First, remove the seeds from the umeboshi and mash the ume flesh… then chop the shiso leaves finely… chop the green onions finely too…

Heat sesame oil, add shirasu, stir-fry quickly, then add plum paste, perilla leaves, and green onions…

Once you add the beaten egg, put in the rice and stir-fry it all at once evenly to avoid clumping…

Finally, pour in the soy sauce from the edge of the pot and mix it together… if you plate it before it starts to stick, it’s complete…

Yes… Ume shirasu fried rice… it’s done…

If you have some extra room, I’d also like to add komatsuna or green peas… Adjust that part to your liking…

Eat it before it gets cold…

Huh? You don’t like pickled plums? Then shall we go with this one instead…?

Add shirasu and white sesame seeds to the leftover rice… Mix in soy sauce just enough so that it doesn’t get sticky…

Then I’ll make this into a rice ball… ouch!

It’s delicious even if you eat it as it is, but… I’m going to grill it…

Cook it slowly… apply soy sauce on the surface again halfway through… this will enhance the aroma…

If you cook it without burning, it’s complete… shirasu grilled rice ball…

The smell of baby sardines is irresistible… Grilled miso rice balls are delicious too, but when it comes to baby sardines, it’s definitely soy sauce…

…I feel like it’s a bit lacking.

I’ll quickly make a soup that goes well with either.

Slice the green onions diagonally… Soak a small amount of dried wakame in water to rehydrate it…

Put water and chicken broth granules in the pot… Once it boils, add green onions and wakame…

Once it comes to a boil, add a little soy sauce and taste it… if it’s good, drizzle a bit of sesame oil and sprinkle some white sesame seeds.

Yes, it’s done… a quick and easy Chinese-style soup…

Wakame is not essential, but green onions are a must… It’s convenient to keep as much as possible in the refrigerator…

If I eat this, should I go to sleep…? I might not be able to wake up in the morning…?

It’s too serious, Rice…

If I don’t wait at least two hours after eating, the quality of my sleep will worsen, and if I cook and eat now, it will be close to 3 o’clock, so I’ll just go without sleeping…

I can only fight rice with a skill like mixing shirasu pack, negi pack, and yamakai-bushi and putting it on top of rice…

I like to make plum shirasu fried rice with crispy plum.

>>8

Mac-chan, eat something sweet and go to sleep.

>>10

Make sure to brush your teeth before going to bed.

I thought you wouldn’t come today because I saw you yesterday!

Ponzu and grated ginger… a little sugar and a small amount of white sesame… shredded ginger to taste…

Combine those ingredients to season the mackerel… It’s okay to use raw mackerel, but processed salted mackerel is also fine… Just be sure to choose a fresh one…

Once it’s well-flavored, remove the moisture and sprinkle with potato starch… Make sure to shake off any excess powder…

All that’s left is to grill it… be careful as the skin tends to burn easily…

Once it’s fully cooked, it’s done… you’ll be able to eat white rice endlessly…

It can be frozen as well… it’s perfect as a side dish for a bento…

Personally, I like this… of course, I like grilling it, but I also enjoy frying it…

Hehe… I suddenly want to eat something substantial…

>>13

It’s instant, but…

Chicken thigh steak is good…

Season with salt, pepper, and your preferred spices… Place with the skin side down in the frying pan…

Immediately cover it as is… the rice will take about 7 minutes to cook… of course, be careful with the heat…

After that, flip it over and cook until it is browned… Chicken steak is complete…

Grilling garlic slices together really stimulates my appetite even more…

>>12

Fried rice really varies in how it’s made depending on the restaurant or the person.

The ingredients and seasoning are important, but the timing of when to add them is completely different, so there isn’t really a “correct” answer…

If you find your favorite way, you can enjoy your favorite fried rice…

Generally, a loose texture is considered good, but there are probably people who like a sticky one as well…

I’m just going to have chopped perilla leaves and pickled plum because I’m making tea-zuke.

>>16

That’s fine, but I think it would be nice to have white sesame too…

Rice is a good cook.

At this time, you should be aware that this is not good behavior.

First, I’ll sauté the diagonally sliced green onions in sesame oil…

Next, we’re going to stir-fry squid… it’s easy because you just need to cut it into bite-sized pieces and stir-fry it…

But squid isn’t cheap now, is it… Then shall we use rolled squid…?

Even at grocery stores, it’s sufficient… unless you’re someone who wants to be particular, you have to think about saving at the dining table too…

There, soy sauce, mirin, and shredded ginger… and a little bit of sake…

Stir-fry so that it doesn’t get burnt… Once the squid is cooked, it’s done…

It’s delicious to sprinkle a little shichimi on this and eat it…

At this time, being able to have chicken steak is the work of a confirmed culprit, naughty Rice.

I just went to the supermarket and bought 200g of pork belly, a 350g vegetable mix mainly consisting of bean sprouts, and a bunch of chives.

I’m planning to stir-fry all of this and eat it tomorrow, but do you have any recommendations for seasoning the rice?

>>24

There are various options, but how about adding a little twist to store-bought yakiniku sauce?

As for rice… I think grated garlic and chopped red pepper are good.

It’s good to heat it in a pot just enough to warm it up without boiling.

If there are any, garlic shoots are the best…

Or… with soy sauce, mirin, some chopped ginger, and a bit of sake… it will have a slightly light finish…

The point to note is that since sprouts release moisture, it’s okay to add a little more, and… since garlic chives cook really quickly, it might be better to prepare them separately from the others…

By the way, Rice loves the stamina-reducing sauce from Aomori, so… I hope you get a chance to buy it once…

>>27

Thank you for the side dish and rice.

I’ll try it tomorrow.

Remember to be cautious of chives as well.

Do you like to fry rice in sesame oil?

I was used to cooking with vegetable oil, so I was surprised at how different the taste was when I sautéed with sesame oil.

It seems like the amount of rice in this thread could last a week on the dining table.

I’ve started seeing side dish showers again recently.

Clam sake steam is delicious, isn’t it…?

Buying mussels at a grocery store and lightly steaming them in sake makes dinner luxurious…

Make sure to wash the mussel shells well…

In a frying pan, add olive oil and minced garlic… heat it gently to release the aroma… keep it on low heat to avoid burning…

Then, turn the heat to medium and add the mussels and wine… make sure to cover it well…

When the shell opens, add salt and coarsely ground black pepper… but be careful not to add too much since the flavor is already quite strong… Once it’s blended well, it’s all good…

You can use not only sake but also white wine… they pair perfectly… even cheap alcohol is fine, so use whichever you prefer…

It’s delicious not only when eaten with rice, but also when spread on a baguette… Especially the bread soaked in the juices from the white wine stew is the ultimate delicacy…

Tonight’s late-night snack

Grated ponzu sauce on rice.

>>30

When you add microwaved nameko mushrooms, it changes again…

No matter how thoroughly I wash them, I feel scared to drink the broth that the shells have soaked in unless it’s something with a simple structure like clams or surf clams.

All I have on hand is salmon jerky.

How do you like to eat nameko mushrooms…? I guess it’s miso soup after all…

But today I’m going to eat it a little differently…

First, tear the chives into bite-sized pieces… then put the nameko mushrooms in the same bowl, cover with plastic wrap, and microwave.

If it’s a 500W microwave, it should take about 3 minutes… Check on it around 2 and a half minutes and adjust as needed…

Add a bit of water to the noodle sauce and a small amount of sesame oil, then mix it… mix it…

Finally… this is optional, but if you add grated daikon, it’s complete…

It’s delicious if you quickly stir-fry with sesame oil instead of using a microwave, so try whichever you prefer… just be careful because garlic chives cook very quickly.

It might be a good idea to divide it into portions and freeze it.

Stomach is

Decreased.

Stir-fried meat and vegetables are a classic…

Actually, I want to use cabbage, but due to various circumstances, I’ll go with lettuce…

Please chop some ginger into small pieces in advance…

Heat sesame oil in a frying pan and stir-fry bite-sized slices of pork belly with ginger… It’s okay to use just a small amount of sesame oil since the meat will release some fat.

Once the fire is on, add the lettuce cut into bite-sized pieces and stir-fry as you mix them together…

Lettuce cooks quickly, so… then adjust the flavor with soy sauce and salt and pepper…

If you want to make it spicy, I recommend using Doubanjiang…

I wish cabbage would get cheaper.

Cabbage… or rather, vegetables.

Also rice

There probably aren’t any cheap vegetables left except for bean sprouts…

Bean sprouts are quietly rising too…

It seems that while the cost of bean sprouts has risen, they are struggling to raise prices because it might lead to lower sales.

Fried foods can be a bit daunting when you think about handling the oil, but… they can be really delicious, so how about making them once in a while…?

By the way, I’m going to use lettuce again…

Lettuce on top of the spring roll wrapper… and there, peeled and deveined banana shrimp…

Once you season with salt and pepper, just wrap it up and fry until crispy…

The crisp lettuce and the sweetness of the shrimp complement each other well, resulting in a fresh spring roll…

Banamei shrimp can maintain their texture and not become mushy if you soak them in saltwater for 30 minutes before cooking.

Well, you know…

For now, I’ll buy shirasu tomorrow.

Isn’t there something about wanting to fill the hole in a chikuwa…?

Alright, let’s stuff it… filling the hole of the chikuwa with cheese…

You just season this and cook it in a frying pan with some salad oil, but… this is where the divisive condiments come into play…

I’ll quickly sprinkle some maximum on it and grill it lightly…

Maxim is a very convenient seasoning, but it’s quite strong in flavor, and if you use it repeatedly, everything ends up tasting the same every time. So, let’s stick to the recommended usage and avoid overusing it.

Chikuwa itself doesn’t have a very difficult process, so… it’s delicious even if you use something other than cheese for the filling, so please try various things…

I have been taken care of by Maximum during times like camping.

When it comes to using it at home, it’s quite a dilemma, well, yes.

It’s not worth the effort for a late-night snack.

The last introduction is… everyone’s favorite baby scallops…

Stir-fry the diagonally sliced green onions and salad shrimp in sesame oil… Once the green onions become wilted, season it…

Add mirin… and then soy sauce and salt and pepper… that’s probably all you need…

It’s done once you stir-fry it lightly to blend.

It’s delicious even when you add bacon… I think it’s a recommended dish for beginners in cooking because it’s hard to fail with it…

If I find you awake late at night again… I’ll come to see you…

>>46

Finally, stop the horror.

Thank you, rice.

I’m going to eat cup ramen…

Huh? Wasn’t Midnight Rice there yesterday too?