Maze-gohan is one of 100+ ways that we have in Japan to prepare rice. Mixed (from the verb meaning to mix "Mazeru") with some kinds of ingredients AFTER rice is cooked. When you cook rice already with ingredients, it's called Takikomi-gohan (like Hijiki Ginger Rice I made a few weeks ago). I'm growing Shiso leaves on my balcony and enjoying them almost everyday during the short Hamburg summer, for rice, pasta, fritters and whatnot! Here's one easy and healthy idea, if you're tired of regular plain white rice...
Ingredients (serves 2-3)
300g/12oz rice
250g/9oz salmon fillet (fresh or frozen)
1 tbsp. sake
5-7 leaves of Shiso
1 tbsp. roasted white sesame seeds
salt to taste
Directions
1. Defrost salmon if you're using frozen. Salt salmon and sprinkle sake, let it rest in fridge for at least an hour. Meanwhile, cook rice as usual.
2. Heat a non-sticking frying pan or skillet, grill salmon without oil. Break the salmon up roughly in the pan.
3. Chop Shiso leaves roughly.
4. Mix salmon, shiso leaves, sesame seeds and salt with warm rice and serve.
-Aug. 5 grocery shopping € 17.79/ € 198.64 left
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-Aug. 7 grocery shopping € 13.77/ € 170.49 left
We had "welcome home dinner" with some Spanish tapas on the night my husband got back from his a week long business trip to China. I prepared Spanish omelet the day before and the rest (Jamon Serrano, Manchego cheese, grommet olives and etc.) was bought from delicatessen grocery store. There are many versions of Tortilla Espanola but the classic is with potatoes and onion.
Ingredients
6 large eggs
600g/1.3lbs potatoes
1 medium onion
salt&pepper
1/2 cup olive oil
a pinch of nutmeg
Directions
1. Slice onion thinly. Slice potatoes to thickness of 2-3 coins.
2. In a large pan/skillet, heat half of olive oil and cook onion and potatoes for about 15 min. until potatoes are cooked. Turn the heat off and cool a little.
3. Beat eggs in a large bowl with salt&pepper and nutmeg. Put potatoes and onion into egg mixture and let it sit for 20 min.
4. Heat the rest of olive oil in a small non-sticking pan. Pour in the egg&potato mixture and turn the heat low, cover and cook for 10 min. Flip over once and cook for another 5 min. covered.
-Aug. 2 grocery shopping € 24.54/ € 216.43 left
If we're ever to conduct a questionnaire survey on "favorite Japanese dish" to all the Japanese people, probably Om-rice comes in top 3 regardless the age, gender or background. Om-rice is abbreviation for Omlett-Rice; omelet that has ketchup flavored rice inside, one of the most beloved Yo-shoku (Japanized Western cuisine) dish. The rice usually has chicken and some veggies, like onions and peas, and makes a protein-rich meal together with eggs for omelet. Every detail of Om-rice, aroma of butter, sour ketchup, mild and fluffy eggs...brings me back to my happy childhood! Oh how much I miss Japan!!
Ingredients (for 1)
130g/4.5oz chicken breast/thigh
1/4 small onion
about a cup of cooked rice
3 tbsp. ketchup
1 tsp. chicken soup powder
salt&pepper
2 eggs
2 tbsp. butter
Directions
1. Make ketchup rice. Chop onion finely and cut chicken in small dice. Heat skillet and melt 1/2 tbsp. butter, cook onion for 3 min. then add chicken. Cook until color changes.
2. Add rice, season with chicken soup powder, salt&pepper, ketchup and stir for 2-3 min.
3. Beat eggs in a bowl. Melt the rest of butter in a non-sticking pan* over medium heat.
*recommended to use a pan with round bottom like wok, to flip the omelet over easily!
4. Pour in beaten egg in to a pan and stir quickly for 10 sec. keeping the most part still liquidy. Spread the ketchup rice in the center, wait until the bottom is firmly cooked and flip the sides to wrap the rice. Flip it over onto a plate and decorate with ketchup.
-Aug. 1 grocery shopping € 9.03/ € 240.97 left
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