Perfect japanese rice (tested!)

I have always wanted to make good and tasty japanese rice but I never got the right recipe.... I have finally found a recipe that tells you exactly how to make the perfect rice. Thanks to Harumi, we really felt like being back in Japan eating rice with some fish and of course Miso soup!
I truly believe this is a very easy recipe to follow and if you do exactly as it says, you will end up with authentic japanese rice.
Some of the ingredients are not that common to Europeans but you can find them very easily. The sake can be found in liquor stores or supermarkets. Most of the ingredients can be found in asian shops or supermarkets.
I made my rice with some nice mackerel and it was delicious. Very easy to make. This dish works well as a main course or in a lunch box!


  Flaked Mackerel with Vegetables


SERVES 4
360g fresh mackerel fillet
150g shiitake mushrooms
15g ginger, peeled
150g carrots
100g onion, peeled
1 tablespoon sunflower or vegetable oil
1 tablespoon sake
1 tablespoon caster sugar
30 ml mirin
30- 40 ml soy sauce
1 tablespoon miso

1. Remove any visible bones from the mackerel fillets and scoop the mackerel flesh from the skin from head to tail, with a spoon.
2. Trim and dice the mushrooms.
3. Finely chop the ginger. Peel and dice the carrots and onion.
4. Heat the oil in a frying pan. Add the ginger and mackerel flesh and brown slightly. When the mackerel starts to change colour, add the carrots, onions, and shiitake mushrooms, in this order.
5. Finally, add the sake, sugar, mirin, soy sauce and miso. Keep stirring until most of the liquid has been absorbed. Serve with hot white rice.

White rice
When cooking rice pay close attention to the details of its preparation. Always wash it thoroughly in cold water, measure the correct amount of water to cook it in and time the cooking as well as the time it needs to sit before serving.

SERVES 4
320g japanese white rice

1. Wash the rice before cooking it- you need to put the rice in a bowl, add some water, then gently rub the grains together. Tip the water away. At first you will se the water is very cloudy but as you repeat this action you will soon find that the water becomes clear.
2. When the water is clear, drain the rice. It can be used immediately if necessary, but for the best result it should be left in a strainer for 10-15 minutes.
3. Put the rice in a heavy bottomed saucepan and add 400 ml water. You should generally add the same amount of water as rice but if you want the rice to be softer, then add a little more water. Cover with a lid and bring to the boil.
4. When it reaches boil, turn the heat down and simmer for 10-12 minutes, then turn off the heat and leave it to stand for a further 10 minutes. During the whole proces you SHOULD NOT REMOVE THE LID!
5. Gently fold the rice inwards, away from the sides of the saucepan and then put it either one large serving dish or in separate bowls.

ENJOY!