Japanese Style Brown Rice Recipes

JAPANESE-STYLE RICE SALAD

Steps:

• Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then combine with vegetables and tofu in a large bowl.
• Put black pepper, miso, water or sake, sugar, mirin or honey, and vinegar in a small bowl, and whisk together. Taste, and add more vinegar and a pinch of salt, if needed.
• Combine rice mixture with miso dressing with 2 big forks, fluffing rice and tossing gently to separate grains.
• Crumble nori over salad and sprinkle with sesame seeds, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.

JAPANESE-STYLE CRAB FRIED BROWN RICE

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• While rice is cooking, heat a skillet over medium heat. Add green onions and garlic and cook for 1 minute. Add mushrooms and cook until softened, 3 to 5 minutes. Add carrots and cook until softened, about 2 minutes more. Add crab and cook until heated through, about 3 minutes more.
• Mix soy sauce, maple syrup, and sesame oil to the vegetable mixture in the skillet. Add cooked rice and stir to combine.

JAPANESE-STYLE BROWN RICE

Steps:

• Cook the brown rice following pack instructions, adding the soya beans for the final 2 mins of cooking. Meanwhile, mix together the soy sauce, olive oil, ginger and garlic.
• Drain the cooked rice and beans, transfer to a serving bowl and stir in the soy sauce mixture. Scatter with the spring onions and serve.

HOW TO COOK BROWN RICE (INSTANT POT BROWN RICE)

Steps:

• Use a rice cooker cup to measure rice. Scoop 2 rice cooker cups of short-grain brown rice and put in a large bowl.
• Rinse the brown rice a few times.
• Rub the brown rice between hands and rinse with the water several times (It's called "momi arai" もみ洗い).
• Add water to cover the rice and let it soak for 6 to 12 hours (at least 6 hours). Soak extra time during winter months.
• Drain and shake off the water completely.
• Add the drained brown rice in the Instant Pot or other pressure cooker.
• Add salt.
• Add the water and evenly distribute the rice in the pot.
• Close the lid of the Instant Pot, press 'Manual' and set 20 minutes on high pressure.
• Allow the Instant Pot to release pressure naturally for 10 minutes. Then "Quick Release" the pressure. Cover the steam vent with a kitchen towel and twist the valve to cover your fingers.
• Open the lid. It's a success when you see small holes on the rice surface (we call them "Kani Ana" - crab holes).
• Fluff the rice using a rice paddle/scooper. Serve the brown rice immediately or transfer to an airtight container and store in the refrigerator for up to a week or the freezer for 1 month.

EDAMAME RICE

Steps:

• Prepare the rice. Wash the rice several times, until the water runs almost clear.
• Cook the rice. (Use the same amount of water and same standard setting and you normally use to prepare rice in the rice cooker.)
• Once the rice is finished cooking, pour in the ochazuke wakame. Use a rice paddle and gently mix.
• Add the nametake. Mix again.
• Add the cooked edamame. Mix again until everything is evenly combined.
• Ready to eat!

JAPANESE BROWN RICE

Steps:

• Bring a large saucepan with 2 to 3 quarts of water to a boil. Add rice and boil 25 minutes. Add mushrooms and snow peas and continue to boil 5 minutes. Drain. Mix chicken broth, vinegar, and soy sauce together and toss with rice and vegetables. Add salt and pepper to taste.

JAPANESE SUSHI RICE

Steps:

• In a saucepan, combine the water, salt, sugar and nori. Bring to a boil and add the rice. Cover, set heat to low and simmer for 20 minutes.