Home Japan Food How to Make Okazu | Basic Ingredients for All Okazu Recipes

How to Make Okazu | Basic Ingredients for All Okazu Recipes

okazu is a Japanese rice dish that’s highly regarded for its health benefits. It’s an excellent source of dietary Sulforaphane, a non-toxic compound that may help to fight cancer and other diseases. I’ve been struggling with a heavy case of indigestion, so I tried this recipe on a whim since I had some leftover okazu ingredients. The final product turned out delicious!

The best way to make okazu is either by baking it or grilling it. Both methods will turn the okazu into a sticky and delicious snack that can be served with a side of dipping sauce. Okazu is one of those snacks we always have on hand at home, but it’s not always easy to get the hang of preparing it. I don’t think I’ve gotten my hands on this recipe yet

There are only three days left until the most highly anticipated food holiday of the year. Nonetheless, here I am. I am preparing a Japanese ground beef dish for you.

So, why aren’t there any brining tips for turkeys, top ten yam recipes, or creative ways to repurpose Thanksgiving leftovers? Well, I’ve come to the conclusion that I despise pre-Thanksgiving dinners.

To be clear, I enjoy Thanksgiving dinner to a great extent. It’s the most wonderful time of the year when I get to sit down to a big plate of turkey, mashed potatoes with gravy and green bean casserole, stuffing with sweet potatoes and cranberry sauce, and then eat it all for days and days and days until I’m stuffed, followed by turkey and cranberry sandwiches, pulled BBQ turkey with coleslaw, and all kinds of pies. So, in order to avoid ruining Thanksgiving, I’m not attempting to prepare, test, consume, and blog about Thanksgiving dishes until after the holiday has passed.

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Every year, the anticipation builds until the first forkful of turkey dipped in potatoes and gravy (with a little smear of cranberry from where they came into contact on the plate) reaches my mouth. Sure, Thanksgiving is also about spending time with family and friends (as well as drinking and shopping on Black Friday), but it’s the combination of those things, combined with the meal, that makes Thanksgiving food so delicious. Mom waking up at the crack of dawn to put the turkey in the oven, Amanda sneaking extra mustard into the deviled eggs, and Dad sneaking little bites of pecan pie when no one is looking. The food simply wouldn’t be as special or taste as good if it didn’t come with the rest of the package.

So there will be no early-November pumpkin pie in this house today; instead, you will be served okazu. This is actually a fantastic pre-Thanksgiving recipe: it’s quick and easy, perfect for a busy weeknight, and it’s also great for entertaining before the holidays. Approximately a year ago, my friend Ben introduced me to the character of Okazu, and I’ve been thinking about him ever since.

A delicious dish is ground beef cooked in a sweet soy sauce with green beans and served over rice. So simple, yet so delicious. On the other hand, finding okazu recipes is a challenge. When I searched the internet for this recipe, I only came across a few recipes or mentions of this particular version of the dish (it turns out that okazu means “side dish”). Fortunately, Ben gave me a fairly accurate representation of how his okazu will look (literally, he texted me a picture of it the last time he made it).

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I went ahead and threw in a few extra ingredients to mine, including mushrooms, onions, and ginger, so I’m not sure if this is what Okazu is supposed to taste like in its original form. But it doesn’t matter to me because this, my friends, is absolutely delicious.

Do you have an okazu recipe you could share? Please let me know!

  • Okazu beef with green beans and mushrooms is a traditional Japanese dish.
  • Olive oil is a type of oil that comes from the olive tree (enough to coat the bottom of the pan).
  • 12 finely diced onions
  • 2 cups of thinly sliced mushrooms (about 2 cups)
  • 2 to 3 minced garlic cloves
  • 1.75 pounds of seasoned ground beef
  • 6 trimmed (but not halves) green beans2 cups
  • A third cup of soy sauce
  • I used 1 and a half tablespoons of sugar (everything I saw called for white granulated sugar, I used brown)
  • a pinch of freshly grated ginger.
  • Season the water with salt and pepper to your liking.
  • To assemble the dish, combine the green onion, Sriracha, and brown rice.

In a large skillet, heat the olive oil over medium heat until shimmering. Cook the onion for several minutes, until it is translucent and just beginning to brown, before adding the garlic. Maintain the heat and continue cooking until the mushrooms are soft and at the desired stage of sautéing (I prefer mine near caramelized, but the decision is yours).

Add the garlic and cook for a minute or two before adding the ground beef. Cook until the meat is browned, stirring constantly to break up the meat. Cook for approximately 10-15 minutes after adding the green beans and approximately a cup of water. Remove from the heat and stir in the soy sauce, sugar, and ginger until the sauce is slightly thickened.The finished product should be saucy but not overly watery in consistency. Season with salt and pepper to taste. Serve over brown rice, garnished with green onions and Sriracha, if desired.

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