What kind of rice do Japanese restaurants use?
Chef's answer
What types of rice are used in Japanese cuisine? For Japanese cuisine, you can find 2 basic forms of rice that are prevalent and both are considered short grain cultivars of Japonica rice. The first type of rice is uruchimai ??, known as the Japanese short grain rice or ordinary rice or Japanese rice in short.
Frequently asked Questions 🎓
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If all you do is eat bacon and sit around all day then you are probably shortening your life span. But if you eat bacon and other healthy foods AND exercise enough daily. ... It may add to your life. Bacon has healthy protein and fat and the only drawback is the nitrate so you should probably keep it to 2 strips a day..
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Instead of cutting boneless short ribs into strips, the meat can be left whole and cooked just like a steak. Cooked to medium-rare and sliced thin across the grain, it has a slight chew, similar to that of a flank steak. ... We like this cut when it is less than 1 inch thick..
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You do have to sear the meat a little before cooking in the crock pot. ... Water repels the heat and creates steam around the surface of the searing meat so it won't brown properly if there's excess moisture. Once the short ribs are seared, arrange them in one even layer in your large slow cooker.
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Short ribs, by definition, are not the entire length of rib. ... Beef short ribs are the equivalent of spare ribs in pork, with beef short ribs usually larger and meatier than pork spare ribs. "Boneless" short ribs are cut from either the chuck or plate, and consist of rib meat separated from the bone..
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The key to speedy, weeknight-worthy short ribs is to treat them like a steak instead of a fall-apart braise. Here, senior food editors Alison Roman and Chris Morocco talk about how to turn the classic slow-cooked cut into a meaty main that's fast enough for your next weeknight dinner.
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Rule 6: Don't overcook the meat Let the short ribs simmer in the oven for roughly 2-1/2 hours, until it is fork tender. Leaving it in the oven any longer doesn't make it fall off the bone any more easily.
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Since short ribs come from the area between the chuck and rib, they combine characteristics of both cuts. Short ribs get the rich marbling of rib steaks with the deep beefy flavor of chuck roast. In short, they're an indulgent treat for anyone who loves beef and a real "stick to your rib" (haha) comfort food..
A few more cooking questions 📍