Rice

The Classic Rice Cookbook by Junkuo Takagi.
Added Feburary 11, 2006

I found this cookbook at the library yesterday while I was trying to find Japanese Cooking: A Simple Art by Shizuo Tsuji or At Home with Japanese Cooking by Elizabeth Andoh. Neither of them were on the shelf, even though the library database said they were checked in. I guess I’m just going to find them through Amazon.

Takikomi Gohan - Rice Pilafs

Anyway, the first chapter in this book is about Takikomi Gohan, a Japanese rice dish that can be cooked in a rice cooker. Vegetables, seafood or meats are combined with dashi, Japanese soup stock, and seasonings and steamed with the rice. The overall technique is the same. Cut all the ingredients into small, bite-size pieces then add them to the rice in the rice cooker with seasonings. Sometimes, instead of using water, a broth is used instead. Then cook your rice as you would normally. After the rice is cooked, allow it to stand for 12-15 minutes before mixing and serving the rice.

Takikomi Gohan
Japanese Pumpkin and Rice (Kabocha Gohan)/a>
Curry Pilaf with Sausage (Soseji no kare pirafu)

Chaohan and Maze Gohan - Fried Rice and Mixed Rice Dishes

The second chapter is devoted to variations on fried rice or meats and vegetables mixed with fresh rice. These are quick and easy to make. They’re great for cleaning up leftover food at the end of a week. The ingredients are prepared and cooked first and then mixed in with the rice. Seasonings or sauces are added to bring it all together. The author also recommends soups that can accompany these dishes.

Chahan and Maze Gohan
Five-Flavored Fried Rice (Gomoku Chahan)
Shrimp and Pineapple Fried Rice (Ebi to painappuru no chahan)
Egg Fried Rice (Tamago Chahan)
Rice Mixed with Bacon and Lotus Root (Beikon to renkon itame no maze-gohan)