Shimajiro Rice (with an egg-free version)

Shimajiro Rice (with an egg-free version)

This Shimajiro rice dish was made at the request of my daughter.
For my son with an egg allergy, I used kabocha pumpkins to color the rice.
This is something they'll enjoy eating together!


For children without food allergies:
Cooked rice
150 g
a pinch
Boiled egg yolk
Nori seaweed
as needed
For children with egg allergies:
Cooked rice
150 g
Kabocha squash
15 g (about the size of an egg yolk)
a pinch
Nori (dried seaweed sheet)
as needed
For the girl, Hana-chan, I added the following:
Imitation crab stick
a small amount


1. Color the rice with egg yolk for Shimajiro, everyone's favorite tiger character.
2. Here's a "Hana-chan" version made with kabocha squash.
3. Prepare the boiled egg or microwaved kabocha squash. You could also use leftover stewed kabocha squash.
4. Set aside some white rice for the lower part of the face, then mix the rest with the egg yolk or kabocha squash. Mix in some salt and combine until the color is evenly distributed. Setting aside some colored rice for the ears, shape the upper half of the face.
5. Shape the lower part of the face from the white rice and connect it to the upper part. Shape the ears and attach them to the head.
6. Cut out the eyes, mouth, and other parts of the face from the nori seaweed, and place them on the rice. Use white rice grains or cheese for the white part of the eyes.
7. If you want to make a Hana-chan, add eyebrows, a ribbon, and cheeks.

Story Behind this Recipe

Most of the recipes for coloring rice for the face used egg yolk, so I came up with this recipe for my son who is allergic to eggs.