Fusakos Japanese Ham Rice Food

BENIHANA JAPANESE FRIED RICE

Steps:

• Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).
• Pour rice into a large bowl to let it cool in the refrigerator.
• Scramble the eggs in a small pan over medium heat.
• Separate the scrambled chunks of egg into small pea-size bits while cooking.
• When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.
• Carefully toss all of the ingredients together.
• Melt butter in a large frying pan over medium/high heat.
• When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.
• Cook rice for 6-8 minutes over heat, stirring often.

JAPANESE RICE/GOHAN

Steps:

• Rinsing and soaking your rice is key to achieving the perfect texture. Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice - the water will become cloudy. Drain and rinse again with fresh water. Repeat five more times until the water stays clear.
• Tip the rinsed rice into a saucepan with 400ml water, or 200ml dashi and 200ml water, bring to the boil, then turn down the heat to a low simmer, cover with a tight-fitting lid with a steam hole and cook for 15 mins. Remove from the heat and leave to sit for another 15 mins, then stir through the mirin. Remove the lid and give it a good stir. Serve with any or all of the optional toppings.

FUSAKO'S JAPANESE HAM RICE

Steps:

• Saute onions,carrots& peppers until tender but crunchy.
• add ham& heat thouroughly.
• add rice& mix well.
• add enough catsup to turn the rice pink.

JAPANESE HAMBURGER STEAK (HAMBAGU)

Steps:

• Saute the onions and garlic with vegetable oil until caramelized
• Combined the onion, garlic with the rest of the ingredients in A, until it is well mixed.
• Divide the mixture into eight portions. Shape each piece into an oval shape, about 2.5cm thick.
• Heat up a tablespoon of vegetable oil in a frying pan. Place the patties on the pan.
• Pan-fried each side of the patties until they become medium to dark brown and form a crust.
• Mix the ingredient in B together and pour into the pan.
• Cook with the lid on for about two minutes ensure the patties are cooked Flip the patties over once to let both sides absorb the sauce.
• Remove the lid to check the thickness of the sauce. Remove from heat when the sauce is thick enough to coat the back of a metal spoon. Arrange the patties on a plate.
• Pour the remaining thick sauce in the pan on the patties and serve.