Japanese Rice Suggestions

[ChunJin]

I'm going to make japanese curry =)!

I'm not sure what rice I should get for the Japanese curry I bought =O. I think Japanese rice would be best... but I am not sure what brand is the best.

We have Jasmine long grain rice but it isn't sticky or anything =s. So, I was looking to get some Japanese rice tomorrow so I can make some curry. And do you cook Japanese rice the same way as the jasmine rice we have?

3/4 of a cup, stir it up and rinse it, then add water to the first line/knuckle thing on your middle finger from the bottom of the rice cooker?

[Guest KenG69]

Koshihikari

Akitaotome

Nozomi

Tamanishiki

All are very good, very tender. I swish it around in water (but don't rinse it out), leaving about 1/2" water over the rice before switching on the rice cooker. Always use filtered water (like from a Brita pitcher), tap water tastes icky.

if you live near a Mitsuwa, they should have most if not all of those. or you can check online with Maruwa.com

HTH

[Guest KenG69]

BTW, if you are making beef curry, try boneless CHUCK

[ChunJin]

Woah what's that green stuff? The curry I bought was S&B Mild and Hot curry.

http://www.sbfoods.co.jp/eng/saucemix.html#05

Golden curry sauce mix jumbo ( 240g )

[Guest KenG69]

Woah what's that green stuff? The curry I bought was S&B Mild and Hot curry.

http://www.sbfoods.co.jp/eng/saucemix.html#05

Golden curry sauce mix jumbo ( 240g )

Green stuff is just stir fry spinach. Obviously I use more beef than Japanese people typically use.

[Guest lyzerg]

All are very good, very tender. I swish it around in water (but don't rinse it out), leaving about 1/2" water over the rice before switching on the rice cooker. Always use filtered water (like from a Brita pitcher), tap water tastes icky.

I think it's better to rinse the rice until it is clear. I did like what you did last time before - when the rice was hot it was just fine. but when it became cold (I made onigiri ^^) it became really really sticky. washing helps to remove the excess starch.

so I used this method from "masterclass in Japanese cooking" and it turned out really great!

400g/14oz/2 cups of Japanese short grain rice

1) Wash the rice thoroughly until the water runs ALMOST clear, about 2-3 times. Drain in a fine mesh strainer and leave for 1/2 hour. (this helps the rice to absorb the right amount of water to the core)

2)Put the rice in a deep saucepan or rice cooker add 500ml/18fl oz/2 1/4 cups of water.

If u're using rice cooker just switch the button on, if there is settings for Japanese/sushi rice then use it.

Otherwise if you're using saucepan

1) Cover pan and heat over high heat until it boils. let it boil for one minute.

2) Reduce heat to the lowest setting and let it simmer , still covered for 13-15 minutes or until the water has been absorbed.

This makes enough to serve 4 people. adjust accordingly~ ^^

Remove from heat and leave for 5 minutes. After that use a wooden/plastic spatula to turn the rice over.

This separates the rice grains so that it doesn't harden.

[ChunJin]

So I got Tamanishik and it came out good but the curry :s.

The carrots don't taste sweet, the potatoes are tender and meat is a bit chewy. Hmm... not sure what I can do to make it better next time around.

[Guest lyzerg]

if the meat s chewy simmer it for a while longer, and cut it in smaller pieces. that't what japanese curry restos normally do.

[Guest KenG69]

if the meat s chewy simmer it for a while longer, and cut it in smaller pieces. that't what japanese curry restos normally do.

If you cut into smaller pieces, you cannot brown the meat as long. The cubes should be rare/raw inside when you start to simmer. Otherwise, they will stay tough no matter how long you cook them. Also helps to have a bit of fat, which is why chuck is perfect for this.