Barley And Brown Rice Bowl
This healthy, satisfying barley and brown rice bowl comes across as a Japanese kedgeree, with its hit of curry and boiled eggs to top it off. - Published in Life Style
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Updated 4:17 PM EEST, Sep 26, 2017
This healthy, satisfying barley and brown rice bowl comes across as a Japanese kedgeree, with its hit of curry and boiled eggs to top it off. Quick Crispy Salmon Spring Bowl
Solve your weeknight dinner dilemmas with this quick and easy salmon and rice bowl topped with pickled cabbage, avocado, cucumber and watercress. - Published in Life Style
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Salmon And Avocado Sushi Bowl
Crunchy wasabi peas add a fiery kick to this delicious smoked salmon and avocado rice bowl. - Published in Life Style
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Sardine And Rice Bowl, An Easy Hot Meal To Savor Under Vast Skies
From mountain biking and mountain climbing to sea kayaking and surfing, Junji Kosuzume enjoys the open air to the maximum.
"You only live once, so I thought it would be fun to try many things," says the 48-year-old outdoor activity coordinator.
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Japanese Crispy Chicken Bowl
Turn your favourite sushi roll into a tasty rice bowl with this Japanese-inspired crispy chicken dish.INGREDIENTS
1 1/2 cups (300g) medium-grain rice
Vegetable oil, to shallow fry
600g Coles RSPCA Approved Chicken Breast Schnitzel
150g snow peas, trimmed, thickly sliced
4 Coles Brand Australian Free Range Eggs, fried
1/4 cup (70g) drained pickled ginger
1 carrot, cut into long matchsticks
1 avocado, stone removed, peeled, sliced
1 nori sheet, finely shredded
1 teaspoon sesame seeds, toasted
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Miso Bowl
This healthy vegetarian dish is filled with crunchy pine nuts, creamy ricotta and flavoursome miso paste.Ingredients
1 1/2 tablespoons miso paste
1 tablespoon warm water
1 tablespoon vegetable oil
600g sweet potato, peeled, cut into cubes
2 large parsnips, peeled, cut into wedges
120g baby spinach
200g ricotta
1/4 cup lemon juice
2 tablespoons pepitas
2 tablespoons pine nuts
1 tablespoon sesame seeds
- Published in Life Style
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Rice Bowl With 'kabayaki'-style Sardines And Fried Bones
With a 130-year history behind it, the Akahori Cooking School has seen many changes through the decades.Masako Akahori is grandmother to Hiromi, the school’s 51-year-old present head.
Masako, the fourth head of the school, was also the first woman to lead the cooking school. When Hiromi’s mother, Chiemi, now aged 80, became its fifth head, the school opened its doors to men.
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Rice Bowl With Wasabi-flavored Field Mustard An Essence Of Spring
Satoru Uchida, who runs fruit and vegetable wholesaler Tsukiji Mikuriya in Tokyo, cherishes vegetables in season.Spring brings a bounty of sprouting vegetables such as “sansai” (mountain vegetables), “nanohana” (field mustard) and asparagus.
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Innovative 2017 Honda Ridgeline Pickup Leads The Flock In New Super Bowl Commercial
Honda today offered a sneak peek of the brand's commercial for Super Bowl 50 starring the highly innovative 2017 Honda Ridgeline pickup, a wily herding dog and a flock of sheep singing a classic Queen song, "Somebody to Love." Fans tuning in to Super Bowl 50 on Sunday, Feb. 7, will see the 60-second spot, "A New Truck to Love," during the third quarter, but the entertaining commercial is now available for viewing in its entirety on Honda's YouTube channel (http://honda.us/BigGameCommercial). Gyudon Beef Bowl 2016 Recipe
Ingredients1 cup...........................Dashi
2 tablespoons................White wine (such as Riesling or Gewürztraminer)
2 tablespoons................Sake
1 1/2 tablespoons...........Soy sauce
1 teaspoon....................Sugar
200 grams....................Beef short rib (thinly sliced)
100 grams....................Onion (about 1/2 large onion, thickly sliced)
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Fully Enjoy All-you-can-eat Tuna Bowl In Shizuoka
One of the most popular sushi toppings or sashimi item is tuna, called “maguro” in Japanese. Tuna has been a common food on dining tables in Japan from olden days. It is said that Japanese eat the largest number of landed tuna in the world. - Published in Life Style
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Rice Bowl With Seasoned 'hirasoda-gatsuo' Special Flavors From The Sea
Chef Masahito Nishigata says that when summer changes to autumn, fishermen’s nets often come up empty.“We call it the ‘summer dry season,’ " says the head chef of Ajiro Teichiami, a seafood restaurant in Tokyo’s Minato Ward, as he glances at the restaurant’s refrigerated display case containing a modest amount of fish.
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Katsudon (pork Cutlet Rice Bowl)
Katsudon is a perenial Japanese favorite made with leftover pork cutlet, eggs, sauteed onions and a sweet and savory sauce over a bowl of rice. - Published in Life Style
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Teriyaki Chicken Sushi Bowl
Ingredients600g chicken thigh fillets, trimmed, thinly sliced
3/4 cup teriyaki marinade
1 1/2 cups SunRice Japanese Style Sushi Rice
1 1/2 tablespoons mirin
2 teaspoons peanut oil
2 Lebanese cucumbers, thinly sliced into ribbons
1/4 cup pickled ginger
- Published in Life Style
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