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 <a href="http://www.justhungry.com/handbook/cooking-courses/>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!

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