2 jul 2025

Three Irresistible Japanese Rice Recipes to Try at Home

De Team MUSUBI

Unlock the full potential of your donabe with this comprehensive guide. Begin by mastering perfectly fluffy white rice, then indulge in savory salmon-infused grains, and finally celebrate the season with a vibrant medley of fresh ingredients. You’ll discover essential techniques—from water ratios to flavor layering—to transform each dish into an unforgettable bowlful. Get ready to elevate simple staples into donabe masterpieces that marry tradition with innovation.

Table of contents

White Rice Salmon Rice Takikomi Gohan

White Rice

Ingredients for 3-4 servings

Rice: 2 rice cooker cups (10.6 oz / 300 g)

Water: Up to the upper line marked inside the pot or 13.5 fl oz (400 ml)

Ingredients for 2 servings

Rice: 1 rice cooker cup (5.3 oz / 150 g)

Water: Up to the lower line marked inside the pot or 6.8 fl oz (200 ml)

Instructions

Step 1

Place the rinsed rice into the donabe and add water up to the appropriate fill line. Let it soak for 30 minutes.

Step 2

Cover with the lid and heat over medium heat.

Step 3

Once steam appears and the water comes to a boil, reduce to low heat and continue cooking—about 8 minutes for 2 cups of rice, or about 6 minutes for 1 cup.

Step 4

Turn off the heat, keep the lid on, and let the rice steam (rest) for about 15 minutes. Gently fluff before serving.

You’ll end up with a pot of glossy, delightfully chewy white rice that’s subtly sweet.

Salmon Rice

The rice will become infused with the salmon’s rich, buttery aroma, while the fish itself turns wonderfully tender and succulent thanks to the donabe.

Ingredients (For 2 rice cooker cups [10.6 oz / 300 g])

Rice: 2 rice cooker cups (10.6 oz / 300 g)

Water: Up to the upper line marked inside the pot or 13 fl oz (385 ml)

Salmon: 1 fillet (7 oz / 200g)

Sake: 1 Tbsp (0.5 fl oz / 15 ml)

Kombu (kelp): 1 piece (approx. 2 in / 5 cm long)

White sesame seeds: to taste

(Optional) Chopped shiso: to taste

Sake: 1 Tbsp (0.5 fl oz / 15 ml)

Granulated Japanese-style dashi stock: 2 tsp (0.34 fl oz / 10 ml)

Salt: 1/2 tsp (0.1 fl oz / 2.5 ml)

Instructions

Step 1

Place the rinsed rice in the donabe and add water up to the upper inner fill line. Let it soak for 30 minutes.

Step 2

Sprinkle the salmon with sake and let it sit to absorb.

Step 3

Add the ingredients in A to the rice and water, then stir gently. Nestle the seasoned salmon from Step 2 and the kombu on top.

Step 4

Cover with the lid and heat over medium heat.

Step 5

Once steam appears and the mixture comes to a boil, reduce to low heat and cook for about 8 minutes.

Step 6

Turn off the heat, keep the lid on, and let the rice steam for 15 minutes. Remove the salmon’s skin and bones, then gently fluff the rice. Finish by sprinkling white sesame seeds on top.

Optional: After the rice has cooked, stir in some chopped green shiso for a fresh flavor twist.

Takikomi Gohan

The donabe’s even heat distribution perfectly blends rice’s natural sweetness with the fresh flavors of each ingredient in this classic mixed rice recipe.

Ingredients (For 2 rice cooker cups [10.6 oz / 300 g] )

Rice: 2 rice cooker cups (10.6 oz / 300 g)

Soaking liquid from dried shiitake mushrooms + water: Up to the upper line marked inside the pot or 12.3 fl oz (365 ml)

Dried shiitake mushrooms: 2

Boneless chicken thigh meat: 2.1 oz (60 g)

Carrot: 1.4 oz (40 g)

Aburaage (fried tofu): 1 sheet

Gobo (burdock root): 1.1 oz (30 g)

Soy sauce: 2 Tbsp (1 fl oz /30 ml)

Sake: 1 Tbsp (0.5 fl oz / 15 ml)

Mirin: 1 Tbsp (0.5 fl oz / 15 ml)

Granulated Japanese-style dashi stock: 1 tsp (0.2 fl oz /5 ml)

Instructions

Step 1

Place the rinsed rice in the donabe and cover with water. Let it soak for about 30 minutes.

Step 2

Rehydrate the dried shiitake in water (do not discard the soaking liquid—save it for later).

Step 3

Shave the burdock root and carrot into thin slivers.

Submerge the burdock root in water to remove any bitterness. Leave to soak.

Cut the chicken into 0.4 in (1 cm) cubes.

Optional: To boost the flavor, cook the chicken in a pan.

Step 4

Remove the stems from the shiitake, halve the mushroom caps, then slice them into thin strips.

Cut the aburaage into thin strips.

Step 5

Put the rice and the shiitake soaking liquid (from step 2) into the donabe, then add additional water until it reaches the upper inner fill line. Add all the ingredients prepared in step 3 (discard the water used to soak the burdock root) and the ingredients in A to the donabe, cover with the lid, and heat over medium heat.

Step 6

Once steam appears and the mixture comes to a boil, reduce to low heat and cook for about 8 minutes and 30 seconds.

Step 7

Turn off the heat, keep the lid on, and let the rice steam (rest) for about 15 minutes. Gently fluff before serving.

*These three recipes were kindly provided by the donabe manufacturer.

Now that you’ve mastered perfectly fluffy white rice, learned to infuse savory salmon flavors, and celebrated the season with a colorful mix of ingredients, it’s time to make your own donabe creations shine. Get cooking, and uncover the endless possibilities waiting in your donabe.

Dejar un comentario

Este sitio está protegido por hCaptcha y se aplican la Política de privacidad de hCaptcha y los Términos del servicio.

Three Irresistible Japanese Rice Recipes to Try at Home