Tag Archives: rice

Heat me up, Scotty: Takikomi Rice

14 Nov

It’s now a cold season. May I make a suggestion?

Boil the rice inside with soy sauce and goods  for keeping body comfortable temperature.

Warm of rice for body is clever technique on such a cool day.

Takikomi Gohan

Rice cookers rock. Not only do they cook perfect rice every time, they also give you the freedom to make dishes like takikomi gohan. At the danger of sounding like an infomercial, I have to say that it’s SO EASY to make. Just to throw in some veggies (and possibly meat) and seasoning in with your rice, press “cook” and wait for deliciousness. The best part is, these make great onigiri (rice balls) for tomorrow’s lunch.

There are two ways to make it:

  1. The easy way.
  2. The REALLY easy way.

How to make takikomi rice “The easy way”:

  1. Wash and rinse 2 cups of plain, Japanese rice. Drain. Put into your rice cooker and fill to the “2” line with fresh water.
  2. Drop in some sliced mushrooms (shiitake, shimeji, enoki, matsutake, button, etc.) cubed carrots, sliced bamboo shoots (takenoko), strips of inari (deep fried tofu sheets), bite-sized pieces of raw chicken or thin slices of pork, half a can of tuna, or whatever other fillings you like or have in your kitchen.
  3. Season with 1 Tbsp sake, 3/4 tsp salt, 2 tsp soy sauce, 2 tsp mirin (or 1 tsp sugar).
  4. Press “cook”. Enjoy. Serve with a sprinkle of some crumbled or sliced nori (dried seaweed) or sesame seeds on top for garnish.

How to make takikomi gohan the REALLY easy way:

  1. Wash and rinse 2 cups of plain, Japanese rice. Drain. Put into your rice cooker and fill to the “2” line with fresh water.
  2. Add a pre-packed bag of fillings and bag of seasoning (available at Fujiya) and press “cook”. Enjoy.

 

pre-mixed set of fillings for takikomi gohan

Omuraisu: Fried Rice Omelet

31 Oct

True loves of couples takes special place in our hearts

When lonely time with no love, you can make lovely couple of fried rice and omelet

It is enjoy new home-cooking and show food’s romance

 

Omuraisu
Omuraisu: Japanese-style Western food

Got leftover rice? Got random bits of vegetables and meats and/or seafood? You have a meal. Yakimeshi (fried rice) is best prepared with day-old (or more) cooked rice, because refrigeration dries it out and allows the grains to separate. So don’t look at that dry, old rice as a nuisance – eat it’s potential!

Got eggs, too? Then you’re set to make one of the most popular yoshoku (Japanese-style western food) dishes, omuraisu (a portmanteau of omelet and rice). In its most basic state, it is an omelet stuffed with fried rice, topped with either tonkatsu sauce or ketchup. Substitute the ingredients below with whatever suitable bits and pieces you have available to you, and riff on the theme with the sauces of your choice. Common variations see omuraisu dressed up with a curry sauce or Chinese-style an (a thickened soup stock).

Ingredients (per omelet)

For the Yakimeshi (fried rice)

  • 2 Tbsp. vegetable oil for cooking
  • ¼ cup white, yellow or green onion, chopped
  • ½ clove chopped garlic
  • ½  cup chopped vegetables of your choice (e.g. zucchini, bell peppers, mushrooms, peas, green beans, tinned corn, or whatever is handy)
  • ½  cup chopped protein of choice: cooked meats such as pork, ham, or chicken, or raw or cooked seafood such as shrimp, scallops, prawns or squid
  • salt and pepper (white pepper is best, but black pepper is fine) or dashi powder and pepper to taste or ½ a crushed bouillon cube
  • approx 1 cup warm cooked rice (reheat before frying)
  • 1 Tbsp each of tonkatsu sauce and tomato ketchup or 1 Tbsp soy sauce

For the Omelet

  • vegetable oil, for frying
  • 2  eggs

How to make Omuraisu:

Prepare the yakimeshi:

  1. Chop all ingredients before beginning. Once you begin cooking, you won’t have much time.
  2. In a large pan, heat oil over medium heat and sauté onion and garlic until onion softens.
  3. Add chopped vegetables, and cooked meat or seafood and continue to sauté until vegetables are cooked through and meat is heated. If using raw seafood, wait until vegetables are mostly cooked through, and add raw seafood for the last 2 minutes or so of cooking (so as not to overcook).
  4. Salt and pepper to taste
  5. Add the re-heated rice (easiest done in a microwave) and stir to break it up.
  6. Add the sauce of your choice, and stir to mix. If using soy sauce, clear a space in the middle of the pan, add the soy sauce to the hot pan, and then mix in. This prevents the sauce from being absorbed by a select few grains of rice.
  7. Clear a space in the middle of the pan and add a drizzle of sesame oil if desired. Mix into the rice.
  8. Once heated through, transfer to a bowl or plate while you prepare the omelet.

Prepare the omelet:

  1. Pre-heat a smaller, non-stick or well-seasoned frying pan on medium-high heat, adding just enough oil to thinly coat the surface.
  2. In a bowl, crack two eggs and beat vigorously. To be very Japanese, do this with chopsticks!
  3. When the pan is hot enough (it is ready when eggy chopsticks across the surface results in a cooked stripe of egg) quickly pour in the egg, and then mix with chopsticks until partially set, but still covering the surface of the pan.
  4. Allow to set to desired consistency – the Japanese like it a little runny.
  5. Carefully slide the sheet of egg onto your serving plate, and place yakimeshi onto half of the egg sheet. Fold over the over half, resulting in a half-moon omelet filled with fried rice.
  6. Top with ketchup or tonkatsu sauce.

Variations:

Yakimeshi can use up all the random bits left in your fridge. Just stick to the general rule of cutting things quite small, and cook the ingredients in order starting with the things that take longest first (like onions, bell peppers, frozen peas) and working down to quick things like green onions , tinned corn, or chopped greens. Here are some other suggestions:

  • Try throwing in some katsuobushi (bonito flakes) in at the end for good measure and a little extra saltiness.
  • Add some spice with hot chili paste, chili flakes, or a few drops of chili oil
  • Make the rice extra moist by adding ½ a can of tomatoes and a bay leaf in after sautéing the vegetables. Heat through and continue with the recipe.
  • Add a drizzle of sesame oil in with the soy sauce for a little extra aromatic quality.

For fuwafuwa, torotoro eggs:

The Japanese love their eggs runny, and a true Japanese omuraisu omelet is only partially set and prized for its simultaneously fluffy (fuwafuwa) and runny (torotoro) texture. If you’re confident in your frying-pan technique, and can easily flip pancakes and crepes with a flick of your wrist, then try the art of making a fuwafuwa torotoro omuraisu the way the pros do, by either putting a soft omellette on top of your rice:

or by incorporating the rice into the omellette right in your pan:

Happy forking!

Roe, roe, roe my boat

27 Aug

Everybody is show their love by enjoy eating

Roe of fish is taste great!

If you’ve been following this blog from the beginning, you may have noticed my slight obsession with fish roe, particulary mentaiko, the hyped-up, spiced-up version or tarako (haddock roe).

Mentaiko are only one of the many types of egg-straordinarily delicious occidental pre-embryonic delights. But even more than ikura (salmon roe that provide a little squirt of juiciness that is to die for) and tobiko (flying fish roe that adorn the outside of many an inside-out roll), my heart belongs to mentaiko. (By the by, if you’re in the Lower Mainland, the sockeye are running this weekend, so get out there and buy some local fish and fish roe! I dunno about you, but by Monday, I hope to be buried in a mound of ikura and have to eat my way out.)

Nothing really can beat the adaptability of mentaiko to a variety of cuisines. Salty, spicy, and with that little bit of “pop!” that roe so satisfyingly gives in your mouth, it’s well worth overlooking its’ veiny and rather off-putting appearance. Available in Vancouver at the Korean supermarket H-Mart, and at Vancouver’s largest Japanese food store, Fujiya, this salty treat just needs to defrost before use. Use it sparingly – just one egg sac will deliver enough salt, spice, and texture for 3 – 4 people, depending on how it’s used in the dish.

If you haven’t tasted it before, and aren’t sure if you want to invest in buying a whole box before you know you like it, give it a try in the yaki-udon at Vancouver izakaya chain Zakkushi.

Ready to give it a try? Here are some suggested uses. And relax – it’s SUPER easy to use, and absolutely tasty.

Recipe 1: The Basic Mentaiko – Mentaiko on Rice

They say that simple is best, and if you really like mentaiko like I do, all you need is the accompaniment of a bowl of white rice.

Mentaiko on Rice

Mentaiko on Rice

How to make Mentaiko on Rice

  1. Defrost one egg sac of mentaiko overnight in the fridge.
  2. Cut the egg sac into 4 pieces and place one on each bowl of hot white rice (or a mixture of half brown, half white rice). If you are averse to eating the casing (it’s very thin, but some people might find it hard to take, looks-wise) slice open the sac and spoon about a quarter of the eggs into a small pile on your rice. Enjoy!

Recipe 2: Mentaiko on toast

Another example of mentaiko matched with a favourite carb, the Japanese enjoy eating it on a french baguette (you’ll find mentaiko furansu-pan at most Japanese bakeries)

Mentaiko toast

Mentaiko toast on the far right

How to make Mentaiko on Toast:

  1. Generously butter and then spread mentaiko on either sliced bread or on a halved small French baguette.
  2. Grill in the oven or toaster oven until bread is crusty and mentaiko has cooked through (it will change colour to a light pink when cooked). Enjoy!

Recipe 3: Wa-fu (Wa-hooo!) Mentaiko Pasta

“Wa-hooo!” for wa-fu (literally “Japanese style”) pasta – a treat that takes the best of both Italian and Japanese cuisines and comes up with something out of this world. There are a whole schwack of wa-fu pasta recipes out there, but mentaiko is a perennial favourite.

Mentaiko Pasta

Mentaiko Pasta

How to make Wahoo! Mentaiko Pasta

  1. Defrost the one to two sacs of mentaiko overnight in the fridge. Once fully defrosted…
  2. Boil spaghetti  for 4 in plenty of water. Once cooked al-dente, drain the spaghetti and set aside.
  3. In a frying pan over medium heat, add about 2 Tbsp. butter or oil, the mentaiko, spaghetti, and about 1 Tbsp soy sauce and 3 – 4 Tbsp Japanese mayo, tossing and adjusting soy sauce and mayo to taste.
  4. Serve hot, garnished with sliced shiso herb or shredded dried nori.

Want more details? Go HERE for the full recipe.

Come on, let’s roe our boats together for salty MENtaiko!