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Top 5 dishes made from cup) Japanese Short Grain Rice
1 . Black Bean & 'Yukari’ Glutinous Rice
Black Bean & 'Yukari’ Glutinous Rice
‘Yukari (ゆかり)’ is a Furikake (Rice Seasoning) and it is made of dried Red Shiso leaves. When I cooked Glutinous Rice with Black Beans, I added it because the rice didn’t turn purple as I wished, and I thought the flavour of the rice was too bland. The rice tastes nicer and looks prettier with ‘Yukari’, which is available from many Asian grocery stores.
Ingredient
1/2 cup (180 ml)
cup) Japanese Short Grain Rice
300 ml
Water
2 teaspoons
‘Yukari’
Cooking instructions
* Step 1
Black Beans need to be soaked in water overnight. Drain and place in a saucepan, add Water and bring to the simmer. Cook for 10 minutes OR until just cooked but still firm, then drain. *Note: If you use Black Soy Beans, that would be a great choice, it might take longer time.
* Step 2
Wash Rice and drain. Place Rice and Black Beans in the rice cooker’s inner pot, add 300ml Water, and press Cook/Start button.
* Step 3
When the rice is cooked and steamed, sprinkle ‘Yukari’, toss the rice and gently mix to combine.
Note: if there is a photo you can click to enlarge it
2 . Grilled Shiitake Mazegohan
Grilled Shiitake Mazegohan
My grandmother used to grow Shiitake in the woods near her house and my family was lucky to enjoy the harvest. Her Shiitake were meaty and chewy and crunchy and delicious. If you have fresh meaty Shiitake, try this ‘Grilled Shiitake Mazegohan’. Other mushrooms cannot replace Shiitake for this particular dish.
Ingredient
2 cups (180 ml)
cup) Japanese Short Grain Rice
1/2 teaspoon
Salt
1 tablespoon
Sake (Rice Wine)
1 tablespoon
Soy Sauce
1 teaspoon
grated Ginger
1/2 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Wash Rice and cook as normal with Salt.
* Step 2
Clean and cut Shiitake into chunky pieces as they will shrink when grilled. Combine Sake (Rice Wine), Soy Sauce and Ginger in a bowl. Add Shiitake pieces and mix to combine. Set aside for 10 minutes.
* Step 3
Line a baking tray with a sheet of foil and apply a small amount of Sesame Oil. Arrange Shiitake pieces on the foil and grill for 8-10 minutes or until slightly browned. *Note: I used a mini toaster oven.
* Step 4
When Rice is cooked, add the grilled Shiitake to the rice and mix to combine. Sprinkle with some Toasted Sesame Seeds and enjoy.
Note: if there is a photo you can click to enlarge it
3 . Soboro Mixed Inari-zushi
Soboro Mixed Inari-zushi
In Japan, when we make Inari-zushi, that is Sushi Rice wrapped in seasoned Abura-age (Thin Fried Tofu), we often mix some extra ingredients with Sushi Rice. Common ingredients are hard to find where I live, so I mixed ‘Soboro’ made with Chicken Mince or Pork Mince.
Ingredient
2 cups (180 ml)
cup) Japanese Short Grain Rice
50 ml
Rice Vinegar
40 g
(about 40ml) Sugar
1 teaspoon
grated Ginger
1 handful
Baby Spinach
4 tablespoons
Sugar
4 tablespoons
Soy Sauce
6 sheets
Abura-age (thin fried tofu)
1 cup
Dashi
4 tablespoons
Mirin
Cooking instructions
* Step 1
If you use ready-to-use 'Inari-zushi no Moto', I recommend to empty the contents into a saucepan to heat, then cool. You can alter the flavour by adding more soy sauce or sugar.
* Step 2
If you cook by yourself, cut Abura-age in half and open them carefully. Pour very hot water over the Abura-age to remove oil from them. Place all ingredients in a saucepan and cook Abura-age until the sauce thickens. Let them cool in the sauce.
* Step 3
Cook Rice with slightly less amount of water to achieve firmer texture. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt.
* Step 4
When Rice is cooked and steamed, pour the Sushi Vinegar over the HOT rice, then empty it into a large mixing bowl. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Cover the Rice with a damp cloth to stop the Rice drying out.
* Step 5
Heat a small amount of Oil in a frying pan over low heat, cook Egg into firm and fine scrambled egg. Add to the Rice.
* Step 6
Cook Mince, grated Ginger, Carrot and Shiitake over medium heat. When cooked, add Baby Spinach, season with Sugar and Soy Sauce. Mix with the Rice and Egg.
* Step 7
Lightly squeeze the seasoned Abura-age, carefully open the bags, and fill the bags with the rice mixture.
Note: if there is a photo you can click to enlarge it
4 . Decorated Sushi Cake
Decorated Sushi Cake
In Japan, there is a type of Sushi called ‘Oshi-zushi’, that is made by pressing Sushi Rice and Toppings into a special mould, then it is cut into bite sized pieces to serve. This is a variation of it and it has become very popular. A round cake tin is used as mould, and it is decorated. This is a joyous food for special occasions such as children’s birthday. Making it can be a great family activity. Google with the key word ‘寿司ケーキ’, you will find loads of decoration ideas.
Ingredient
3 cups (180 ml)
cup) Japanese Short Grain Rice
75 ml
Rice Vinegar
4 tablespoons (60 ml)
Sugar
1/2
Avocado *sliced
Cooking instructions
* Step 1
When you cook Rice for sushi, cook with slightly less amount of water to achieve firmer texture. Basically you need same volume of rice and water. If you are using Rice Cooker, set the water level slightly lower than the mark. *Note: Wash rice well before cooking.
* Step 2
Make Sushi Vinegar by mixing the ingredients together.
* Step 3
Pour the Sushi Vinegar over the HOT rice, then empty it into a large mixing bowl. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Cover the rice with a damp cloth to stop the rice drying out.
* Step 4
While Rice is cooking and cooling down, prepare other ingredients for Topping and Filling.
* Step 5
Line a round cake tin (I used 21cm tin) with plastic food wrap. Fill it with 1/2 Sushi Rice evenly and press down. Arrange Filling ingredients on the rice, cover with remaining 1/2 Sushi Rice, and press down.
* Step 6
Place a serving plate on the tin, and flip it over to transfer the Sushi Cake onto the plate. Remove the food wrap.
* Step 7
Decorate it with Topping ingredients. Children are very creative and they will enjoy decorating the cake.
Note: if there is a photo you can click to enlarge it
5 . Squid ‘Okowa’ Glutinous Rice
Squid ‘Okowa’ Glutinous Rice
Steamed glutinous rice dishes can be cooked by rice cooker. It’s much easier and quicker, which is more suitable for our modern lifestyle. Just like other my glutinous rice dishes, this dish is also really yummy and easy to cook. If you like ‘Mochi’, you would love its rubbery texture.
Ingredient
2 cups (180 ml)
cup) Glutinous Rice *short grain preferred
1 cup (180 ml)
cup) Japanese Short Grain Rice
2 tablespoons
Sake
2 tablespoons
Soy Sauce
2 cups (500 ml)
Dashi Stock *OR Water 2 cups & Dashi Powder 1 teaspoon
Cooking instructions
* Step 1
Wash Glutinous Rice and Regular Short Grain Rice together and drain.
* Step 2
Clean Squid, slice the body into 7 to 8mm rings, and cut large tentacles in half.
* Step 3
Place Squid in a bowl, add Ginger, Sake and Soy Sauce and massage, set aside for 10 minutes.
* Step 4
Make soup by mixing all ingredients.
* Step 5
Place well-drained Rice in the rice cooker’s inner pot, place Squid & Ginger mixture over the Rice. DO NOT MIX. Gently pour the soup over.
* Step 6
Plug the rice cooker in and press the Cook/Start button. When the rice is cooked, let it steamed for 10 minutes, then toss the rice gently. Sprinkle Spring Onion and Shichimi over to serve.
Note: if there is a photo you can click to enlarge it
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