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4
Easy
By Amy Kaneko
Published 2017
Popular in homes and at lunch counters, this is one of my husband’s specialties. Sometimes he adds sliced Chinese sausage and/or cooked crabmeat to the rice. It is a fantastic way to use up leftovers and is often the centerpiece of a family meal, accompanied by Gyoza, Kara-age, or Miso Shiru. This recipe is for the Kaneko house-special chahan.