Butter Shoyu Gohan: Simple but Addicting Rice Bowl Dish
When I went out shopping yesterday, I stopped by a supermarket and found an interesting product for this blog article in the Furikake section.
The name of the Furikake rice seasoning I came across is “Butter Shoyu Furikake (バター醤油ふりかけ)” which I actually bought and enjoyed with rice today.
This was the first time I tried the Butter Shoyu Furikake from Nichifuri. But the granules were super tasty with a mild soy sauce butter flavor and went perfectly with a bowl of white rice.
By the way, the condiment I sampled this time is what recreates the taste of a rice bowl dish that’s been a long-time favorite in Japan called “Butter Shoyu Gohan (バター醤油ご飯)”.
Butter Shoyu Gohan (バター醤油ご飯)
Butter Shoyu Gohan is a simple bowl of rice topped with a pat of butter and drizzled with a bit of soy sauce. But the seasoned rice is addictive and is loved by many people in Japan.
Just with butter, Shoyu or soy sauce, and Gohan or white rice, you can make the dish anywhere. So why not give it a try at least once?
Preparation (Basic Recipe)
The preparation or basic recipe for Butter Shoyu Gohan is very straightforward, as you can easily guess.
First, put a teaspoon to a tablespoon of butter (unsalted butter if possible) on a warm bowl of plain rice, and then drizzle a little soy sauce. That’s it!
If desired, for extra flavor, you can garnish the butter rice with toppings such as Katsuobushi dried bonito flakes, shredded nori, or Tarako roe.
