How To Cook Rice The Japanese Way on the Stove

Name: How To Cook Rice The Japanese Way on the Stove
Total time: 1 h 20 min
Ingredients: 1 cup short grain or sushi rice (Note 1); 1 cup + 2-3 tbsp water (Note 2); Furikake (Cod roe flavoured rice seasoning); Umeboshi (Pickled plum); Takuan (Pickled white radish)

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Servings: 3

How To Cook Rice The Japanese Way on the Stove

Ingredients

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1 cup short grain or sushi rice (Note 1)1 cup + 2-3 tbsp water (Note 2)Furikake (Cod roe flavoured rice seasoning)Umeboshi (Pickled plum)Takuan (Pickled white radish)

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Instructions

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Step 1

Accurately measure and place the rice in a large bowl. Add enough water (not in ingredients) to cover the rice and wash gently, then discard the water. Repeat the process 4-5 times until the water is almost clear.

Step 2

Leave the rinsed rice in the bowl and add enough water (not in the ingredients) to cover the rice. Leave the rice to soak for 30 minutes (summertime) to 1 hour (wintertime). (Note 3)

Step 3

Using a sieve, drain the rice and remove as much water as possible.

Step 4

Place the rice in a saucepan with a heavy bottom and add water (per the ingredients list). Cook over medium heat with a lid on.

Step 5

When the water starts boiling and bubbles come out of the pot, reduce the heat to low. Cook for 12-15 minutes until there is no water at the bottom of the pot or you don’t hear a bubbling sound from inside the pot. Do not open the lid while cooking.

Step 6

Turn the heat off and leave for at least 10 minutes with the lid on. Then mix the rice using a rice spatula (if you have one). This is to remove excess moisture within the cooked rice grains. Also the rice does not to mould into the shape of the pot at the bottom.

Step 7

Furikake (ふりかけ) is a dried Japanese seasoning that is sprinkled on top of cooked rice. Ingredients include a combination of dried fish flakes, dried egg, dried cod eggs, bonito flakes, sesame seeds, chopped seaweed and other flavourings.

Step 8

Umeboshi (梅干し) is a salty and sour pickled plum. There are brown umeboshi (natural colour) and red umeboshi (dyed using purple perilla). Large umeboshi are about 2-3 cm (¾-1¼") diameter and have a very soft texture, while tiny umeboshi are normally crunchy. The seed inside an umeboshi is very hard and you should not eat it as you might break your teeth.

Step 9

Takuan (沢庵) is one of the many pickled vegetables that Japanese people love. Unlike western-style pickling, Japanese people do not use oil to pickle vegetables. They typically use any combination of salt, soy sauce and vinegar.