables.

Some of my favorites are:

• Japanese egg drop soup (kakitamajiru)
• Seaweed salad (kaisou salada)
• Japanese cucumber salad (sunomono)
• Japanese watercress salad
• Agedashi tofu
• Green salad with carrot ginger dressing

Did you like this Salmon Teriyaki Donburi Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Salmon Teriyaki Donburi

Print Recipe

★★★★★

5 from 1 review

This is an easy salmon donburi dressed in a homemade teriyaki sauce that’s garlicky, sweet, and savory. Ready in 30 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 2
• Category: Rice
• Method: Pan frying
• Cuisine: Japanese

Ingredients

• 8 to 10 ounces skinless, boneless, salmon fillet, chopped bite size
• 1/8 teaspoon salt
• 1 1/2 tablespoon all-purpose flour
• 2 tablespoons vegetable oil
• 1/4 cup homemade teriyaki sauce or store bought
• 2 cups cooked short grain Japanese rice or cooked short grain brown rice
• 1/2 cup chopped baby spinach
• 2 tablespoons scallions, finely chopped
• 1 tablespoon sesame seeds
• Ichimi togarashi (optional)

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Instructions

1. Place the salmon pieces on a plate and sprinkle salt over them. Leave for 10 minutes.
2. Dust the salmon pieces with flour on all sides. Use a little more if needed.
3. In a skillet or pan over medium high heat, add the oil and when the oil is hot, add the salmon. 
4. Cook for 2 minutes, flip the salmon pieces and cook for 1 more minute.
5. Add the teriyaki sauce and cook for 1-2 minutes, until the sauce bubbles and thickens, and coats the fish. Turn the heat off.
6. Fill two bowls with rice and top with spinach first, and then the fish. 
7. Sprinkle scallions and sesame seeds.
8. Add ichimi togarashi for a little heat and serve immediately.

Notes

Storing leftovers

Keep the rice and the fish in separate airtight storage containers. Reheat the rice first until it’s hot enough to eat, then add the fish on top and microwave for an additional 40-50 seconds.

This ensures that the texture of the fish remains moist and tender.

Nutrition

• Serving Size: 1 donburi bowl
• Calories: 585
• Sugar: 5.4g
• Sodium: 910.2mg
• Fat: 23g
• Saturated Fat: 12.6g
• Unsaturated Fat: 2.8g
• Trans Fat: 0g
• Carbohydrates: 56.5g
• Fiber: 2.2g
• Protein: 39.6g
• Cholesterol: 72.4mg

Keywords: rice bowl

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Salmon Teriyaki Donburi (丼)
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