RINSE_FREE_RICE_MUSENMAI | WA RICE

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How to cook rice

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How to cook rice (450 g, or 3 go)

Measure 450 g of uncooked rice into a bowl. (Rice measuring cups hold 1 go, which is about 150 grams of rice; this recipe calls for 3 go, or 450 grams of rice.)
Add water to cover the rice and then drain it off.
After draining the water, polish the rice by lightly moving it around the bowl with your hand about 30 times.
Repeat this process 3 times: add water, drain, mix, ending with a final rinse.
Transfer the drained rice to the rice cooker and fill with water to the 3-cup line.
The rice should take about an hour to cook. Once done, allow it to steam as is in the rice cooker for 10 minutes.
Open the rice cooker and use a rice paddle to mix the rice, gently lifting 1/4 of the rice at a time from the bottom toward the top. Serve in rice bowls.

Recipe and Tips

Onigiri Rice Balls

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Rice Ball Ingredients (easy to make quantity)

Rice ball ingredients (makes 3-4 rice balls)

350 g freshly-cooked rice (equal to 150 g of uncooked rice)

Pinch of salt

3–4 sheets nori (dried seaweed)

Ice water, clean dish towel

Steam the rice in a rice cooker.
As freshly-cooked rice is extremely hot, first cool your hands in a bowl of ice water and lightly dry them before scooping rice with your palm.
Moisten hands, sprinkle palms with salt, then grasp an appropriate amount of freshly-cooked rice. Use very light pressure to form a ball in your hand. Once the rice starts to take shape, fold your right hand into a slight angle and gradually shape the rice into a triangle, pressing it into your left hand to form the bottom and sides. Rotate the triangle several times while applying gentle pressure.
After delicately forming the rice into a triangle, gently press on all sides to fine-tune the shape.

Salmon Rice Balls Ingredients (easy to make quantity)

350 g freshly-cooked rice (equal to 150 g of uncooked rice)

Pinch of salt

1/2 salmon fillet

2 sheets nori (dried seaweed)

Place salmon (fillet-side down) on lightly oiled and heated frypan.
Sprinkle the salmon with a pinch of salt, sauté fillet-side first. When slightly browned, cover and cook on medium heat for 2–3 minutes.
Remove the lid and turn the salmon over to sauté the skin side in the same manner for 2–3 minutes. (Soak up oils from the fish as you cook to ensure a crisp finish.)
Flake the cooked salmon, then mix with the rice in the bowl.
Follow the instructions for making rice balls, pressing the salmon and rice mixture firmly into triangles.
Carefully wrap nori around each rice ball and enjoy!

Tsuna-mayo Rice Ball (tuna & mayonnaise) Ingredients (easy to make quantity)

350 g freshly-cooked rice (equal to 150 g of uncooked rice)

1 can tuna

15 g finely-chopped onion

20 g mayonnaise

Salt to taste

Pepper to taste

Wasabi (optional)

Chop the onion and drain the oil from the tuna.
Combine tuna, chopped onions, mayonnaise, salt, and pepper in a bowl. (As an option, add wasabi to make it slightly spicy.)
Mix ingredients (3) in a bowl to create the tuna-mayo filling.
Spread some rice on your left palm, add two spoonfuls of tuna-mayo filling in the center, cover with remaining rice, and follow the instructions for making rice balls, pressing the rice firmly into triangles.
Carefully wrap nori around each rice ball, and top with a spoonful of tuna-mayo filling.

Recipe and Tips

Oyakodon

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Oyakodon Chicken and Egg Bowl Ingredients (easy to make quantity)

Chicken and egg bowl ingredients (makes 2 regular, or 3 small, servings)

100 g boneless chicken thigh meat

1/4 onion

4 Tbsp dashi stock

4 Tbsp mirin (sweet cooking wine)

2.5 Tbsp soy sauce

2 tsp sugar

4 eggs

Thin green onions (bannon-negi)

Cut the chicken thighs into 2–3 cm squares, or bite-sized pieces that cook quickly. Thinly slice the onion.
Bring the dashi stock, mirin, soy sauce and sugar to a simmer in a pot. Add the chicken and onion slices and continue simmering until fully cooked. (Turn chicken pieces frequently.)
Crack the eggs into a separate bowl, break the yolks with chopsticks, and stir 10–15 times to mix. (Be careful not to mix too vigorously.)
Add the eggs to the pot of simmering broth just as it comes to a boil. Turn the heat down to medium-low, and slowly stir until about 3/4 of the egg is mixed into the broth.
Let cook for 30–40 seconds on medium heat. Remove from heat.
Gently fill a large soup bowl halfway with hot cooked rice.
Slowly pour the chicken and egg mixture over the rice.
Top the bowl with sliced green onion to taste (1–2mm width slices).

Recipe and Tips

Japanese Seasoned Rice

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Japanese Seasoned Rice rice steamed with assorted ingredients Ingredients (easy to make quantity)

Japanese Seasoned Rice ingredients (makes 4 servings)

450 g rice (uncooked)

1/3–1/2 carrot

1 pack shimeji mushrooms

6 pcs. thinly sliced pork

1 tsp soy sauce

Seasonings

3 tsp granular fish soup stock (bonito)

2 Tbsp soy sauce

2 Tbsp sugar

3 Tbsp sake

Slice the pork into 2-cm pieces and drizzle with soy sauce.
Peel and julienne the carrot. Cut off the shimeji mushroom base and split into small bunches.
Rinse the uncooked rice, drain it in a colander, and put it into the rice cooker.
Add granular soup stock (bonito), soy sauce, sugar, and mirin to the rice, and fill the rice cooker with water up to the 3-cup water line.
Place the carrot, shimeji mushrooms and pork on top of the rice.
Turn on the switch. Once the rice is cooked, allow it to steam as is for 10 minutes before opening the rice cooker.
Gently stir the seasoned rice 4–5 times, bringing the rice from the bottom up to the top. Serve in rice bowls.

Recipe and Tips

Temakizushi

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Temakizushi hand-rolled sushi Ingredients (easy to make quantity)

Temakizushi ingredients (for 2 people)

225 g rice (uncooked)

Vinegar mix

3 Tbsp rice vinegar

1.5 Tbsp sugar

2/3 tsp salt

3 eggs

3 Tbsp soy sauce

Water

Vegetable oil

120 g tuna (sushi-grade maguro fillet)

120 g sushi-grade salmon fillet

1 cucumber

1/2 pack daikon sprouts

5–6 shiso leaves (beefsteak leaves)

3–4 sunny lettuce leaves

8–10 pcs. nori (dried seaweed; for temakizushi, about 9.5 cm x 10.5 cm)

White sesame seeds

Wasabi paste

Mayonnaise

Soy sauce

Vinegared rice
Cook rice as usual.
After the rice is cooked, allow to steam as is for 10 minutes in the cooker before transferring it to a bowl.
Spread the rice in the bowl. Evenly sprinkle with the vinegar mix, gently folding with a rice paddle while the rice is still hot.
Gently mix the entire bowl of rice 3–4 times to ensure even distribution of the sushi vinegar.
The vinegared rice is ready once all the vinegar mix is absorbed by the rice. (Place plastic wrap over the rice at this point to prevent it from drying out.)
Tamagoyaki (rolled omelet)
Preparation (necessary ingredients)
Mix all tamagoyaki ingredients together to create the egg mixture.
Heat the omelet pan (lunch box size if available) on medium heat, spread a little vegetable oil evenly in the pan, and pour in the egg mixture. Roll the egg mixture toward you from the far end of the pan and let cook on low heat until firm.
If you like, roll and shape the cooked omelet in a bamboo rolling mat or plastic wrap. Cool, roll in nori, and cut into easy-to-roll pieces.
Cut tuna (maguro) and salmon into oblong pieces 1–2cm in width (creating pieces sized to be rolled in nori).
Cut off the edges of the cucumber, then cut in to easy-to-roll pieces.
Remove the roots from the daikon sprouts, rinse and pat dry.
Rinse the beefsteak leaves and sunny lettuce and pat dry. Tear the lettuce leaves into the same size as the temakizushi nori.
How to arrange and eat temakizushi
Arrange the rice and various ingredients on a platter.
Take one piece of nori on your hand and cover it with a thin layer of vinegared rice.
Place any ingredients you like on the rice, season with white sesame seeds, wasabi paste, mayonnaise, etc., and then roll!
Dip in soy sauce just before eating. Add wasabi to taste.

Recipe and Tips

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Iwate Rice Ingredients (easy to make quantity)

This is an image video about Iwate rice.
Iwate is a prefecture located north east area in Japan.
It is just two hours north from Tokyo by Shinkansen.
Seven times wider area compared to Tokyo.
Population is 1/7 smaller than Tokyo.
Feel the beautiful nature and delicious Iwate rice through the video.

Recipe and Tips

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Tonkatsu Onigirazu with Iwate Hitomebore (Rinse-Free) Recipe created by ABC Cooking Studio. Supported by Iwate Prefecture, Tong Seng Produce Pte Ltd. Ingredients (easy to make quantity)

300g Japanese Rice (Iwate Hitomebore Musenmai)
330cc Water
160g Pork Loin
(As needed) Coral lettuce or Iceberg lettuce
40g Cabbage
(As needed) Mayonnaise
(As needed) Tonkatsu sauce
(As needed) Vegetable oil (For frying)
2 sheets Nori Seaweed
2tbsp Cake flour
1nos Egg (whole)
4tbsp Breadcrumbs (Panko)

Cooking rice: Soak Japanese rice (Iwate Hitomebore Musenmai) in water for 30mins. Drain and place the rice in the rice cooker with newly changed water.
[Recommended ratio would be 1 cup of rice to 1.1 cup of water]
Cook in the rice cooker with basic setting. Once it's done, allow it to steam inside the rice cooker for another 15 mins.
Fluff the rice when assembling the Onigirazu.
Tonkatsu: In a pot, fill it up with oil till approximately 1/3. Heat it up to 180°C.
Cut pork loin in half, pat dry and season with salt and pepper.
Coat with cake flour, whole eggs, and Japanese breadcrumbs (Panko).
Fry the pork loin in vegetable oil for about 3 mins. Once it's done, place it on a cooling rack to drain the excess oil.
Cabbage and coral lettuce: Thinly slice cabbage and reserve in ice water.
Tear coral lettuce into bite size pieces.
Assembly: Place cling film on the table and place nori seaweed in the middle. Scoop rice on the nori seaweed.
Top it with cabbage, lettuce, mayonnaise, tonkatsu, tonkatsu sauce and rice.
Cover the Onigirazu with the cling film and adjust the shape into square. Cut in half and serve.

Recipe and Tips

How to cook rice

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How to cook rice (450 g, or 3 go) Ingredients (easy to make quantity)

Measure 450 g of uncooked rice into a bowl. (Rice measuring cups hold 1 go, which is about 150 grams of rice; this recipe calls for 3 go, or 450 grams of rice.)
Add water to cover the rice and then drain it off.
After draining the water, polish the rice by lightly moving it around the bowl with your hand about 30 times.
Repeat this process 3 times: add water, drain, mix, ending with a final rinse.
Transfer the drained rice to the rice cooker and fill with water to the 3-cup line.
The rice should take about an hour to cook. Once done, allow it to steam as is in the rice cooker for 10 minutes.
Open the rice cooker and use a rice paddle to mix the rice, gently lifting 1/4 of the rice at a time from the bottom toward the top. Serve in rice bowls.

Recipe and Tips

Onigiri

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Rice Ball Ingredients (easy to make quantity)

Rice ball ingredients (makes 3-4 rice balls)
350 g freshly-cooked rice (equal to 150 g of uncooked rice)
Pinch of salt
3–4 sheets nori (dried seaweed)
Ice water, clean dish towel

Steam the rice in a rice cooker.
As freshly-cooked rice is extremely hot, first cool your hands in a bowl of ice water and lightly dry them before scooping rice with your palm.
Moisten hands, sprinkle palms with salt, then grasp an appropriate amount of freshly-cooked rice. Use very light pressure to form a ball in your hand. Once the rice starts to take shape, fold your right hand into a slight angle and gradually shape the rice into a triangle, pressing it into your left hand to form the bottom and sides. Rotate the triangle several times while applying gentle pressure.
After delicately forming the rice into a triangle, gently press on all sides to fine-tune the shape.

Salmon Rice Balls Ingredients (easy to make quantity)

350 g freshly-cooked rice (equal to 150 g of uncooked rice)
Pinch of salt
1/2 salmon fillet
2 sheets nori (dried seaweed)

Place salmon (fillet-side down) on lightly oiled and heated frypan.
Sprinkle the salmon with a pinch of salt, sauté fillet-side first. When slightly browned, cover and cook on medium heat for 2–3 minutes.
Remove the lid and turn the salmon over to sauté the skin side in the same manner for 2–3 minutes. (Soak up oils from the fish as you cook to ensure a crisp finish.)
Flake the cooked salmon, then mix with the rice in the bowl.
Follow the instructions for making rice balls, pressing the salmon and rice mixture firmly into triangles.
Carefully wrap nori around each rice ball and enjoy!

Tsuna-mayo Rice Ball (tuna & mayonnaise) Ingredients (easy to make quantity)

350 g freshly-cooked rice (equal to 150 g of uncooked rice)
1 can tuna
15 g finely-chopped onion
20 g mayonnaise
Salt to taste
Pepper to taste
Wasabi (optional)

Chop the onion and drain the oil from the tuna.
Combine tuna, chopped onions, mayonnaise, salt, and pepper in a bowl. (As an option, add wasabi to make it slightly spicy.)
Mix ingredients (3) in a bowl to create the tuna-mayo filling.
Spread some rice on your left palm, add two spoonfuls of tuna-mayo filling in the center, cover with remaining rice, and follow the instructions for making rice balls, pressing the rice firmly into triangles.
Carefully wrap nori around each rice ball, and top with a spoonful of tuna-mayo filling.

Recipe and Tips

Oyakodon

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Oyakodon Chicken and Egg Bowl Ingredients (easy to make quantity)

Chicken and egg bowl ingredients (makes 2 regular, or 3 small, servings)
100 g boneless chicken thigh meat
1/4 onion
4 Tbsp dashi stock
4 Tbsp mirin (sweet cooking wine)
2.5 Tbsp soy sauce
2 tsp sugar
4 eggs
Thin green onions (bannon-negi)

Cut the chicken thighs into 2–3 cm squares, or bite-sized pieces that cook quickly. Thinly slice the onion.
Bring the dashi stock, mirin, soy sauce and sugar to a simmer in a pot. Add the chicken and onion slices and continue simmering until fully cooked. (Turn chicken pieces frequently.)
Crack the eggs into a separate bowl, break the yolks with chopsticks, and stir 10–15 times to mix. (Be careful not to mix too vigorously.)
Add the eggs to the pot of simmering broth just as it comes to a boil. Turn the heat down to medium-low, and slowly stir until about 3/4 of the egg is mixed into the broth.
Let cook for 30–40 seconds on medium heat. Remove from heat.
Gently fill a large soup bowl halfway with hot cooked rice.
Slowly pour the chicken and egg mixture over the rice.
Top the bowl with sliced green onion to taste (1–2mm width slices).

Recipe and Tips

Japanese Seasoned Rice

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Japanese Seasoned Rice rice steamed with assorted ingredients Ingredients (easy to make quantity)

Japanese Seasoned Rice ingredients (makes 4 servings)
450 g rice (uncooked)
1/3–1/2 carrot
1 pack shimeji mushrooms
6 pcs. thinly sliced pork
1 tsp soy sauce
Seasonings
3 tsp granular fish soup stock (bonito)
2 Tbsp soy sauce
2 Tbsp sugar
3 Tbsp sake

Slice the pork into 2-cm pieces and drizzle with soy sauce.
Peel and julienne the carrot. Cut off the shimeji mushroom base and split into small bunches.
Rinse the uncooked rice, drain it in a colander, and put it into the rice cooker.
Add granular soup stock (bonito), soy sauce, sugar, and mirin to the rice, and fill the rice cooker with water up to the 3-cup water line.
Place the carrot, shimeji mushrooms and pork on top of the rice.
Turn on the switch. Once the rice is cooked, allow it to steam as is for 10 minutes before opening the rice cooker.
Gently stir the seasoned rice 4–5 times, bringing the rice from the bottom up to the top. Serve in rice bowls.

Recipe and Tips

Temakizushi

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Temakizushi hand-rolled sushi Ingredients (easy to make quantity)

Temakizushi ingredients (for 2 people)
225 g rice (uncooked)
Vinegar mix
3 Tbsp rice vinegar
1.5 Tbsp sugar
2/3 tsp salt
3 eggs
3 Tbsp soy sauce
Water
Vegetable oil
120 g tuna (sushi-grade maguro fillet)
120 g sushi-grade salmon fillet
1 cucumber
1/2 pack daikon sprouts
5–6 shiso leaves (beefsteak leaves)
3–4 sunny lettuce leaves
8–10 pcs. nori (dried seaweed; for temakizushi, about 9.5 cm x 10.5 cm)
White sesame seeds
Wasabi paste
Mayonnaise
Soy sauce

Vinegared rice
Cook rice as usual.
After the rice is cooked, allow to steam as is for 10 minutes in the cooker before transferring it to a bowl.
Spread the rice in the bowl. Evenly sprinkle with the vinegar mix, gently folding with a rice paddle while the rice is still hot.
Gently mix the entire bowl of rice 3–4 times to ensure even distribution of the sushi vinegar.
The vinegared rice is ready once all the vinegar mix is absorbed by the rice. (Place plastic wrap over the rice at this point to prevent it from drying out.)
Tamagoyaki (rolled omelet)
Preparation (necessary ingredients)
Mix all tamagoyaki ingredients together to create the egg mixture.
Heat the omelet pan (lunch box size if available) on medium heat, spread a little vegetable oil evenly in the pan, and pour in the egg mixture. Roll the egg mixture toward you from the far end of the pan and let cook on low heat until firm.
If you like, roll and shape the cooked omelet in a bamboo rolling mat or plastic wrap. Cool, roll in nori, and cut into easy-to-roll pieces.
Cut tuna (maguro) and salmon into oblong pieces 1–2cm in width (creating pieces sized to be rolled in nori).
Cut off the edges of the cucumber, then cut in to easy-to-roll pieces.
Remove the roots from the daikon sprouts, rinse and pat dry.
Rinse the beefsteak leaves and sunny lettuce and pat dry. Tear the lettuce leaves into the same size as the temakizushi nori.
How to arrange and eat temakizushi
Arrange the rice and various ingredients on a platter.
Take one piece of nori on your hand and cover it with a thin layer of vinegared rice.
Place any ingredients you like on the rice, season with white sesame seeds, wasabi paste, mayonnaise, etc., and then roll!
Dip in soy sauce just before eating. Add wasabi to taste.

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