Comments for OishiiOishii.net : Japanese Food Blog http://oishiioishii.net Sat, 31 Mar 2012 22:54:59 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on How to make japanese rice, like they serve in the restaurants? by Marley http://oishiioishii.net/japanese-restaurants/how-to-make-japanese-rice-like-they-serve-in-the-restaurants/comment-page-1#comment-1781 Marley Sat, 31 Mar 2012 22:54:59 +0000 http://oishiioishii.net/japanese-restaurants/how-to-make-japanese-rice-like-they-serve-in-the-restaurants#comment-1781 Here is a recipe my dad uses: Ingredients: - a little more than half a tbsp. of sugar -1 quarter tbsp. salt (or less) -1 pound white or brown rice (cooked) -4-5 tbsp. rice vinegar Instructions: Put the rice in a bowl and add the sugar, salt, and vinegar. (in that order) Then mix it a little bit and... WAH-LAH! You got sushi rice.<br><b>References : </b><br>Asking dad who makes sushi sometimes. Here is a recipe my dad uses:

Ingredients:
- a little more than half a tbsp. of sugar
-1 quarter tbsp. salt (or less)
-1 pound white or brown rice (cooked)
-4-5 tbsp. rice vinegar

Instructions:
Put the rice in a bowl and add the sugar, salt, and vinegar. (in that order) Then mix it a little bit and… WAH-LAH! You got sushi rice.
References :
Asking dad who makes sushi sometimes.

]]> Comment on How to make japanese rice, like they serve in the restaurants? by Japan Australia http://oishiioishii.net/japanese-restaurants/how-to-make-japanese-rice-like-they-serve-in-the-restaurants/comment-page-1#comment-1780 Japan Australia Sat, 31 Mar 2012 22:07:59 +0000 http://oishiioishii.net/japanese-restaurants/how-to-make-japanese-rice-like-they-serve-in-the-restaurants#comment-1780 Hello Amurica, The key to making Japanese rice is to use a Japonica type, which is a white, short, wide grain rice with a starchy texture when cooked. How to Prepare Japanese Rice Ingredients • 4 cups short grain rice • 4 cups water • extra water Method 1. Place 4 cups of the rice into a bowl that holds twice the volume of rice. 2. Pour water into the bowl until it just covers the rice. Holding the bowl carefully with one hand, stir the rice briskly for 10-15 seconds with the other hand. 3. Carefully tip the milky water out, covering rice with one hand. 4. Repeat for a second and third time until the water runs clear. 5. Drain rice in a fine mesh sieve and leave for 30 minutes if you have time. 6. Place the rice and 4 cups of water into a saucepan. 7. Bring to the boil with the lid on and then simmer for 14 minutes. 8. Remove the saucepan from the heat and leave to rest with lid on for 5-10 minutes. 9. Before serving, gently turn the rice over with a moistened rice paddle to allow excess moisture to escape as steam. Note: When you have left over rice, keep it in the freezer, wrapped with plastic wrap or in an airtight container.<br><b>References : </b><br>Japan Australia is a blog dedicated to Japan Travel and Culture http://japan-australia.blogspot.com/ Hello Amurica, The key to making Japanese rice is to use a Japonica type, which is a white, short, wide grain rice with a starchy texture when cooked.

How to Prepare Japanese Rice

Ingredients

• 4 cups short grain rice
• 4 cups water
• extra water

Method

1. Place 4 cups of the rice into a bowl that holds twice the volume of rice.
2. Pour water into the bowl until it just covers the rice. Holding the bowl carefully with one hand, stir the rice briskly for 10-15 seconds with the other hand.
3. Carefully tip the milky water out, covering rice with one hand.
4. Repeat for a second and third time until the water runs clear.
5. Drain rice in a fine mesh sieve and leave for 30 minutes if you have time.
6. Place the rice and 4 cups of water into a saucepan.
7. Bring to the boil with the lid on and then simmer for 14 minutes.
8. Remove the saucepan from the heat and leave to rest with lid on for 5-10 minutes.
9. Before serving, gently turn the rice over with a moistened rice paddle to allow excess moisture to escape as steam.

Note: When you have left over rice, keep it in the freezer, wrapped with plastic wrap or in an airtight container.
References :
Japan Australia is a blog dedicated to Japan Travel and Culture
http://japan-australia.blogspot.com/

]]> Comment on How to make japanese rice, like they serve in the restaurants? by Carly http://oishiioishii.net/japanese-restaurants/how-to-make-japanese-rice-like-they-serve-in-the-restaurants/comment-page-1#comment-1779 Carly Sat, 31 Mar 2012 21:39:59 +0000 http://oishiioishii.net/japanese-restaurants/how-to-make-japanese-rice-like-they-serve-in-the-restaurants#comment-1779 It's all in the rice vinegar! Buy some at your local store, it's what they use to make rice sticky, and the seasoned variety my family buys is only 20 calories a tablespoon and tastes like the restaraunts<br><b>References : </b><br> It’s all in the rice vinegar!
Buy some at your local store, it’s what they use to make rice sticky, and the seasoned variety my family buys is only 20 calories a tablespoon and tastes like the restaraunts
References :

]]> Comment on How to make japanese rice, like they serve in the restaurants? by Paul G http://oishiioishii.net/japanese-restaurants/how-to-make-japanese-rice-like-they-serve-in-the-restaurants/comment-page-1#comment-1778 Paul G Sat, 31 Mar 2012 21:27:59 +0000 http://oishiioishii.net/japanese-restaurants/how-to-make-japanese-rice-like-they-serve-in-the-restaurants#comment-1778 5 cups rice 7 to 9 cups cold water a pinch (or about 1/8th tsp.) salt Briefly rinse the rice and drain well in a colander or sieve. (Unlike white rice there's no need to polish-wash it.) Put the rice, water and salt in the pot. Note that the ratio of rice to water is about 1 to 1.5, up to about 1 to 1.8. The lesser amount makes a firmer rice; I prefer to put in about 8 cups to every 5 cups of rice. Put on the lid and leave to soak for at least 1 hour, preferably 2 hours or longer (up to about 8 hours). This soaking is necessary to ensure even cooking of the grains. Putting it to soak in the morning and cooking in the evening works, __as long as it's not too hot in your kitchen__. In the summer you may want to put the rice to soak in the refrigerator. If it's too warm the rice may start to ferment and turn nasty. Put on the heat to medium - no higher - and slowly bring the pot up to a boil. (You heat it at medium heat to prevent burning on the bottom.) As soon as the water is bubbling somewhat briskly, turn the heat down to low. Put the lid back on, and leave to simmer slowly for at least one hour. Depending on how dry your rice is to begin with, and how long you soaked it, it may take 2 hours or more, but if you've soaked it enough it shouldn't take more than an hour. At the end the rice should have completely absorbed the moisture. If not, turn the heat up to high for a couple of minutes to evaporate the excess moisture. Turn off the heat, pull the pot off the heat source (important especially if you are using an electric range), put the lid back on and leave to rest for at least 15 minutes. This resting time can't be skipped if you want to have really plump rice. Remove the rice to another container (a wooden ohitsu is ideal, but a bowl is fine) and fluff up the rice with a spatula. If your rice develops a crusty bottom, just carefully take the non-crusty rice off and put it into another container. Scrape the crusty bottom off the pan - it should come off fairly intact. This part is called the okoge and many Japanese people consider it to a sort of delicacy. You can put it into ochazuke, serve with vegetables in sauce like crispy noodles, or crisp it up even more in a little sesame oil and pour a few drops of soy sauce over it to make a kind of rice cracker. (Some people even dry roast it even further until it's a very dark brown, and grind it up for a sort of brown rice 'coffee'. I don't like this at all myself, but to each his own!)<br><b>References : </b><br> 5 cups rice
7 to 9 cups cold water
a pinch (or about 1/8th tsp.) salt
Briefly rinse the rice and drain well in a colander or sieve. (Unlike white rice there’s no need to polish-wash it.)

Put the rice, water and salt in the pot. Note that the ratio of rice to water is about 1 to 1.5, up to about 1 to 1.8. The lesser amount makes a firmer rice; I prefer to put in about 8 cups to every 5 cups of rice.

Put on the lid and leave to soak for at least 1 hour, preferably 2 hours or longer (up to about 8 hours). This soaking is necessary to ensure even cooking of the grains. Putting it to soak in the morning and cooking in the evening works, __as long as it’s not too hot in your kitchen__. In the summer you may want to put the rice to soak in the refrigerator. If it’s too warm the rice may start to ferment and turn nasty.

Put on the heat to medium – no higher – and slowly bring the pot up to a boil. (You heat it at medium heat to prevent burning on the bottom.)

As soon as the water is bubbling somewhat briskly, turn the heat down to low. Put the lid back on, and leave to simmer slowly for at least one hour. Depending on how dry your rice is to begin with, and how long you soaked it, it may take 2 hours or more, but if you’ve soaked it enough it shouldn’t take more than an hour.

At the end the rice should have completely absorbed the moisture. If not, turn the heat up to high for a couple of minutes to evaporate the excess moisture.

Turn off the heat, pull the pot off the heat source (important especially if you are using an electric range), put the lid back on and leave to rest for at least 15 minutes. This resting time can’t be skipped if you want to have really plump rice.

Remove the rice to another container (a wooden ohitsu is ideal, but a bowl is fine) and fluff up the rice with a spatula.

If your rice develops a crusty bottom, just carefully take the non-crusty rice off and put it into another container. Scrape the crusty bottom off the pan – it should come off fairly intact. This part is called the okoge and many Japanese people consider it to a sort of delicacy. You can put it into ochazuke, serve with vegetables in sauce like crispy noodles, or crisp it up even more in a little sesame oil and pour a few drops of soy sauce over it to make a kind of rice cracker. (Some people even dry roast it even further until it’s a very dark brown, and grind it up for a sort of brown rice ‘coffee’. I don’t like this at all myself, but to each his own!)
References :

]]> Comment on What do you order at a japanese restaurant? by Hannah http://oishiioishii.net/japanese-restaurant/what-do-you-order-at-a-japanese-restaurant/comment-page-1#comment-1772 Hannah Mon, 27 Feb 2012 23:54:59 +0000 http://oishiioishii.net/japanese-restaurant/what-do-you-order-at-a-japanese-restaurant#comment-1772 sushi seafood noodles miso soup.<br><b>References : </b><br> sushi
seafood noodles
miso soup.
References :

]]> Comment on What do you order at a japanese restaurant? by briteyes http://oishiioishii.net/japanese-restaurant/what-do-you-order-at-a-japanese-restaurant/comment-page-1#comment-1771 briteyes Mon, 27 Feb 2012 23:08:59 +0000 http://oishiioishii.net/japanese-restaurant/what-do-you-order-at-a-japanese-restaurant#comment-1771 Most restaurants, I order chirashi (a sashimi & rice platter) or a selection of maki, miso soup, and a gyoza or shumai appetizer. At my local Japanese lunch counter, however, I always order okonomiyaki and pick up some onigiri!<br><b>References : </b><br> Most restaurants, I order chirashi (a sashimi & rice platter) or a selection of maki, miso soup, and a gyoza or shumai appetizer. At my local Japanese lunch counter, however, I always order okonomiyaki and pick up some onigiri!
References :

]]> Comment on What do you order at a japanese restaurant? by Japan Centre http://oishiioishii.net/japanese-restaurant/what-do-you-order-at-a-japanese-restaurant/comment-page-1#comment-1770 Japan Centre Mon, 27 Feb 2012 22:31:59 +0000 http://oishiioishii.net/japanese-restaurant/what-do-you-order-at-a-japanese-restaurant#comment-1770 I actually prefer home style cooking, such as: Omelette Rice http://japancentre.com/recipes/omurice Nikujaga meat and potato stew http://japancentre.com/recipes/nikujaga-meat-and-potato-stew Oyakodon http://japancentre.com/recipes/oyakodon-chicken-and-egg-bowl Really wish more restaurants would offer these sorts of things on the menu (though I have been seeing more of Oyakodon lately)! In the end I usually end up ordering a set of something like teriyaki chicken or karaage chicken with rice and miso soup, getting it all in a set reminds me more of actually dining in Japan!<br><b>References : </b><br>http://japancentre.com/ I actually prefer home style cooking, such as:

Omelette Rice http://japancentre.com/recipes/omurice
Nikujaga meat and potato stew http://japancentre.com/recipes/nikujaga-meat-and-potato-stew
Oyakodon http://japancentre.com/recipes/oyakodon-chicken-and-egg-bowl

Really wish more restaurants would offer these sorts of things on the menu (though I have been seeing more of Oyakodon lately)!

In the end I usually end up ordering a set of something like teriyaki chicken or karaage chicken with rice and miso soup, getting it all in a set reminds me more of actually dining in Japan!
References :
http://japancentre.com/

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