The rice will look moist,and the contents will still be bubbling. Turn off the heat and let rice steam, lid intact, for another 10 minutes. Then lift off the lid and gently fluff the rice with a fork or a pair of chopsticks. The rice should not be lumpy; the individual grains should be separate.
Keep rice covered until ready to serve. Serve hot.
Tips Visit smithsonianapa.org/picklesandtea/how-to-cook-rice-3-ways/ for other methods of cooking rice.
• To cook Japanese rice in a clay pot, visit: smithsonianapa.org/picklesandtea/the-ritual-of-rice/
• To make brown rice, use a 1:2 ratio of rice to water and cook for at least 30 minutes.
Toasted Sesame Seeds
Toasting sesame seeds helps bring out their rich aroma and nutty taste.
PREP TIME: 5 MINUTES
MAKES: ¼ CUP (30 G)
¼ cup (30 g) white sesame seeds
Preheat a medium nonstick cast-iron skillet over high heat for 2 to 3 minutes until wisps of smoke start to appear. Reduce the heat to medium-low and add the sesame seeds, spreading them out in one layer. Toast for 2 to 4 minutes, stirring or shaking the pan often, until the seeds are aromatic and begin to brown and pop. Allow to cool before using or storing.
Microwaved Crispy Garlic Bits
Fried garlic is usually prepared on the stove, but using a microwave is far more convenient when making the small quantities normally used in the home kitchen. You can also buy fried garlic in round canisters at an Asian market but you'll miss out on the flavorful garlic oil.
PREP TIME: 4 MINUTES
COOK TIME: 1 MINUTE
MAKES: 2 TABLESPOONS
2 tablespoons minced garlic (about 6 cloves) Vegetable oil
Place the garlic in a small microwavable bowl that is large enough to prevent overflow.
Add just enough oil to cover the garlic. Microwave on high for 1 to 2 minutes, checking every 30 seconds to see if it's done. Remove the garlic when it's light brown, as it will continue to cook in the hot oil after it is taken out of the microwave. The bits should be golden brown when cool. Drain the garlic in a fine-mesh sieve over a bowl, reserving the garlic oil for another use. Store the garlic bits in an airtight container for 2 to 3 days.
Toasted Coconut Flakes
You may be more accustomed to using coconut flakes in baking, but they're a very tasty addition to many savory Asian dishes. I prefer big unsweetened coconut flakes to shredded coconut which burns very quickly. If you have time and Inclination, go with the oven method. The flakes will toast more evenly and come out crunchier.
COOK TIME: 10 MINUTES
MAKES: 1 CUP (60 G)
1 cup (60 g) unsweetened large-flake coconut
OVEN METHOD:
Preheat oven to 325°F (160°C). Spread the coconut flakes out evenly in one layer on a rimmed baking sheet. Bake for 8 to 10 minutes, stirring occasionally, until they turn golden brown. Remove from the oven and transfer to a large plate to cool. Don't leave the coconut on the baking sheet because it will continue to brown.
STOVETOP METHOD:
Spread coconut flakes out in a large skillet and set over medium heat. Cook for 3 to 5 minutes, stirring frequently, until the coconut is evenly golden brown.
MICROWAVE OVEN METHOD:
Spread coconut out in a microwave-safe pan. Microwave on high for 4½ to 8 minutes, tossing the coconut with a fork after each minute.
Tip Keep for two weeks in an airtight container.
Kale "Chips"
This recipe has made kale the new darling of the culinary world. I like to use kale chips as a substitute for roasted seaweed (nori) or serve them as a snack. Lacinato kale (also known as dinosaur or Tuscan kale) is my favorite, but any type of kale will do.
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
MAKES: 4 TO 6 SERVINGS
1 bunch (1 0 oz/300 g) kale, washed and thoroughly dried
2 tablespoons vegetable oil
1 teaspoon fine sea salt
Preheat oven to 275°F (135°C).
Remove ribs from the kale and tear leaves into bite-sized pieces. Place on a greased baking sheet. Drizzle with the oil and sprinkle with the salt, then toss with your hands. Arrange the seasoned leaves in a single layer (use two baking sheets if needed). Bake until crisp, turning the leaves halfway through, about 20 minutes.
Fried Shallots
You can buy fried shallots at an Asian market; even French-fried onions (the kind used for green bean casserole) are okay. They are fantastic sprinkled over just about anything, Including burgers and steamed vegetables. But they are tastiest made at home. My mom always fried them in bulk, filling an entire gallon container.
The trick is to start in cold oil and cook them slowly. The flavorful cooking oil tastes great in other recipes.
PREP TIME: 5 MINUTES + 1 HOUR STANDING TIME
COOK TIME: 15 MINUTES
MAKES: ¾ CUP
3 large shallots (6 oz/170 g), peeled and sliced lengthwise about ⅛ inch (3 mm) thick
Vegetable oil, for frying
Pat the shallots dry with paper towels and let them air-dry on your kitchen counter (or out in the sun like my mom used to do!) for about 1 hour.
Pour enough oil into a small saucepan to reach a depth of 2 inches (5 cm). Add the shallots and set the saucepan over medium heat. Adjust the heat to keep the oil bubbling gently. Cook, stirring occasionally, for about 15 to 20 minutes, until the shallots turn golden brown. Reduce the heat if they color too quickly.
Place a fine-meshed sieve over a bowl and drain the shallots, reserving the oil. Cool completely and store in an airtight container for up to one week.
Quick Ramen Eggs
Cooked eggs soaked in sweet soy sauce (ni-tamago) is a popular ramen topping. I like my egg yolks gooey, but you can cook them for longer (up to 10 minutes) If you prefer firmer yolks.
PREP TIME: 5 MINUTES
COOK TIME: 8½ MINUTES + 1 HOUR TO MARINATE
4 large eggs
4 tablespoons water
3
