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The Best Authentic Japanese Sushi Rice Recipe On the Planet!
This sushi rice recipe was passed down to me by my now 80-year-old Japanese mother, who passed it down from her mother in the 1940s.
My mother, who was always looking for ways to improve her own recipes, talked to many popular sushi chefs in Japan (mainly in the Osaka and Nagasaki areas) to try to gather the “secret” of her sushi rice to improve his own rice. recipe
Did those sushi chefs always share? No. Most were very protective of their prescriptions. But… some did…even if it was just a “hint”…
So what began as a family sushi rice recipe that her mother passed down to my mother and then to me was also one that was tweaked and perfected over the decades, resulting in to what I think is the best sushi rice recipe on the planet. .
And now, here it is for you.
My 80-year-old Japanese mother’s sushi rice recipe
Ingredients and supplies you will need:
2 cups Japanese short grain white rice
2 tablespoons sake (like Gekkeikan) plus enough water to fill a 2-cup measure
4 x 6-inch pieces of Kombu (Dashi Kombu/Dried Seaweed)
4 tablespoons regular Japanese rice vinegar (like Marukan or Mizkan)
5 spoons of sugar
1/2 teaspoon of salt
Small electric fan or manual fan, normal pot or rice cooker, rice paddle
We need to talk a little bit about each of these ingredients just a little bit and the importance of not skipping any of them.
Japanese short grain white rice
Japanese short grain is the most glutinous and is best for this recipe. If you can’t find a short grain, a medium grain can be used in a pinch, but the result won’t be as good. Also, look for rice that is no more than a year old if possible. Ask your Japanese grocer for “Shinmai,” which means “harvest of the current year.”
The reason you want “Shinmai” is because the older a rice is, the more water it needs to soften it. With an ongoing year’s crop, the rice to water measurement is usually 1 cup of rice to 1 cup of water.
When a rice is more than a year old, it is more difficult to maintain the consistency when cooking it because it has to be measured. how much month water that needs to be added to soften it to the right texture.
Shinmai takes care of that.
You should also get the type you need to wash, not the pre-washed variety. Again, this is for consistency. Prewash cooking requirements are different for the type you need to wash. We don’t want to get in trouble with that. Get the type you need to wash.
Japanese rice vinegar
Get the plain rice vinegar here, not the pre-made sushi seasoning. Making the best sushi rice requires making your own sushi rice seasoning.
Usually used to make dashi, kombu is also excellent for making sushi rice. This is one of my mother’s secrets. Don’t skip this item.
Sake is another “secret” ingredient in this recipe. Gekkeikan is good enough for this and is available at most liquor stores. Don’t skip this item either.
The sugar and regular table salt are pretty self-explanatory.
Preparation of sushi rice seasoning
Add the 4 tablespoons of rice vinegar, 5 tablespoons of sugar, and 1/2 teaspoon of salt to a bowl. Mix vigorously until all the sugar is dissolved. What you can do is mix it periodically while you are washing, soaking and cooking the rice in the following steps.
Washing the rice
Place the rice in a regular heavy-bottomed pot or a rice cooker and cover with cold tap water. Stir the rice with your hand to wash it. The water will turn white. Drain the water and repeat this washing process 4-6 times or until the water runs mostly clear.
Let the rice drain in a colander for 30 minutes.
Soaking the rice
I assume you are using a regular pot or a simple rice cooker. With a “fancy” rice cooker (the ones with all the bells and whistles) sometimes you don’t need to soak the rice first and steam it at the end. If you have one, follow the instructions on the rice.
1. Once the rice has been drained in the sieve, add it to your pot.
2. Now, add the 2 tablespoons of sake to a 2 cup measure and fill the rest with water. I recommend using bottled water, especially if you have tap water that tastes weird. This again increases the consistency of your sushi rice. Add the water to your pot.
3. Brush the Kombu a little and put it in the pot with the rice and water. Push it down into the rice to keep it under water and not float on top.
4. Let this rice rest for 20 minutes.
5. After 20 minutes the rice should have turned “white”. This is what we want.
Cooking the rice
1. If you are using a simple rice cooker, turn it on. If you’re using a regular pot, turn the heat up until it starts to boil, then turn it back down and put the lid on.
2. Simmer this rice for 15 minutes and then turn off the stove. At this point, the rice will turn off on its own.
3. Let the rice rest in the pot or the rice now for 20 minutes. This is important. This allows the rice to ‘steam’. Do not remove the top of the pot or rice cooker at any time during this cooking and steaming process.
4. At the end of the 20 minute steaming period, remove the lid and use a wooden spoon or rice paddle to turn the rice a few times to mix and fluff it up.
5. Put the top back on for another 5 minutes.
Mix the sushi rice
The following steps will need to be done quickly when you add all the ingredients to the hangiri or bowl, so be prepared. You will also need to have a constant source of wind blowing over the rice, such as with a small electric fan or hand fan while you mix the rice with the sushi rice seasoning.
1. Point a small electric fan over the mixing bowl and turn it on (or be prepared to use a small manual fan).
2. Pour the hot rice into a hangiri or bowl (remove the kombu) and then pour the sushi rice seasoning all over the rice.
3. Start turning the rice constantly with a wooden spoon or rice paddle being careful not to crush the rice grains. At the same time, fan the rice or have the electric fan blow on the rice as you mix it.
4. Continue mixing the rice until all the liquid it is fully absorbed and the rice has a nice shine. When in doubt, keep cooling and mixing the rice until you’re sure.
When all the liquid is absorbed, your sushi rice is ready to use in any sushi recipe you want.
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