Best 3 Nobus Perfect Japanese Rice Recipes
In the realm of culinary delights, Japanese cuisine stands out with its distinct flavors, fresh ingredients, and meticulous preparation. Among the fundamental elements of Japanese cooking is the art of preparing perfect rice, a skill that elevates even the simplest dishes to new heights of culinary excellence. Whether you seek to recreate the authentic flavors of your favorite Japanese restaurant or embark on a journey of culinary exploration, mastering the art of cooking Nobus perfect Japanese rice is a rewarding endeavor. This guide will provide you with the essential knowledge and techniques to achieve perfectly cooked rice that is fluffy, flavorful, and a perfect accompaniment to a wide range of Japanese dishes.
Let's cook with our recipes!
NOBU'S PERFECT JAPANESE RICE
Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 6
Number Of Ingredients 2
Steps:
- Wash rice in a fine sieve placed in a bowl until the water runs clear, about 3 or 4 times. Drain. Let rice rest 20 minutes.
- In a heavy-bottomed saucepan with a tight-fitting lid, add rice and 3 cups cold water. Make a well in the center of the rice. Cover, and bring to a boil over high heat. Reduce heat to medium, and simmer for 13 to 15 minutes, depending on the freshness of rice. Reduce heat to low, and cook for an additional 7 minutes. Remove from heat. Do not remove lid. Let rice rest for 15 to 20 minutes before serving.
NOBU'S SCRAMBLED EGGS DONBURI
Nobu drew from elements of a traditional Japanese breakfast for this donburi (rice bowl). Partially cooked salmon (Nobu is known for the technique) is flaked and seasoned with soy sauce, and eggs are scrambled soft with minced white onion, tomato juice, and sake. To serve, line the bowl with rice; then layer with the salmon, toasted nori, eggs, and then a garnish of toasted sesame seeds. (Nobu suggests a dollop of caviar or salmon roe.)
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce, and flake into bite-size pieces.
- Meanwhile, whisk together eggs, onion, tomato juice, and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.
- Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.
PERFECT JAPANESE RICE.
basic onigiri (riceball) recipe. Add any filling you want I particularly like Egg scrambled with some soy sauce (dark) and toasted (brush with a little miso mixed with sake and grill) Onigiri can be very hard to handmake. Moulds are available but difficult to get in the UK without paying high prices, small jelly mould or egg cups work really well.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 45m
Yield 4 lumps
Number Of Ingredients 3
Steps:
- Wash rice in a colander until water runs clear.
- Drain well and then soak for 30 minutes.
- Put rice and water in a sauce pan make sure it has a tight fitting lid and wrap a tea towel around the lid to keep the steam inside
- Heat until boiling then turn to low and steam for 15 mins finally turn the heat off and let stand for a further 15 minutes. DO NOT LIFT THE LID OFF AT THIS TIME!
- Let the rice cool enough so it is warm but won't burn your hands when picked up.
- At this point if using fillings or flavorings add them to the rice.
- Wet hands and add a little salt if you feel like it. Take some rice and shape it into a circle, triangle, cat head whatever you want.
- It is quite difficult don't worry if yours are wonky!
- Add filling and or garnish at this stage and finish with a strip of nori either round the edge or as a "napkin" at one end.
Tips:
- Select the Right Rice: Use high-quality Japanese short-grain rice, such as Koshihikari or Nishiki, for the best texture and flavor.
- Rinse the Rice Thoroughly: Rinse the rice several times in cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
- Soak the Rice: Soaking the rice for 30 minutes before cooking allows the grains to absorb moisture and cook more evenly. This step is optional but recommended for the best results.
- Use the Correct Water Ratio: The ratio of water to rice is crucial for achieving the perfect texture. For Japanese rice, the general rule is 1 cup of rice to 1ΒΌ cups of water.
- Cook the Rice Properly: Follow the instructions on your rice cooker or saucepan carefully. Bring the water and rice to a boil, then reduce the heat to low, cover, and simmer until all the water is absorbed and the rice is tender.
- Let the Rice Rest: After cooking, let the rice rest for 5-10 minutes before fluffing it with a fork. This allows the rice to steam and become even more tender.
Conclusion:
Creating perfect Japanese rice might seem like a daunting task, but by following these detailed tips and using the provided recipes and techniques, you can easily achieve restaurant-quality results in the comfort of your own home. Whether you prefer using a rice cooker, a saucepan, or a donabe pot, you'll be able to prepare fluffy, tender, and flavorful Japanese rice that complements any dish. Remember, practice makes perfect, so keep experimenting and refining your technique until you achieve the desired outcome. Once you've mastered the art of cooking Japanese rice, you'll be able to impress your friends and family with authentic and delicious Japanese meals.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love