Love that lady's videos....she has one from years back for kimchi using raw oysters I have been wanting to try. Easy simple to follow vids.ShowMeDaSauce said:I usually do rice KISS...Keep It Simple Stupid. That means mostly steamed since i buy mostly upper shelf rice such as Koshihikari and other Japanese short grains. I normally only stray from Japanese or Korean short grain varieties when it comes to curry. I LOVES ME SOME JASMINE WITH CURRY!!!
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Kare-Raisu aka Korean Curry Rice is stupid easy to make. Just follow the directions on a bag of Ottogi medium curry powder. I usually use less because its so high in sodium and add some of my own curry powder. Kick up the heat with whatever peppers you like. I use fresh green gochu and red gochu flakes..If you like hot Japanese style curry get the S&B Hot Golden curry roux. It looks kinda like a chocolate bar.
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Add a little fish sauce to her recipe and use ghee if you have it instead of butter.
https://www.youtube.com/watch?v=QZOWDJcHyIs
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Wanna try something super simple. Just steam your rice and top with Katsou Fumi Furikake seasoning. Its a blend of smoked dried bonito, dried seaweed, sesame seeds, soy powder and a touch of sugar.
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You wont believe how tasty this is for such a simple dish, I even eat it cold wrapped in a nori sheet almost like sushi. Short grain really works the best for this. Other rices are not usually sticky enough and wont have the correct flavor.
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BTW if you have not tried it, 3 day old steamed rice (in the fridge) or frozen works best for fried rice. During the coldest and driest part of the winter just set a large pot of cooked rice outside to cool. Put cheese cloth or towel over the top so the excess moisture can escape. Use it the next day. It makes a huge different in fried rice especially if you like the Chinese restaurant texture. This is not as important if you like Japanese style fried rice which is usually more sticky and held together with some egg.
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Ever wonder why homemade fried rice tastes nothing like the restaurant? Well you probably cant get your pan hot enough and you probably are not adding Oyster sauce. Good oyster sauce is what makes fried rice taste like fried rice. When buying oyster sauce make sure oyster extract is the first ingredient listed.
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I use this one usually
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This one is good too
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Great looking curry dish....we put sliced bananas, chunck pineapple, and golden raisins on the side as toppings as well.
ÂShowMeDaSauce said:Wanna know how to cheat on cooking white rice?
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Get a microwave rice cooker. Nordic-ware has a small one and a larger one. I have the small one and a larger one from another company.
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Rinse your rice in cold water. Stickier varieties need more rinsing depending on if you like yours sticky or not. Basmati and Jasmine are fine with just a good single rinse.
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Soak your rinsed rice in cold water for an hour or 2 before cooking. I cover mine with enough water to cover the first knuckle on my index finger.
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2-2.5 cups of rinsed/soaked rice only takes about 12-15min in the microwave cooker. 5min on high and 7-10min on 50% power in a 1000-1100watt
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Let it rest for 5-10 minutes after cooking then fluff it with a wet fork or spoon. Keeping a cup of water handy is all you need to keep it from sticking to your utensils
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Put the lid back on the cooker and let it set a few more minutes..
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Small adjustments to amount of water may be needed depending on age and type of rice but ive have never needed more water than 1 knuckle over white rice. You can get these microwave rice cookers for about $15 or less and some also have a veggie steamer basket which i never really use. It wont beat rice steamed the old fashion way but its as good or better than any cooked in a pot. Electric rice cookers are great but the cheap ones have not impressed me unless you are cooking for a good sized family and don't have $150-$200 (or more) to spend on a really good rice cooker. Then they are simply just convenient.
Âdragonsfire said:I use brown rice and so its nice a soft I cook for 5min then leave it so it soaks for an hour then cook like normal, that way its not chewee. Apparently one is supposed to soak the rice overnight before cooking, havent done that but since I have a rice cooker its easy to set for 5 min then set for whole grain after. 1cup rice, 2.5cups water.