How to cook Japanese rice?

Question

I often eat at Japanese restaurants, and they make very good-tasting rice. However, when I try to make it at home, it comes out tasting horribly.

What is the special recipe that they use.

P.S. I've tried many of the recipes online, however those tend to offer the same thing with a little variation here and there, and it never comes out the same way. Please help!

Answer 1

you need to buy a rice cooker from the asian supermarket

then put one cup of rice in it

and then put one cup of cold water on it

close the lid

and let it cook.

Answer 2

rice cooker, What you do is fill the water about an inch and a half above the rice and then just let it steam there.

Answer 3

There is no recipe for Japanese style rice. Its just rice and water. The only two variables are the type of rice and cooking technique.

Cooking technique



The cooking technique can be overcome by simply buying a rice cooker. They run about $30 but they are worth just for the consistency. Be sure to read the directions for how much rice to use. Japanese rice cooker "cups" are much smaller than the US 8 oz cups. Some rice is coated with talcum which affects the taste.  Rinse the rice with water by stirring it with your fingers and hand. Change the water three or four times. The water should be fairly clear by then. Let the rice soak in the water for 30 minutes then cook. Let it sit for 10 minutes after cooking then turn the rice over with a wooden spoon.  

type of rice

In the world of rice, there is short, medium and long grain rice. The longer the grain the drier the rice comes out when it is cooked. The rice you get in Chinese restaurants is long grain. Japanese rice is mostly short grain Cal rose variety but some hybrid  medium grain like Kokuho is being sold as Japanese rice.  Brand of rice is a personal choice provided you stick with short grain or medium grain rice.

Answer 4

Do yu mean boiled rice? fried rice? what?

Theres two keys to making tasty japanese rice- make sure its koshikiari rice, or kokuho rose, or super short grained rice will work fine. Rinse it REALLLLY well- i rince in a sieve for about 3 minutes, then let it sit and repeat that 3 times till the water runs clear. It will still stick together. The Second key is using dry seaweed when you steam the rice. Kombu is a really thick, hard kelp that you imbed in the water of your rice cooker and remove it when the rice is done. It just gives it that special flavour. Hope this helps!

Answer 5

Wash very well, rinse twice, add equal parts water, 1 cup for every cup of rice. Leave to soak for an hour. Cook in a rice cooker.

Answer 6

You buy Japanese rice, then you cook them in a rice cooker.