Bunny McElwee > wrote:
> My husband loves the "Big Block" of rice you get when you go to one of
> those Japanese Steak house restaurants (like Myobi's, Kyoto's, Yokoso's,
> etc) where they cook on the big grill in front of you. I'm curious as to
> how they make this rice and what kind of rice they use? Seems like simple
> ingredients, rice, some sort of flavoring sauce (Maybe soy?) and usually
> sesame seeds (at our restaurants, placed on the big block of rice in a
> smiley face pattern). Any recipes out there for this type of rice as well
> as how to cook the rice they use for this dish?

> --
> Bunny McElwee
> President, Lowcountry Miata Club
> www.lowcountrymiataclub.net

> 1991 Mariner Blue with Red & White Stripes
> "BlueFlash"

The main thing here is that the rice is short-grain or "sticky" rice. You
can buy this in most grocery stores (frequently labeled as sushi rice).
The most important thing you can do in preparation is rinse the rice
extremely well in cold water before cooking.

Usually I add a little soy sauce at the end of cooking, and mix sesame
seeds into the rice as well.



--
Jaron "Ronamo" Hendrix
Georgia Institute of Technology, Atlanta Georgia, 30332
Email: