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Cooking Lesson

Japanese 3 essentials dishes

Food > Japanese
(3 Videos · English)

In this lesson, we are going to teach you the 3 essentials dishes Japanese made for meals, rice, gobo and miso soup. It sounds simple but to make it tasty, you need some technique.

2 | 1494
Lesson 1
Japanese Rice

Japanese Rice

Japanese Rice - short/medium grain (Note: Japanese rice is different from Chinese and Thai rice)
180cc measuring cup
Measure 2 Cup of Japanese rice (360cc)
Use water to mix with rice
You can see the water become milky
Pour away the water on the top
Use hand to rub and stir the rice
Put water again and you should still see water is milky
Repeat this 4-5 time until water become clear
If you use a rice cooker, there will be an indicator showing you the amount of water needed
You can also use a clay pot or a pressure cooker
In this demonstration we are going to use a pressure cooker
If you put 360cc of rice, then add exactly 360cc of water
Soak the rice in water for at least 15 mins before start cooking
For pressure cooker, cook high heat until steam are coming out from a pot and quickly turn to low heat and cook 15 ~20min (for low heat)
For best result, after turn the heat off completely, do not open the lid and leave in cooker for about 5 mins
Tips: never open the lid when you are cooking Japanese rice until it's done
Lesson 2
Kinpira Gobo

Kinpira Gobo

Gobo root ... 1
Carrot ... same amount as gobo root
Sesame oil ... 2 tablespoon
Dry chili pepper ... 1 or 2 (smaller you cut, hotter the tast)
Sugar ... 2 tablespoon
Sake ... 1 tablespoon
Mirin ... 1 tablespoon
Soy sauce ... 3 oz
Sesame seeds 1 teaspoon
To clear the gobo root, use a scraper to rub it
You can see the gobo root getting whiter
Cut the gobo root and carrot into julienne
Soak the gobo root into water for 5-10 mins then filter out the water, this step is very important, this will release the taste of the gobo root, make the color look nicer and remove harshness from gobo
Heat up the sesame oil and pepper
Put the gobo root and carrot into the pot
Turn the heat to medium then stir fry until the veg just cook
Put water into the pot (almost covering the veg)
Put sugar, mirin, sake and soy sauce
Put a otoshibuta or plate on top of the veg so circulate the liquid and flavour get into the vegetables (at this time reduce the heat)
Almost all the liquid is evaporated and gone, then it's ready
Serve with sesame seeds on top
Lesson 3
Miso Soup

Miso Soup

Zucchini squash
Daikon radish (cut with 0.5 inch thick)
Dashi stock 3 cup
Miso 2 tablespoon
Slice the daikon radish, onion and zucchini squash into slices
Onion makes the soup taste sweeter
Put 3 cups of dashi stock into a bowl and boil it
Put all ingredient into the bowl once boiled
When the vegs are cooked, turn off the heat
Put 2 tablespoon miso and leave it for a while to dissolve
Important: turn the heat off before putting miso paste into the pot, so that miso aroma and taste will not disappear
Then mix well
Lesson Completed
Japanese 3 essentials dishes
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