Skip to main content

Back To Rice Cooker



I think I might have just found a nice solution for hot weather cooking.

I mean, this isn't something new on this blog, but it just didn't strike me as hot weather cooking until the other day when I was at my wits end trying to come up with something to feed our little princess. She was fed up with all the weird food coming out of my kitchen and I was fed up with the crazy weather.

Cooking everything in rice cooker does not generate much heat in the kitchen and also it is really just one-pot cooking. No fuss, no clean-up. Only happiness in a bowl.



When it comes to rice, I will always turn to my Japanese cookbooks first. So far, I have managed to dissect the rice section into 9 parts: takikomi gohan (炊き込みご飯), maze gohan (まぜご飯), okowa (おこわ), sushi (寿司), donburi (どんぶり), omu rice (オムライス), curry rice (カレー), onigiri (おにぎり), and ochazuke (お茶漬け).

And if you frequent Japanese food establishment often enough, you will no doubt find most of them familiar, with the exception of the first three.

The rice in the picture belongs to the first category of takikomi gohan, which basically involve cooking all ingredients together with the rice in a rice cooker. Here I cooked the thinly sliced beef, carrots and shiitake mushrooms with the rice. The combination is endless and it is a whatever-that-takes-your-fancy kind of cooking. So I try to incorporate a balance of vegetables and meat to make it a standalone dish. Unfortunately, I don't have a recipe for this since I made it based on pure estimation.

If you interested to see an example of how takikomi gohan is made, check out this video by cookingwithdog.

This is a frugal dish as it requires small amounts of ingredients to go with a big pot of rice. I used to buy 250g of sliced beef to cook the usual beef bowl for our little princess which she will finish most of it in one seating. For the same amount of beef, I cooked a whole pot of rice which gave us a big bowl each for dinner and many rice balls for lunch the next day.

Comments

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.



Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?



The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.



I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …