GOHAN Japanese rice, A to Z

RICE

The most important ingredient of Japanese cuisine is rice. Japanese rice are of the japonica style, they are round and firm. Outside Japan, you can get some sushi rice, or Italian arborio that are of japanica cultivar too. Sticky rice is a different type, it’s called mochigome in Japanese. Rice has different names in Japanese. Kome, okome, the plant. Gohan, meshi when it’s cooked…


how to cook Japanese rice (without a rice cooker)
genmai brown rice(healthier)
sticky rice

The bowl of unsalted, unflavored but perfectly cooked hot white rice is often present on the the table.
But, you have many variations.

onigiri
The rice “sandwich”. Shape hot rice in your hands.

basic
yaki onigiri (grilled)

domburi

Rice bowls : fill half of a big bowl with hot rice, add some toppings.

gyudon (beef)
tendon (tempura)
oyakodon (mama-baby, chicken egg)
soboro (sloppy joe domburi)
eight treasures

takikomi gohan

Flavored rice dishes. Ingredients are added in the rice-cooker. There are millions of possibilities. A few classics :


chicken rice
kaibashira (scallop)rice
oyster rice

sekihan (red rice)
mame gohan (green peas)
kuri gohan (chestnut)

sushi

Click here to go to the sushi compilation

Bento
Fill a part of your lunch box with rice.

midori okowa
chirashi bento
Unaju (eel)

yakigohan
Stir-fry your rice leftover :

nira fried rice
buta-kimchi rice (pork)
soba meshi (with noodles)

More elaborated dishes :


omurice (omelet filled with rice)
doria (retro baked rice)

o-cha-zuke

Okayu
Rice porridge, often a breakfast.

nanakusa okayu (7 herbs)
red okayu
umeboshi
salmon

More ?
Also see mochi (rice paste), and wagashi (Japanese sweets)

Risotto all’uva, chicken all’yuzu

Another lazy girl lunch. A muscat flavored risotto made with the macchina. Che ? You don’t have a risotto-maker yet ? Well, if you prefer waiting until the George Clooney starts selling them on the telly and all your neighbors get one…

The rice owns its color to the grape, to red wine, but mostly to the addition of 1 tbs per cup of black sticky rice. As you see, I used brown rice.

The machine doesn’t do anything… I fried the sofrito and the rice by hand. I made the stock by hand. I juiced the grapes by hand. Well, “by hand”, ahem, I mean that was not automatically done by the machine’s program. You see the machine in the 4th step, it cooks and stirs. That’s my old Kiki, the home-bakery. The jam program does that. I often use it to simmer sauces.

Remark : I had to add the liquid progressively otherwise that was splashing. IMO addind the liquid progressively brings nothing, the rice doesn’t care, but in a normal sauce pan that would be complicated to heat properly and stir a big amount of stock. I should have put the tap on the box inside the machine but I had not searched it in my many boxes of stuff. That took 1 hour, which was the expected time for brown rice.
Compared to the rice-cooker… well, in my experience, stirring all the time is useless. And I fry the sofrito and rice directly in my cooker (maybe not yours), so it’s more convenient.

Ecce risotto.
It looks a bit liquid. But as my Mum says “the rice keeps cooking after the end of the cooking.”. No kidding, if you take it out of the pan when it’s cooked, it will be over-cooked. Transfer it to the plate 10 minutes before. It finishes absorbing the liquid the time you take the photos. You can already see the difference with the close-ups. And I didn’t take more photos while eating. No time.

Bonus : since I made chicken and leek stock, after the risotto I had boiled chicken and leeks waiting for me. That was perfect with a little juice of green yuzu citrus and sea salt.

Others :
shadow risotto

4 white mushrooms in risotto

DSC00924-001radicchio risotto

kabocha “risotto”

runner risotto

Moffle is back ! Double sesame fiesta

Do you remember ? Moffle, the mochi waffle.

Modern mochi, the moffle way

Other moffle posts.

A few grains of white sesame in the hot waffle iron. A square of mochi (the solid dry rice block). Go !

It inflates into that. Add kuro nerigoma (black tahini /sesame butter) on top.

As it’s hot, I made them very crispy. Let them dry and cool. That’s like a big fluffy cracker.

Sudachi. And sudachi matsutake ponzu.
As that was a side-dish for :

mizunasu and ponzu

Calamars au vin (via Gourmande in Osaka)

Last year…

Calamars au vin  Wine calamari. Des petits calamars, un oignon rouge, de l'ail, un peu de gingembre, un piment…quelques heures, du vin rouge, des raisins secs. Du temps. Le fourneau s'arrete. Une nuit passe. Rechauffer. Saler, poivrer. Small calamari, a red onion, garlic, ginger, chili pepper, red wine, raisins, salt, pepper… simmered hours. Servi avec de legumes sautes a l'huile d'olive et ail : "patate", chou chinois et haricots edamame. Le riz est cuit ave … Read More

via Gourmande in Osaka

Calamars au vin

Wine calamari.

Des petits calamars, un oignon rouge, de l’ail, un peu de gingembre, un piment…quelques heures, du vin rouge, des raisins secs. Du temps. Le fourneau s’arrete. Une nuit passe. Rechauffer. Saler, poivrer.

Small calamari, a red onion, garlic, ginger, chili pepper, red wine, raisins, salt, pepper… simmered hours.

Servi avec de legumes sautes a l’huile d’olive et ail : “patate”, chou chinois et haricots edamame. Le riz est cuit avec une part de sorghum (takakibi).

Served with garlic and olive oil vegetables (yam, napa cabbage and edamame). Rice cooked with a proportion of sorghum (takakibi).

(with 1 serving of rice, without the wine to drink)
Cal : 587.0 F 12.8g C 63.6g P33.3g