Japanese Basics - How to Cook Japanese Rice Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Japanese Basics - How to Cook Japanese Rice Also known as Nihon no okome no takikikata.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about Nihon no okome no takikikata
Rice is a basic food in Japanese cuisine and undoubtedly one of the most important. It is served in virtually every meal and is one of the most consumed foods in Japan. In addition, it is a key ingredient in many typical Japanese dishes such as sushi and tempura.
The process of cooking Japanese rice is considered an art and requires a lot of attention and technique. The goal is to get a soft, moist and sticky rice, but still with separate grains.
First, it is important to choose the right type of rice. In Japan, the most common and used rice is short grain Japanese rice, known as japonica. It is rich in starch and has a sticky texture when cooked, which makes it ideal for dishes such as sushi and onigiri. In addition, it is important to wash the rice well before cooking, to remove excess starch and impurities.
Then the correct ratio of water and rice is essential. The basic rule is to use the same amount of water as rice, but it can vary depending on the type of rice and the preference of each. It is also important to leave the sauce rice for at least 30 minutes before cooking, so that the grains absorb the water and cook uniformly.
The next step is to cook rice. In Japan, it is common to use specific pots to cook rice, known as "suihanki". But it is possible to get good results using a common pot. After putting the rice and water in the pot, it is important not to move and keep the fire at low temperature, so that the rice cookes slowly and uniformly.
When the water starts to dry, it is important not to move again and cover the pot, leaving the rice to rest for about 10 to 15 minutes. This process is important for the rice to absorb the steam and become soft. After this time, it is only gently mixing the rice with a wooden tool, so as not to break the grains, and it is ready to serve.
Japanese rice is a basic dish, but it requires technique and attention to be prepared properly. It is an essential ingredient in Japanese cuisine and can be in a variety of dishes, from the most traditional to the most modern. With these basic tips, you can get a perfect Japanese rice and taste a bit of Japanese cuisine.
Origin and history of Noções básicas japonesas - como cozinhar arroz japonês
The most basic and essential Japanese dish is Japanese rice, known as gohan. Rice is a basic food in Japanese cuisine and is consumed daily by many families in Japan. The history of rice in Japan dates back more than 2000 years, when rice was introduced into the country through China. In the beginning, rice was considered a sacred food and was used for religious rituals and ceremonies. Over time, rice has become a basic food for the Japanese people and is the basis of many traditional dishes of Japanese cuisine.
About the recipe
- Name of the plate: Japanese Basics - How to Cook Japanese Rice
- Name of the dish in English: Japanese basics - how to cook Japanese rice
- Name of the plate in Japanese: 日本のお米の炊き方
- Name of the Romanian dish: Nihon no okome no takikikata
Information about preparation
- Time to prepare: 43 minutes
- Time of Cooking: 12 minutes
- Difficulty: SIMPLE
- It suits: 2-3 people
- Occasions: 300g of Japanese short grain rice 360 ml of water
Ingredients – Ingredients
Check out the necessary and optional ingredients Japanese Basics - How to Cook Japanese RiceIt makes sense to improvise
- 300g of Japanese Short Grain Rice
- 360 ml of water
- 1 pinch of salt
- 1 tablespoon of rice vinegar
- 1 cup of sugar
- 1 piece of alga nori
- 1 cup of shoyu
- 1 cup of rice
Japanese Basics - How to Cook Japanese Rice
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Japanese Basics - How to Cook Japanese Rice. Follow the instructions below in the preparation mode or step by step.
Preparation of Japanese rice:
Washing the rice:
Put 300g of rice in a bowl and add some water.With smooth, circular movements, wash the rice with your hands until the water is clean.Repeat the process a few times and then discard the water.
Add the rice sauce:
Immerse the rice in clean water for 30 minutes. Then rins completely using a sink.
Cooking the rice:
Put the rice in a heavy bottom pot and add 360 ml of water. Let it boil on medium fire, then reduce the fire and cook for 12 minutes. Keep the pot covered until the rice is cooked.
Let them rest:
Turn off the fire and let the rice rest for 10 minutes with the lid closed.
Mix the rice:
Using a wooden racket or spoon, if necessary, mix the rice to help the excess moisture evaporate. Serve hot with your favorite Japanese dishes or alone with rice spice, if preferred.
