Steamed Japanese Rice Food

PERFECT STEAMED RICE EVERY TIME

Steps:

• WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
• Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
• As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
• Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
• Fluff the rice with a pair of chopsticks before serving.

STEAMED JAPANESE RICE

Steps:

• Place rice in a large saucepan, add water to cover, and swirl rice with your hand (water will become cloudy). Drain through a fine-mesh sieve and return rice to saucepan. Repeat process until water is clear when mixed with rice (3 or 4 times). Drain rice a final time and cover sieve with a kitchen towel; let rest 15 minutes (this will help the grains hydrate evenly).
• Return rice to same saucepan and add 2 cups water. Partially cover pot and bring to a boil. Stir once, cover, and reduce heat. Simmer until water is mostly absorbed and rice is very fragrant and tender, 10-12 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff rice with a large spoon, re-cover pot, and let sit 5 minutes before serving.

NIKUMAN, JAPANESE STEAMED PORK BUNS

Steps:

• Gather ingredients.
• Mix all the dry ingredients for the dough in a standard mixing bowl. With the mixer running on medium speed add warm water and oil. Mix for about 20 seconds until the dough is formed. Take it out on a floured surface and knead into a ball. Wrap in plastic and set it aside.
• Make the filling by mixing all the ingredients for the filling. Divide the filling into eight balls.
• Find a skillet large enough to hold bamboo steamer on its top. Fill the skillet halfway with water and set it on a stovetop.
• Cut parchment paper into 1 ½ -inch squares. You will need 8.
• Divide the dough into eight balls. Working one at a time, roll the balls to 4-inch rounds. Press around the rims to make it thin. This helps not to have an excess dough on the top. Wrap the filling by pulling edges together and pinch them at the top. Set it on a piece of parchment paper and place it in the bamboo steamer. Place four buns in each tray.
• Turn the heat on the stove and bring the water to a boil. Set bamboo steamer on top, then turn the heat to medium-low. Steam the buns for 20 minutes.
• Serve warm.

STEAMED EGGPLANT

Steps:

• Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.