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HOME > 英語で作ろう!本格和食〜Japanese Recipes〜 > 鍋炊きご飯の炊き方

英語で作ろう!本格和食〜Japanese Recipes〜

外国人の友人に和食を教えてあげたい! でも、こんなとき英語でどう言えばいいの? まずは自分で英語を見ながら和食を作ってみましょう! お料理に必要な単語や言い回しがきっと身に付くはずです。

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Vol. 1
Pot cooked Rice
鍋炊きご飯の炊き方

 It is really delicious to eat pot cooked rice. Rice cooked in a pot doesn’t only taste better, but also is surprisingly easy to make. All you need is soaking the rice in advance, and cooking it for only 20 minutes. Since rice is similar to a desiccated vegetable in texture, soaking it is essential.

 What can be better than indulging yourself with a bowl of steamy hot rice sprinkled with dried bonito flakes sometimes?


Ingredients

- Rice (as much as needed)
- Water (same amount as the rice after soaking)

*Use any pot with a tightly-fitted lid to cook the rice.


Preparation

1. Polish the rice.

 Rice needs polishing before cooking. It has been a long controversy among the Japanese people whether you should “wash” or “polish” rice. Recently, rice milling machines are advanced enough, and some people believe that just washing the rice available in the shops is enough. However, when you polish the rice, even if in a hurry, there will be no remains of the rice bran smell. I think you can do either, depending on your personal preference. In my case, I polish the rice with the back of my hand without applying force, and change the water for ten times or so until it is clear.

photo → photo → photo → photo

2. Soak the rice.

 Rice’s texture is similar to that of a desiccated vegetable. Therefore, it needs soaking. Soak the rice to the core, and you will be able to cook it thoroughly to the core. Cooking time depends on water temperature and room temperature. So it takes about 30 minutes in the summer and one hour in the winter. You will know that the rice is soaked enough when it turns cloudy white like in photo #3.

photo → photo → photo →

3. Measure the amount of water and cook.

 Put the soaked rice in a pot and pour the water. Quickly level the rice so that the surface is flat. Bring the rice to boil over high heat. Keep the high heat for two more minutes until the water bubbles and starts to overflow from the pot.

 Turn down the heat to medium low for 3 minutes and then turn down to low heat for 5 more minutes until almost all the liquid is absorbed. After a total time of 10 minutes, open the lid and check whether any water remains. If there is still some water, let the rice cook a while longer over low heat. Finally, cook over high heat for 10 to 20 seconds with the lid covered.

photo → photo → photo → photo

4. Steam the cooked rice.

 Slip a kitchen cloth between the pot and the lid and wait for 10 minutes to steam. Steaming is important to make the rice fluffy. If you see “crab holes”, small holes of air in the rice, it is a sign that you’ve done everything right. Gently stir the rice to mix in the air. If possible, move the rice into “ohitsu”, a Japanese wooden container for rice. Wait until the remaining water is absorbed before serving.

photo → photo → →

(レシピ・写真: 冨田唯介)


日本語の詳しいレシピは「白ごはん.com」をご覧ください。

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冨田 唯介 (とみた・ただすけ)

料理愛好家。茶懐石を扱う日本料理店での料理人の経験を活かし、“家庭で作る、贅沢な素食”をコンセプトとした人気レシピサイト『白ごはん.com』を運営中。現在は愛知県在住で、サラリーマンをしながら“贅沢な素食”を伝える活動しつつ、大好きな家族に腕をふるう日々。
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