BASIC JAPANESE COOKING: HOW TO MAKE SUSHI RICE (SHARI OR SUSHI-MESHI)



STEP 1 - HOW TO WASH AND COOK THE RICE:

1. Measure 2 cups of Japanese white rice (using a rice cup this weighs 320g).   
2. Place the rice in a medium sized bowl and add cold water.
3. Wash the rice using your hand to gently rub the rice grains against each other. The water will become cloudy from the starch.
4. Drain the rice and add more water. Continue to do this a few times until the water runs almost clear.
5. Add the rice to a heavy based saucepan if you don't have a rice cooker.  
6. Add 2 cups of cold water to the rice in the saucepan (always add the same amount of water as rice).  
7. Put the lid on the saucepan and turn the heat to maximum (it's best to use a tight lid to prevent the water escaping).
8. When the water starts to boil reduce the heat and leave the rice cooking for about 10 minutes (try not to remove the lid).
9. Then, turn off the heat and leave the rice standing for another 10 minutes.

STEP 2 - HOW TO PREPARE THE SUSHI RICE VINEGAR (AWASE-ZU):

1. Pour 100ml of rice vinegar and 2 tbsp of sugar into a non-aluminium saucepan.
2. Heat until the sugar is dissolved and then add half tsp of salt
3. Set aside and allow to cool.

STEP 3 - HOW TO MAKE THE SUSHI RICE:

1. Transfer the hot rice to a shallow non-metallic baking tray using a rice spatula or wooden spoon.
2. Sprinkle 100ml of the sushi rice seasoning evenly over the rice and then gently turn and fold the rice with the spatula (try not to break the rice grains).
3. At the same time, fan the rice using a fan (uchiwa) or a piece of cardboard to help cool the rice to room temperature and absorb the excess sushi rice seasoning.
4. Try to use the rice as soon as possible and avoid putting in the fridge as this will harden the rice. You can cover the rice with a damp tea towel for a few hours if necessary. 

 NOTES/TIPS:

• You have to use Japanese short grain rice to make sushi.
• Sushi is best served at room temperature.
• You can use bottled sushi vinegar instead of making your own. However I prefer to make my own as I can control the amount of sugar and salt that I add to the sushi vinegar.
• When preparing sushi rice ideally you should use an untreated wooden bowl to help absorb excess moisture from the rice. A hangiri (large flat wooden bowl ) is used for this purpose. This can be bought online these days.
• Below is a picture of the rice that I use. It's called Shinode sushi rice from Italy which is sold in Superquinn and Asian Market in Dublin, Ireland.

BASIC JAPANESE COOKING INGREDIENTS PART II

This post is a continuation of my first post on Basic Japanese Ingredients and gives a brief description of an extended list of basic ingredients used in Japanese home cooking. All these ingredients can be found in either Asian markets or large supermarkets. From my experience Asian supermarkets tend to be cheaper compared to supermarkets.

NORI - ROASTED SEAWEED

These roasted seaweed sheets are well known for wrapping sushi rolls. They can be shredded and sprinkled over dishes before serving. This type of seaweed is relatively easy to find and not expensive.

WAKAME - TYPE OF SEAWEED

Wakame is often added to Japanese miso soup and Japanese style salads. Be careful how much wakame you add to a dish as these tiny dry pieces of seaweed expand once they are added to water. 



HIJIKI - TYPE OF SEAWEED

Hijiki goes well with vegetables in a Japanese style stir-fry. It's important to soak the dried seaweed in water before adding to any dishes.

KOMBU - TYPE OF SEAWEED

This seaweed is used along with bonito fish flakes to make Japanese homemade fish stock called dashi.

KATSUOBUSHI - BONITO FISH FLAKES

Katsuobushi is used along with kombu seaweed to make Japanese homemade fish stock. It goes well with fresh tofu and soy sauce. Depending on where you live it can be difficult to get and a little expensive. I get it in my local Asian supermarket.

TOFU - PREFERABLY GM FREE

Tofu is made from fermented soya beans. It's low in calaroies yet high in protein and calcium. Try to buy tofu in an Asian store as the quality and the taste of the tofu tend to be much better. Fresh tofu can be eaten cold straight from the fridge or added to hot dishes. 

PANKO - JAPANESE BREAD CRUMBS

The biggest difference between panko and standard breadcrumbs is that panko doesn't contain the crust of the bread and the breadcrumbs are bigger in panko. Seemingly panko absorbs less oil than standard breadcrumbs! Panko is used for dishes such as Japanese style croquettes and tonkatsu.

ROASTED SESAME SEEDS

These are often sprinkled over dishes before serving.

NANAMI TOGARASHI - JAPANESE SEVEN SPICES

This spice mix includes chilli, orange peel, black sesame seed, white sesame seed, seaweed, Japanese pepper and ginger. It's often added to Japanese dishes to add a little kick and extra taste to the dish. 

 

SESAME OIL
Used to flavour Japanese Chinese style dishes such as fried rice

SHISO LEAF

A type of herb that is used in Japanese cooking. It can be difficult to find in supermarkets outside of Japan however if you can get shiso leaf seeds then you can grow your own!

WASABI - JAPANESE HORSERADISH

This is the green coloured mustard that is served with sushi. The wasabi root looks like a ginger root and can be hard to find. 

UDON NOODLES

A type of thick wheat flour noodle. Udon is usually served in a clear lightly seasoned soup with other ingredients.

 

RAMEN NOODLES

This is a wheat noodle used for Japanese Chinese style dishes including "Ramen" which is a tasty and very popular noodle soup. 

SOBA NOODLES

This is a thin brown buckwheat noodle which tends to be eaten cold during the summer months and hot during the colder times of year. 

MATCHA - Japanese Green Powder Tea

Matcha has grown in popularity throughout the world in recent years due to it's undeniable health benefits. Traditionally, matcha was only consumed by the elite and used in formal tea ceremonies. Today, it is consumed daily like a regular tea and also used to flavor other foods and drinks such as desserts and lattes. 

There is an Irish company called "The Matcha Tea Company" and they sell a wonderful range of products including matcha porridge and matcha flapjacks (www.thematchateacompany.ie).

Here are some interesting facts about matcha:
- contains virtually no calories
- full of antioxidants which prevent cancer
- 10 times more concentrated that regular green tea
- delays the signs of ageing
- burns calories
- aids digestion
- relieves stress
- contains caffeine but unlike coffee energy is released slowly into the body
- energy booster 

HOW TO MAKE JAPANESE GREEN POWDER TEA

1. Put 1/4 tsp of green tea powder into a cup. 

2. Use a bamboo whisk (called chasen) to get rid of any lumps in the powder.

3. Pour a little hot water between 70°C(158°F)-80°C(176°F) into a cup and whisk. Do not use boiling water.

4. Pour the remaining hot water into the cup.

 

Tips:
1. Use more than 1/4 tsp of green powder tea depending on your taste
2. There are different grades of matcha, a good quality matcha will cost a little over 20 euro. 

Where I buy good quality matcha and traditional matcha utensils: 
Koyu Matcha sell different grades of matcha tea and the traditional utensils used to make matcha
http://koyumatcha.com/wp

Les Palais  Des Thes (Wicklow St Dublin 2) sell a range of different teas from around the world including matcha and other types of Japanese teas. They also sell beautiful tea canisters and traditional Japanese tea utensils.
www.palaisdesthes.com

Basic Japanese Cooking: homemade fish stock - Dashi

Japanese homemade fish stock (dashi) is very easy to make compared to beef stock or chicken stock using only 2 ingredients and water. Dashi is used as a base in Japanese cooking for soups, sauces, stews and many other types of Japanese dishes so it's useful to know how to make dashi.

You can buy ready to use dashi powder called hondashi. I use it if I'm really stuck for time and my homemade dashi stock has run out! It's probably best to know that hondashi is not as healthy or tasty as homemade dashi and it contains MSG, salt and other ingredients that you'd prefer to avoid! Please click here to see a picture of hondashi so you'll be able to find it in the market.   

When I worked in Japan I lived in a small rural village so everyone in the community knew me as I was one of the few foreigners living in the area. Over time I got to know my neighbours and they became my friends. I rarely had to buy rice as my neighbour who harvested rice always called over with a bag of rice. He would get annoyed if he heard that I bought rice in the supermarket as he thought his rice was the best! I remember one of my elderly neighbours showing me how to make dashi. The only difference between her recipe and this one is that she used fish head and bones instead of katsuobushi (dried shaved bonito flakes). However, a lot of Japanese people also use katsuobushi as it's more convenient and the taste isn't as strong.

Ingredients:

1 litre water

20g of kombu (dried kelp) seaweed - the size of a postcard

20g katsuobushi (dried shaved bonito flakes)

Instructions:

1. Put 1 litre of cold water in a large saucepan.
2. Add the kombu to the water and leave it soaking for about 20 minutes. 
3. Heat the water until it comes to the boil and remove the kombu immediately.

5. Add the katsuobushi to the water and bring it to the boil again. Once the water starts to boil take it off the heat and let it sit until the katsuobushi sink to the bottom of the saucepan. 

3. Drain the dashi through a sieve lined with kitchen towel (you can store it in the fridge for about 3/ 4 days).

Tips:

1. Freeze any unused dashi in containers and ice-cube trays.
2. Wipe the kombu with a damp cloth before putting it in the water.
3. Make a weaker dashi which is called "niban dashi" with the used kombu and katsuobushi from the first dashi which is called "ichiban dashi". Simply put 1 litre of water in a large saucepan and add the used katsuobushi and kombu to the water. Heat the water and remove the kombu just before it comes to the boil. Leave the katsuobushi sitting in the water until the flakes sink to the bottom of the water. Then drain using a sieve lined with kitchen towel.  

Why not:

If you can't eat fish add shiitake mushrooms instead.

How to prepare and cook Japanese Rice

Click here to see the Japanese rice that I buy in Superquinn and the Asian market on Drury St in Dublin (they also have another store in Merrywell Business park, Ballymount, Dublin 22).

Instructions:

1. Measure 2 cups of Japanese white rice.   
2. Place the rice in a medium sized bowl and add cold water. To wash the rice use your hand to gently rub the rice grains against each other.
3. Drain the rice and add more water. Continue to clean the rice and replace the water until the water runs almost clear.  
4. Add the rice to a heavy based saucepan if you don't have a rice cooker.  
5. Add 2 cups of cold water to the rice in the saucepan (always add the same amount of water as rice).  
6. Put the lid on the saucepan and turn the heat to maximum. When the water starts to boil reduce the heat and leave the rice cooking for about 10 minutes (try not to remove the lid).
7. Then, turn off the heat and leave the rice standing for another 10 minutes. Now, remove the lid and using a rice spatula turn the rice from the wall of the saucepan towards the middle to get a nice fluffy and sticky white rice. 

How to eat:
Serve in individual bowls if you're having a traditional style Japanese meal. Since Japanese rice is sticky it's easy to eat with chopsticks compared to other types of rice.

Tips:  

1. To make the rice tastier leave the drained washed rice sitting for about 10 minutes before cooking. Or my Japanese homestay mother use to leave the rice and water sitting in the rice cooker for about an hour before cooking.
2. Make sure to wash the rice properly using your hand. How you wash the rice is just as important as how you cook the rice to get the perfect bowl of sticky Japanese rice! 

Why not: 

Add your favourite vegetable and some sake to the rice (tiny pieces of carrots or peas go very well).

Easy Japanese Miso Shiru Recipe: Miso Soup

When I lived in Japan I had miso soup almost everyday. So, when I left Japan and returned to Ireland I really missed the taste of real Japanese miso soup. I could buy miso soup sachets in Asian supermarkets and health stores or order miso soup in Asian restaurants around the country but none of them compared to the delicious taste of this simple recipe that you can make at home. 

Ingredients: 
1000ml dashi* (homemade or instant dashi)

180g potato (peeled and cut into small bite sized cubes) 
60g onion (peeled and thinly sliced)
2-3 tbsp miso* paste (you can add more if you like a stronger taste)

*Click here to see miso and dashi explained on my "Basic Japanese ingredients - what they are and where you can find them" post
*Click here to see my recipe for homemade dashi (fish stock)

Instructions: 

1. Put the dashi in a medium sized saucepan and turn the heat up to maximum. 
2. Once the dashi is boiling add the potatoes. 
3. When the potatoes are nearly cooked add the onion and continue to boil until the onion slices are nice and soft. 
4. Before adding the miso paste lower the heat allowing the dashi to simmer only. 
5. Dilute the miso paste in a cup of dashi taken from the saucepan. Then, add to the saucepan and gently mix all the ingredients. 

The miso soup is now ready! 

How to eat: 
Serve in a bowl with chopsticks or a spoon. Japanese people hold the bowl to their mouth to drink the soup. They use chopsticks to eat the bite size ingredients in the soup.

Tips:

1. Never boil the miso soup only allow to simmer.
2. Leave the chopped potato cubes into a bowl of cold water for a few minutes to remove excess starch before adding to the dashi.

Why not: 
Add tofu and wakame seaweed instead of potato and onion or any of your favourite vegetables.

Basic Japanese cooking ingredients PART I - what they are and where you can find them

Over the last few years Japanese ingredients have become more and more available in countries outside of Japan. In Ireland you can easily find Japanese ingredients in larger supermarkets, health stores and Asian supermarkets scattered across the country. I buy most of my ingredients in the Asian Market on Drury St in Dublin (they also have another store in Merrywell Business park, Ballymount, Dublin 22). It has a great selection of Japanese ingredients at reasonable prices.

If you want to start cooking Japanese food at home you'll need some basic ingredients in your kitchen cupboard. I made a short list to begin with to keep it simple. You can always add other items to this as you start to cook more Japanese food at home. 

JAPANESE WHITE RICE

Most Japanese people eat rice at least once if not three times a day. So it's important to know how to prepare and cook Japanese rice in order to be able to enjoy a proper Japanese meal at home. Click here to go to my post "How to prepare and cook Japanese rice". 

I buy the Sun Clad Shinode brand of Japanese white rice. It's a large 10 kilo bag and costs just under 20 euro which is very reasonable. If you don't eat a lot of rice then you can buy a smaller bag which they started to stock recently. Superquinn also stock the smaller bag of Shinode sushi rice.

JAPANESE SOYA SAUCE

I prefer to use Japanese soya sauce when I'm cooking Japanese food. I buy Kikkoman Japanese soya sauce with less salt. It's ok to use other types of soya sauce however for authentic Japanese taste I'd recommend using Japanese soya sauce if you can get it.

JAPANESE RICE VINEGAR

Again, I prefer to use Japanese rice vinegar when cooking Japanese foods. Rice vinegar is mostly used to make sushi, Japanese salad dressings and some sauces.

JAPANESE SAKE

The Japanese use sake the same way as we use wine when cooking in the West. Sake is an alcoholic drink made from rice and adds a nice taste to Japanese dishes. It's not necessary to buy an expensive bottle if you're only using it for cooking.

JAPANESE MIRIN

This is a sweet rice wine with a lower alcohol content than sake. It's used for cooking in Japan and adds a nice sweet balance to Japanese dishes. 

JAPANESE FISH STOCK - DASHI

This is Japanese cooking stock. You can buy instant dashi granules like the one pictured below or you can make dashi from scratch. It's worth making homemade dashi if you have time as it tastes better and is healthier than the instant dashi. Click here to see my recipe for Japanese homemade fish stock.

JAPANESE MISO
Miso is made from fermented soya beans. There are many different types of miso and the miso colour can vary from light brown to dark red/brown. Generally the lighter the colour the milder the taste. So if you're new to Japanese food then I'd start off with a lighter colour one. Once miso is opened it should be stored in the refrigerator and can be stored there for a long time (I'm not sure how long exactly but a year anyway!). Click here to see my recipe for "Miso Shiru - Japanese Miso Soup".