Japanese Five Flavoured Rice Recipes

JAPANESE FIVE FLAVOURED RICE

Japanese Five Flavoured Rice image

As it is this is a side dish, it can however have chicken or tofu added to it to make it a main. They soy glaze I refer to is one of my own recipes and can also be found here. If you cannot find dashi stock, use vegetable stock instead.

Provided by PinkCherryBlossom

Categories White Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

30 ml mirin
30 ml sake
40 ml soy sauce
500 ml dashi stock
400 g sushi rice
1 carrot, in matchsticks
8 shiitake mushrooms, roughly chopped
85 g bamboo shoots

Steps:

Place all the glaze ingredients into a saucepan and bring to boil. Simmer for 3 - 4 minutes until it becomes syrupy. remove from heat, leave to cool and store in a lidded jar until needed.
Mix glaze and stock and set aside.
Rinse rice in several changes of water and place in a large pan. Add everything else and cover.
Bring to the boil and cook on a low heat for 10 minutes Turn off heat and leave to stand for another 10 minutes until liquid is absorbed.
Stir well before serving.

Nutrition Facts : Calories 415.8, Fat 0.8, SaturatedFat 0.1, Sodium 747.7, Carbohydrate 88.3, Fiber 4.7, Sugar 2.6, Protein 9.7

FLAVOURED RICE

Flavoured Rice image

I get perfect rice every time with this Recipe. Taught to me by an Indian Teacher at her Indian Cooking Class. Boiled rice with spices and ingredients to add flavour. The flavour is spicy but not hot spicy

Provided by galaxydreaming

Categories Long Grain Rice

Time 30m

Yield 1 cup of cooked rice, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup basmati rice (or however much you need to cook)
1 tablespoon butter
1 small onion
2 cardamom pods
1/2 a cinnamon stick
1 star anise

Steps:

Wash Rice in a bowl several times until the water is no longer starchy.
Heat up the butter in a medium size pot.
Add Onion & Stir through washed Rice quickly (just so that they are coated with Butter).
Add Water.
For the perfect amount of water for cooking time, put water into pot with rice and use your middle finger, rest the tip of the finger on top of rice (not bottom of pot) and stop water level once it reaches the first crease/part the finger e.g. the whole tip of finger.
Add spices.
Bring to the boil, stir thoroughly.
Do not boil for long just bring to the boil then reduce heat.
Reduce heat to simmer and put lid on the rice.
Keep on low heat until all the water has evaporated.
Remove spices and serve.
Cooking time is approximate and depending on how much rice you are cooking, but is very quick to make.

Nutrition Facts : Calories 203.9, Fat 4.2, SaturatedFat 2.1, Cholesterol 7.6, Sodium 24.2, Carbohydrate 37.5, Fiber 1.9, Sugar 1.1, Protein 3.9

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