Join The Ashitaba Club!

  • Get access to exclusive discounts, education and videos!
  • Keep up on the latest research and trends in Japanese healing.

Enter your email to join the club!

 
 

Quick Ashitaba Recipe: Ashitaba (Three Types of Rice for Meals)

There are two types of people in this world: those who like coffee and those who like tea. Coffee people look down on tea people for being too reserved. Tea people look down on coffee people for talking way too much (that and latte art.)

Similarly, there are another set of two types of people: those who are into bread and pasta and those who prefer rice. I’m definitely the latter! Well now, there are recipes you can follow to cook rice meals with ashitaba.

In this page, you will learn about how to make Ashitaba (Three Types of Rice for Meals): Spicy Ashitaba Fried Rice, Sea Bream Rice Filled with Ashitaba and Sushi Ashitaba. Just typing the words now make me feel hungry! Awww. So let’s start.

Spicy Ashitaba Fried Rice

Ingredients:

Ashitaba (tomorrow leaves) 150g
1 small piece garlic (grated)
4 tablespoons soy sauce
2 packs of dried bonito
1 tablespoon vegetable oil
Salt and pepper
Red pepper (optional)
Cooked Rice

Steps:

1. Finely chop the raw ashitaba leaves.
2. Heat the oil and put the grated garlic while also sauteeing the tomorrow leaves.
3. Next, put salt and pepper and if you want, red pepper as well.
4. Add in the cooked rice and prepare to taste with soy sauce.

Tired of eating rice the typical way? Try creating rice balls! You would only need to have step 5 which is to form the Spicy Ashitaba Fried Rice into bite-sized proportions for convenient eats.

Sea Bream Rice Filled with Ashitaba

 

Ingredients:

500g sea bream
990cc seasoning broth
20cc sake
45cc mirin
90cc light soy sauce
300g cooked tomorrow leaf stalks
Peel of citrus fruits (can be orange or lemon)
Cooked rice

Steps:

1. Pull the two scales of bream, and wash them well with water gralloch. This to take to get rid of the smell of the sea bream.
2. Mix the seasoning broth, sake, mirin and light soy sauce altogether in a bowl.
3. Put in the rice to the pot and squeeze the peel of the citrus fruit.
4. Wait for 10 to 15 minutes until it’s steamed.
5. Remove the bones of sea bream and mix it well.

Sushi Ashitaba

 Ingredients:
90cc vinegar
100g sugar
1 tablespoon vegetable oil
1 tablespoon salt
20g white sesame
Shirasu 70g
50g carrots
Cooked Japanese riceSteps:1. Add vinegar to the cooked Japanese rice and leave it to cool.
2. Drop in two leaves of ashitaba, put a little salt and plenty of hot boiling water.
3. Boil the carrots and put in a little sugar and salt.
4. Roast the white sesame in a frying pan.
5. Roll the rice and slice the sushi into manageable bits.

 

A Comparison Of Top Ashitaba Suppliers Get an additional 10% off your order of Kenko Ashitaba when we refer you. Use the coupon: ashitabaplant.com

38 Comments

  1. Arjay Paul April 11, 2013 Reply
    • Rochkirstin Santos April 16, 2013 Reply
  2. Levy April 19, 2013 Reply
    • Rochkirstin Santos April 25, 2013 Reply
  3. Pao Tolentino April 20, 2013 Reply
    • Rochkirstin Santos April 25, 2013 Reply
  4. Jhenz Balatico May 10, 2013 Reply
    • Rochkirstin Santos June 4, 2013 Reply
  5. Sef Tiburcio July 21, 2013 Reply
    • Rochkirstin Santos July 21, 2013 Reply
    • Hikaru Shin July 21, 2013 Reply
    • Rochkirstin Santos July 23, 2013 Reply
  6. Jonas Labagala July 21, 2013 Reply
    • Rochkirstin Santos July 23, 2013 Reply
  7. vee fernandez July 21, 2013 Reply
    • Rochkirstin Santos July 23, 2013 Reply
  8. Gil Camporazo July 21, 2013 Reply
    • Rochkirstin Santos July 23, 2013 Reply
  9. controversialcomments July 21, 2013 Reply
    • Rochkirstin Santos May 20, 2014 Reply
  10. Sky Summer July 21, 2013 Reply
    • Rochkirstin Santos July 23, 2013 Reply
  11. markpogi July 21, 2013 Reply
    • Rochkirstin Santos July 23, 2013 Reply
  12. Genzel Kisses July 21, 2013 Reply
    • Rochkirstin Santos July 23, 2013 Reply
  13. Pehpot Pineda July 22, 2013 Reply
    • Rochkirstin Santos July 23, 2013 Reply
  14. Kim Nieves July 22, 2013 Reply
    • Rochkirstin Santos July 23, 2013 Reply
  15. Jhoveleen David July 24, 2013 Reply
    • Rochkirstin Santos July 24, 2013 Reply
  16. Sumi Go November 28, 2013 Reply
    • Rochkirstin Santos May 20, 2014 Reply
  17. Franc May 14, 2014 Reply
    • Rochkirstin Santos May 20, 2014 Reply
  18. Avelina Panuelos October 27, 2014 Reply
    • Rochkirstin Santos October 28, 2014 Reply

Add a Comment

Your email address will not be published. Required fields are marked *