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Saturday, 13 February 2010

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Comments

Dennis

Looks great! Makes me crave a bowl of hot miso soup..

janfrederick

Thanks for the rice advice! Must be genetic or something, but I'm always screwing it up no matter how precise I am with my measurements. Don't get me wrong, the rice is passable, just not perfect (especially when it needs to be on the dry side for fried rice or something like this).

Lynnea

Somehow, it never occurred to me that one could make this from scratch. I've only ever tried the packaged versions. Your version looks really good.

Kirk

Thanks Kat!

Hi Dennis - I needed to use up all the dashi I made, so this seemed like a good thing to make.

Hi Jan - You noticed that I didn't use any precise liquid measurements for my rice.... I just kinda eyeball the whole thing. It seems based on your previous comments that you tend to plan things out.... so perhaps you can plan to have day old rice for your fried rice.

Hi Lynnea - Thanks! BTW, this recipe can be halved.

Stephen

Looks good. I knew rice had to be rinsed, but I didn't know to drain it for 30 minutes. Will have to give it a try. Do you use an electric rice cooker?

Kirk

Hi Stephen - I only do that for Koshihikari and calrose & medium grain rice. Some folks say you should soak the rice..... I was once told that you need to drain the rice completely so that it'll be it's fluffy best. I'm still not really sold. I don't do the same technique for Jasmine rice. Weird, I know......

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