Macrobiotic Baked Rice Bran & Natto Dumplings Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I was very doubtful when I made these the first time, but I was amazed at how easy they were to eat. I made them as a snack for myself, but my kids and even my husband, who doesn't like rice bran, eats them. The natto and the rice bran cancel out each other's strong odor, and the dumplings are tasty. You can eat these with your hands, but you can bake them in aluminium cups to make them easier to eat. Adjust the amount of curry powder to taste. You can omit the chikuwa and cheese if you like. But I recommend including them the first time you make these. Feel free to vary the ingredients. Recipe by miyuki12 I was very doubtful when I made these the first time, but I was amazed at how easy they were to eat. I made them as a snack for myself, but my kids and even my husband, who doesn't like rice bran, eats them. The natto and the rice bran cancel out each other's strong odor, and the dumplings are tasty. You can eat these with your hands, but you can bake them in aluminium cups to make them easier to eat. Adjust the amount of curry powder to taste. You can omit the chikuwa and cheese if you like. But I recommend including them the first time you make these. Feel free to vary the ingredients. Recipe by miyuki12 Macrobiotic Baked Rice Bran & Natto Dumplings Share its first Cooksnap! I was very doubtful when I made these the first time, but I was amazed at how easy they were to eat. I made them as a snack for myself, but my kids and even my husband, who doesn't like rice bran, eats them. The natto and the rice bran cancel out each other's strong odor, and the dumplings are tasty. You can eat these with your hands, but you can bake them in aluminium cups to make them easier to eat. Adjust the amount of curry powder to taste. You can omit the chikuwa and cheese if you like. But I recommend including them the first time you make these. Feel free to vary the ingredients. Recipe by miyuki12 I was very doubtful when I made these the first time, but I was amazed at how easy they were to eat. I made them as a snack for myself, but my kids and even my husband, who doesn't like rice bran, eats them. The natto and the rice bran cancel out each other's strong odor, and the dumplings are tasty. You can eat these with your hands, but you can bake them in aluminium cups to make them easier to eat. Adjust the amount of curry powder to taste. You can omit the chikuwa and cheese if you like. But I recommend including them the first time you make these. Feel free to vary the ingredients. Recipe by miyuki12 Ingredients 6 servings 1 Egg 50 grams Rice bran 1 packages Natto (with sauce) 1 piece of foiled-wrapped processed cheese, or 1/2 to 1 chikuwa stick Cheese, chikuwa, etc. (optional) 1/3 tsp Curry powder 1 tsp Aonori, ami-ebi (tiny dried shrimp) etc. (optional) 1 tsp Aonori as topping (optional) Variation: For people new to rice bran 1 Egg 25 grams Rice bran 25 grams Fresh okara 1 packet Natto (with the sauce that comes with the packet) 1 piece Cheese, chikuwa, etc. (optional) 1/3 tsp Curry powder 1 tsp Aonori, ami-ebi (tiny dried shrimp) etc. (optional) 1 tsp Aonori as topping (optional) 1 Egg 50 grams Rice bran 1 packages Natto (with sauce) 1 piece of foiled-wrapped processed cheese, or 1/2 to 1 chikuwa stick Cheese, chikuwa, etc. (optional) 1/3 tsp Curry powder 1 tsp Aonori, ami-ebi (tiny dried shrimp) etc. (optional) 1 tsp Aonori as topping (optional) Variation: For people new to rice bran 1 Egg 25 grams Rice bran 25 grams Fresh okara 1 packet Natto (with the sauce that comes with the packet) 1 piece Cheese, chikuwa, etc. (optional) 1/3 tsp Curry powder 1 tsp Aonori, ami-ebi (tiny dried shrimp) etc. (optional) 1 tsp Aonori as topping (optional) Cooking Instructions 1 Put the egg and rice bran in a food processor and process to mix. Alternatively, beat the egg in a bowl and mix in the rice bran. 2 Put spoonfuls of the mixture on kitchen parchment paper, and optionally top with more aonori. 3 Put spoonfuls of the mixture on kitchen parchment paper, and optionally top with more aonori. 4 If the mixture is hard to handle in Step 3, use a second spoon to push the mixture out of the first spoon on parchment paper. 5 Bake for 13 to 15 minutes in a 180°C oven to finish. The insides are moist, but these dumplings are quite satisfying. They are really filling too! 1 Put the egg and rice bran in a food processor and process to mix. Alternatively, beat the egg in a bowl and mix in the rice bran. 1 Put the egg and rice bran in a food processor and process to mix. Alternatively, beat the egg in a bowl and mix in the rice bran. 2 Put spoonfuls of the mixture on kitchen parchment paper, and optionally top with more aonori. 2 Put spoonfuls of the mixture on kitchen parchment paper, and optionally top with more aonori. 3 Put spoonfuls of the mixture on kitchen parchment paper, and optionally top with more aonori. 3 Put spoonfuls of the mixture on kitchen parchment paper, and optionally top with more aonori. 4 If the mixture is hard to handle in Step 3, use a second spoon to push the mixture out of the first spoon on parchment paper. 4 If the mixture is hard to handle in Step 3, use a second spoon to push the mixture out of the first spoon on parchment paper. 5 Bake for 13 to 15 minutes in a 180°C oven to finish. The insides are moist, but these dumplings are quite satisfying. They are really filling too! 5 Bake for 13 to 15 minutes in a 180°C oven to finish. The insides are moist, but these dumplings are quite satisfying. They are really filling too! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on March 03, 2014 06:30 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Make Mitarashi Dango Dumplings with Mashed Leftover Rice Make Mitarashi Dango Dumplings with Mashed Leftover Rice I saw a comedian making dango on TV and got some hints from that and made this recipe. I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too. Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce. Recipe by Seireiyukimaru cookpad.japan Homemade Zongzi～Rice Dumplings Homemade Zongzi～Rice Dumplings A traditional Asian flavor, it's for celebrating The Dragon Boat Festival which is showing up next Monday! ♫*♥*♫• * most families will make zongzi and enjoy all celebrations with loved ones. There are many kinds of Rice Dumplings, they are on the basis of local history! Some ingredients are necessary, and indeed to be prepared, but it is ok to add extra fillings that you like. Zongzi is very delicious... yep, but not easy to make, the recipe looked quite complicated, but once you try, I believe that you would love it. ◕◡◕ Amy Milk Miso Soup With Rice Flour Dumplings Milk Miso Soup With Rice Flour Dumplings I wanted to make a simple yet hearty soup with suiton (wheat dumplings) for the cold-weather, using just a few ingredients that the children would love. From Step 7 on, make sure the soup doesn't come to a boil by heating over low. In Step 8, the photo features dropping in the dough with one spoon because I was holding the camera in the other hand, but it's easier to do if you use two spoons. For 4 servings. Recipe by caramel-cookie cookpad.japan Imitation Crab Rice Dumplings Imitation Crab Rice Dumplings I am a fan of Issei crab-flavored processed fish sticks, and I often use them. My family loves rice dumplings, so I combined the two. My family loves these! I really recommend this. Add enough tofu to the rice dumplings so that they become soft like your earlobes. You can use green onions, aonori seaweed, or green peas in place of the shiso leaves, if you wish. You can add either processed cheese or melting cheese. These also taste great if you cover them with the sauce while warm. They stay soft even the next day. Recipe by Renbasu cookpad.japan Gluten-Free Rice Flour Gyoza Dumplings Gluten-Free Rice Flour Gyoza Dumplings I came up with this recipe for my family with wheat allergies. The dough for the wrappers will be a bit sticky, so be liberal with dusting your workspace. The wrappers tear easily since they're made with rice flour. While wrapping, take care not to stretch the dough. You can also knead the dough in a bread machine. Recipe by Tatatatakachin! cookpad.japan Shumai Dumplings and Okowa Rice in One Rice Cooker Shumai Dumplings and Okowa Rice in One Rice Cooker I was thinking that it's a bother to haul out the steamer to steam shumai dumplings, so I thought of cooking in the rice cooker instead. I also thought that sweet rice shumai dumplings can't be the main carbohydrate on their own... so I tried making the rice for the meal with the dumplings, and it succeeded. We use this "two birds with one stone" recipe all the time now. You can use Chinese cabbage, regular cabbage or komatsuna greens, but Chinese cabbage is very watery so you may need to adjust the amount of water added to the cooker. Regular rice may not work, since the lettuce and shumai dumplings will become immersed in water. (I haven't tried it out though.) Try different variations of the rice and shumai dumplings and adjust the amounts of your ingredients to taste. For 2 rice cooker cups' worth of rice and 7 shumai (siumai) dumplings. Recipe by Masapandayan cookpad.japan Make Mitarashi Dango Dumplings with Mashed Leftover Rice Make Mitarashi Dango Dumplings with Mashed Leftover Rice I saw a comedian making dango on TV and got some hints from that and made this recipe. I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too. Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce. Recipe by Seireiyukimaru cookpad.japan Make Mitarashi Dango Dumplings with Mashed Leftover Rice Make Mitarashi Dango Dumplings with Mashed Leftover Rice I saw a comedian making dango on TV and got some hints from that and made this recipe. I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too. Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce. Recipe by Seireiyukimaru cookpad.japan Homemade Zongzi～Rice Dumplings Homemade Zongzi～Rice Dumplings A traditional Asian flavor, it's for celebrating The Dragon Boat Festival which is showing up next Monday! ♫*♥*♫• * most families will make zongzi and enjoy all celebrations with loved ones. There are many kinds of Rice Dumplings, they are on the basis of local history! Some ingredients are necessary, and indeed to be prepared, but it is ok to add extra fillings that you like. Zongzi is very delicious... yep, but not easy to make, the recipe looked quite complicated, but once you try, I believe that you would love it. ◕◡◕ Amy Homemade Zongzi～Rice Dumplings Homemade Zongzi～Rice Dumplings A traditional Asian flavor, it's for celebrating The Dragon Boat Festival which is showing up next Monday! ♫*♥*♫• * most families will make zongzi and enjoy all celebrations with loved ones. There are many kinds of Rice Dumplings, they are on the basis of local history! Some ingredients are necessary, and indeed to be prepared, but it is ok to add extra fillings that you like. Zongzi is very delicious... yep, but not easy to make, the recipe looked quite complicated, but once you try, I believe that you would love it. ◕◡◕ Amy Milk Miso Soup With Rice Flour Dumplings Milk Miso Soup With Rice Flour Dumplings I wanted to make a simple yet hearty soup with suiton (wheat dumplings) for the cold-weather, using just a few ingredients that the children would love. From Step 7 on, make sure the soup doesn't come to a boil by heating over low. In Step 8, the photo features dropping in the dough with one spoon because I was holding the camera in the other hand, but it's easier to do if you use two spoons. For 4 servings. Recipe by caramel-cookie cookpad.japan Milk Miso Soup With Rice Flour Dumplings Milk Miso Soup With Rice Flour Dumplings I wanted to make a simple yet hearty soup with suiton (wheat dumplings) for the cold-weather, using just a few ingredients that the children would love. From Step 7 on, make sure the soup doesn't come to a boil by heating over low. In Step 8, the photo features dropping in the dough with one spoon because I was holding the camera in the other hand, but it's easier to do if you use two spoons. For 4 servings. Recipe by caramel-cookie cookpad.japan Imitation Crab Rice Dumplings Imitation Crab Rice Dumplings I am a fan of Issei crab-flavored processed fish sticks, and I often use them. My family loves rice dumplings, so I combined the two. My family loves these! I really recommend this. Add enough tofu to the rice dumplings so that they become soft like your earlobes. You can use green onions, aonori seaweed, or green peas in place of the shiso leaves, if you wish. You can add either processed cheese or melting cheese. These also taste great if you cover them with the sauce while warm. They stay soft even the next day. Recipe by Renbasu cookpad.japan Imitation Crab Rice Dumplings Imitation Crab Rice Dumplings I am a fan of Issei crab-flavored processed fish sticks, and I often use them. My family loves rice dumplings, so I combined the two. My family loves these! I really recommend this. Add enough tofu to the rice dumplings so that they become soft like your earlobes. You can use green onions, aonori seaweed, or green peas in place of the shiso leaves, if you wish. You can add either processed cheese or melting cheese. These also taste great if you cover them with the sauce while warm. They stay soft even the next day. Recipe by Renbasu cookpad.japan Gluten-Free Rice Flour Gyoza Dumplings Gluten-Free Rice Flour Gyoza Dumplings I came up with this recipe for my family with wheat allergies. The dough for the wrappers will be a bit sticky, so be liberal with dusting your workspace. The wrappers tear easily since they're made with rice flour. While wrapping, take care not to stretch the dough. You can also knead the dough in a bread machine. Recipe by Tatatatakachin! cookpad.japan Gluten-Free Rice Flour Gyoza Dumplings Gluten-Free Rice Flour Gyoza Dumplings I came up with this recipe for my family with wheat allergies. The dough for the wrappers will be a bit sticky, so be liberal with dusting your workspace. The wrappers tear easily since they're made with rice flour. While wrapping, take care not to stretch the dough. You can also knead the dough in a bread machine. Recipe by Tatatatakachin! cookpad.japan Shumai Dumplings and Okowa Rice in One Rice Cooker Shumai Dumplings and Okowa Rice in One Rice Cooker I was thinking that it's a bother to haul out the steamer to steam shumai dumplings, so I thought of cooking in the rice cooker instead. I also thought that sweet rice shumai dumplings can't be the main carbohydrate on their own... so I tried making the rice for the meal with the dumplings, and it succeeded. We use this "two birds with one stone" recipe all the time now. You can use Chinese cabbage, regular cabbage or komatsuna greens, but Chinese cabbage is very watery so you may need to adjust the amount of water added to the cooker. Regular rice may not work, since the lettuce and shumai dumplings will become immersed in water. (I haven't tried it out though.) Try different variations of the rice and shumai dumplings and adjust the amounts of your ingredients to taste. For 2 rice cooker cups' worth of rice and 7 shumai (siumai) dumplings. Recipe by Masapandayan cookpad.japan Shumai Dumplings and Okowa Rice in One Rice Cooker Shumai Dumplings and Okowa Rice in One Rice Cooker I was thinking that it's a bother to haul out the steamer to steam shumai dumplings, so I thought of cooking in the rice cooker instead. I also thought that sweet rice shumai dumplings can't be the main carbohydrate on their own... so I tried making the rice for the meal with the dumplings, and it succeeded. We use this "two birds with one stone" recipe all the time now. You can use Chinese cabbage, regular cabbage or komatsuna greens, but Chinese cabbage is very watery so you may need to adjust the amount of water added to the cooker. Regular rice may not work, since the lettuce and shumai dumplings will become immersed in water. (I haven't tried it out though.) Try different variations of the rice and shumai dumplings and adjust the amounts of your ingredients to taste. For 2 rice cooker cups' worth of rice and 7 shumai (siumai) dumplings. 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