Japanese short grain rice is our staple food. No extra cost to you. Repeat this 2-3 times(up to 5 times). For that purpose, it is ideal to keep the inside of the pot at the same temperature as when the heat is off. Our usual breakfast is like this : rice with natto, miso soup, tamagoyaki, pickled vegetable(tsukemono) and cherry tomatoes. Read More…. Place the rice in a pot or large mixing bowl and run cool water into it. I have't tried with hard water, but if you use it, and have trouble getting moist texture, you might wanna consider changing water to soft water. This is how we serve meal. Let's get started! We use tap water in general. Chef JA Cooks is a Japanese food blog which share simple and healthy Japanese home cooking recipes include vegan and vegetarian. © Copyright 2018-2020 - Made with Love by Chef Rudakova |, Reverse spherification process – breaking down 2 methods | Molecular gastronomy, First time making Gravlax (a.r.t.a. Traditionally, it is made of wood, but now it is made of plastic like the one I have. want to know how to cook Japanese rice on the stove. The number of the dishes one can make using rice is literally countless: paella, sushi, pilaf, arancini…. If you are gonna eat it all right away, it's not necessary, but if you are planning to eat later, you should definitely do this step. You can add a couple tablespoons to this recipe and cook. Drain and repeat 3-4 times until the water starts running clear. Also, I don't recommend storing in the fridge because the texture of the rice will not be good and it will get dry. Swish the rice with your fingers, then pour off the water or drain the rice in a mesh strainer. We eat natto almost everyday. Here you go! After 30 min, transfer the rice into a medium size pot, cover with 2 cups of water, close the lid tightly and let it simmer for about 5 min, until all the water is absorbed. Always soak the rice in water for 30 minutes. Do not open the lid right after turning off the heat, and let it steam. So you might have to learn how much water your rice will require. ★☆, Hi, I'm JURI(aka Chef JA)! Don't worry. This dull color in water is starch which determines the sweetness of the rice, so do not rinse too much. Wash the rice under warm (not hot water) 6-7 times. I usually use the ratio of 1: 1(this recipe is also). Do you wanna get updates? For approximately 4 portions of the Japanese short-grain rice, we will need: For easy Dutch oven bread recipe, click HERE or HERE. I always purchase the same rice brand but when I purchase different rice brand, I have to tweak the amount of water. In Japan our tap water is soft water, and it is said that soft water is suitable for cooking Japanese short grain rice. I hope you can adapt Japanese rice to your every day meal. The water cluster is small so plenty of water soak into the rice grain and the cooked rice will become moist and chewy. In Japan our tap water is soft water, and it is said that soft water is suitable for cooking Japanese short grain rice. Try 1:1 first, and if it's hard, then add more water up to 1.2 ratio. If you have leftover rice, wrap one servings in cling wrap and keep them in the freezer. Let's learn how to do it! Simple "Onigiri" Japanese rice balls(without nori sheet), Japanese canned mackerel rice(takikomi gohan), How to cook Japanese short grain rice on the stove. Here are 5 tips to make delicious Japanese rice. It's great, because the lid is heavy so that the steam stay inside the pot and make the rice fluffy. Risotto method starts as the pilaf, but the liquid is added gradually to rice, while continuously whisking, until the rice is just al dente. The water cluster is small so plenty of water soak into the rice grain and the cooked rice will become moist and chewy. and the varieties of the rice itself are numerous: basmati, arborio, Jasmin, Bomba, Pecan… just to name a few. I love hearing from you! Water. You can also see more of my video recipes HERE. It will last up to one month. A rice cooker is must-have kitchen tool in Japan, but I don't have it because I found it's so easy to cook on the stove and it's so tasty. Nevertheless, regardless of all those varieties, there really are just 3 main cooking methods for all types of rice: pilaf cooking method, risotto and simmering methods. A large proportion of the human population of our planet relies heavily on rice as the main staple food in its diet, especially in Asia. If you have a budge for a pot, here is my recommendation. While steaming, the rice inhale enough steam so that excess water does not remain in the pot. … This post may contain affiliate links. Let me show you how to make it! Keywords: How to cook Japanese short grain rice on the stove, Tag @chefjacooks on Instagram and hashtag it #chefjacooks, Your email address will not be published. Open the lid and stir from the bottom gently with a shamoji(do not smash the grains) and loosen rice. It's tender and fluffy, and goes well with any dishes! You can use any pots if it comes with a lid but I found the rice cooked in staub more delicious than the one in stainless steel pot. By exposing the rice to the air, more air comes in and the texture improves. Your email address will not be published. A rice cooker makes this process easy but in order to cook perfect short-grain Japanese rice on the stove, here’s what you need to do: Measure your dry rice into the pot.