I tinkered with this recipe a bit but the ultimate results were quite good. My beans were not cooked after the recommended 7-8 hours. To fix this, I cooked them under pressure for 20. Other options include boiling on stovetop, soaking ahead, cooking longer.
Monthly Archives: September 2017
When in doubt, Just One Cookbook always seems to have the Japanese recipe I’m looking for. I picked up some matsutake mushrooms at the farmer’s market, and was googling around for typical ways to serve it. This rice dish seemed to be a classic preparation, and I trusted JOC would have a good version. John and I both really enjoyed this – you almost steam the mushrooms in the rice cooker, which is a neat preparation. We also used the leftovers to make John’s favorite chicken and rice dish (which might have been a trashy move but was delicious nonetheless).
I absolutely love the idea behind omurice (fried rice omelet, which I’ve been making with Chinese leftovers before I even knew it was a Japanese dish). But I am not a fan of ketchup, which plays into many versions of the dish. Not this okonomiyaki-influenced one, though. We adored the flavors here. My omelet was a little messy but still rather impressive, I think.