Japanese Rice Salad Recipe

Sunomono Japanese Cucumber Salad Recipe Low …

WebJun 4, 2020 · In a small bowl, combine rice wine vinegar, low carb sweetener, salt, ginger, and soy sauce. If desired, you can use a little …

1. Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices. Place cucumber slices in a bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid.
2. In a small bowl combine vinegar, sugar, salt, ginger, and soy sauce. Add cucumbers and mix until cucumbers are coated with the mixture. Chill for at least 1 hour before serving. Sprinkle sesame seeds on top of each serving as garnish if desired.

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Oyakodon Chicken Rice Bowl (GlutenFree, Paleo) I Heart Umami®

WebOct 9, 2019 · Friends! This Japanese Chicken Rice Bowl (Oyakodon recipe) is absolutely delicious and super easy to make. With 10 …

1. Prepare the onions, scallions, chicken, and eggs. In a bowl, combine chicken broth, coconut aminos, aged balsamic and rice vinegar.
2. Cook: In a well-heated skillet, preferably 10-12 inch skillet, add 2 tbsp oil. Lower the heat to medium. Add sliced onion. Season with a pinch of salt and saute until the onion turns slightly translucent, about 1 minute.
3. Add chicken and white scallion parts. Season with 2 pinches of salt. Give a quick saute then add the broth. Distribute the chicken in a single layer so it's in touch with the broth. Half cover the skillet with a lid so that the steam can escape. Let the broth simmer over medium/ medium-low heat until it reaches a gentle boiling state, about 4-5 mins. Use chopsticks or tong to move/flip around the chicken pieces to ensure even cooking.
4. Resting/cooling: Once the broth come to a gentle boiling state, turn off the heat. Set the whole skillet aside, uncovered to let cool for 15-20 minutes. Make sure the meat is in contact with the broth in order to absorb more flavor.

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