With a big family, it's hard to go out to eat at the japanese steakhouse (mainly Miyabi Kyoto here) so we like to make it at home. We have a cooktop grill, but sometimes the rice comes out too mushy and flavorless. What I've been doing is just boiling it for 1/4 of time it says on the box and then transferring it to the cooktop for the duration and adding soy sauce and salt and pepper. I asked the chef last time what he was squirting on it and he said it was just soy. So why is mine not as tasty as theirs???How to recreate Japanese Steakhouse rice...?
Rice used in Japanese resturants is different from regular rice. It's called sticky rice I believe and it carries a very different flavor and texture. You can find the rice at a lot of ethnic food stores. How to recreate Japanese Steakhouse rice...?
http://japanesefood.about.com/b/2006/03/鈥?/a>
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