Since I've watched your video about how to cook a rice about 2 weeks ago, my wife says that I am the only one in my home allowed to do it :D And it's delicious! せんせい、ありがとうございます！
I love how all asian cuisine always have this "throw everything unto a rice and you're set" typa cooking, they're all so incredibly delicious though so i'm not complaining
really?! I don't know if that is such a common method. but yes it works. but in Japan this is not rare at all, but you don't see it that often either, since many prefer white rice to go with other dishes.
@@taijiskitchen in italy it depends on what dish are you making from rice (risi-bisi can be made just as you showed in your vid). Or you can throw just anything in pot just like you did, and add rice as last ingridient (not as first like in your case). This type of preparing rice is normally used for so called "baked" rice though (which could be more Turkish than Italian way - pilav or Turkish-Serbian djuvech (džuveč) are made this way).
If you have leftovers you can make a really strong tea and pour it over the cold rice to heat it up. The "burnt" part is the best! Also good with the seaweed that comes in a little jar.
@@taijiskitchen hahahaa. I never knew what anything was called. My Mom never told me and I never thought to ask. I was so tickled to find it on your channel!
This dish looks delicious and healthy! Thank you for sharing the recipe & technique to prepare. I do have one question about the rice, 1)When I shop for rice what kind do I buy, Aborio? I'm asking because I only have regular stores near me. I don't have access to specialty stores which would have the correct ingredients. Or should I buy it online? Thank you so much for your help and clarification.❤
thank you for your comment! I buy the brand of "NISHIKI". I think you can find in most asian supermarket or online is probably the way to go these days. or you can buy anything that says "Sushi Rice", although some might not be that good and still expensive.
Hi Taiji, how do you know whether to cook the meat/fish IN the dish or on top, versus cooking it separately? I love this type of rice dish and usually use my rice cooker. I'm often confused about how to incorporate additional veg/mushrooms and meat/fish with it? Thank you for sharing this recipe. I enjoyed it!
its really just a preference thing, if you cook the ingredients beforehand. I like to do it, bc I think it gives another layer to the flavor, but most recipes don't do that, so just try both and see if you notice the difference at all. or if you are lazy/don't have time, then you don't need to.
Hi Taiji: So happy that you have reached close to 200K subscribers!!! I will now immediately pass to many friends to subscribe. Now since I have not been watching for a while, I noticed you have been speaking faster and faster and faster as the episodes grow. Would you consider to speak just 5%-8% slower or add-in speaking pauses? Please also consider a big celebration when you reach 200K!!! I will make more of the dishes I learned from you. Yummy and happy times 100%. Arigato-gozaimasu.
Its about the temperature So if you are airconditioning your house to be 18 degrees it might need a little longer When the rice becomes white and opague its ready
Since I've watched your video about how to cook a rice about 2 weeks ago, my wife says that I am the only one in my home allowed to do it :D And it's delicious! せんせい、ありがとうございます！
I love how all asian cuisine always have this "throw everything unto a rice and you're set" typa cooking, they're all so incredibly delicious though so i'm not complaining
Italians are doing the same
really?! I don't know if that is such a common method. but yes it works.
but in Japan this is not rare at all, but you don't see it that often either, since many prefer white rice to go with other dishes.
@@taijiskitchen in italy it depends on what dish are you making from rice (risi-bisi can be made just as you showed in your vid). Or you can throw just anything in pot just like you did, and add rice as last ingridient (not as first like in your case). This type of preparing rice is normally used for so called "baked" rice though (which could be more Turkish than Italian way - pilav or Turkish-Serbian djuvech (džuveč) are made this way).
I'm so impressed with your cutting skills!
im interested to try this out now, it looks very easy to make
So delicious, I will try it tonight, thank you so much for your great videos❤
My pleasure 😊
hope you'll enjoy it!!
Love the dishes you share with us. The recipe are simple to do daily and ingredients we have at home already. Thank you so much.
that's exactly why I post these videos!! thanx for the comment!!
I love this dish.
It's so good!
@@taijiskitchen Will be tried eventually. 😃😄
Thank you so much for sharing the recipe! Well prepared and absolutely delicious 👌
My pleasure!!
If you have leftovers you can make a really strong tea and pour it over the cold rice to heat it up. The "burnt" part is the best! Also good with the seaweed that comes in a little jar.
When in doubt turn it into Chadzuke bcs surely nothing will go wrong😂
you mean Ochazuke, right? yes!!
@@taijiskitchen hahahaa. I never knew what anything was called. My Mom never told me and I never thought to ask. I was so tickled to find it on your channel!
Look so delicious as always !
Thanks!
Nice video, Taiji! I definitely need to make this dish. 🥢
Hope you are healthy & happy! 🌻
thank you, im doing well!
Thank you very much.
Thank you so much
I'm so glad to hear that!
This dish looks delicious and healthy! Thank you for sharing the recipe & technique to prepare.
I do have one question about the rice,
1)When I shop for rice what kind do I buy, Aborio?
I'm asking because I only have regular stores near me. I don't have access to specialty stores which would have the correct ingredients.
Or should I buy it online?
Thank you so much for your help and clarification.❤
thank you for your comment!
I buy the brand of "NISHIKI". I think you can find in most asian supermarket or online is probably the way to go these days.
or you can buy anything that says "Sushi Rice", although some might not be that good and still expensive.
Yummy
😋
Hi Taiji, how do you know whether to cook the meat/fish IN the dish or on top, versus cooking it separately? I love this type of rice dish and usually use my rice cooker. I'm often confused about how to incorporate additional veg/mushrooms and meat/fish with it? Thank you for sharing this recipe. I enjoyed it!
its really just a preference thing, if you cook the ingredients beforehand. I like to do it, bc I think it gives another layer to the flavor, but most recipes don't do that, so just try both and see if you notice the difference at all. or if you are lazy/don't have time, then you don't need to.
Hi, i'm alergic to soy. What can i use to swap? Thank you for this lovely recipe!
then you can just use salt or fish sauce/squid sauce would work too.
Could you use furikake instead of the seaweed sheets? This sounds like a great recipe, and so very flexible.
of course you can, but that might be too much saltiness, since Furikake is meant to be used for plane white rice.
Hi Taiji: So happy that you have reached close to 200K subscribers!!! I will now immediately pass to many friends to subscribe. Now since I have not been watching for a while, I noticed you have been speaking faster and faster and faster as the episodes grow. Would you consider to speak just 5%-8% slower or add-in speaking pauses? Please also consider a big celebration when you reach 200K!!! I will make more of the dishes I learned from you. Yummy and happy times 100%. Arigato-gozaimasu.
If I were to make this with tofu, would you recommend that I fry it first?
😋
yes it was yummy!!
❤
😊
Would this recipe work in a rice cooker?
Yes, definitely!!
Looks like the Japanese version of Plov.
I think you are right!
I must have onions and garlic in rice
that works too!!
@@taijiskitchen how are Japanese people standing on onions and garlic? I can't live without these, they make almost every dish tastier, imho
You say to let it sit for half an hour in the summer or an hour in the winter, but does it matter being in a climate controlled house?
Its about the temperature
So if you are airconditioning your house to be 18 degrees it might need a little longer
When the rice becomes white and opague its ready
初め
まして？
Yummy
😋
Yummy