11-19-2012, 07:22 PM
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#632
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Quote:
Originally Posted by Sun
Sushi rice, rinse 3x in cold water. Cook 1C rice to 2 1/2C water. When it is hot I toss it in a wooden bowl with a wooden spatula (the Japanese Chefs are very specific about not using metal with rice) let it cool down a bit. Then I toss in a little Mirin. At room temp it is ready to roll.
What I have noticed over the years is that sometimes I have to adjust the water depending on the type of rice that I am using and altitude. Trial and error.
I love Nori and eat the strips as a snack. I also add it to soups.
Whenever I have made Dashi I buy the dried flakes in an Asian market. In SF I was spoiled being near Japantown. Do you mean with MSG or with no MSG?
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I do my rice until it is clear, 7+x.....
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