Please choose a type of rice that at least looks similar to Japanese rice.
Uncooked white rice
2 rice cooker cups (360 ml)
Love and passion for Japanese rice
*Note that you need 1 tablespoon of mirin for every rice cooker cup (180 ml) of uncooked rice.
If you don't have mirin, I recommend using: Mochi (sweet) rice, sake, honey, vegetable oil, vinegar + sugar, ground kombu
a small amount of one of these
Use your normal rice cooking method, plus the ingredients. Switch on the rice cooker with lots of love. You're all done! Guten Appetit!
This is a type of rice I discovered in Germany! I recommend it! It's a Turkish rice and cost 1.89 euros.
A closeup of the Turkish rice. It looks just like Japanese rice, doesn't it? But I don't see it anymore in the supermarkets (sob)
Extra: Here are some rice types I've tried besides the Turkish rice. They taste pretty good and are reasonably priced.
In Germany there's...Milch reis (pudding rice)! This is a rice that's used for sweet desserts. The package has strawberry sauce on it. It only costs 45 cents per 500 g = so cheap!
A closeup of the milk rice. The grains are smaller than Japanese rice. If you eat this rice on its own, it has a particular flavor that will make you miss Japanese rice even more! So, I mix it with the rice in Step 7.
This is arborio rice (risotto rice) which is 89 cents per 500 g. The standard rice formula in our house is to mix this with the milk rice in equal amounts (1:1 ratio).
The grains are similar in size to Japanese rice, but the raw grains have a rough surface. Since they're cooked in a rice cooker, they won't have an al dente center like risotto.
This is a rice cooker sold by Hitachi overseas. The voltage is 220 to 240 V, and has a timer. It even has a cake baking program.
It has different water level indications for various types of rice. English and...another language!
If you cook the rice without adding anything... it's very dull, without shine. "Eating with your eyes" is a very deep concept. I think it tastes different just from the way it looks.
Story Behind this Recipe
The rice question is one that every Japanese expat living overseas has to face I think... (sob) But I refused to be beaten by homesickness caused by food! Even foreign rice is still rice! Depending on the way it's cooked, it's sure to taste good!
I had a part time job 4 to 5 years ago in a restaurant kitchen (I did some simple plating and cooking), and I used to get lectured all the time by the chef with a scary face, about how I should serve the rice in the rice bowl gently and softly. He kept on telling me to make a nice gentle mound of rice in the bowl...