Cooking Rice Mt Fuji Way Recipes

HIBACHI FRIED RICE RECIPE

Steps:

• First, have your rice cooked and ready. If you don't have leftover rice, cook your rice al dente (to the bite), that way when you plan on stir-frying the rice it won't turn soggy.
• Keep all your ingredients ready. Mix the sauce ingredient together and keep aside. Cut the carrot into matchsticks. Clean and/or cut your protein into bite-sized pieces.
• Heat up a large skillet or wok with the oil and stir cook the sliced green onion bulbs with the ginger + garlic (or substitute with garlic butter).
• Add the carrot and peas and stir cook for a minute on high heat.
• Make space in your pan (see video) and break in the eggs. Scramble, cook and break the eggs. Mix and stir cook everything quickly.
• Make space again and add your protein. In the video, I used chicken pieces. Stir cook on all side on high heat for a minute and mix everything together.
• Now add in your cooked rice and pour your stir fry sauce over the rice. Mix and stir cook everything for a minute or two until everything is cooked and well combined. Use high heat and don't over mix because it shouldn't get mushy.
• Garnish with fresh sliced green onion stalks. Serve hot.

MASTER SUSHI RICE

Steps:

• Wash rice at least 3 times or until water is clear. Fill rice cooker with water to about 1-inch over rice or use Mt Fuji method. I highly recommend a rice cooker -- there's a reason more than 2 billion people in Asia use them. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes.
• In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor.
• Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest.
• In a bowl, mix flour with togarashi, or chili powder, and whisk in club soda until a pancake batter thickness is achieved. Dip the shrimp and scallions in the tempura batter and fry until golden brown, about 4 minutes. Drain on paper towels and season with salt and pepper. Lay the nori vertically with the shiny side down. Using wet hands, lightly place a 1/4-inch thick layer of rice on the bottom half of the nori. Place one shrimp and scallion fan diagonally across the rice from the top left corner to the bottom right. Lay daikon sprouts on top and add a touch of wasabi oil. Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over. Moisten the top edge to glue. Repeat process.
• In a stainless steel bowl, whisk together wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra heat, use less oil.
• Combine all the ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.
• PLATING
• On a huge white platter, drizzle soy syrup, wasabi oil, sesame seeds, gari and scallions all over. Slice maki-sushi using both bias and straight cuts. Place hand rolls leaning against sushi. Enjoy.
• Wine Suggestion: Haru Junmai-Ginjo Sake

MASTER SUSHI RICE

Steps:

• Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice or use Mt Fuji method. I highly recommend a rice cooker - more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.

HIBACHI-STYLE FRIED RICE WITH YUM YUM SAUCE

Steps:

• Make sure the rice has cooled and break apart any clumps.
• Season with salt and pepper and use your spatula or turner to fully scramble the eggs. Remove and set aside.
• Add in another tablespoon of oil and saute the onions and garlic until fragrant, about 1 minute.
• Add in the cooked rice and eggs and toss to mix well.
• Add soy sauce, sugar and butter, making sure to coat the rice well with the butter.
• Season with salt and pepper to taste.
• Dish and serve the rice hot with yum yum sauce and some hibachi vegetables, hibachi chicken, hibachi steak, or hibachi shrimp.

SUSHI 202

Steps:

• For the rice: Wash rice at least 3 times or until water is clear. Fill rice cooker with water to about 1-inch over rice. I highly recommend a rice cooker -- there's a reason more than 2 billion people in Asia use them. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes.
• For the maki-sushi: In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor.
• Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest.
• For the hand rolls: In a bowl, mix flour with togarashi, or chili powder, and whisk in club soda until a pancake batter thickness is achieved. Dip the shrimp and scallions in the tempura batter and fry until golden brown, about 4 minutes. Drain on paper towels and season with salt and pepper. Lay the nori vertically with the shiny side down. Using wet hands, lightly place a 1/4-inch thick layer of rice on the bottom half of the nori. Place one shrimp and scallion fan diagonally across the rice from the top left corner to the bottom right. Lay daikon sprouts on top and add a touch of wasabi oil. Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over. Moisten the top edge to glue. Repeat process.
• For the plating: On a huge white platter, drizzle soy syrup, wasabi oil, sesame seeds, gari and scallions all over. Slice maki-sushi using both bias and straight cuts. Place hand rolls leaning against sushi.
• In a stainless steel bowl, whisk together wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra heat, use less oil.
• Combine all the ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.