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Okaka Rice

Warm short-grain rice topped with soy-seasoned bonito flakes and crisp nori. This simple Japanese dish offers a quick, savory comfort food option.

5 minEasyServes 2220 cal/serving

JapaneseLunchNo-CookPescatarianDairy-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

  • 2 cups short-grain white rice, warm
  • 1 cup dried bonito flakes
  • 2 tsp soy sauce
  • 1 sheet nori, shredded

Instructions

  1. 1

    In a small bowl, combine 1 cup dried bonito flakes and 2 tsp soy sauce, stirring until the flakes are lightly coated.

  2. 2

    Spoon the 2 cups warm short-grain white rice into individual serving bowls.

  3. 3

    Spoon the seasoned flakes over the rice and finish with 1 sheet shredded nori.

Questions

Can I make Okaka Rice gluten-free?

Yes. The gluten in this entry is 2 tsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Okaka Rice keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Okaka Rice?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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