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« Pastrami Sandwich research- Antonelli's Deli, El Cajon | Main | Blue Cheese Potato Salad with Capers and Mint »

Saturday, 13 February 2010





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


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).


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.


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.


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?


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......


I will try to make this even though the recipe is 13 years old! The recipe sounds good! Maybe add takenoko.

Joyce from Hawaii


Hi Joyce - I've made this a few rimes since and it's pretty consistent. Hope it turns out well for you. Do let me know how it goes!

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