I'm Bringing Crispy Back
Rice cooker omurice, Japanese mushroom rice, Korokke, Tamagoyaki and Cabbage rolls!!
Quick reminder that today is the LAST day to enter the Donburi Bowl giveaway! It will close at 11:59 PM TONIGHT.
To enter:
Make oyakodon (or the plant based option) and/or katsudon (or the plant based option) and leave a rating and comment on the recipe. 3 entries will be added if you make both!
Extra enteries:
Follow @okonomikitchen and @musubikiln on instagram
Send me a photo on IG or e-mail (optional but I’ll add another entry for you)
Please make sure all of the e-mails are the same when signing up for the newsletter and leaving a comment on the recipe blog. Thats it! Anddd, stay tuned for the next giveaway that’ll be out later this week 😌!
Youtube
At the beginning of this year I said to myself I wanted to post on youtube more but wow that really didn’t happen (again)… but the year isn’t over. I’m going to start by sharing my shorts over on youtube with longer short forms and long form videos. Of course the first one back has to be my most popular recipe, rice paper dumplings and because I’ve been making them a lot these past few weeks again. I still get questions on how to wrap them without it falling apart or to make them actually crispy so I updated the recipe with more tips! And YES you can air fry them or swap out the proteins, they’re super customizable.
This Weeks Recipes
Tamagoyaki
A staple dish in Japanese cuisine. Did you know there are 4 main types of tamagoyaki? Atsuyaki tamago (sweet), dashimaki tamago (juicy with dashi), castella (like the ones at sushi restaurants) and simple tamagoyaki. This is a basic tamagoyaki recipe but I’ll be sharing the other 3 versions soon! Video tutorial + 2 other recipes!
Japanese mushroom rice
I miss the mushroom variety in Japan. Also sad that a pack of mushroom there is 1-2 dollars and here in Toronto, a pack runs 6-8 dollars :) But it’s all worth it for this Kinoko rice. So much umami flavour and comforting during the colder months.
Korokke (Japanese potato croquettes)
I can’t believe I’ve never shared a classic korokke recipe yet. Another one that is perfect for the fall. Deep fried crispy golden goodness with a soft and fluffy flavourful potato filling <33
Rice cooker ketchup rice, for omurice
If you love omurice, make a big batch of this ketchup rice in the rice cooker and freeze in portions for a quick meal throughout the week. You can make a usuyaki tamago (thin omelette) to wrap or this soft scramble style like my tamagoyaki scramble that takes less than 5 minutes to cook. Here’s a video tutorial of it!
Japanese cabbage rolls
Cabbage is underrated. It’s cheap, delicious, nutritious and so versatile. I always forget how good stuffed cabbage rolls are 🥹. My mom made them for us this time! Here’s a video tutorial of how to make it:
