#TeamBauchi

I didn't want to buy rice paper to make a small amount of fresh spring rolls, so I tried making my own and it turned out to be great. The spring roll wrappers dry out quickly, so place a wet paper towel on top, and keep them covered with plastic wrap. Keep them like that until meal time. When they get dry a little bit, you can just soak them in water, and then they'll become moist and soft again!When you are removing the rice paper from the plastic wrap, even if the edges start to rip, don't panic and do it slowly while holding it. Once even a little bit comes off, it will be easier to remove. The side touching the plastic wrap is sticky, so place the filling on that side as soon as you remove it from the plastic wrap. It becomes easy when you get used to it. For 1 paper. Recipe by mini

A long time ago when I was living on my own, I never really ate rice so I didn't own a rice cooker. It wasn't a problem, but when I started living with my boyfriend, he kept badgering me because he wanted to have rice.My mother told me that rice can be cooked in a frying pan, so she taught me how and when I tried making it, it was really easy. My boyfriend thinks cooking it this way is better than when it's cooked in a rice cooker.My co-workers are always surprised by how I make rice, which is why I decided to upload the steps.The cooking time is approximate, so the amounts and cooking temperature may vary. Peek at the rice. If the liquid has evaporated and the rice is plump, it's done. Since there isn't a lot of rice, it will probably burn easily. I usually use 3 rice cups and cook for around 5 minutes on low heat. Recipe by saki1010

This is a recipe I adapted from various cookbooks, TV cooking shows, and what I've learned from my mother.Cook the rice with konbu seaweed dashi stock to increase its umami and make it more delicious.When cooking the rice, you usually put in the konbu seaweed, switch the cooker on and take the konbu seaweed out during the cooking process. However, our rice cooker is the type that can't be opened halfway through, so I usually cook the rice with water that a piece of konbu seaweed has been soaking in for half a day. Recipe by @cotton

My sister recommended I use a bunka nabe (a Japanese deep pot with a tight-fitting lid used for cooking rice), so I bought one as part of my trousseau! Living overseas, I can now make fairly tasty rice, even with poor grade rice. For those who are unsatisfied with the electric cookers sold abroad, try this recipe.My bunka nabe can cook 2.5 rice cooker cups (16 cm diameter).Use a pot size that suits your needs.For leftover rice, thinly wrap in plastic wrap, and once it cools, store in the freezer.After cooking, soak the pot with water for easy clean-up! Recipe by gonta5963

If you like the rice burgers from a certain famous burger chain, you'll like this! It's rather similar!A mold used to make English muffins works perfectly.The rice will dry out if you cook over low heat, so cook over high to harden the surface.Use beef scraps or off-cuts. Cooking the scraps all at once will prevent them from falling out of the burger and they are softer and easier to eat compared to usual yakiniku meat. For 2 burgers. Recipe by handmadecafe

Koji is a steamed cereal（rice / wheat / soybean） that is propagated with koji mold.Miso, soy sauce, mirin, salted rice malt (Shio-koji) , soy sauce with rice malt, amazake, etc. are made using this koji.Koji has the function of drawing out the umami of ingredients, promoting digestion and absorption, and regulating the intestines.Please try to incorporate traditional Japanese fermented seasonings into your daily food.

Slow-cooked black garlic in a rice cooker has antioxidant properties several times greater than regular garlic, making it a great food for beauty, health, and preventing lifestyle diseases like cancer.Origin of this recipeI started making this recipe to focus on my health.*Research suggests that aged black garlic may help lower cholesterol, prevent LDL oxidation, reduce blood pressure, and inhibit platelet aggregation (^_^)★It might be a good idea to have a rice cooker dedicated to making aged black garlic★

Used a whole catfish, deboned it, and made a quick rice porridge. The broth is just as sweet and flavorful as if simmered with pork bones.

Let's back to basics! Leaning a proper Japanese rice recipe helps your Japanese foods more authentic!#rice #basic