Michelin-Quality 'Ichiju-Sansai' Fish Recipe
This complete ichiju-sansai menu was designed by Japanese Master Chef Isao Yamada of the Michelin-starred Brushstroke restaurant in New York. It's been made possible through collaboration with food service provider Aramark Corporation, offering a fresh perspective on Japanese cuisine. Your one soup and three dishes await below!
By Ichiju-Sansai ProjectStaple — White Rice
Ingredients:
* 2 cups white rice, washed
* 2 cups water
Washing:
1. Put the rice in a bowl, then add plenty of water all at once and mix quickly. Immediately pour out the cloudy water.
2. Press the drained rice lightly with the palm of your hand to wash it, then mix the rice vigorously with your fingertips so that the grains of rice rub against each other.
3. Add water and rinse the rice by scooping it up from the bottom of the bowl, then pour out the cloudy water. Continue to rinse and change the water until it runs clear.
4. Place in a strainer and let sit 30 minutes to ensure the rice takes in enough water.
Cooking:
1. Place the washed rice in a rice cooking pot along with an equal volume of water and put it on high heat. Bring to a boil, then let it continue to boil on high heat for about 2 minutes.
2. Lower the heat to medium and cook for about 3 minutes, then to set to low heat and cook for about 5 more minutes.
3. When steam no longer escapes, turn off the heat and leave to steam for 10 to 15 minutes.
