i. Add neutral oil to the cold pan, scatter in the sliced garlic, and cook low and slow (about 5 minutes) until pale gold. This gently flavors the oil and yields crisp chips; swirl occasionally so slices color evenly.

ii. Remove chips the moment they turn straw-gold as carryover heat will deepen them. Then reserve both chips and oil.

i. Crank your now-empty skillet with garlic oil to high heat. Grind fresh black pepper over both sides of your rested steak, then lay it gently into the pan.

ii. Flip every 30 seconds for even cooking and a fast, deep crust. Cook about 4 minutes (8 flips) total.

iii. Transfer the steak to a rack for 3-5 minutes. Catch any juices on the plate. Those drippings are liquid gold, add them back to the rice later for built-in beefy depth. Expect a small temperature rise during the rest, which helps land your target doneness.

i. Return the pan to low heat with the remaining garlic oil, and add the minced garlic. Stir gently just until fragrant to perfume the base of the rice. Avoid browning. If it starts to color, immediately proceed to the next step to halt cooking.

ii. Increase to medium, add cool, firm rice, and press-and-chop with a spatula to break clumps as the grains drink the aromatic oil. If using freshly cooked rice, spread it on a tray for a minute to vent before it hits the pan.

iii. Sprinkle in a pinch of salt, Asian chicken bouillon powder, and oyster sauce. Splash sake along the pan’s rim so it sizzles and loosens flavorful fond. Stir to coat and keep breaking any new clumps. Tip in the reserved steak juices now too so they mingle with the rice.

i. Scoot rice to create a hot bare spot, raise heat to high, and drizzle soy sauce into that zone. Wait ~5 seconds as it sizzles and darkens, then toss to coat all the grains.

You’re essentially building smoky aroma without soaking the rice.

ii. Cut the heat, melt in unsalted butter and fold through chopped parsley for a glossy finish. The butter rounds sharp edges from the soy while keeping the grains separate and lightly coated.

i. Mound the rice in a bowl or a plate.

ii. Fan the steak slices on top, and shower with chopped green onions and the reserved garlic chips. Squeeze on a little lemon, add a final crack of pepper, and serve immediately while the chips stay crisp.

i. Gently wash your cold leftover rice in cool water to remove any gummy starch.

ii. Then drain thoroughly before transferring to your serving bowl.

i. Arrange all your toppings over the clean rice: umeboshi plum, instant dashi granules, katsuobushi (bonito flakes), shredded nori seaweed, finely shredded shiso leaf, salt, sesame seeds, wasabi, and a sprinkle of tenkasu (crispy tempura bits).

ii. Don’t worry about perfect placement! Ochazuke is meant to be rustic and personal.

i. Pour chilled green tea directly over the arranged toppings and watch as the flavors begin to meld.

ii. For extra refreshment on sweltering days, add a couple of ice cubes, but remember that too much ice will dilute the overall flavor.

First, cut the salmon fillets (skin-on or skinless) into bite-sized chunks.

Sprinkle salt over the salmon pieces and let them sit for 10 minutes.

Salt tightens the protein structure of the salmon while drawing out water and trimethylamine compounds responsible for that fishy odor. If you want to get even better results, you can add a splash of sake to this step, as alcohol helps dissolve odor-causing compounds more effectively.

While you wait, be sure to measure out all the ingredients and divide them by the time you add them! Smooth and timely cooking is very important for fried rice!

After 10 minutes, pat the salmon dry with paper towels to get rid of any moisture and odor compounds.

Then, lightly dust the salmon pieces with cornstarch.

If you want to get perfect results, use refrigerated Japanese rice. When rice is cooked fresh, it’s got a lot of moisture, and the starch granules are all swollen up. If you refrigerate it overnight, the starch will retrograde (crystallize), which makes the grains less sticky. This makes it perfect for fried rice.

Start by heating your wok over medium-low heat, and then add your cooking oil (if you want more intense flavor, you can use lard).

Cook the dusted salmon skin-side down, along with the ginger and mushrooms. The gentle cooking lets the fat render from the skin, so the salmon cooks through without getting tough or dry.

When the salmon is cooked on both sides, crank the heat up high and move the cooked ingredients to the side of the wok. Just crack the eggs into the empty space and scramble them until they’re half-cooked.

Add the rinsed, drained rice to the scrambled egg.

Then add the dashi granules, chicken bouillon powder, the white part of the Japanese leek (or a regular leek), and the smoked paprika powder (my secret ingredient to add depth with its smoky aroma and sweetness!). Mix everything together so the egg covers the rice grains. Keep the wok on the heat without tossing it too much – home stoves don’t generate enough heat to keep the wok at a steady temperature when you lift it up too frequently.

When the rice is fluffy and mixed with the eggs, pour soy sauce around the wok rim instead of on top of the rice.

Add butter, sugar, salt, and white pepper. For the salt and pepper, taste as you go and adjust the amount to your liking. I added ¼ tsp and ⅛ tsp respectively.

The fat in butter adds a richness that pairs great with salmon, and the slight sweetness of sugar balances out the savory flavors. White pepper provides subtle heat without visual interruption or the stronger aromatic profile of black pepper.

Once everything’s mixed together, add lemon juice and a bit of sesame oil, then take it off the heat right away. Give it a stir to mix it all together, using the residual heat.

Garnish with white sesame seeds and chopped mitsuba (Japanese parsley) just before serving.

If you can’t find mitsuba, you can substitute it with chopped shiso leaves (perilla) or green onions. If you want to mix things up a bit, you could try topping it with shichimi togarashi (Japanese seven-spice blend), a drizzle of chili oil, or even some crispy garlic chips.

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Start with fresh mentaiko, looking for vibrant red or pink roe with firm, intact membranes. Using kitchen scissors, carefully cut along the membrane to open the mentaiko sac.

Gently separate the roe from the thin outer skin without tearing the membrane using a spoon. But don’t discard it! You can enjoy it separately as a chef’s treat.

In a small mixing bowl, combine the separated mentaiko roe with Japanese mayonnaise, soy sauce, and dashi granules.

Mix gently but thoroughly until the ingredients are fully incorporated into a creamy, coral-colored spread. The consistency should be smooth but still have some texture from the tiny mentaiko eggs.

If you’re using a mold, lightly salt the onigiri mold to enhance flavor. Next, add about 50 to 60 grams of rice (about half the total amount for one onigiri) to the mold, making a small indentation in the center for the filling.

To shape the rice by hand, wet your hands with cold water and sprinkle with salt to prevent sticking. Take the full amount of rice (100-120g) for one onigiri and flatten it on your palm.

For a mess-free approach, lay a piece of plastic wrap on a flat surface and place your rice portion in the center. The plastic creates a barrier that prevents sticking while allowing you to shape the rice easily.

Remember to sprinkle salt on the rice before wrapping to ensure proper seasoning.

Spoon the mentaiko-mayonnaise mixture into the rice indentation you’ve created. The amount will depend on your preference, but typically 1-2 tablespoons provides the perfect rice-to-filling ratio.

The mentaiko should be evenly distributed but concentrated in the center of your onigiri.

If you’re using a mold, cover the filling with the rest of the rice. Use the mold lid to press and compact the onigiri, making sure it’s all stuck together in one shape.

Consider sprinkling a pinch of salt over the top surface for enhanced flavor.

If you’re shaping by hand, fold the rice over the filling, making sure it’s completely encased. Then, use your palms to shape it into a triangle, oval, or round shape, taking care to keep the filling inside.

Just before serving, wrap your onigiri with a strip of nori seaweed.

This timing is crucial-wrapping too far in advance will cause the crisp nori to absorb moisture from the rice and become chewy. For the best textural contrast, apply the nori immediately before eating.

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Give the tuna block a quick rinse under cold water and then pat it dry with paper towels. Then sprinkle lightly with salt, a method called “shiojime,” which will enhance the flavor and get rid of any fishy odor.

Next, put the salted tuna in a container that’s elevated on one side to drain off any excess moisture for about 10 to 15 minutes.

Rinse the tuna again under cold water and pat it dry.

You can skip this shiojime process if you like, but I recommend it for the best flavor.

Use a spoon to scrape the tuna flesh.

Then mash it finely with a knife.

In a bowl, mix the mashed tuna with oil, mayonnaise, and dashi granules until everything is well incorporated.

This is how we make melt-in-mouth negitoro.

If you’re using a mold, lightly salt the onigiri mold to enhance flavor. Next, add about 50 to 60 grams of rice (about half the total amount for one onigiri) to the mold, making a small indentation in the center for the filling.

To shape the rice by hand, wet your hands with cold water and sprinkle with salt to prevent sticking. Take the full amount of rice (100-120g) for one onigiri and flatten it on your palm.

Spoon the negitoro mix into the rice indentation.

Followed by a few chopped green onions and a small dab of wasabi.

Add just a drop of soy sauce.

Whichever way you choose, make sure the rice has cooled a bit to prevent cooking the tuna inside.

If you’re using mold, cover the filling with the remaining rice. Use the mold lid to press and compact the onigiri, making sure it’s all stuck together in one shape.

I’d also like to sprinkle a pinch of salt over the top as well.

If you’re shaping by hand, just fold the rice over the filling, making sure it’s completely encased. Then, use your palms to shape it into a triangle, taking care to keep the filling inside.

Just wrap each onigiri in a strip of nori seaweed. For the best taste and texture, serve right away.

The crunch of the nori contrasts perfectly with the soft rice and creamy tuna filling.

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Heat a small frying pan over medium heat and add a little sesame oil. Fry the minced garlic and Japanese leek until they release their aromas.

Next, add the sake and mirin to the pan and stir to combine.

Now, mix in the miso paste and chili powder, stirring all the while.

Cook until the mixture thickens, then remove from heat. It’s important to get the paste to the right consistency so it’s easy to fill the onigiri, and so they don’t become soggy.

If using a mold: Lightly salt the onigiri mold to enhance flavor. Add 50-60 grams of rice (half the total amount per onigiri) to the mold, creating an indentation in the center for the filling.

For hand-shaping: Wet your hands with cold water and sprinkle with salt to prevent sticking. Take the full amount of rice for one onigiri and flatten it on your palm.

For molded onigiri: Spoon the garlic miso mixture into the indentation in the center of the rice. I use about 1/2 a tablespoon per rice ball.

For hand-shaped onigiri: Place the filling in the center of the flattened rice.

Mold method: Add the remaining rice on top of the filling. Use the mold lid to firmly press and compact the onigiri.

Hand method: Gently fold the rice over the filling, encasing it completely. Shape into a triangle using your palms, ensuring the filling stays securely inside.

Wrap each onigiri in a strip of nori seaweed. For the best taste and texture, serve immediately.

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In a bowl that can handle the heat, mix the cooked rice with soy sauce, aonori powder, and toasted sesame oil.

This mixture is the base for your crispy rice. Heat up your oven to 230°C (450°F).

Line a baking tray with parchment paper. Spread the rice mixture evenly across the paper, making sure it’s thin enough to crisp up properly. Next, place slightly oiled and salted salmon fillets, skin-side down, next to the rice.

This setup lets both items cook at the same time, which makes the most of the oven’s efficiency.

While the oven is heating up, mix all the dressing ingredients together until they’re well combined.

Thaw the frozen edamame by soaking it in room temperature water.

Once the oven is up to temperature, put the tray in the upper third of the oven. Bake for 15 minutes.

During the baking time, cut the cucumber into small pieces and dice the avocado. If you’re using edamame in the pods, go ahead and pop them out of their pods now. It’s a good idea to prep these ingredients while the rice and salmon are cooking. That way, everything is ready for assembly at the same time.

After baking, transfer the salmon to a clean work surface. Carefully separate the crispy skin from the flesh. Flake the salmon meat into bite-sized pieces.

The skin will be used as a garnish, adding textural contrast to the salad.

In a salad bowl, mix together the cut vegetables, flaked salmon, and crushed crispy rice. Top with pieces of the crispy salmon skin.

Pour the prepared dressing over the salad ingredients and give them a gentle toss to make sure all the pieces are evenly coated. Serve right away to enjoy the contrasting textures at their best.

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In a sieve over a large bowl, combine uncooked white rice, black rice, red rice, and brown rice.

Pour cold water over the rice until the bowl fills, then drain immediately. Refill the bowl with cold water. Gently swish the rice to wash it.

When the water becomes cloudy, drain it out. Repeat this washing process 3 times in total.

Transfer the washed rice to a mixing bowl and cover with cold water. Add pearl barley, millet grain, and quinoa. Cover and soak for 1 hour or up to 2 hours in a cold environment. Soaking helps soften the grains and promotes even cooking.

After soaking, drain the rice mixture through the sieve. Let it sit over an empty bowl for 5 minutes to remove excess moisture.

Transfer the rice mixture to a thick-bottomed pot. Add white and black chia seeds, and white and black sesame seeds.

Pour in the cold water.

Then cover with a lid, and place on the stove.

Place the pot on the stove over medium heat.

1. Once you hear consistent bubbling, set a timer for 30 seconds.
2. Then reduce the heat to medium-low and cook for 2 minutes.
3. Next, lower the heat to low and simmer for 5 minutes.
4. Finally, turn the heat to maximum for 10 seconds before turning it off completely.

Alternatively, you can use a rice cooker on the regular white rice setting.

Leave the pot on the warm stove to steam for 15 minutes. Do not remove the lid or stir the rice during this time. Steaming allows the rice to finish cooking and helps distribute moisture evenly throughout the grains.

After steaming, remove the lid.

Then gently fluff the rice using a rice paddle or a spoon dipped in water to prevent sticking. Use the edge of the utensil to break up any clumps and release excess steam.

This step is crucial to avoid the rice being too wet.

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Start by washing the beans to remove any dust and debris. Adzuki beans do not require soaking before cooking, but doing so will shorten the cooking time so you can soak them for 1-3 hours if you have time.

Once washed, transfer them to a pot and cover with water by about 2cm.

Bring to a boil over a medium heat and let them gently bubble for about 10 minutes. Reduce the heat to low and simmer for 5 minutes.

The first batch of water contains astringency, so after 15 minutes of cooking, drain the water.

Return to the beans to the pot and add 750ml of water (or enough to cover by 2cm). Place a lid on top, bring to a boil and then reduce the heat to medium-low. Gently boil for about 40-50 minutes.

We want to preserve as much of the cooking liquid as possible from the 2nd boil, so using a lid will help prevent evaporation.

Check the beans occasionally and cook until the soft, but not mushy. Keep in mind that the beans will be cooked again with the rice, so if they are overcooked, they will certainly break when mixed with the rice.

Make sure to top up the water if necessary and ensure the beans are always submerged to promote even cooking.

Once the beans are cooked, drain them using a sieve placed over a heatproof bowl to catch the cooking liquid. Measure out 350ml of the leftover cooking water into a heatproof jug.

While the liquid is still hot, add the sugar, salt and sake. Mixing them in while it’s hot will dissolve them easily.

Let the liquid cool completely before moving onto the next step.

It is vital that you cook the rice with cold liquid, not hot or warm. Cooking rice with hot water will cause it to evaporate too quickly and will actually leave you with undercooked rice that is mushy on the outside.

Measure out your mochi rice and pour it into a bowl. Fill the bowl with water, gently swish it around and then drain. Repeat this three times in total to wash the rice. The water won’t run clear, and that’s okay.

Mochi rice is very absorbant, so it doesn’t need to be soaked.

Once it’s washed, transfer it to the pot and add the chilled adzuki beans cooking water.

Give it a shake to flatten the rice, then sprinkle the cooked adzuki beans evenly around the top.

Cover the pot with a tight-fitting lid and place it on the stove over medium heat. Using a medium heat allows the water to heat up slowly and gradually cook the rice, ensuring even cooking.

When it starts to bubble and boil, set a timer for 1 minute. After 1 minute, reduce the heat to low and continue to simmer for 7 minutes.

Once the 7 minutes are up, bast with a high heat for 10 seconds before turning off the stove. Then, set a timer for 15 minutes and leave the rice to finish cooking in the residual heat from the steam.

Again, it is important not to open the lid before the steaming is complete, as this will release the steam and the rice won’t finish cooking. This steaming part is one of the crucial steps to perfectly cooked rice and cannot be skipped.

Once 15 minutes have passed, you can finally remove the lid.

Gently mix the rice, being careful not to crush the grains or beans.

Finally, divide the rice into serving bowls and sprinkle with black sesame seeds and coarse salt to taste.

Alternatively, you can also use this sekihan to make rice balls!

Enjoy!