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Hayashi rice (ハヤシライス, hayashi raisu) is a dish popular in Japan as a Western-style dish, or yōshoku. It usually contains beef, onions, and button mushrooms in a thick demi-glace sauce, which often contains red wine and tomato sauce. This sauce is served atop or alongside steamed rice. The sauce is sometimes topped with a drizzle of ...
Or rice with curry sauce and hayashi sauce. (fried beef and onion, cooked with red wine and demi-glace). yaki karē (焼きカレー): Curry rice, topped with a raw egg and baked in an oven. Originally from Kitakyushu. ishiyaki karē (石焼きカレー): Curry sauce with rice served in a heated stone bowl, in a similar way to dolsot bibimbap.
Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is very tart in flavor, with a thin, watery consistency and a light brown color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.
Toppings are usually colorful cold ingredients and a tare sauce. Popular toppings are meat (ham, boiled chicken or barbecued pork ), strips of tamagoyaki (egg omelette), summer vegetables like cucumber and tomatoes, menma (fermented bamboo shoots), and beni shōga (pickled ginger) as a condiment. Toppings are cut thin, to mix well with the ...
Ichijū-sansai (Japanese: 一汁三菜) is a traditional Japanese dining format that typically consists of one bowl of rice, one soup, and three side dishes (one main dish and two side dishes). [1] It is a key component of kaiseki cuisine and reflects the aesthetic and nutritional principles of Japanese meals. [2] [3] [1]
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[2] [6] The sushi bake uses a base of short-grain rice tossed in vinegar and topped with crab or crab sticks in a cream cheese, Kewpie mayonnaise and sriracha sauce, seasoned with furikake, baked, topped with sriracha mayonnaise and served with sheets of nori and garnishes of avocados, cucumbers, and sometimes wasabi or unagi sauce. [2] [5] [6] [4]
Tangyuan (湯圓; tāng yúan): Glutinous rice balls filled with sweet fillings such as red bean paste and boiled in plain or sweetened water. Sweet zongzi (粽子; zòng zi): Glutinous rice and red bean paste wrapped with bamboo leaves and steamed or boiled. The glutinous rice used to make zongzi is usually specially prepared and appears yellow.