When I lived in Japan I ate high on the hog, that's for sure! Well, what I consider to be, anyways. Fresh seaweed, fresh fish- like caught and killed right before you eat it. The fruit was like nothing I'd ever had and the rice- THE RICE! OMG! really!?!?! I love Japanese sticky rice and luckily mastered the technique while living in Okinawa.
So in Japanese, they playing call non-asians "round eyes". I always got such a kick out of that. So here is my tribute! First off, typically the rice that you will find at the grocery store is not worthy of being made into sticky rice. Medium grain is pushing it. What you want is short grain or glutinous rice. You can usually find short grain rice at your local Asian Supermarket.
The first step to preparing your rice is to clean and polish it. And I'm not joking. If there's anything that I learned in Japan, it's that the Japanese that pride in all they do and rice is no exception. Place your rice in a large bowl and rinse in cold water until the water comes clean. Next simply rub the rice between your hands and replace water as its turns white. I let me rice soak for at least an hour, but for extra chewy tender rice you can soak up to 4 hours. Then pop your rice and h2o into your steamer and PRESTO!!! PERFECT and I mean PERFECT, sticky icky rice!!!
楽しむ
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