The time you take to make research on every single recipe you post , working hard in the kitchen , HD quality with special camera and devices , editing the video , sharing it on TH-cam , giving advices , simple and easy to follow instruction , and finally delicious food . I just love everything about this channel , very well organized . Thank you so much for all these efforts you put in your videos . We appreciate your hard work . Please keep up the good work and never give up , we are here to support you . And also thanks for sharing the japanese culture with diffirent people all over the world . ありがとうございます 🤗💖
Thank you for your kind words and for taking the time to notice all of the little things I spend time on to make these videos.😀 Have a great week ahead!
after going through dozens of "how to make short grain rice" guides and always ending up with a mushy mess, this video has been the most helpful and perfect guide ive ever found!! thank you so much !
This has explained things a lot better than most videos I’ve seen and any friends who have tried to help, thank you for explaining why things are done the way they are!
Thank you brother for the video, my wife was so happy with the way the rice came out it's my job now. Great instructions on the best rice I've ever tasted.
Wow! I’m happy to learn the nuances of making Japanese rice. I’ve heard of many of these steps, but I never knew exactly how to make it start to finish. Thanks for sharing!!!!
I made my rice today following these instructions and I'm legitimately surprised at what a difference it makes. Fluffy yet still keeps the integrity of the rice grains. My sister brought pickles from Kyoto so it was perfect with the rice!
I use the fingertip measuring all of my life because my mom showed me and I have never made bad rice 😱. It’s interesting to know though. But the way my mom does it is that you dip the finger to the bottom of the pot to see where the surface of the rice reaches on your finger, then and make sure the water from the surface of the rice rice up to the surface of water is the same amount.
The method works when you’ve been doing it your whole life but there are people on 5 other continents that haven’t had that experience so this is a more consistent way for people new to making rice can learn
So happy to see this instruction.. The only question I've got is about 1 2/3 cups water.. Google says that it must be 237 or 240 ml (per cup).. Is that correct?
@NoRecipes Ooo thank you for replying, I haven't tried your method yet. I realized the lid I have is slightly bigger than the pan, I have to buy a proper lid first 🥲 So I used a pressure cooker instead and it went well.
I have followed these instructions a few times and found that adding more water was necessary. The glass lid on my pot may not have as tight of a seal, but I get the best result with 2 cups of water for 1.5 cups of soaked rice. If you want less rice (to serve 2-3 people) try 1 1/3 cups of water for 1 cup of soaked rice. Try this ratio out if your rice is turning out dry.
Thanks for the suggestion. As you've figured out, different setups can end up with different results. I'm glad to hear you were able to find something that works out for you!
Wooo!! My first time watching your videos and let me tell you I just love the way you explain them, and the time you take giving some tips Thank you for Great video ❤
I gave my daughter my fancy rice cooker so she could make a good breakfast in her freshman dorm, so I’m back to making rice on the stovetop. It was hard to let my beloved rice cooker go, but I wanted her to have a bit of normality now that she’s living away from home for the first time. I’ve mostly been making rice on the stovetop correctly, but your video definitely helped clarify and streamline the process a bit. My daughter still has a bowl of rice with miso soup or ochazuke with pickles for her breakfast in college, but she misses the freshly cooked salmon. That’s not going to happen in a dorm room, though, lol. I’m looking forward to her return for the summer (with my rice cooker).
Your daughter is lucky to have such a thoughtful mother! Making rice on the stovetop is definitely more of a hassle than using a rice cooker, but the results can be just as good or even better. I'm glad some of my tips were able to help streamline your process. Just 1 month left!😄
Im going to try this. I've recently moved to okinawa and want to use as many local products as possible. My rice has been terrible... i think this fixes a lot of my problems. Thank you.
Thanks for the recipe! Summary for me: 300 grams rice, rinse, add 1 and 2/3 US cup water, put the lid on and soak for 30 minutes, on high heat bring it to boil, turn to very low and cook for 10 min, turn off the stove and let it cook with the steam for another 10 min, open and gently fluff. (no seasonings added)
In the video description it says 1 and 1/2 cups of rice (300 grams) to 1 and 2/3 cup water (394 milliliters). I don't see a ratio stated. There's more information on No Recipes: norecipes.com/cook-japanese-short-grain-rice/
For food safety reasons it's a good idea to refrigerate leftover rice (especially if you live in a warm climate). It can be reheated in a microwave oven to soften it up.
Hi! In Japan they don't add salt because they eat rice with salty condiments like pickles and seaweed. If you want to add some to suit your tastes, it's fine. I used to add salt to mine, too, but I got out of the habit.
Thank you for this great, informative video! I cook one-half cup of rice as that’s enough for me in one sitting. How much water would I need for one-half US cup?
I don't recommend cooking such a small amount of rice. Due to things like evaporation and the time it takes the water to boil, if you reduce the amount of rice, you can't just scale down the amount of water equally. Rice can be stored in the fridge for a few days and leftovers make great fried rice. You can also wrap single serving portions and freeze it. Then just microwave to reheat.
I ALWAYS cook jasmine rice and they were out at my store so I got calrose and wasted five recipes trying to work with it. I hope this one is good. Thank you for sharing!
Thanks, Marc! Bad rice really ruins a meal. I bought an inexpensive rice cooker 6 years ago and haven't once regretted it. Before that I used all kinds of methods, but the rice cooker really takes the work out of preparing perfect rice. I know it can be done without the special appliance, but I make rice enough times in a week to justify having one. Japanese rice is my daughter's favorite food! She had some for Easter lunch.
It does for sure! We generally use a rice cooker too, but for some reason stovetop rice always tastes better so I usually do it on the stove for special occasions. Could be a placebo effect or due to more precise measurements. Will have to try measuring the water and rice one a scale for both methods and do a blind tasting someday. I hope your family had a wonderful Easter!
I just came from a trip to Japan back to Germany and I didnt know that rice on its own could taste so good and not just bland. I musst try that at home.
I'm happy to hear you found a new appreciation for this humble grain. Rice is such a staple here our world for meal is "gohan", which literally means "cooked rice".
Oh my Gosh! I actually did it right😃 I always wondered what I was doing wrong that made mine a failure... now I know and the result after following your instructions... perfection!🤩
Great video! Looking forward to trying it out. I have one question: my set of pots have a glass lid, but it has two small openings from where steam can escape (one for the removable handle and another on the opposite side). Is it fine to use that glass lid or should I use the seal lid that came with it (unfortunately not transparent)?
Thank you Giovanni! As long as the holes are pretty small it should be okay, but if you're worried about it, you can cover the whole pot with a towel once you turn the heat off. You can also do it with a metal lid, but it's a little harder to judge when the water comes to a boil, and when to turn the heat off.
Good question Shannah, brown rice requires more water and more time to cook through. I have a brown rice tutorial on my list of things to make a video for, but for now I'd recommend using the package directions.
Marc! You said Y’all… That’s awesome 😉 . A breakfast of rice and miso soup is literally what our son has eaten for nearly the last year! I knew the cooking of long and short grain rice was different but I had no idea why. Thanks! Take care, Annette🌺
Hahaha I grew up in a rural part of Northern CA. Went through a Wrangler wearin', boot scootin', lifted truck phase somewhere between being a nerdy trekkie and having blue hair and driving a rice rocket.
@@NoRecipes 🤠Who knew? Boy, Napa sure has a different vibe now!🍷🍇💆♂ Sacramento was a Cow Town when I was growing up there, too. You had to look very hard to find pockets of resistance. A nice place to be "from" I always say. One of the lucky escapees!😅
What about seasoning the rice in the pan? In Brazil we season the rice with garlic paste and salt, and then we cook it, but it is with Brazilian rice, is it good to do with japanese rice? Bc i dont know if the people in my house will appreciate rice without the commom garlic and salt seasonings
Hi João, in Japan, rice is used kind of like bread in the West. It's a plain food that's eaten with flavorful side dishes. Because the side dishes are well seasoned it would be too salty if the rice was seasoned too. There are of course exceptions like sushi rice (in which the rice is seasoned after it's cooked) or takikomigohan (Japanese pilaf), but these stand alone dishes and aren't eaten as part of a meal with other foods.
I will point out just as there are many different sizes of fingers there are other variables when cooking rice that may cause you to adjust what is advised here. The *kind* of metal, the *size,* and the *depth to circumference ratio* of pot, in addition the type of stove and configuration of burner matter. Even after moving from one house to another, and having everything consist I still have to fiddle with burner. This is why rice cookers have become popular (ie consistency).
It’s a good point, but I’ve cooked rice on many burners in various pots and the the method works as long as you get the water to boil quickly and the low heat setting on the stove is low enough to keep the rice at a bare simmer. The only big exception to this method is for high altitude cooking. The rice requires more time to soak, more water, and a longer simmer and steam time depending on how high up you are.
Well , I have A question that in our country we use basmati rice but it’s my first time I am going to make Japanese rice so , i want to ask you that is there salt needed in the rice while the rice boiling in water , I asked you this because I like tasteful recipes
Hi Nasir, we do not put salt in white rice when cooking. This is because white rice is eaten with other salty foods and putting salt in the rice would make it too salty. If you want to add salt to the rice, I would recommend doing so after you cook it. When we make onigiri (rice balls), we rub our hands with salt to season the outside of the rice. If you want a rice that is preseasoned, I suggest making takikomi gohan which is the Japanese version of pilaf: th-cam.com/video/_M_aJXM6fv4/w-d-xo.html
I accidently bought Vietnamese gluttinious sticky rice. It looks like short grained rice so is the method the same or is there a big difference for the amounts of water used? I cant find anything online about cooking vietnamese rice for some reason
Yikes, sorry I missed this. You've probably figured this out already, but glutinous rice is a very different type of rice that's almost all amylopectin. It's usually used for making desserts (like mochi). The cooking process is also different (it's soaked in water overnight and them steamed in a steamer).
@@幽霊船-o4h Yes, this type of rice is usually soaked overnight in water and then drained and then you put it in a steamer to cook. It will not work using this method. It's also generally better suited for desserts where it can be pounded into mochi.
It will take longer for a pot with 6 cups of rice to come to a boil, but once it comes to a boil the amount of time you cook it for should be roughly the same.
It depends on whether you’re measuring volumetrically or by mass. For volumetric the ratio is 1.5 rice to 1.7 water. If you’re using mass (weight) it’s 1.5 to 2
You're welcome! In Japan, there are no mega corporations producing rice, so we don't really shop for rice by brand. Instead we look for the cultivar of rice and where it was grown. You can get more details about this in my full written post about Japanese rice (link in description)
@@Nikodymus Rice contains starch which retrogrades over time and gets hard again. The process is reversible though by reheating. The nice thing about short-grain rice is that it contains a higher ratio of amylopectin which doesn't retrograde as easily as a rice that's high in amylose.
I have always soaked my rice after I rinse the starch off, too. But I discard the water after it's soaked because I thought the water may have soaked into the rice and messed up the water to rice ratio. Is that ok?
Hi Jessica, if you're happy with how your rice turns out, there's no reason to change it as you've probably figured out a ratio that works for you. Using my recipe I don't recommend changing the soaking water because it will throw off the amount of water. 300 grams of shortgrain rice needs 1 2/3 US cups of water to cook properly. If you soak the rice and then add 1 2/3 cup water after soaking it's going to be way too much water because your rice will have already absorbed some of the soaking water before you discarded it.
Thanks for the great video. Good rice makes such a huge difference. Also - bad rice is a sad thing! It's worth it to learn about making better rice. I'm sorry I haven't been around as much lately, as my health is not very good. I hope things will get better later, but it might be awhile. Meanwhile, I send good wishes to you and everyone else. I hope your week is going well!
You're welcome Erin! I'm sorry to hear things haven't been going so well with your health, I'll keep you in my thoughts and hope that things improve for your soon! ❤️❤️❤️
Oh, I've been missing you, Erin! I hope you're coping as best as you can. I set a goal a month ago to watch all of Marc's recipes and I really enjoyed reading your comments. Hope to see you around again soon.
@@kathcares Hi Kathy! Thank you for the lovely message. I am sorry I haven't been able to watch the livestreams. My health has been much worse. Marc's videos and recipes are so good. I'm glad you're watching them all! That's a great goal. I hope you're doing as well as possible. Sending you best wishes from California. :-)
I have this wonderful cookbook wich has a really similar recipe for rice cooking. The only thing that bugged me about it was the soaking Time for the rice. The Author advised for soaking it 1h which made it a chore. Reducing the Time to 1/2h is way easier.
....and which brand do you recommend?👀 I have been in Japan and the rice is very tasty and filing, while here in London...well, no comment...., even there are japanese stores, I see so much more brands and variety and gadgets to cook proper rice in Japan...
Food production in Japan (particularly rice) doesn't work the same way as in most countries it's too complicated to explain in a short comment. Please see my full written post on my website for more details (link in the video description).
I followed all the steps and for the first time it was a success 😭😭😭 thank you so much for your help, I had to come back and leave a comment, as you helped me so much 🥲
I'm so happy to hear this was helpful! Thank you for taking the time to report back. I have a on of other recipes breaking down the techniques that make Japanese dishes successful so I hope you have a chance to take a look around 😉
That’s great that you’ve figured out a method that works for you. Judging by the requests I’ve gotten for this, I guess most people haven’t been so lucky.
I buy rice for 5kg pack. The rice varies depends on the origin of the rice fields. i use no cup to measure rice nor water. so i use my fingers to know how much water needs. I only use japonica rice when necessary to make Japanese dishes. Your vlog is always clean and clear. Happy days bro.
Hi Herry, if you have a method that works for you then I say stick with it. This is more for people who have never made rice before or for people who have had problems with making it in the past.
Hi John the size of the grains of rice won't change whether you're making 1 cup or 3 cups so the cooking times are the same (though it will take a little longer to bring the water to a boil).
@@NoRecipes If you use a rice maker, the included cup is the right size for the rice grains in his recipe, which is 6 fluid 0z.in the USA, but you can measure the equivalent amount in a metric measuring cup. If you don’t have such a cup, make the necessary equivalent measurement using a friend’s rice cup from his or her rice maker. The amount of water he added was measured using the metric system. Good luck and use a high quality Japanese-sourced rice, such as Koshihikari.
Nice. Short and to the point. Do you prefer the stovetop or ricecooker? Me, the rice cooker takes up so much space I tend to use the stove top. 😉 Hope you're enjoying the green. :)
Not sure it’s placebo (due to the extra work) or if more precise measurements or some other factor effects it, but stovetop rice always taste better to me. That being said, we got one of those insanely expensive rice cookers a decade ago, and the difference is pretty negligible.
Great video! I usually like to cook short grain brown rice - what would change in terms of your advice in the video - just the soaking time? (I admit I have found my brown rice soggier at the bottom of the pot when I’ve soaked it for longer and I thought it would need less water as I have definitely used more than 1.1x water. I cut down the water but not enough it seems. I discard the soaking water and add fresh water. I soak it to reduce the anti nutrient content and reduce cooking time. This sogginess doesn’t happen when I cook the genmai without soaking, which happens sometimes when I’m in a hurry. By comparison, I always used 1:2 rice:water with long grain varieties with no issues.)
Thanks! It sounds like you might be using too much water. I'll probably be doing a how to cook shortgrain brown rice video at some point but in the meantime, I'd suggest reducing the amount of water by a little each time (soaking for about an hour before cooking) until you find an amount that works for you.
some japanise freinrd told me another technic for the water with the finger I mesure the thikness of the rice at the bottom of the pan , and I add the same volume on top of it (so if the rice is 1/2 knuckle of rice , I add 1 knuckle (from the bottom ) water
This method will only work for pans of a certain diameter. If you've been using this method on your equipment and it's working for you there's no need to change it but just be aware that if you use a different pan your results may not turn out the same.
I was advised by japanese coworkers (I'm a chef) to not use a strainer because it breaks the rise. They all agreed to use your hands and a bowl and gently, but vigorously stir with your hands using cold water
Until the rice has been soaked it's not very brittle so using a bowl vs a strainer won't make a difference unless you are being really rough with the rice. The video is 4k so you can zoom in and see that none of the rice is broken.
@@NoRecipes I've seen videos like "How it's Made - Sushi" where the Chef 'scrubs' the rice before cooking. It seems similar to the polishing of rice done before sake is made, so I assumed it was for the same reason: To remove the outside of the rice kernel so the cooked rice tastes better.
@@fdguarino Hi Frank, rice is milled (also sometimes translated as "polished")to remove the bran and germ and make it white. This process creates dust that clings to the outside of the rice. You wash the rice to remove the excess starch and bran dust and agitating it with your hands helps this process. This is not "polishing". For sake, the grains of rice are milled beyond removing the brand and germ because protein changes the flavor of sake (most of the protein is near the germ and bran, which is why removing the outer layers reduces the protein content). By using only the very center of the rice you get sake that has a more fruity sweet aroma (but it also has less umami as a consequence as umami is created by the breakdown of protein into amino acids by proteolytic enzymes in Koji). Leaving more of the grain intact gives you dryer sake that is richer in umami. Although the higher mill ratio sake tends to be more expensive (because of the extra raw material required), it's not better or worse, it's just a different style of sake. You can learn more about this in my series on sake th-cam.com/video/C2p6MN4EVeA/w-d-xo.html Long story short, you're not polishing the rice by scrubbing it with your hands, and milling rice down (beyond removing the bran and germ) won't necessarily make it taste better.
For the “reduce the heat as low as it’ll go,” to get it to boil as fast as possible do I put the pot on my biggest most powerful burner and for the as low as it’ll go part do I move the pot to the lowest flame on my smallest least powerful burner?
I do it all on one burner on my stove, but it depends on how powerful your stove is. You want to get it to boil quickly, so the large burner is fine for that, but the low heat should have the rice barely simmering. If your big burner is still making the rice boil, you can move it to the smaller one.
Hi! In Japan they don't add salt because they eat rice with salty condiments like pickles and seaweed. If you want to add some to suit your tastes, it's fine. I used to add salt to mine, too, but I got out of the habit.
@@kathcares thanks for the reply! That does make sense. I guess that will require some getting used to when I travel to Japan, as I'm used to salting rice even when eating with salty stews to get a consistent bite with flavorful rice
@@Pavme I think it just depends on your personal tastes. I love salt on everything, and I sometimes salt mine, too. Hope you have a great time visiting Japan! Have you every had umeboshi? It's my favorite and very salty!☺
@@kathcares Thank you! And unfortunately, I haven't had the chance to try Japanese salted plum yet, but I'd love to! Japanese food/ingredients are quite expensive here in the US so I don't often get to try them I just hope they don't have any added mirin/sake since I can't have alcohol
We use sake and mirin to cook with quite a bit in Japan because they contain amino acids that create the taste of umami. The thing is they are almost always cooked, so the alcohol evaporates, leaving just the umami taste behind. Soy sauce, miso, and yeast leavened dough all contain small amounts of alcohol too because of the fermentation process used to make them, but when you cook them the alcohol burns off.
@@wrongusername The mL equivalents are listed in the video description. By the way, mL is only equivalent to grams when measuring water. The two measurements measure different things (grams measures mass, mL measures volume). Liquids have different densities so 100 grams of a less dense substance like oil will be more than 100mL in volume.
Was it a Japanese variety of short-grain rice? While short-grain rice is generally sticker than long-grain rice, this is not always the case. I've seen Egyptian short-grain rice that is pretty crumbly. You need to make sure the rice is a Japanese varietal such as koshihikari, milky queen, fukkurinko, etc...
The finger method only works when your finger and the size of the pot match up. It's not a very reliable technique for beginners. Once you know where exactly the water should sit on your finger for the pot you are using it works okay, but it's still not as consistent as measuring our your water properly.
The written recipe is in the video description, and you can click through to my site for a more detailed explanation of each ingredient. Also, please not that all volumetric measurements are in US cups.
As a traveling chef, I can't even imagine all the settings in which you've cooked rice, and with your reputation on the line! I trust your experience. If I find myself in a situation where my trusty rice cooker isn't available, I will know just what to do.😁 I really liked how you teased the Nimono recipe at the end of the Atsuage video. It got me thinking that maybe you could use something similar to drive traffic to your website? The Taiyaki video got me thinking about posting variations to the main recipe. You could tease them in the video, maybe even post a picture at the end of the video. The picture you included at the beginning (I assume that was the Nimono!) was super intriguing! I know you don't have that one up yet, but I would have jumped right over there to get it if I could have. Just my two cents. I love everything you do. Rarely does a day go by that I'm not cooking or eating one of your recipes. I have Char Siu in the fridge marinating, and I'm set to make Chili Verde tomorrow or Monday. You really have transformed my cooking! Even when I think I've come up with something new, I realize that the seeds of innovation were planted by you. Thank you for teaching me to Elevate my Everyday Meals using Tried and True Techniques! 🥰💖♾
The worst is cooking at high altitudes. I used to cook for a client at their summer home in the Colorado Rockies and cooking rice was always a nightmare. It's good to hear your thoughts on the teaser (that video is dropping today). In this case I happened to have a few episodes shot ahead of time in preparation for my trip so I was able to include footage from the future video, but I'm usually shooting week to week. Thanks for the idea on teasing recipes on the website, I'm kind of at a crossroads with that where I need to decide what to do with it going forward. Cooking is largely about building up a tool chest of techniques from different sources and I'm glad I've been able to pass on a few of those tools for you to use!
@@NoRecipes My brother lived in Denver for 30 years and he would have that problem even there. I feel like I've had a download from your brain having watched all the videos and read your blog extensively! It's been great for someone who doesn't get to have many Real Life experiences. I'm enjoying it so much!☺ As for the ideas, feel free to ignore them if they're not relevant; I'm that annoying Ideas Person. It's just the way my mind works. I figure, if even one out of one hundred helps, it makes it worth expressing them.😅
@@kathcares Thanks Kathy, I love all your ideas, but it's just a matter of time and triage. I'm kinda considering cutting back my TH-cam schedule a bit so I have more time to spend on No Recipes as well as the future Patreon replacement.
Forgot to mention in my last post to this video but if you purchase the very popular Nishiki brand of rice in the USA, per their instructions on thier website, you don’t need to wash their rice. I’m restricting my comment on that brand. Others may be different of course.
Some rice is milled using a process that removes all the powdered bran from the outside of the rice so there's no need to wash it. This type of rice tends to be more expensive as a result (i.e. if you buy the same brand of rice the one that requires washing will be slightly cheaper). One thing to note about Nishiki is that it's not Japanese shortgrain rice (it's medium grain "New Variety" rice).
@@NoRecipes Nishiki is about the only brand I can get here of “Japanese” rice. My understanding is what is available here I t’s not grown in Japan. Which makes sense from a distribution point of view. Sort of how American Kikkoman isn’t made in Japan (I also think it tastes slightly different). I might stop eating all processed rice as I was recently diagnosed with lupus. But sure what I can substitute though. I did have black rice served to me at a sushi restaurant.
@@jlastre There are a few companies in the US selling locally grown Japanese shortgrain rice. Tamaki is one of them and they sell a cultivar of shortgrain called Koshihikari grown in California. Sorry to hear about your medical diagnosis. I don't know much about lupus so can't really offer any recommendations, but if you're looking for rice that hasn't been fully milled, you can get partially milled rice that cooks up like white rice but it's only had part of the bran milled off (it's halfway between white rice and brown rice). It's called "haiga-mai".
@@NoRecipes after I posted I looked into it. There are a few brown and whole short grain rices (“Japanese style”). Looking into it whole grain (haiga-mai) is probably the closest for my needs. I started trying to make Onigiri 🍙 which can be done with it. My dream was to one day take a learning trip to Japan to make sushi (there are some schools that specialize in it). But that seems like a distant dream at present. I’m okay with it though. I won’t get into it but I’m pretty lucky to be alive. Thanks for the info.
@@jlastre Good luck with your medical situation and hopefully you'll be able to make it out here some day. Japan hasn't historically been very friendly to special dietary needs, but this is changing, and there are more and more places that will cater to special needs if notified in advance.
Actually the texture is at opposite ends of the rice spectrum. The high amylopectin content makes Japanese shortgrain rice very sticky and chewy. Jasmin rice has a higher ratio of amylose which makes it more dry and crumbly.
Fuuuuck, thank yooooou. I'm SO tired of people going "use a rice cooker to.." Have you considered I don't *want* a rice cooker? Or I don;t have anywhere to store it?? HMMM?!?!
In Japan, rice is used how you might use bread. It's meant to eaten with pickles, side dishes etc. If you salt or season the rice it would be too salty with the other foods. Also, garlic is not really used in traditional Japanese cooking (though it is used in Japanese-style Chinese cooking as well as in Japanese-style western foods).
Sorry to hear it didn’t work. Assuming you measured everything and let the rice soak, the most likely culprit is that your water evaporated before the rice was done cooking. This could happen because your heat was up too high, or your lid doesn’t make a good seal (you can fix this by putting some foil between the pot and the lid. Hope that helps!
The time you take to make research on every single recipe you post , working hard in the kitchen , HD quality with special camera and devices , editing the video , sharing it on TH-cam , giving advices , simple and easy to follow instruction , and finally delicious food . I just love everything about this channel , very well organized . Thank you so much for all these efforts you put in your videos . We appreciate your hard work . Please keep up the good work and never give up , we are here to support you . And also thanks for sharing the japanese culture with diffirent people all over the world . ありがとうございます 🤗💖
Thank you for your kind words and for taking the time to notice all of the little things I spend time on to make these videos.😀 Have a great week ahead!
after going through dozens of "how to make short grain rice" guides and always ending up with a mushy mess, this video has been the most helpful and perfect guide ive ever found!! thank you so much !
I'm so happy to hear this was helpful! It's not hard once you know the tricks 😉
His facial expressions are intense and I like it
😂 no one has ever accused me of being hard to read
This has explained things a lot better than most videos I’ve seen and any friends who have tried to help, thank you for explaining why things are done the way they are!
You're welcome! I'm glad to hear this was helpful!
Are we gonna talk about the shade thrown about the “guy out there that likes to wear orange polo”💀LOL
And a few years later, Marc will collaborate with Nigel Ng. 😅
Thank you brother for the video, my wife was so happy with the way the rice came out it's my job now. Great instructions on the best rice I've ever tasted.
Happy to hear it was helpful!
Wow! I’m happy to learn the nuances of making Japanese rice. I’ve heard of many of these steps, but I never knew exactly how to make it start to finish. Thanks for sharing!!!!
Hi Dara, I'm glad to hear this was helpful! Thanks for letting me know.
I made my rice today following these instructions and I'm legitimately surprised at what a difference it makes. Fluffy yet still keeps the integrity of the rice grains. My sister brought pickles from Kyoto so it was perfect with the rice!
I'm happy to hear this helped! Cooking is all about ingredients and techniques, and small changes can have a big impact on the outcome.
I use the fingertip measuring all of my life because my mom showed me and I have never made bad rice 😱. It’s interesting to know though. But the way my mom does it is that you dip the finger to the bottom of the pot to see where the surface of the rice reaches on your finger, then and make sure the water from the surface of the rice rice up to the surface of water is the same amount.
The method works when you’ve been doing it your whole life but there are people on 5 other continents that haven’t had that experience so this is a more consistent way for people new to making rice can learn
I just wanna thank you for doing this video i tried and it came out great! Keep at it 😁
So happy to see this instruction.. The only question I've got is about 1 2/3 cups water.. Google says that it must be 237 or 240 ml (per cup).. Is that correct?
Hi Kofa, 1 2/3 US cups is 394ml.
The 1:1.1 ratio has never failed me so I’m glad to see it used here as well ☺️
The only exception is for when I’m making sushi rice I’ll use a 1:1 ratio by volume to account for the additional liquid added after cooking.
Great quality video and content. Hoping for some easy Japanese lunch recipes.
Thank you! I happen to have a Japanese Lunch playlist with over 40 recipes in it: th-cam.com/play/PLP3Ew88wjvg_10E6Zkwn6Bb-vE1mLAJAV.html
Ok so 1 1/2 cup of rice and 1 2/3 cup of water! I have watched this video sooooo many times but I always forget the measurements 😅
Thanks so much for these awesome tips! Great video 👍
You’re welcome!
Thank you sensei, I'm gonna practice it today. Will add a follow up comment afterwards 😊
You’re welcome! I hope it went well
@NoRecipes Ooo thank you for replying, I haven't tried your method yet. I realized the lid I have is slightly bigger than the pan, I have to buy a proper lid first 🥲
So I used a pressure cooker instead and it went well.
Wow sorry I missed this. So glad I found it Thank You So Much 😊
You're welcome Mike!
Thank you for the class!
You're welcome!
I have followed these instructions a few times and found that adding more water was necessary. The glass lid on my pot may not have as tight of a seal, but I get the best result with 2 cups of water for 1.5 cups of soaked rice. If you want less rice (to serve 2-3 people) try 1 1/3 cups of water for 1 cup of soaked rice. Try this ratio out if your rice is turning out dry.
Thanks for the suggestion. As you've figured out, different setups can end up with different results. I'm glad to hear you were able to find something that works out for you!
I also enjoyed your Bento Box channel on NHK! You and your partner gave the history of local food traditions from different sections of Japan!
Thanks for watching Bento Expo!
Wooo!! My first time watching your videos and let me tell you I just love the way you explain them, and the time you take giving some tips
Thank you for Great video ❤
You're welcome! Happy to hear you found this helpful, thanks for the kind words!
Perfect 🍚 Thank you 👍🏿🙏🏿💯
I always learn so much when I watch your vids! Even stuff I thought I knew!
Glad to hear I could add some value😀
@@NoRecipes Kinda made me feel ashamed, actually...lol
This is genuinely the most helpful cooking video I’ve ever seen
Cool! I do mine a different way but I'm totally gonna try this out tomorrow
Thanks! If you have a method that works, there's not reason to change it. This is more for beginners who are having trouble making rice.
Love the simple stuff! Makes it feel easily attainable. Great video.
Thanks! I’m glad to hear this was helpful.
I gave my daughter my fancy rice cooker so she could make a good breakfast in her freshman dorm, so I’m back to making rice on the stovetop. It was hard to let my beloved rice cooker go, but I wanted her to have a bit of normality now that she’s living away from home for the first time. I’ve mostly been making rice on the stovetop correctly, but your video definitely helped clarify and streamline the process a bit. My daughter still has a bowl of rice with miso soup or ochazuke with pickles for her breakfast in college, but she misses the freshly cooked salmon. That’s not going to happen in a dorm room, though, lol. I’m looking forward to her return for the summer (with my rice cooker).
Your daughter is lucky to have such a thoughtful mother! Making rice on the stovetop is definitely more of a hassle than using a rice cooker, but the results can be just as good or even better. I'm glad some of my tips were able to help streamline your process. Just 1 month left!😄
Im going to try this. I've recently moved to okinawa and want to use as many local products as possible. My rice has been terrible... i think this fixes a lot of my problems. Thank you.
You're welcome! Good luck, and I'm here to answer questions if you run into any issues.
@No Recipes SUCCESS!!! I followed your instructions and my rice came out perfect. Arigato gozaimasu.
@@Cmcmurphy1406 You're welcome, I'm happy to hear it worked out for you!
I just made this and it was worth the wait, thank you for the best advice and thank you for getting straight to the point l.
I'm happy to hear you found this helpful! Thank you for taking the time to let me know!
Thanks for the recipe!
Summary for me: 300 grams rice, rinse, add 1 and 2/3 US cup water, put the lid on and soak for 30 minutes, on high heat bring it to boil, turn to very low and cook for 10 min, turn off the stove and let it cook with the steam for another 10 min, open and gently fluff. (no seasonings added)
You're welcome!
what is one and two-thirds u.s cups of water in L/ml
Have a look at the video description.
Will this work on parboiled rice
No, if you've purchased parboiled rice, just follow the instructions on the package.
This looks so good!!!
Thanks!
Hi, how much would 1 2/3 us cups translate to in mLs or grams?
The measurement for the water on the No Recipes website is 394 milliliters. norecipes.com/cook-japanese-short-grain-rice/ Hope that helps!😊
Thank you!!😊
Thanks buddy I was about to ask the same question!!
What is the ratio of rice and water again? I didn’t quite get that via the video. Thanks.
In the video description it says 1 and 1/2 cups of rice (300 grams) to 1 and 2/3 cup water (394 milliliters). I don't see a ratio stated. There's more information on No Recipes: norecipes.com/cook-japanese-short-grain-rice/
Thank you @@kathcares
Im gonna watch everything you ve ever posted today mate. This channel is where i ll park my car✌🏻👊🏻✌🏻❤️
Wow, thanks for the enthusiasm! Hope you found some dishes to make!
How to keep the rice fresh for all day use tho if i, let say, cook a big batch of rice in the morning?
For food safety reasons it's a good idea to refrigerate leftover rice (especially if you live in a warm climate). It can be reheated in a microwave oven to soften it up.
1:46 Still didn't understand, so how much water do I need ?
The quantities are listed in the video description: 1 1/2 US cups Japanese short-grain rice (300 grams)
1 2/3 cup water (394 milliliters)
@@NoRecipes Thankyou sir
won't we add salt?
Hi! In Japan they don't add salt because they eat rice with salty condiments like pickles and seaweed. If you want to add some to suit your tastes, it's fine. I used to add salt to mine, too, but I got out of the habit.
@@kathcares oh I understand, thank you very much 🙏🙏
Thank you for this great, informative video!
I cook one-half cup of rice as that’s enough for me in one sitting. How much water would I need for one-half US cup?
I don't recommend cooking such a small amount of rice. Due to things like evaporation and the time it takes the water to boil, if you reduce the amount of rice, you can't just scale down the amount of water equally. Rice can be stored in the fridge for a few days and leftovers make great fried rice. You can also wrap single serving portions and freeze it. Then just microwave to reheat.
I ALWAYS cook jasmine rice and they were out at my store so I got calrose and wasted five recipes trying to work with it. I hope this one is good. Thank you for sharing!
Hope this helped!
Thanks, Marc! Bad rice really ruins a meal. I bought an inexpensive rice cooker 6 years ago and haven't once regretted it. Before that I used all kinds of methods, but the rice cooker really takes the work out of preparing perfect rice. I know it can be done without the special appliance, but I make rice enough times in a week to justify having one. Japanese rice is my daughter's favorite food! She had some for Easter lunch.
It does for sure! We generally use a rice cooker too, but for some reason stovetop rice always tastes better so I usually do it on the stove for special occasions. Could be a placebo effect or due to more precise measurements. Will have to try measuring the water and rice one a scale for both methods and do a blind tasting someday. I hope your family had a wonderful Easter!
Thank you 😊
You're welcome!
I just came from a trip to Japan back to Germany and I didnt know that rice on its own could taste so good and not just bland. I musst try that at home.
I'm happy to hear you found a new appreciation for this humble grain. Rice is such a staple here our world for meal is "gohan", which literally means "cooked rice".
Oh my Gosh! I actually did it right😃 I always wondered what I was doing wrong that made mine a failure... now I know and the result after following your instructions... perfection!🤩
Happy to hear this was helpful Byron! Thanks for taking the time to let me know😃
Great video! Looking forward to trying it out. I have one question: my set of pots have a glass lid, but it has two small openings from where steam can escape (one for the removable handle and another on the opposite side). Is it fine to use that glass lid or should I use the seal lid that came with it (unfortunately not transparent)?
Thank you Giovanni! As long as the holes are pretty small it should be okay, but if you're worried about it, you can cover the whole pot with a towel once you turn the heat off. You can also do it with a metal lid, but it's a little harder to judge when the water comes to a boil, and when to turn the heat off.
I have short grain brown rice, can I use your same recipe or should I follow directions on pkg. 1:2
Good question Shannah, brown rice requires more water and more time to cook through. I have a brown rice tutorial on my list of things to make a video for, but for now I'd recommend using the package directions.
Marc! You said Y’all… That’s awesome 😉
.
A breakfast of rice and miso soup is literally what our son has eaten for nearly the last year!
I knew the cooking of long and short grain rice was different but I had no idea why. Thanks!
Take care,
Annette🌺
Hahaha I grew up in a rural part of Northern CA. Went through a Wrangler wearin', boot scootin', lifted truck phase somewhere between being a nerdy trekkie and having blue hair and driving a rice rocket.
@@NoRecipes 🤠Who knew? Boy, Napa sure has a different vibe now!🍷🍇💆♂ Sacramento was a Cow Town when I was growing up there, too. You had to look very hard to find pockets of resistance. A nice place to be "from" I always say. One of the lucky escapees!😅
What about seasoning the rice in the pan? In Brazil we season the rice with garlic paste and salt, and then we cook it, but it is with Brazilian rice, is it good to do with japanese rice? Bc i dont know if the people in my house will appreciate rice without the commom garlic and salt seasonings
Hi João, in Japan, rice is used kind of like bread in the West. It's a plain food that's eaten with flavorful side dishes. Because the side dishes are well seasoned it would be too salty if the rice was seasoned too. There are of course exceptions like sushi rice (in which the rice is seasoned after it's cooked) or takikomigohan (Japanese pilaf), but these stand alone dishes and aren't eaten as part of a meal with other foods.
I will point out just as there are many different sizes of fingers there are other variables when cooking rice that may cause you to adjust what is advised here. The *kind* of metal, the *size,* and the *depth to circumference ratio* of pot, in addition the type of stove and configuration of burner matter. Even after moving from one house to another, and having everything consist I still have to fiddle with burner. This is why rice cookers have become popular (ie consistency).
It’s a good point, but I’ve cooked rice on many burners in various pots and the the method works as long as you get the water to boil quickly and the low heat setting on the stove is low enough to keep the rice at a bare simmer. The only big exception to this method is for high altitude cooking. The rice requires more time to soak, more water, and a longer simmer and steam time depending on how high up you are.
Can the pot lid have a vent hole for this recipe?
Yes, as long as the hole isn't too big, it should be fine.
Damn, it works! I've just made the best rice ever using your method ❤
😄 I'm glad to hear this was helpful!
Well , I have A question that in our country we use basmati rice but it’s my first time I am going to make Japanese rice so , i want to ask you that is there salt needed in the rice while the rice boiling in water , I asked you this because I like tasteful recipes
Hi Nasir, we do not put salt in white rice when cooking. This is because white rice is eaten with other salty foods and putting salt in the rice would make it too salty. If you want to add salt to the rice, I would recommend doing so after you cook it. When we make onigiri (rice balls), we rub our hands with salt to season the outside of the rice. If you want a rice that is preseasoned, I suggest making takikomi gohan which is the Japanese version of pilaf: th-cam.com/video/_M_aJXM6fv4/w-d-xo.html
Oh ! Thanks , I was just going to cook the rice , so this will be helpful 👍
I accidently bought Vietnamese gluttinious sticky rice. It looks like short grained rice so is the method the same or is there a big difference for the amounts of water used? I cant find anything online about cooking vietnamese rice for some reason
Yikes, sorry I missed this. You've probably figured this out already, but glutinous rice is a very different type of rice that's almost all amylopectin. It's usually used for making desserts (like mochi). The cooking process is also different (it's soaked in water overnight and them steamed in a steamer).
@@NoRecipes thanks so mich yea I tried it twice in pot and both times came out very mushy and weird :(
couldnt find a solition online
@@幽霊船-o4h Yes, this type of rice is usually soaked overnight in water and then drained and then you put it in a steamer to cook. It will not work using this method. It's also generally better suited for desserts where it can be pounded into mochi.
Do I cook it the same amount of time no matter the amount of rice i want to make? like instead of 1 serving like you, I made six?
It will take longer for a pot with 6 cups of rice to come to a boil, but once it comes to a boil the amount of time you cook it for should be roughly the same.
@@NoRecipes thankyouuu
it came out perfect!
@@ilikepizza1838 I'm happy to hear it!
Mochi??? Yum❤
What is the ratio of rice and water? Is it 1:2 (1 cup of rice : 2 cup of water)
It depends on whether you’re measuring volumetrically or by mass. For volumetric the ratio is 1.5 rice to 1.7 water. If you’re using mass (weight) it’s 1.5 to 2
Mark, thank you for this video. what’s your favorite Japanese short grain rice brand?
You're welcome! In Japan, there are no mega corporations producing rice, so we don't really shop for rice by brand. Instead we look for the cultivar of rice and where it was grown. You can get more details about this in my full written post about Japanese rice (link in description)
Here's the link incase you can't find it norecipes.com/cook-japanese-short-grain-rice/
@@NoRecipes thank you Mark!
Thanks for sharing this!!! Plus, our favorite relative in the orange polos would tell you to “just use a rice cooker haiyaaaaaa.” 😂
Hahaha that's what I normally use. But real Asians can still make rice without a machine 😂
@@NoRecipes any tips for keeping the rice tender as for leftovers?
@@Nikodymus Rice contains starch which retrogrades over time and gets hard again. The process is reversible though by reheating. The nice thing about short-grain rice is that it contains a higher ratio of amylopectin which doesn't retrograde as easily as a rice that's high in amylose.
@@NoRecipes add heat, GOT IT! THANKS!!!❤️
I have always soaked my rice after I rinse the starch off, too. But I discard the water after it's soaked because I thought the water may have soaked into the rice and messed up the water to rice ratio. Is that ok?
Hi Jessica, if you're happy with how your rice turns out, there's no reason to change it as you've probably figured out a ratio that works for you. Using my recipe I don't recommend changing the soaking water because it will throw off the amount of water. 300 grams of shortgrain rice needs 1 2/3 US cups of water to cook properly. If you soak the rice and then add 1 2/3 cup water after soaking it's going to be way too much water because your rice will have already absorbed some of the soaking water before you discarded it.
This guy is so cute and positive, I love it 😊
Thank you 😊
love this
Thanks!
is it ok to let the rice soak over night to save on time in the morning especially?
Yes absolutely!
Thanks for the great video. Good rice makes such a huge difference. Also - bad rice is a sad thing! It's worth it to learn about making better rice. I'm sorry I haven't been around as much lately, as my health is not very good. I hope things will get better later, but it might be awhile. Meanwhile, I send good wishes to you and everyone else. I hope your week is going well!
You're welcome Erin! I'm sorry to hear things haven't been going so well with your health, I'll keep you in my thoughts and hope that things improve for your soon! ❤️❤️❤️
@@NoRecipes Thank you. I had surgery yesterday. Hopefully that will help. Have a good weekend! ❤️
@@erinuber2881 I hope your recovery goes smoothly and it helps improve your condition. Take care!
Oh, I've been missing you, Erin! I hope you're coping as best as you can. I set a goal a month ago to watch all of Marc's recipes and I really enjoyed reading your comments. Hope to see you around again soon.
@@kathcares Hi Kathy! Thank you for the lovely message. I am sorry I haven't been able to watch the livestreams. My health has been much worse. Marc's videos and recipes are so good. I'm glad you're watching them all! That's a great goal. I hope you're doing as well as possible. Sending you best wishes from California. :-)
I have this wonderful cookbook wich has a really similar recipe for rice cooking. The only thing that bugged me about it was the soaking Time for the rice. The Author advised for soaking it 1h which made it a chore. Reducing the Time to 1/2h is way easier.
Some rice varieties are better when you soak it. White rice doesn't really need to be soaked.
Soaking it for longer won’t hurt and it could make the rice marginally better, but 30 minutes is plenty of time.
....and which brand do you recommend?👀 I have been in Japan and the rice is very tasty and filing, while here in London...well, no comment...., even there are japanese stores, I see so much more brands and variety and gadgets to cook proper rice in Japan...
Food production in Japan (particularly rice) doesn't work the same way as in most countries it's too complicated to explain in a short comment. Please see my full written post on my website for more details (link in the video description).
I followed all the steps and for the first time it was a success 😭😭😭 thank you so much for your help, I had to come back and leave a comment, as you helped me so much 🥲
I'm so happy to hear this was helpful! Thank you for taking the time to report back. I have a on of other recipes breaking down the techniques that make Japanese dishes successful so I hope you have a chance to take a look around 😉
All jokes aside I actually do just fine with my rice cooking when just using the finger method. It works out for me.
That’s great that you’ve figured out a method that works for you. Judging by the requests I’ve gotten for this, I guess most people haven’t been so lucky.
I don't use cups, what the rice to water radio in grams please.
It's in the video description.
I buy rice for 5kg pack. The rice varies depends on the origin of the rice fields. i use no cup to measure rice nor water. so i use my fingers to know how much water needs. I only use japonica rice when necessary to make Japanese dishes. Your vlog is always clean and clear. Happy days bro.
Hi Herry, if you have a method that works for you then I say stick with it. This is more for people who have never made rice before or for people who have had problems with making it in the past.
Cool!
What’s the cooking time for 3 cups of short grain rice ?
Hi John the size of the grains of rice won't change whether you're making 1 cup or 3 cups so the cooking times are the same (though it will take a little longer to bring the water to a boil).
Thanks a lot! Your replies to your followers are much appreciated!
This was the perfect video of a swedish guy like me. But can you maybe include european measurments for the next video aswell? Great video anyway 😁.
Don't you guys use grams in Europe?
@@NoRecipes If you use a rice maker, the included cup is the right size for the rice grains in his recipe, which is 6 fluid 0z.in the USA, but you can measure the equivalent amount in a metric measuring cup. If you don’t have such a cup, make the necessary equivalent measurement using a friend’s rice cup from his or her rice maker. The amount of water he added was measured using the metric system. Good luck and use a high quality Japanese-sourced rice, such as Koshihikari.
Nice. Short and to the point. Do you prefer the stovetop or ricecooker? Me, the rice cooker takes up so much space I tend to use the stove top. 😉
Hope you're enjoying the green. :)
Not sure it’s placebo (due to the extra work) or if more precise measurements or some other factor effects it, but stovetop rice always taste better to me. That being said, we got one of those insanely expensive rice cookers a decade ago, and the difference is pretty negligible.
Great video! I usually like to cook short grain brown rice - what would change in terms of your advice in the video - just the soaking time?
(I admit I have found my brown rice soggier at the bottom of the pot when I’ve soaked it for longer and I thought it would need less water as I have definitely used more than 1.1x water. I cut down the water but not enough it seems. I discard the soaking water and add fresh water. I soak it to reduce the anti nutrient content and reduce cooking time. This sogginess doesn’t happen when I cook the genmai without soaking, which happens sometimes when I’m in a hurry. By comparison, I always used 1:2 rice:water with long grain varieties with no issues.)
Thanks! It sounds like you might be using too much water. I'll probably be doing a how to cook shortgrain brown rice video at some point but in the meantime, I'd suggest reducing the amount of water by a little each time (soaking for about an hour before cooking) until you find an amount that works for you.
So for 300 grams of rice 1 2/3 cup of water ?
Yep, 1 2/3 US cups or 400ml
some japanise freinrd told me another technic for the water with the finger
I mesure the thikness of the rice at the bottom of the pan , and I add the same volume on top of it (so if the rice is 1/2 knuckle of rice , I add 1 knuckle (from the bottom ) water
This method will only work for pans of a certain diameter. If you've been using this method on your equipment and it's working for you there's no need to change it but just be aware that if you use a different pan your results may not turn out the same.
I was advised by japanese coworkers (I'm a chef) to not use a strainer because it breaks the rise. They all agreed to use your hands and a bowl and gently, but vigorously stir with your hands using cold water
Until the rice has been soaked it's not very brittle so using a bowl vs a strainer won't make a difference unless you are being really rough with the rice. The video is 4k so you can zoom in and see that none of the rice is broken.
Marc, do you ever 'polish' your rice for dishes like sushi?
Are you referring to the milling that happens to turn brown rice into white?
@@NoRecipes I've seen videos like "How it's Made - Sushi" where the Chef 'scrubs' the rice before cooking. It seems similar to the polishing of rice done before sake is made, so I assumed it was for the same reason: To remove the outside of the rice kernel so the cooked rice tastes better.
@@fdguarino Hi Frank, rice is milled (also sometimes translated as "polished")to remove the bran and germ and make it white. This process creates dust that clings to the outside of the rice. You wash the rice to remove the excess starch and bran dust and agitating it with your hands helps this process. This is not "polishing". For sake, the grains of rice are milled beyond removing the brand and germ because protein changes the flavor of sake (most of the protein is near the germ and bran, which is why removing the outer layers reduces the protein content). By using only the very center of the rice you get sake that has a more fruity sweet aroma (but it also has less umami as a consequence as umami is created by the breakdown of protein into amino acids by proteolytic enzymes in Koji). Leaving more of the grain intact gives you dryer sake that is richer in umami. Although the higher mill ratio sake tends to be more expensive (because of the extra raw material required), it's not better or worse, it's just a different style of sake. You can learn more about this in my series on sake th-cam.com/video/C2p6MN4EVeA/w-d-xo.html
Long story short, you're not polishing the rice by scrubbing it with your hands, and milling rice down (beyond removing the bran and germ) won't necessarily make it taste better.
My mom still has her 60+ year old kamado, but hasn’t used it since the electric rice cookers came onto the market. 😆
Nice! You don’t see those much these days.
For the “reduce the heat as low as it’ll go,” to get it to boil as fast as possible do I put the pot on my biggest most powerful burner and for the as low as it’ll go part do I move the pot to the lowest flame on my smallest least powerful burner?
I do it all on one burner on my stove, but it depends on how powerful your stove is. You want to get it to boil quickly, so the large burner is fine for that, but the low heat should have the rice barely simmering. If your big burner is still making the rice boil, you can move it to the smaller one.
Wait you don't salt the rice?
Hi! In Japan they don't add salt because they eat rice with salty condiments like pickles and seaweed. If you want to add some to suit your tastes, it's fine. I used to add salt to mine, too, but I got out of the habit.
@@kathcares thanks for the reply!
That does make sense. I guess that will require some getting used to when I travel to Japan, as I'm used to salting rice even when eating with salty stews to get a consistent bite with flavorful rice
@@Pavme I think it just depends on your personal tastes. I love salt on everything, and I sometimes salt mine, too. Hope you have a great time visiting Japan! Have you every had umeboshi? It's my favorite and very salty!☺
@@kathcares Thank you!
And unfortunately, I haven't had the chance to try Japanese salted plum yet, but I'd love to! Japanese food/ingredients are quite expensive here in the US so I don't often get to try them
I just hope they don't have any added mirin/sake since I can't have alcohol
We use sake and mirin to cook with quite a bit in Japan because they contain amino acids that create the taste of umami. The thing is they are almost always cooked, so the alcohol evaporates, leaving just the umami taste behind. Soy sauce, miso, and yeast leavened dough all contain small amounts of alcohol too because of the fermentation process used to make them, but when you cook them the alcohol burns off.
Why mix grams and cups? I think for claritys sake it would be better to also include the gram/dl amount for the water
Cups are volumetric and useful for measuring liquids (like water). Mass measurements (grams/ounces) are useful for measuring non-liquids (like rice).
@NoRecipes well, mL then, which are incidentally equivalent to grams...
@@wrongusername The mL equivalents are listed in the video description. By the way, mL is only equivalent to grams when measuring water. The two measurements measure different things (grams measures mass, mL measures volume). Liquids have different densities so 100 grams of a less dense substance like oil will be more than 100mL in volume.
@@NoRecipes thank you for your response :)
My rice has a small grain but after cooking looks like pilaf😢 why?
Was it a Japanese variety of short-grain rice? While short-grain rice is generally sticker than long-grain rice, this is not always the case. I've seen Egyptian short-grain rice that is pretty crumbly. You need to make sure the rice is a Japanese varietal such as koshihikari, milky queen, fukkurinko, etc...
Okay a guy in a polo literally told me to use my finger lol how funny
The finger method only works when your finger and the size of the pot match up. It's not a very reliable technique for beginners. Once you know where exactly the water should sit on your finger for the pot you are using it works okay, but it's still not as consistent as measuring our your water properly.
I didn't get how much is the water !?
The written recipe is in the video description, and you can click through to my site for a more detailed explanation of each ingredient. Also, please not that all volumetric measurements are in US cups.
Man uncle Roger gonna jump on this if he sees it.
Send him over 😆
grams, milliliters...
thank you very much :)
You’re welcome!
As a traveling chef, I can't even imagine all the settings in which you've cooked rice, and with your reputation on the line! I trust your experience. If I find myself in a situation where my trusty rice cooker isn't available, I will know just what to do.😁
I really liked how you teased the Nimono recipe at the end of the Atsuage video. It got me thinking that maybe you could use something similar to drive traffic to your website? The Taiyaki video got me thinking about posting variations to the main recipe. You could tease them in the video, maybe even post a picture at the end of the video. The picture you included at the beginning (I assume that was the Nimono!) was super intriguing! I know you don't have that one up yet, but I would have jumped right over there to get it if I could have.
Just my two cents. I love everything you do. Rarely does a day go by that I'm not cooking or eating one of your recipes. I have Char Siu in the fridge marinating, and I'm set to make Chili Verde tomorrow or Monday. You really have transformed my cooking! Even when I think I've come up with something new, I realize that the seeds of innovation were planted by you. Thank you for teaching me to Elevate my Everyday Meals using Tried and True Techniques!
🥰💖♾
The worst is cooking at high altitudes. I used to cook for a client at their summer home in the Colorado Rockies and cooking rice was always a nightmare. It's good to hear your thoughts on the teaser (that video is dropping today). In this case I happened to have a few episodes shot ahead of time in preparation for my trip so I was able to include footage from the future video, but I'm usually shooting week to week. Thanks for the idea on teasing recipes on the website, I'm kind of at a crossroads with that where I need to decide what to do with it going forward. Cooking is largely about building up a tool chest of techniques from different sources and I'm glad I've been able to pass on a few of those tools for you to use!
@@NoRecipes My brother lived in Denver for 30 years and he would have that problem even there.
I feel like I've had a download from your brain having watched all the videos and read your blog extensively! It's been great for someone who doesn't get to have many Real Life experiences. I'm enjoying it so much!☺
As for the ideas, feel free to ignore them if they're not relevant; I'm that annoying Ideas Person. It's just the way my mind works. I figure, if even one out of one hundred helps, it makes it worth expressing them.😅
@@kathcares Thanks Kathy, I love all your ideas, but it's just a matter of time and triage. I'm kinda considering cutting back my TH-cam schedule a bit so I have more time to spend on No Recipes as well as the future Patreon replacement.
Forgot to mention in my last post to this video but if you purchase the very popular Nishiki brand of rice in the USA, per their instructions on thier website, you don’t need to wash their rice. I’m restricting my comment on that brand. Others may be different of course.
Some rice is milled using a process that removes all the powdered bran from the outside of the rice so there's no need to wash it. This type of rice tends to be more expensive as a result (i.e. if you buy the same brand of rice the one that requires washing will be slightly cheaper). One thing to note about Nishiki is that it's not Japanese shortgrain rice (it's medium grain "New Variety" rice).
@@NoRecipes Nishiki is about the only brand I can get here of “Japanese” rice. My understanding is what is available here I t’s not grown in Japan. Which makes sense from a distribution point of view. Sort of how American Kikkoman isn’t made in Japan (I also think it tastes slightly different). I might stop eating all processed rice as I was recently diagnosed with lupus. But sure what I can substitute though. I did have black rice served to me at a sushi restaurant.
@@jlastre There are a few companies in the US selling locally grown Japanese shortgrain rice. Tamaki is one of them and they sell a cultivar of shortgrain called Koshihikari grown in California. Sorry to hear about your medical diagnosis. I don't know much about lupus so can't really offer any recommendations, but if you're looking for rice that hasn't been fully milled, you can get partially milled rice that cooks up like white rice but it's only had part of the bran milled off (it's halfway between white rice and brown rice). It's called "haiga-mai".
@@NoRecipes after I posted I looked into it. There are a few brown and whole short grain rices (“Japanese style”). Looking into it whole grain (haiga-mai) is probably the closest for my needs. I started trying to make Onigiri 🍙 which can be done with it. My dream was to one day take a learning trip to Japan to make sushi (there are some schools that specialize in it). But that seems like a distant dream at present. I’m okay with it though. I won’t get into it but I’m pretty lucky to be alive. Thanks for the info.
@@jlastre Good luck with your medical situation and hopefully you'll be able to make it out here some day. Japan hasn't historically been very friendly to special dietary needs, but this is changing, and there are more and more places that will cater to special needs if notified in advance.
1.5 cups of rice to 1.66 cups of water. basically 1:1 with a little extra water
Oh didn't know it uses less water than jasmine rice
the shaaaaade HAHAHA
Wow i had no idea how difficult it was. Lol
For my gram and ml users out there, I believe there's an error, 1 cup 2/3 of water equals 394ml and not 294ml !
Thanks for noticing the type. Sorry about that! It's fixed.
@@NoRecipes No problem, glad I could help !
Did he mention how much rice he cooked?
He used 300 grams of rice, or 1 and 1/2 cups. That yields about 4 and 1/2 cups of cooked rice, which is 900 grams, or about 4-5 servings.
😅 3:41
Marc owns us a video about mochi making with rice.
Japan Rice taste n bite like Thai Jusmin Rice , I mean Copy cat 80% , but short n long type haha 😆👍
Actually the texture is at opposite ends of the rice spectrum. The high amylopectin content makes Japanese shortgrain rice very sticky and chewy. Jasmin rice has a higher ratio of amylose which makes it more dry and crumbly.
@@NoRecipes Yeah I think so that. 👍👍
Fuuuuck, thank yooooou. I'm SO tired of people going "use a rice cooker to.." Have you considered I don't *want* a rice cooker? Or I don;t have anywhere to store it?? HMMM?!?!
🤣
I'm sorry, I do love japanese food, but as a mediterranean man, I have to ask: No salt, no garlic, no seasoning at all?
In Japan, rice is used how you might use bread. It's meant to eaten with pickles, side dishes etc. If you salt or season the rice it would be too salty with the other foods. Also, garlic is not really used in traditional Japanese cooking (though it is used in Japanese-style Chinese cooking as well as in Japanese-style western foods).
@@NoRecipes Thanks so much for the reply!
My rice was undercooked 😭 will try again,maybe I didn't use enough water! 😢
Sorry to hear it didn’t work. Assuming you measured everything and let the rice soak, the most likely culprit is that your water evaporated before the rice was done cooking. This could happen because your heat was up too high, or your lid doesn’t make a good seal (you can fix this by putting some foil between the pot and the lid. Hope that helps!