How to cook Rice Japanese Style in a pot 🍚 〜ご飯の炊き方〜 | easy Japanese home cooking recipe
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- Опубліковано 15 тра 2024
- In my Channel, I show authentic but alternative Japanese home cooking, which can be make with the ingredients that are available outside of Japan.
In this video, I am showing how to cook Japanese rice (sticky rice) properly. I am also explaining what you should be aware of, when choosing quality rice.
For 2 servings:
Short grain rice 1 cup (250 ml)
Water 1 1/4 cup (300ml)
Key points on cooking Japanese rice properly
1. Washing rice thoroughly until water is clear.
2. Ratio of rice to water: 1:1.2 in volume or 1:1.5 in weight
(let it soak in water for 30 min to 1 hour)
3. Cooking time: cook in high heat until it comes to boil, simmer for 10 min., then let it rest and let it steam for 10 min. on its own.
00:00 Intro
00:50 How to determine the quality of Japanese Rice
01:26 Measurement of Japanese Rice
01:50 Rinsing Rice
05:00 Ratio of Rice to Water
05:46 Cooking Rice
08:25 Eating
10:20 Outro
10:49 Recipe
#AuthenticJapaneseHomeCooking
#EasyJapaneseFood
#JapaneseRice - Навчання та стиль
Domo arigato gozaimasu Taiji. As a student in Japan, I learned that if you left even one grain of rice in your bowl, you might go blind. LOL. I have eaten it all ever since.
Love that message at the end! Food should be treated with such respect. From preparation, presentation, to consumption. 🙏🏻
I am so happy to find the best Japanese cooking channel!
Love your cooking style ❤
since I start watching your videos and now I fall in love with Japanese foods really awesome...
I just bought Japanese rice yesterday.OMG!I,M lucky.thanks
I could watch this all day. I miss Japan and its culture so much. Thank you for this.
It’s so funny your Japanese proverb......(6:46). And then:
6:57
7:12
7:17
7:39
Japanese proverb is CORRECT. That’s why it works and is a proverb. 😂
Very informative video👍
Really informative for Occidentals, even those that grew up in SE Asia. Reaffirmed, the method my parents taught me, parts of which I had long forgotten in my dotage. Thank you.
i like that in the top corner you put what level of heat you are using because I tend to miss this detail all the time or sometimes people don't even specify what heat level they are using.
I love to know more about japanes fu.easy to cook.tnxs Taji
you're awesome, man!! thanks a lot.
This channel is gold.
Hahaha, thanx so much!!
I was never that keen on rice and only ate it rarely. I tried short grain and was blown away. I now buy good quality Japanese rice in huge bags and eat it most days. The time it takes to prepare it is reflected in the delicious taste.
Aligato Gozaemas Taiju san, I tried this rice for the first time and I really loved it the japanese rice has so much more flavour than our rice here in France, I'm looking forward to continue making it !!! Thanks a lot for your tutorial !
very informative indeed, thanks for the video
Fantastic thanks !🙂
I'm spoiled by using my mom's rice cooker, been working since 1980's 👍
Nice video. Really shows the difference how to cook rice in a Japanese way
thanx, I'm glad you liked it!
I like it raise delicious soup too you're the best
This was super cool to watch. I'll come to Japan in 1-1½ year from now, so learning about the culture now. I am also learning the language. Any chance you could make some of your videos in (simple) Japanese? That would be awesome!
Thanks for this
you are welcome!! glad you like it!
What? No Salt? Must be very bland but I will be preparing to make rice this way only will add salt.
I am connected with Sato-sensei. I enjoyed the videos, I could feel the charm of Japanese food and Japan so much especially from your style!!
you mean Sato-sensei from Fujino?
thanx for watching!!
@@taijiskitchen Exactly!! I also like to cook and eat Japanese foods as they are healthy, nutritious, pleasing to the eye and so delicious♪
I’m loving your channel. Thank you, so informative. I really love learning about the history behind the food, the geography was very interesting and your appreciation for the work and life that Goes into your meals. Thank you so much for sharing your culture with us.
I’d love to learn about how Japanese schooling is, how your culture is preserved and taught and what your school lunches were like.
Wow that’s exactly what I thought about the the rice water for the plants lol
I love this! You make it look so clear and easy to do!
thanx so much for your comment!!
yeah, that's exactly the goal of this video!
That rice must really taste good based on the number of yummy noises.
Your appreciation and keen observance to the simplest details is facinating and enjoyable to watch. Being Asian myself, it feels good to know we share similars ways and concepts. I cook rice almost the same as you do. And yes, rice is really a very important must have in Asian meals. Japanese rice is one of the best quality rice. Its firmness when cooked the right way, its bite is like spaghetti noodles, aldiente.
I often eat at Yoshinoya and always going for the beef or pork sliced thinly and slightly fried. I enjoy combining it with a pickled pink radish kind of type sidings. (Not so sure if its radish).The taste of the main dish combined with the somewhat sour sweet taste of pickled sidedish is a perfect match. In this regard, just wondering if your familiar with the pickled sidings I was refering to. Its always readily avaible in every counter contained in a brown square box shape with a lid that comes with a serving spoon. Would very much appreciate you sharing information of its name and how to prepare it. Thanks and always enjoy watching your take on all the videos you post. Looking forward...
Hi and thanx so much for your comment!
i am pretty sure it is called Beni-shoga (beni=red, shoga=ginger), its pickled ginger, but differently pickled as the ginger on the side of Sushi, not as sweet.
i use Thai rice type for daily use and gently wash /clean rice to avoid broken. My rice is about 0.9 $/kg. i believe your japonica rice is very good and versatile.
Nice video 🥰❤️😀
Yummy rice
Taiji, I sometimes use the strainer under a medium flow of water from the tap to wash the rice by swirling it around in the strainer until the water starts to look clear, what do you think about this method? maybe scraping against the metal of the strainer damage the rice?
I really appreciate the way you explain everything- thanks a lot! I ordered good quality rice directly after watching your video 😆 I love good rice - up to now I only cooked basmati rice but since I‘m very interested in ramen, miso soups and japanese food in general right now I gonna try out this type of rice too.
One question: when cooking rice for sushi, you follow exactly the same steps besides using vinegar in the end (after taking out the rice)?
you are welcome, and thank you so much for your feedback!
to answer your question, seeing is worth thousand words, so this video should clear all your questions regarding making Sushi rice!
ua-cam.com/video/JyTZh6Ei8XM/v-deo.html
I have recently discovered your channel and Love it! I have one question about this video though. I normally make rice in a ricecooker . I do wash the rice always and use the ratio they gave with the cooker. But i have never soaked the rice before, do you also do that with preparing rice in a ricecooker? and what are the ratios for that? thank you very much for the videos!
Thank you
I didn't figure out I have to let the rice sit before cooking.
It’s amazing how delicious good quality rice that is stored and treated properly can taste when served standalone. It’s such a simple pleasure that is totally worth a bit of extra expense and care in the kitchen.
I agree with you, what we feed ourselves and our loved ones matters. Food isn’t just nourishment for the body, it feeds our souls and is a product of our love and concern for our family and friends. Eat good rice and be grateful. Thanks for the tips here.
My grandmother taught me the Mount Fuji method when I was a child and then the finger digit method when I got older and my finger grew to measure water.
what's the Mt. Fuji method?? Im curious to know.
@@taijiskitchen putting your hand in the water on top of the rice and measuring the water up to your knuckle on top of your hand instead of just a finger method.
My sister-in- law is from kansai and she would put her flat in and measure it by the water covering her hand so slightly more water than the fuji method.
Friend: How can you tell a chef is highly skilled?
Me: By the way he ties up his tasuki.
Friend: Wha....?
*Watches Video*
Friend: I understand.
Is it better to cook in a pot on a stove, or in an InstaPot pressure cooker?
Thank you for the video. Do you not put any seasoning?
Hello, love how detailed and informative your channel is! I want to ask, have you heard that rinsing rice until the water is clear will make the rice less nutritious? So, I used to rinse it until the water is almost clear so nutrients stay. What do you think about it?
its true, that it is less nutritious, but it taste better.
if your main concern is the nutrition, then you should eat brown rice or whole wheat bread/pasta, but most of us eat white rice/bread/regular pasta, bc it taste better. so you can chose which you want to value.
Love the Super Mario Bros. music...
Nice, Its very similar to Iranian rice but in that version Oil and salt will be added i don't taste this version yet. :)
do you season the rice before or after cooking?
I will try this method. I live in the mountains and the boiling point of water here is many degrees less. So rice won't cook thru to the center. I have to use a pressure pot to cook it. I hope this will work!
in the mountains, cool!!
with pressure cooker, it will work actually without soaking the water beforehand.
Which brands of Japanese rice do you recommend and where can we purchase them? I LOVE rice myself and also LOVE your videos! I’m a big fan of Japanese culture and cuisine.
Hi, thanx for the comment!
the brand (or actually the sort of rice) I use is called Yume-nishiki, or if you are in the US, then I would recommend Nishiki. both are Japanese rice, but designed to be grown in other climate. you could find them in asian supermarket, or nowadays in regular supermarket as Sushi-rice. or perhaps you can find them online.
@@taijiskitchen Thank you so much for your prompt reply, I’m in the US so I’ll look for the brand you recommended. Little secret, I’ve been binge watching your videos, so informative and fun! ☺️
@@YOUSIYC7 so glad to know that you like my videos so much!!
hope you get to find good rice and enjoy Japanese cooking!!
Binge watching your channel since I found it a few days ago and I have been watching japanese cooking videos for years and have seen a lot of people soaking their rice between 30 minutes to an hour after rinsing it and just before they cook it. Upon research I found people do this because the rice is dry and needs that soak time to properly cook. Have you ever tried doing that and what are your thoughts upon that practice?
Hi and thanx for the comment!
glad to hear that you like my contents!!
not quite sure, what exactly your question is... since I do instruct in the video to soak rice after rinsing for 30-60 min as well. do you mean; why do we do this?
then its simple: Japanese sticky rice contains high starch in compare to other type of rice (and therefore sticky) and when it is cooked without soaking, then the outer part of the rice gets cooked first and becomes like a coating (since starch becomes like a gel or glue when heated) and the water does not enter inside the rice, thus making the core of rice uncooked. if the rice has been soaked long enough the water inside cooks the rice also in the inside. hope this makes sense.
Thank you for the explanation! I have purchased high quality Japanese rice, tried cooking it a number of times and always thrown it out because it was a sticky glue like mess. I didn’t know it was supposed to be soaked before cooking! 😂
A lot of food do well to soak before cooking to remove starches among other things.
In 7:44 do you let it still with fire on or off?
What type of rice is most eaten in Japan please? in Australia there is Sunrise short grain, not very nice.
What is name of rice if i want to buy in canada
Which branda Rice did you use
Thanks for the video!
Do you have any recommendations for which type of rice to buy? I've usually been quite disappointed with the kinds I tried from the grocery stores here in Germany and I always feel kinda overwhelmed when faced with the huge selection in the asian supermarket.
Where can i get good quality organic rice from or what brand of organic rice is the top best quality of rice. I'm on a mission and journey to make myself the safest and clean cup of rice that is non toxic organic rice for my health and i eat rice 3 times a day so it's important to me that its really high quality of rice.
I just wash the rice a few times, put water in the pot and bring it to a boil, cover it with lid and simmer on very low heat for 3min, then i turn off the heat and im letting to steam the rice by itself in the pot WITH THE LID STILL ON IT, dont tuch it( if you take off the lid for an even a few seconds the rice will be medium raw), it takes 17min and the rice is ready and fluffy. It feels to me that 10min of boiling rice is a little bit too much and it simply just can stick to the bottom or burn. Im curiouse if its just me or more ppl cook rice like that
When I cook rice, I usually just cook 1 cup of rice per your ratio of water. And yes, I have to occasionally re-watch this video to remind/re-familiarise myself so I get it correct. As I live alone, I cook a small portion of rice as I don't eat it at every meal. My question is what do you do with the leftover rice in the pot you made? Does it reheat well? And how do you reheat it? Microwave? On the stovetop? Any addition water etc? I know to use cold rice for fried rice, but other than that, what do I do with it? I'm not good at making onigiri. :( I hate waste, anything, especially food, so I really don't want to throw it away, put it in the compost bin. As you said, food is life, everything gives their life for ours.
I put it in my miso soup and it makes a nice lunch.
Are you letting your rice rest properly? I used to have the problem of rice sticking to the pot and drying up. If you let it rest, covered, for ~20 min after cooking, I've found that it all peels perfectly away from the pot and nothing sticks. If it still does, maybe your heat was too high during cooking.
Oh, and try using plastic wrap to shape your onigiri, it's the only way I've been able to do it 😅
What type of rice did you use? It looks like a short grained variety, but I am no expert.
Thank you.
Japanese Japnoica short grain rice! Often sold as sushi rice in the west, but as it tends to be expensive you can look for other short grain rice like risotto rice. Sometimes they will just sell japanese short grain rice, but not where i live
Hi Taiji. My favorite rice is the Kohuko Rose in the white and pink rice paper bags. But lately the quality is bad. The rice is not cooking as evenly. What is your favorite Rice brands to buy?
Ah, Forget it, I read another comment, you said you use Nishiki. Good I will try that.
never ever had Japanese rice is it really sweet? *I don't like the long grain Chinese rice)
🙏
Please recommend brand of rice that you are using…. Got something from Amazon that I was rinsing for over an hour and still cloudy water and “rice” is looking like chopped up grain???
Don't go hard while washing the rice, i make sushi with the cheapest rice and turns out perfectly
Thank you ❤ you are so sweet 🥹
Whhat is that soup and other food you were eating ?
39 yo, just learned how to cook dang rice correct
How is it different from cooking Thai rice, Vietnamese rice, Taiwanese rice, Chinese rice? I cook my american rice the same way.
other rice have much less gluten content in compare to japanese rice, what's why they call it sticky (short grain) rice. so it much chewier and therefore very important to have the exact ratio of water to rice.
Is that enoug for you? Lunch Dinner or Breakfast which one is it? You taking it as a medecine than a snack or brekfast as far as I can tell.
hahaha, thats too little even for breakfast!
its only to show how you eat rice.
So, No salt with rice? .. thanks for sharing anyway 👏
Polska kłania się do samej ziemi :D DOSKONAŁY KANAŁ!
pls in English...
@@taijiskitchen kind words in any language sound beautiful :D
PS unbelievable first time I got tasty rice!!!!!!!!! 🍵
This guy is sooo dramatic! I thought narcissist in the beginning, ok maybe so… but passionate and histrionic is probably more accurate. But content matters to him. I believe he really wants to educate and share… good job guy. Wishing you the best! Keep it commmin!
hahaha, i dont know if I am narcissistic, maybe so....
but exactly, for me what matters are the contents. I just like to and want to share the knowledge of my ancestors.
10:35 Real
can i let the rice soak over night? so i can make it faster in the morning.
yes most defiantly!! most Japanese do that for their breakfast. just be careful, if the temperature is too hot, the water may go bad if it stays long.
@@taijiskitchen thanks
It will taste “Starchy” if left in rinse water. I keep the sieve in the bowl, add water swish and skrunch and just lift the sieve and empty bowl, around 5 times then fill and let soak 20 min to an hour. Done! Time to cook. But topping rice with wakame, and shiitake before you do just adds more value and flavor… with a dash more water for extra volume. Now another wonderful addition when ringing the rice is to add a 1/4 cup dal/ lentil like toor and chana dal. Adds a wonderful subtle crunch and really boosts the protein and nutritional value.
you can of course add whatever you like, but in Japan we also try to keep it simple. and really good rice needs no extra additive, the deep flavor of rice is really rich with subtle sweetness.
So I got this “ food to live” rice online…. I had to wash it over 30 min to get clear water…. Still soaking and the rice looks weird… could you please recommend a better brand?
Why are those rice grains looking chopped to pieces?
thats a sign that it is low quality, when they brake easily or carried badly.
not sure, what kind that is, but I recomend "Nishiki" brand.
"If you have good rice you can eat rice with rice". Thank you for the video
先生、お久しぶりです。
山梨県在住の治療家にして農夫・佐藤です。
UA-cam デビューおめでとう！
でも、岩瀬さんは何に向かっているの？
見つけていただき、ありがとうございます。お久しぶりです！
何に向かっているんでしょう？特に行き先は決めていませんw
なんとな〜く、面白そうだな〜、と思ってはじめました。
後、結構日本食を作りたい外国の人が多いな〜、と感じたので。
What type of rice is in this recipe?
I think I explain in the video, but short grain sticky rice, or just Japanese rice.
@@taijiskitchen I'm way down in the Caribbean, so some things in your recipes may be hard to come by. I did get a pack of rice labeled "sticky white rice" from a Chinese goods store though but it looks a bit longer than yours.
@@curtisthomas2670 oh wow, Caribbean?! thats sooooo cool!! I've never met anyone from there!!🤣
I think Japanese rice is the only rice, that says "sticky rice", so you probably got the right kind!! there are some variations. if the grains stick to each other, when you cook it, then it is the right kind.
@@taijiskitchen thanks, I'll give it a shot.
Btw, we have a long presence of Chinese here, they originally came in as indentured laborers along with Indians to replace the freed slaves on cane and tobacco plantations after Emancipation. They stayed and their descendants and constant new immigrants have firmly established their presence. So we have a lot of Chinese restaurants and lots of groceries sell Chinese food items, there's also Chinese stores that sell mostly Chinese, some Japanese and some Korean ingredients like tofu, seaweed, soy products, seasonings, sauces, pickles, rice etc
@@curtisthomas2670 hmmm i think white sticky rice is not the right one like in this vid ( short grain rice ). White sticky rice or sweet rice is very sticky and usually used for dessert dishes. But, you can mix 1:2 sticky rice and "normal" rice to get the consistency like those in this vid
Indian moms: this is easy😂
No salt?
So no added salt?
Only peper
Why you don’t use rice cooker?
i do of course own one, but in this channel, I am showing how to cook japanese food for those without special equipments.
Ich bin nett
danke!
Interesting that you don't add any salt to the cooking water.
No salt at all?
nop! never in Japanese rice.
if the quality of rice is good enough, you dont need salt!
and in case you do, just put it afterwards, when you eat.
could you but arabic translate please.✨?
for the Arabic translation, you can go to the "Settings" on the right bottom corner, click on "Translate/CC" and go to "auto translate". There you can choose any language to be translated to.
@@taijiskitchen
I searched but there is only one translation in English
no salt???
Arigato ne
Zero salt? Thats craaaazy..
wait no salt no nothing plail like that? In restoraunts, they adding something. not sure what it is, maybe mirin...
You make me laugh...In Romania this 3 steps is the same...That means we are Japanese like you....ha,ha,ha...!
Sprichst du deutsch
Hallo, ja ich spreche deutsch.
@@taijiskitchen aha gut
@@taijiskitchen sind sie Lehrer
Superstition is, if you take the top off before it was done a earthquake will happen.
Hahaha how many times you drained it of tap water and then you pour the same tap water. I dont get it
1. Buy a Japanese rice cooker. 2. Buy Japanese style no wash rice. 3. Press the button!
Also, zero protein with that meal
My head is spinning
Ok we get it stop moaning! It’s annoying!
Not sure you know your own chopstick manners. May wanna check your own tutorial again 😅
No salt?