I’ve never made an exceptional fried rice. Maybe my ratios are off. Maybe it always tastes better when someone else makes it. My dad once made fried rice with kabocha and it was delicious. When I tried making it, it was very mediocre.
But this recipe isn’t about kabocha, but about two of my favorite things: [...]
-
Welcome to Humble Bean, a site dedicated to Japanese food and a place for learning, discovery, and invention!
-
Recipes
- Favorites(9)
- Traditional Recipes(18)
- Contemporary Recipes(24)
- Basic Techniques(1)
- Pickles(0)
- Soups(1)
- Salads(5)
- Vegetables(14)
- Fish(3)
- Meat(8)
- Tofu + Egg(3)
- Rice Dishes(9)
- Noodles(4)
- Sweets(5)
- Drinks(2)
Categories
- Books(1)
- Restaurants(7)
- Perspectives(7)
- Stores(2)
- Gardening(2)
- Tokyo Guide(0)
- NYC Guide(3)
-
Recent Posts
- Stir Fried Napa Cabbage
- Carrot and Tuna Salad
- Kabocha Shiruko
- Avocado and Tomato Bake
- Ireland’s Food & Wine Magazine
- Keema Curry Udon with Burnt Tomato
- Nasu Pizza
- Shiso Lemonade
- Freshly Diced
- Sesame Green Beans
- Braised Daikon with Beef
- Recipe Booklet for Sale!
- Burdock Root Tempura
- Yoko’s Sesame Dressing
- Stewed Hijiki
Archives
- February 2012 (1)
- January 2012 (1)
- November 2011 (1)
- October 2011 (4)
- September 2011 (1)
- June 2011 (2)
- May 2011 (2)
- February 2011 (1)
- January 2011 (3)
- September 2010 (3)
- April 2010 (2)
- March 2010 (1)
- February 2010 (3)
- January 2010 (2)
- December 2009 (3)
- November 2009 (4)
- October 2009 (5)
- September 2009 (3)
- August 2009 (2)
- July 2009 (4)
- June 2009 (6)
- May 2009 (4)
- April 2009 (3)
