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How do I make rice taste the same as in Japanese restaurants? (merged)

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How do I make rice taste the same as in Japanese restaurants? (merged)

Old 03-08-05, 05:28 PM
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How do I make rice taste the same as in Japanese restaurants? (merged)

When I used to want to make rice, I just bought the boil-in-a-bag style and cooked it in a pot on my stove. I didn't really expect it to taste as good as it does in Japanese restaurants, but this wasn't anywhere close at all.

So today I bought a rice cooker and a bag of medium grain rice (only because I can't find short gain rice anywhere) and cooked it. It's much better then the boil-in-a-bag kind, but it still doesn't really taste like it does in Japanese restaurants... so what the hell do I do to get it to taste the way it does in restaurtants?! Thank you!
Old 03-08-05, 05:31 PM
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Get a rice cooker instead of the boil-in-bag. Easier & tastes better.

I have a Panasonic and it works great!!! Here's mine:



Sonic
Old 03-08-05, 05:33 PM
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Asian restaurants use a different kind of rice than typical American storebought. Look in the ethnic foods aisle.
Old 03-08-05, 05:33 PM
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Originally Posted by Sonicflood
Get a rice cooker instead of the boil-in-bag. Easier & tastes better.

I have a Panasonic and it works great!!! Here's mine:



Sonic

Hmm, please read my second paragraph.
Old 03-08-05, 05:34 PM
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Originally Posted by adamblast
Asian restaurants use a different kind of rice than typical American storebought. Look in the ethnic foods aisle.

So it just the short grain rice that tastes so good? They definitely don't have it in any of the oriental sections of my local supermarkets, so I dont know where to get it.
Old 03-08-05, 05:41 PM
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Are you talking about sushi rice? Try to find Kokuhu Rose if you can. It is a short grain that is stickier (more glutenous) than western varieties.

To make sushi rice, simmer 2 cups rice with 3.5 cups water. While it is cooking mix about a 1/4 cup rice vinegar with about 1/8 cup sugar. Heat this in your microwave until the sugar melts. Beware, the fumes will knock you over if you get a good wiff.

When the rice is done, mix in the vinegar/sugar mix. Eat the rice with a bit of soy sauce and pick it up with nori strips.

Last edited by Pistol Pete; 03-08-05 at 05:43 PM.
Old 03-08-05, 05:48 PM
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Originally Posted by Pistol Pete
Are you talking about sushi rice? Try to find Kokuhu Rose if you can. It is a short grain that is stickier (more glutenous) than western varieties.

To make sushi rice, simmer 2 cups rice with 3.5 cups water. While it is cooking mix about a 1/4 cup rice vinegar with about 1/8 cup sugar. Heat this in your microwave until the sugar melts. Beware, the fumes will knock you over if you get a good wiff.

When the rice is done, mix in the vinegar/sugar mix. Eat the rice with a bit of soy sauce and pick it up with nori strips.

Well if I wont be making sushi... but if thats the same kind rice that they serve with sushi... then that's what I am going for. And is there anyway I can follow your directions using my brand new rice cooker?
Old 03-08-05, 05:50 PM
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We love Nishiki rice... it's sooo yummy and tastes just right when making any Asian dish (or chili).


Oh, and barf to boil-in-the-bag rice. That stuff is so empty and tasteless.
Old 03-08-05, 06:04 PM
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Sushi rice is just regular Japanese rice with sweet Japanese vinegar added. Just buy any Japanese short grain rice and it'll do. Kokuho and Calrose are the brands I usually buy. Very easy to make with a rice cooker. Turn on, walk away, come back when done, eat. And if the rice cooker doesn't have markings on the inside, a general rule is to add water till it's twice as high as the rice.
Old 03-08-05, 06:10 PM
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So it's just the fact that I don't have short grain rise that is making it not taste like japanese rice?
Old 03-08-05, 06:14 PM
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... Zojirushi...
Old 03-08-05, 06:18 PM
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I buy whatever's on sale... Kohuko, Tsurumai, Hinodi, Botan. Yes, short grain makes a difference.

Want it stickier.. just add a bit more water. Make sure you rinse it with cold water before you cook it and let it stand for 30 mins.
Old 03-08-05, 06:19 PM
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Thanks guys!
Old 03-08-05, 06:33 PM
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I use the botan calrose rice. Any calrose rice will do. Callrose rise is a short grain rice coted with glucose, which gives it its stickyness. As stated above, get a rice cooker. It really makes a diffrence. And use a little extra water, to get it softer and stickyer.
Old 03-08-05, 06:50 PM
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Originally Posted by uli2000
As stated above, get a rice cooker. It really makes a diffrence.
I love the fact that you read the replies but obviously didn't bother to read the original post. That's cute.


And I'm glad someone asked this question as I've wondered how to make good Oriental-style rice for quite a while.
Old 03-08-05, 07:26 PM
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My girlfrined is Japanese and she makes very good rice. We brought her rice cooker from Japan and it does a great job and helps a lot to get it right. One key thing though is buy good rice and wash the hell out of it. Make it so when you rinse the rice the water is clear and not milkly colored.
Old 03-08-05, 07:36 PM
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i've heard Suprmallet makes some awesome sticky rice.
Old 03-08-05, 08:09 PM
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At the resort I worked at we used to wash the rice a few times before cooking it in a cooker like the one pictured above. We would put the rice in some water, swish it around and drain the water. We used most any store brand rice we could get and washing it like this really helps reduce the starch in the rice and make it sticky like you can get in Chinese restaurants.
Old 03-08-05, 08:28 PM
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Originally Posted by costanza
i've heard Suprmallet makes some awesome sticky rice.
That I do, costanza, that I do. I use the Nishiki rice that goofee was talking about. I've tried several different brands of short grain rice and this has been by far the best.

I definitely want to learn some more in-depth Japanese cuisine in time.
Old 03-08-05, 09:07 PM
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I buy Botan Calrose rice also. I used to have to go to asian markets to get it, but they've recently started selling it in regular grocery stores around here. I have a cheap rice cooker, but it still works well. The biggest thing I had to do was find the perfect mix of water to rice for my cooker. It was kind of inbetween the rice cooker's directions, and the directions on the bag of rice. You may have to do the same. It took probably 4-6 batches of rice, before I got it just perfect.
Old 03-08-05, 09:15 PM
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Originally Posted by costanza
i've heard Suprmallet makes some awesome sticky rice.
I wonder what his secret ingredient is?
Old 03-08-05, 09:37 PM
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Originally Posted by Neuman
Hmm, please read my second paragraph.
!!
Old 03-08-05, 09:38 PM
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Originally Posted by Neuman
Hmm, please read my second paragraph.
I did and you must not have read the directions or they did not mention washing the rice beforehand. I use Stancils or Cajun Country "popcorn" rice as I can't stand the mahatma crap.

The rice will make a difference. I was introduced to the rice cooker method by a japanese family that are friends with my sister.

Sonic
Old 03-08-05, 09:46 PM
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Here's my recipe, and it turns out perfect every time:

I use Nishiki medium grain, by the way.

2 cups of rice
2 cups and 2 tbsp water (important to be that much)
4 tbsp of rice vinegar
2 tbsp + 1 tsp sugar
1 tsp salt

Wash rice till water is clear. Drain.

Put measured water and rice in pot (I don't use a rice cooker, but you can if you want).

Put on the lid and bring to a boil.

Then simmer for 15 minutes.

Remove from heat.

Stretch a towel over the pot and replace the lid.

Steam rice without heat for 15 minutes.

Mix vinegar, sugar, salt together in a cup. Heat until the sugar dissolves.

Use a wooden spatula (important) to CUT and FOLD the rice (preferably in a wooden bowl)

Add the vinegar seasoning and CUT and FOLD into rice.

Fan the rice mixture for ten minutes until cooled off.

Eat. Serve with fish. Eat it up yum.
Old 03-08-05, 09:48 PM
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Not much I can add - except to say that my wife makes AWESOME rice.

It wasn't always the case though - what we did to change it from simply GOOD to Awesome was to use filtered (a la Brita) water.

We use a standard rice cooker - maybe 6-7,000 yen - versus the 32,000 yen that can be bought here.

G

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