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Default Japanese Steak House Rice

On Tue, 27 Jul 2004 03:12:10 +0000 (UTC), Jaron Ridgeway
Hendrix > wrote:

> 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.
>

I'm not familiar with what Bunny is talking about, but I
find that medium grained rice, made with a minimum of water,
best mimics the "sticky" rice found in regular (not teppan)
Japanese restaurants.


Practice safe eating - always use condiments