|| observations || week 2 || Ryouri no jugyou #02 料理の授業 #02 ||
07|09|2011 § Leave a comment
|| Ryouri no jugyou #02 料理の授業 #02 ||
| gohan 飯 |
A basic Japanese style rice recipe as an equal proportion of glutinous white rice (uruchi mai) to water (mizu).
Rice is one of the essential dishes on any meal in Japanese cuisine, however it’s nutritional values can be enhanced by adding certain types of grains, as Keiko explained on this second Japanese cooking lesson.
We started by preparing a rice recipe that is rich in calcium, therefore good for the bones.
Along with the usual portions of rice and water, we added tea spoons of black sesame seeds, wheat, millet and a Peruvian grain before it was cooked, so the grains blend with the rice through the cooking process. After around 15 minutes the rice was ready and on its top it had the most fantastic blend of brown and black tones merging with the whiteness of the glutinous rice.
We then prepared some small onigiri style rice balls that were carefully wrapped in plastic sheets ready to be displayed. Preparing a conventional onigiri shape is not as simple as it appears. Rolling it to the correct shape requires some practice and attention to detail.
i* Rice recipe rich on calcium (with black sesame seeds; wheat; millet & a peruvian grain)
i** Rice recipe good for the skin (with black sesame seeds; barley; a peruvian grain)
i*** Making small onigiri
| kuni no pankēki 国のパンケーキ |
Millet has been part of the Japanese food habits for many many years. Millets are a group of small-seeded species of cereal crops or grains rich in B vitamins and folic acid, calcium, iron, potassium, magnesium, and zinc.
The small millet pancakes we prepared have a special taste, slightly sweet, but not sweet enough to be eaten as a dessert, so they are the perfect light replacement of bread on a main meal.
To cook them one needs:
2/3 Japanese cups (1 cup is aprox. 250 cl) of plain flour
2 large oosaji (approx. 15 gr) of millet flour
1 small oosaji (approx. 5 gr) of baking powder
1 large oosaji of sugar
1 pinch of salt
1 large oosaji of oil
2 large oosaji of millet
50 cc of water
And then, mix all the dry ingredients on a bowl.
On a different bowl whisk the egg and the oil and then add the mixture to the mixture of dry ingredients. Slowly add the millet and the water and keep whisking until you get the correct texture.
Once the mixture is ready, grease a frying pan and bring it to medium heat. Pour soup spoons of the wet mixture onto the pan and let it cook gently until it gets a light brown colour.
Serve as a side dish.
i* Steps to make millet pancakes
i** Cooking the pancakes