Japanese Butter Pilaf Recipe

Japanese pilaf is a yoshoku (Western-Japanese) dish where rice and vegetables are sauteed in butter and cooked in consomme broth. A staple at kissaten cafes and family restaurants in Japan, it is beloved for its rich butter aroma and savory consomme flavor, popular with both adults and children.

This article covers two methods: pan-fried (classic) and rice cooker (convenient). Bring the taste of a Japanese cafe to your home in Ho Chi Minh City.

Classic Pan-Fried Butter Pilaf (2 Servings)

Ingredients

• Rice: 1.5 cups (about 225g)
• Butter: 30g (20g for sauteing + 10g for finishing)
• Onion: 1/4 (finely diced)
• Carrot: 1/3 (finely diced)
• Bell pepper: 1 (finely diced)
• Consomme cube: 1
• Water: 270ml
• Salt and pepper: to taste
• Parsley: for garnish

Directions

1. Wash the rice and drain in a colander for about 30 minutes
2. Melt 20g butter in a pan over medium heat
3. Saute onion until translucent, add carrot and bell pepper and stir briefly
4. Add the drained rice and stir-fry 2-3 minutes until the grains turn slightly translucent
5. Add the broth (270ml water with 1 dissolved consomme cube), season with salt and pepper
6. Once boiling, reduce to low heat, cover, and cook 15-18 minutes (do not open the lid)
7. Turn off heat and let it steam for 5 minutes
8. Add 10g finishing butter and fold in gently with a fork or shamoji
9. Serve on a plate and garnish with parsley

Easy Rice Cooker Butter Pilaf

On busy days, the rice cooker method is very convenient.

1. Wash the rice and drain (15-30 minutes)
2. Melt 20g butter in a pan and saute the vegetables
3. Place rice in the rice cooker inner pot, add 270ml water + 1 consomme cube
4. Place the sauteed vegetables on top (no need to mix)
5. Cook on normal mode
6. When done, add 10g butter, mix, and let steam 5 minutes

Even with a rice cooker, sauteing the vegetables in butter beforehand gives a flavor close to the pan-fried version.

Variation 1: Shrimp Pilaf

A classic from Japanese kissaten cafes.

• Add 80g peeled shrimp (deveined) when sauteing the vegetables
• Once the shrimp are cooked, remove them and mix back in after cooking for better texture
• A squeeze of lemon juice at the end adds a refreshing touch

Variation 2: Corn Butter Pilaf

A variation that kids absolutely love.

• Add 100g corn (canned is fine, drained)
• Saute with the vegetables or mix in after cooking
• Use a little extra butter so the sweetness of the corn and butter flavor complement each other

Variation 3: Mushroom Butter Pilaf

A pilaf that captures the flavors of autumn.

• Separate shimeji or slice eryngi mushrooms into small pieces (about 100g total)
• Saute with the vegetables in butter, then follow the same remaining steps
• The umami of mushrooms and butter pair beautifully

Tips for Great Pilaf

• Always drain the rice well : Sauteing wet rice makes it mushy. Drain at least 15 minutes, ideally 30
• Do not over-saute the rice : Once the grains turn slightly translucent, that is enough. Over-sauteing makes them hard
• Do not open the lid while cooking : On the pan method, opening the lid lets steam escape and can leave the rice undercooked in the center
• Finishing butter is key : Adding butter at the end and folding it in makes the aroma really pop
• Add parsley last : Heat changes its color, so sprinkle it on after plating

Summary

Butter pilaf is a simple yoshoku dish that only needs butter, consomme, rice, and vegetables. It works in both a pan and a rice cooker, making it perfect for busy weeknight dinners. Swap in shrimp, corn, or mushrooms for easy variations.

Butter, consomme, and other ingredients are available on the Farmi app. Recreate the taste of a Japanese cafe right at home in Ho Chi Minh City. Download the Farmi App.

Note: This article and some images were created with the assistance of AI (artificial intelligence) and reviewed by the editorial team before publication.