“Japanese”, “Vietnamese”: 6 different ways to cook rice

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Prepared by: Kovaliova

01/22/2014 Cooking time: 30 min

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Japanese rice is made with egg and vegetables. You can also add meat or tofu, to taste. Japanese rice can be a good tasty side dish or a light main dish. Give it a try.

Method No. 1 “Far Eastern”

First, you need to thoroughly rinse the rice grains in water. Next, take five glasses of cereal and pour six glasses of liquid, put it on maximum heat and bring to a boil. We do not open the lid. As soon as the rice boils, reduce the heat to medium, then to minimum. In each mode, you need to cook for exactly ten minutes, then turn off the heat completely and remove the pan from the stove. Next, cover the top with a napkin and close the lid. Wait ten minutes and you are ready to serve.

Rice dressing

Properly cooked rice is the key to successful preparation of Asian cuisine. But you shouldn’t forget about proper refueling either.

Rice vinegar

Compound:

rice vinegar – 60 ml;
sugar – 30-40 g;
salt – 10 g.

Cooking method:

Pour vinegar in the required amount into a cup, add salt and sugar in the required proportion. If necessary, the vinegar can be slightly heated so that the grains dissolve better.
With this amount of ingredients, the dressing is enough to make sushi or rolls from 2 cups of rice.

Apple

Compound:

apple cider vinegar (6%) – 50 ml;
soy sauce – 50 ml;
granulated sugar – 20 g.

How to make it:

Mix apple cider vinegar with soy sauce.
Add granulated sugar and stir until the crystals are completely dissolved.

In this recipe, apple cider vinegar can be replaced with grape cider vinegar. Of course, this cannot be called rice vinegar in its classical sense, but it will taste and feel very similar.

Useful video on preparing seasoning for rice:

Method No. 3 “Japanese style”

Take a saucepan and put it on the fire, pour in water, bring to a boil. To cook rice, you need to pour in one and a half glasses of liquid, and when it boils, add exactly the same amount of cereal. During cooking, cover the pan with a lid and keep it on the fire for exactly twelve minutes. The Japanese advise cooking rice over high heat for the first three minutes, then reduce it a little and cook in this mode for seven minutes, then turn it down to low and cook for the remaining two minutes. Next, remove the cereal from the heat and let it sit for another twelve minutes, without removing the lid.

Useful tips

Cooking rice in Japanese is a simple matter, but there are still some subtleties here:

According to the majority of Japanese, rice can be completely washed only by passing it through the “seven waters”, that is, it is possible that you will have to drain the water up to seven times and refill it until it remains completely transparent after washing the rice;
When cooking rice, so that it does not boil too much, you can keep it in boiling water for 10 minutes, and then remove it from the heat, cover the pan and let the rice brew for another 30 minutes;
To cook, you can immediately place the washed rice in cold water so that it boils along with it (this will not affect the taste of the cereal in any way, this method is just not traditional);
You need to cook rice in a large bowl (cereals and water should not fill it more than half).

All the nuances associated with boiling rice are very important, so never neglect these tips if you decide to cook one of the Japanese dishes.

Method No. 4 “In Vietnamese”

First you need to take one glass of rice and sort it thoroughly, just do not wash it! Pour one tbsp into the frying pan. a spoonful of sunflower oil and fry the rice until it turns light beige or pink. Next, you need to pour the capacity of the pan into a saucepan and add one glass of water. Cover tightly with a lid and cook over low heat until the liquid has completely evaporated.

Description of preparation:

I love Japanese rice because it is a tender and satisfying dish.
The garlic gives it a bit of a kick, depending of course on how much garlic you add. Don't salt the rice too much. Soy sauce is quite salty and will add flavor to your dish. If you want to make the dish more filling, add ghee to it. I only do this if I cook Japanese rice as a main dish. If I serve it as a side dish, I prefer it without oil. Bon appetit. Purpose: For lunch / For dinner / In a hurry Main ingredient: Cereals / Rice Dish: Hot dishes Geography of cuisine: Japanese

Three options for preparing rice for sushi and rolls

Option #1

Rice must be washed in water until the liquid is clear. Next, the rice should be filled with clean water again and left for an hour. The cereal must be cooked again in clean water. As soon as the water with the cereal in the saucepan boils, it must be boiled with the lid closed for about 3-4 minutes. Finish cooking over low heat by removing the lid. As soon as all the liquid is absorbed, the saucepan must be removed from the stove and left to “simmer” for another fifteen minutes. Prepare a mixture of sugar, vinegar and salt, season the finished rice, let cool.

Option No. 2

The cereal must be thoroughly washed and poured into a saucepan. For 200 grams of rice you need to pour 300 ml. water. Place on the fire and cook for exactly two minutes, then remove from the heat and let sit for another ten minutes. When the rice has swollen enough, remove the lid from the pan; 10-15 minutes is enough. The cereal must be seasoned with vinegar, salt and sugar.

Rice with chicken and vegetables Japanese style

This dish is quite easy to prepare, but at the same time it is quite often ordered by visitors to Japanese restaurants. All components of the dish are easy to purchase, they are available in almost every store, and the large number of vegetables used in the recipe makes the dish not only tasty and satisfying, but also healthy.

Ingredients:

chicken breast – 2 pieces;
carrots – 1 piece;
onion (medium size) – 1 piece;
chicken broth – 700 ml;
butter – ½ pack;
vegetable oil -10 ml;
pepper (red bell pepper) – 1 piece;
soy sauce – ½ cup;
rice – 350 g;
sesame seeds (roasted) - to taste.

Cooking time: 60 minutes.

Calorie content: 100 kcal.

Preparation progress:

Rinse the rice (continue rinsing until the water runs clear);
Peel the onion, cut into small cubes;
Wash the pepper, cut off the part with the stalk, remove the seeds, rinse the vegetable from the inside, chop;
Rinse the carrots thoroughly in water, peel and cut into small cubes;
Rinse the chicken in cold water, place on a paper towel or simply on a flat plate, allowing excess liquid to drain;
Also cut the chicken meat into small cubes;
Heat butter in a frying pan, then add vegetable oil and place chicken pieces to fry;
Continue cooking the meat until it acquires a beautiful golden crust;
Add chopped carrots and pepper to the meat and continue cooking for another 5 minutes;
Then mix everything with chopped onions and fry for about 3 minutes;
Lastly, add the rice and steam all the ingredients for another 3-4 minutes, finally pour all the chicken broth into the frying pan;
When the liquid is half absorbed, season the dish with soy sauce;
The rice will be completely ready when it has absorbed all the broth and becomes soft and crumbly;
The dish should be served in a deep bowl, using fried sesame seeds or herbs as a decoration.

Read our article on how to make minced puff pastry pie.

Take note of the recipe for a delicious pie with cottage cheese and cherries.

Picnic time is approaching and if you want to diversify your menu with something other than barbecue, you will definitely need our selection of recipes.

What is omuraisu?

Literally translated from Japanese, “omuraisu” can be translated as rice in an omelet. That is, as you can guess from the name, the dish is white rice with additional flavoring ingredients, wrapped in an egg pancake. The omurice is decorated with ketchup or tomato paste, with the help of which various cute inscriptions or drawings are made on the plate or on the omelette itself.

In fact, the Japanese borrowed the recipe for the dish from foreigners at the end of the 19th and beginning of the 20th centuries. That is, it cannot be called traditionally Japanese. But the originality that the inhabitants of the Land of the Rising Sun put into a dish that was banal for Europeans made the omurice rice omelette truly special and in the spirit of Japan.

What's good about an omelette with rice - omurice?

If you think Japanese delights in such simple dishes are unnecessary, then here are a few reasons why you should at least once try replacing your usual scrambled eggs with an interesting Asian counterpart:

Will add variety to the daily menu;
Easy to prepare;
More filling due to the inclusion of rice, which, in fact, is a complex carbohydrate that we so need in the first half of the day;
The cooking process does not take much time;
The dish turns out beautiful and aesthetically pleasing (you can see it by looking at the photo);
And finally, it is simply very tasty.

Rice with raw egg (Tamago kake gohan, 卵かけご飯)

“...In terms of taste, Japanese rice has two main varieties - Koshihikari and Sasanisiki, which have been on the market for many years. Koshihikari rice is stickier and has a richer flavor. It is a great choice for lunch, lunch box and western style meals. Sasanisiki rice is blander and easier to swallow. This variety is more suitable for Japanese-style breakfasts.

Even if they are the same variety of rice, rice grown in coastal areas is more suitable for seafood, while rice grown in mountainous regions goes well with mushrooms and edible wild plants. If you want a truly perfect cup of rice, visit the region where it is grown, cook it in local water, and serve it with a side dish of local ingredients. This is the perfect rice lunch.

—— What is the best way to wash rice?

NISHIJIMA People used to think that rice should be washed with the palm of your hand, but these days you shouldn't rub it so hard.

First add cold water and stir the rice in a circular motion for 10 seconds. Immediately drain the water and repeat the procedure. The water you washed the rice in will be cloudy white. It's important to drain it quickly so the rice doesn't absorb it.

Then place your hand, with your fingers clenched as if squeezing a ball, into the bowl of rice. Rhythmically open and close your fingers about twenty times, as if using a whisk. Rice is washed by rubbing the grains together rather than by rubbing them against your hand.

Finally, rinse the rice with cold water twice more. If you are using rice that is less than one year old, this is the last step.

If your rice is older than one year, do another ten strokes with your hands, then rinse twice with water. From start to finish, the entire rice washing procedure takes from one to three minutes. Be careful not to rinse the rice for too long or too much as this can cause it to lose flavor.

Many people think that washing the rice is just one step in the cooking process, but in fact, it is this step that has the most impact on how the rice turns out and is therefore the most important.

——Are there any pros and cons of using a rice cooker?

The stage that many people forget about is “fluffing” the rice after it has boiled and begins to give off steam, that is, gently stirring the rice with a special spoon, during which the rice from the bottom rises to the surface. In this case, moisture is redistributed, and each grain receives an equal amount of it, while simultaneously preserving the aroma. If you forget this step, the grains on top will become dry and lose flavor, and the rice at the bottom will turn into mush. “Puffing” is the final and main stage in preparing deliciously tasty rice...” https://www.nippon.com/ru/views/b00404/

Step-by-step Japanese omelette recipe

It will take about 30 minutes to prepare. The following ingredients are for 2 servings.

Ingredients:

¼ onion (60 g),
4 mushrooms (50 g),
4 thin slices of ham (80 g or 2 thick slices),
1 tablespoon neutral flavored oil (vegetable)
3 tablespoons green peas (thawed and drained)
⅛ tsp. kosher/sea salt (use half for table salt),
⅛ tsp. freshly ground black pepper,
2 cups cooked Japanese short grain rice
2 tbsp. spoons of unsalted butter.

For the tomato sauce:

3 tablespoons of ketchup,
3 tablespoons of tomato paste,
2 tablespoons of water.

For the egg mixture:

4 large eggs,
2 tablespoons of milk.

Variants of omurice

The variations in preparing omurice are endless, because you can use any ingredients you have in the refrigerator, meaning you are free to make your own version. When it comes to creating omurice, creativity is encouraged. You can, of course, buy ready-made dishes, but first at least try to cook a Japanese omelette yourself.

Popular ingredients for fried rice:

ham,
chicken,
seafood,
onion,
carrot,
green pea,
mushrooms.

Seasoning for Fried Rice:

ketchup,
tomato sauce,
butter,
garlic,
salt,
pepper.

Sauce for omurice:

tomato ketchup,
tomato sauce (sometimes with additional tomatoes, mushrooms, seafood or other ingredients),
white sauce/bechamel sauce (sometimes with seafood),
japanese curry sauce,
Hayashi sauce,
demi-glace sauce,
ankake (thick starchy sauce).

Toppings or toppings on top of omurice:

cheese,
hambagu (chopped cutlets),
Fried fish,
korokke (crushed potato croquette with added meat),
herbs.

The method for preparing omurice is really quite simple. This is the perfect quick one-dish meal for busy moms, college students, and singles because you can whip it up in no time. Trust me, nothing beats good egg fried rice. I hope you enjoy making omurice at home.