PREPARATION:
Wash Japanese rice well and drain. Put water and rice in a pan. (*an earthenware pot is suitable.) Leave it for 30 minutes. Put the pan on medium heat and bring to boil. Turn down the heat and cook the rice for 30-40 minutes. Add salt before serving. Sprinkle chopped green onion and sesame seeds if you wish.
This is a recipe to make plain okayu. You might want to add some vegetables or meat, depending on your appetite.
Drain rice into sieve, and place in
-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
ll of this in the recipe.).
Start by cutting your
Cool.
Combine pork, mushrooms, rice, parsley and onion mixture in
>rice cooker to make this recipe super easy. While the rice
Bring dashi and soy sauce to a boil.
Meanwhile, divide hot rice between serving bowls. Top with beef, sesame seeds and onions. Carefully ladle dashi over top. Serve with wasabi paste.
Place mushrooms in small heatproof bowl. Cover with boiling water. Let stand about 20 mins; drain. Discard stems, halve caps.
Meanwhile, bring dashi, soy sauce, mirin and sugar to a boil in large skillet. Add chicken, leek and mushrooms; cook, covered, about 3 mins or until chicken is tender. Pour egg over chicken mixture; cook, covered, on low heat about 2 mins or until egg just sets.
Divide rice among bowls,. Top with chicken mixture and sprinkle with chives.
trips.
For the Basmati Rice: In a 2-quart heavy
Bring water and rice to a boil in a
emove excess starch. Soak the rice in water for about 30
Wash the rice 1-2 times or until
Bring 3 cups water and rice to a boil, covered, in a medium saucepan. Reduce heat to low and cook, covered, for 10 mins. Remove from heat and let stand, covered, for 15 mins.
Meanwhile, to make the rice seasoning, gently heat rice vinegar, sugar and 1 tsp salt in a small saucepan until sugar dissolves. Let cool.
Spread rice out over a large flat tray. Drizzle rice seasoning over top. Using a vertical cutting motion, chop seasoning into rice with a spatula. Continue chopping rice until cool.
Wash rice with cold water until water
et it cooking in your rice cooker.
2. Put the
side.
3) Rince the rice and drain and let it
Rinse the rice in 3 to 4 changes
Cook rice.
In a large circular dish (Japanese rice tray), layer 1/2 of rice.
Next, add all of kombu which has been soaked and drained.
Layer remaining rice.
Sprinkle generous amount of Furikake and red ginger strips.
Great for parties!
Drain mushrooms, reserving liquid.
Add water to reserved mushroom liquid to make 1 3/4 cups.
In a saucepan, blend water mixture into gravy mix.
Add mushrooms, rice, vegetables, onion, margarine and soy sauce.
Bring to a boil.
Reduce heat.
Cover and simmer for 5 minutes or until rice and vegetables are tender. Turn into a serving bowl and sprinkle with almonds.