This Japanese-style risotto combines the creamy texture of classic Italian risotto with the deep umami flavors of Japanese ingredients like dashi, shio kombu (salted kelp), and tororo kombu (shredded kelp). The result is a rich, cheesy, and deeply satisfying fusion dish that is easy to prepare in one pan. Follow this simple recipe for a unique take on risotto that blends Italian and Japanese flavors!
Japanese-Style Risotto
Difficulty: ★★★☆☆1
servings20
minutes20
minutesIngredients
¼ onion, finely chopped
½ cup (90g) uncooked Japanese short-grain rice (Substitute: Arborio rice for a more traditional risotto texture)
1½ tbsp olive oil
300ml (1¼ cups) water
1 tsp hondashi (Japanese dashi powder) (Substitute: ½ tsp chicken bouillon powder for a Western twist)
2–3 pinches shio kombu (salted kelp) (Substitute: A dash of soy sauce for umami if unavailable)
100ml (⅓ cup) milk (Substitute: Heavy cream for a richer texture, or soy milk for dairy-free)*
5g (1 tsp) butter
Grated Parmesan cheese, to taste
Tororo kombu (shredded kelp), for garnish (Optional, but adds depth and umami)
Salt & black pepper, to taste
Directions
- Prepare the Ingredients
Finely chop the onion.
Rinse the rice under cold water and drain in a strainer. (This removes excess starch but keeps the texture creamy.) - Sauté the Onion & Rice
Heat olive oil in a pan over medium heat.
Add chopped onions and sauté until soft and translucent.
Add the rinsed rice and cook for 1–2 minutes, stirring to coat the grains in oil. - Simmer with Dashi & Shio Kombu
Pour in 300ml water, then stir in hondashi and shio kombu.
Bring to a gentle simmer over medium heat and cook for about 10 minutes, stirring occasionally. - Add Milk & Continue Cooking
Once the rice starts to absorb the liquid, pour in 100ml milk and stir.
Continue to simmer over medium heat for another 5 minutes until creamy. - Finish with Cheese & Butter
When the risotto reaches a creamy consistency, turn off the heat.
Stir in butter and grated Parmesan cheese, mixing until fully melted.
Season with salt and black pepper to taste. - Serve & Garnish
Transfer to a serving plate.
Top with tororo kombu for an extra Japanese twist.
Enjoy warm!
Notes
- ✔ For a richer texture: Replace half the water with chicken or vegetable broth.
✔ For a seafood twist: Add shrimp or scallops while simmering.
✔ For extra umami: Drizzle a few drops of soy sauce or truffle oil before serving.
✔ For a crunchy topping: Sprinkle crispy tempura bits (tenkasu) or toasted sesame seeds.
✔ For a lighter version: Use low-fat milk or almond milk instead of whole milk.