Every anime lover has had a moment of wanting to eat alongside their favourite characters.This compilation of Japanese recipes you can make at home makes it possible. These recipes are not my own and are not used for the sake of profit, just for the use of spreading the deliciousness. Have fun making these and enjoy them alongside your favourite characters.
- Rice (Cooked)
- Nori – seaweed used to wrap up sushi
- Furikake – Also known as rice seasoning (nori, sesame seeds, and flavoring)
- Soy sauce
- Any kind of pickled vegetable or fruits
- Plain – no filling
- Put a scoop of cooled cooked rice in the middle of a sheet of plastic wrap and wrap it up.
- Hold the wrapped up rice in your hand, and cup your hand so it looks like a “U”, then cup your other hand, perpendicularly, on top of it tightly.
- Gently squeeze the rice into a triangle, then rotate the rice ball in your hands, so a different point is pointing downward and repeat.
- If you want to add a filling, sometime near the end of forming the onigiri, press a dent in the middle of rice with your thumb. Add your filling, and cover the hole with more rice, and continue forming.
- Take the rice out of the plastic wrap and form it a few times with your bare hands.
- Place it on a plate and sprinkle some salt on them.
- Cut up the nori. It can be large enough to cover the entire onigiri, or a small little rectangle for just on the bottom, or some cute shapes, etc.
- In addition to the salt, you can sprinkle some sesame seeds or furikake on top, and press it into the rice.
Onigiri Variation: yaki onigiri, or grilled onigiri
- This can be made on a small grill or in the oven. Just heat your oven up to a low heat, brush some soy sauce onto one side of the onigiri, place it on a cookie sheet, and put it in the oven.
- In 10-20 minutes, flip the onigiri over, and brush some more soy sauce onto the other side, and cook it again. Just keep an eye on it, and cook it until it’s slightly crispy on both sides.
- 1 ½ cups of cooked white rice
- 2 mushrooms
- ½ onion
- 1 garlic clove
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 large eggs, beaten
- Vegetable or olive oil
- Chop up the mushrooms, onions, and garlic.
- Heat up some oil in the pan (Use a pan that’s just a little smaller than the size of your plate. This is important for the egg.) to medium low. Once the oil is hot, add the vegetables with 2 teaspoons of the ketchup and 2 teaspoons of the soy sauce.
- Once the onion becomes clear, add in the rice, and the rest of the ketchup and soy sauce.
- Mix everything together. Once the rice is hot and thoroughly mixed with the other ingredients, put it all in a bowl and set aside.
- Put a small amount of oil in the pan, and then pour the beaten eggs into the pan. Lift up the pan and tilt it around in a circle so that the egg covers all sides of the pan.
- Let the egg cook, occasionally lifting up the egg from the sides of the pan to make sure it doesn’t stick. If you can manage it, flip the egg sheet over to cook on the other side. If you can’t, then just turn the heat down to low and wait for the egg to cook all the way through.
- Once the egg sheet is cooked, place it onto your plate. Move it so it is only on one-half of the plate (it should be falling off the edge. Just fold it over or roll that part up for the time being).
- Place the rice in the middle of the plate, over a bit of the egg sheet. Then fold the egg sheet over the top of the rice, and tuck it under the other side of the rice.
- Put some ketchup on your finished omurice if you’d like.
Vegetarian Okonomiyaki (cabbage pancake):
- Japanese mayonnaise (or a mix of 1 teaspoon of rice wine vinegar added for every 1/4 cup of normal mayo)
- Canola oil for frying
- 1 bunch scallions, trimmed and chopped (you can save some for garnish too)
- 2 cups shredded cabbage
- 1/3 cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon sesame oil (other oil can be used as well, but it won’t taste quite the same)
- 2 teaspoons vegetarian dashi (or soy sauce) – recipe in on the bottom
- 5 large eggs
- Okonomiyaki sauce – recipe is on the bottom
- For pescetarians: Katsuobushi (dried bonito flakes), for garnish (optional)
- Whisk together eggs, dashi, oil, and salt.
- Slowly add flour, whisking all the while to avoid clumps
- Add cabbage and scallion; gentle fold both into the batter using a mixing spoon or silicone spatula.
- Generously coat the bottom of a large frying pan with oil and set on medium-high.
- Once the oil is hot and glistening, ladle the batter into the pan as you would regular pancakes.
- Cook for about 3 minutes, until golden brown on one side; flip and repeat.
- Serve warm pancakes with okonomiyaki sauce slathered on and drizzled with Japanese mayo. Sprinkle with katsuobushi or scallions if you want.
Okayu (Rice Porridge):
- ½ cup white rice (preferably short grain, but medium is fine)
- ½ teaspoon salt
- Green onion
- Umiboshi (sour plum)
- Sesame seeds
- Soy sauce
- Just about anything else you might want!
- Rinse the rice thoroughly.
- Once the rice is clean, add in 3 cups of water and the salt and let the rice soak for at least 30 minutes.
- Bring the rice to a boil over medium-high heat, and then turn the down the heat to low and cook, covered by a lid, for 30 minutes.
- After that, turn off the heat, and let the rice sit for 10 more minutes.
- Pour/scoop into a bowl, and top with whatever you want! For eggs, I suggest poaching the egg in hot water first, but not for too long if you like the yolk runny.
Supplemental Recipes –
- Two 14-square inch pieces of kombu (seaweed)
- Four dried shiitake mushrooms
- 8 cups cold water
- Soak kombu and shiitakes in water for 20 minutes.
- Place on medium heat and bring to a rolling simmer.
- Reduce heat and keep at a low simmer for 4 minutes.
- Remove from heat and take out the seaweed and mushrooms.
- 2 Tbsp. Japanese Worcestershire-style sauce
- 1 Tbsp. and 2 tsp. honey
- 1 ½ tsp. ketchup
- ½ tsp. grated ginger
- Mix together.