Japanese Cooking 101: Ingredients and equipment list for Lesson 2

For Lesson 2, we are going to cover the all-important subject of cooking rice. So, from the list of pantry ingredients for the course, you’ll need:

  • Japanese type rice (uncooked) - this is your one and only critical ingredient for the week. Please read the instructions on the pantry list post carefully for exactly what to get.
  • A packet of microwave rice - as a baseline for what Japanese rice should look, feel and taste like

You’ll also need the following equipment:

  • A fine-mesh sieve, as described on the pantry list post
  • A bowl
  • A rice paddle is not critical, but handy to have
  • A cooking implement for cooking the rice, which can be one of the following:
    • A rice cooker
    • A heavy bottomed pot, like a cast iron pot, with a tight fitting lid _ A large (at least 10 inches or 25cm diameter) frying pan, with a tight fitting lid

If you’d like to try the bonus how-to, how to prepare proper sushi rice, you will also need:

  • rice vinegar
  • salt and sugar
  • dashi as prepared in Lesson 1, or dashi granules, or kombu
  • Equipment: a sushioke or handai (a large, wooden bowl for mixing sushi rice) is ideal, but a large bowl will do too. Plus a rice paddle and a handheld fan or a hairdryer.
  • Plus toppings of your choice, such as smoked salmon and cucumber, or some sashimi-grade tuna or other sashimi-grade fish.

And that’s it! It should be a very interesting lesson!

Don't miss any more recipes and articles! Subscribe to Just Hungry via your newsreader or by email (more about subscriptions).
filed under

4 comments so far...

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.

Re: Japanese Cooking 101: Ingredients and equipment list ...

Loved the dashi. Miso soup is now part of my repertoire. Am looking forward to the rice lesson. It's great fun. Thank you.

Heda | 9 March, 2013 - 13:58

Re: Japanese Cooking 101: Ingredients and equipment list ...

I love your blog. My sons love Anime and Manga and of course that has led to exploring Japanese cooking.. I just ordered your book yesterday!

Janie | 9 March, 2013 - 16:38

Re: Japanese Cooking 101: Ingredients and equipment list ...

The Dashi and clear stock are both incredibly satisfying and simple. Yes, care goes into the preparation (which is true of most great cooking), but this does not require a culinary arts degree to produce something really wonderful.

Thanks for the inspiration. I am excited about the upcoming dishes.

:)

John Corbally | 21 March, 2013 - 06:37

Re: Japanese Cooking 101: Ingredients and equipment list ...

Thanks for wonderful article post. One of the best blog post I read in recent past. This post have great content. I can stand up and say superb! There is sufficient reason why you got more than thousand visitors to your article.

Cheap flights to lagos | 12 September, 2013 - 16:57

Post new comment

The content of this field is kept private and will not be shown publicly.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img> <br>
  • Each email address will be obfuscated in a human readble fashion or (if JavaScript is enabled) replaced with a spamproof clickable link.
  • Web page addresses and e-mail addresses turn into links automatically.
  • You may quote other posts using [quote] tags.
  • Lines and paragraphs break automatically.

More information about formatting options

Related sites

Share food, change lives
Play Freerice and feed the hungry

Hello!

Just Hungry is a site about Japanese food and home cooking, healthy eating, the expat food life, and more. [log in] or [register]

About this site

maki Just Hungry is a site about food. There are lots of recipes and much more. You may want to read about Just Hungry, or contact the site owner, Makiko Itoh. To dive in real deep, try the site map.

This article is from justhungry.com.