Renegade Recipe Guide 134 Brand New Mouth Watering Plant Based Recipes... Vegans and vegetarians will find exciting new ways to prepare their meals While meat eaters will discover tons of new and delectable salads, shakes, side dishes, soups, stews and decadent desserts.

Cooking Japanese Rice

Zojirushi Japanese Rice Cooker – Advanced Japanese Technology

The Zojirushi Rice Cooker is recognized as the most technically advanced rice cooker available today with their special advanced micro-chipping fitted, and it’s surprise they are ahead as this Japanese Company has been around for over 3 decades now. Rice has always been seen as the main and staple diet of Japan for centuries so they know the various cooking methods required to attain only the best, fluffy, tasty rice and a Zojirushi Steamer And Rice Cooker is testament to that fact.

Many people are not actually aware that there are many different ways of cooking rice as there are also many different varieties, each requiring an alternative technique and cooking time. With this advanced Japanese Rice Cooker, you will be directed on how to program the optimum cooking time at just the touch of a button, so you can determine how well done you would like your rice to be and the cooker will simply do the rest.

It’s not only the various types of white, brown, sushi and wild rice, to name a few, that it will cook but you can also make porridge, soups, stews and vegetables too. It’s keep-warm mode will allow the food to remain hot for up to 8 hours giving you enough time to gather all the family members to the table and begin serving. It is simply an all-in-one, space saving cooking solution for today’s modern living.

As the kitchen is listed as the most common room in the house for potential accidents, a stainless steel Zojirushi Rice Cooker also has cool touch technology adapted which keeps the non-stick inner pot piping hot and the exterior lid and handle cool to the touch. The stainless steel, non-stick designs also make them very easy to clean and with each wash they come up with a mirror clean finish every time. Everything about these Japanese Rice Cookers are designed to keep the entire cooking process hassle-free as well as time-saving and tasty.

With their micro computer technology you can be certain that when you buy one of the Zojirushi rice cookers, that you are purchasing a market leader. They certainly live up to an ideal that they put the work in so you don’t have to.

About the Author

A professional cook who enjoys time-saving devices. For information on the Zojirushi Rice Cooker or any other styles and brands of steamer and rice cooker that will fit in with any size household or budget, then visit: http://steamerandricecooker.com

Recipe for Japanese restaurant-style rice and yum-yum sauce?

I am trying to find a recipe for how to make the rice served in Japanese restaurants (without the veggies, usually cooked with one egg) and also how to make the yum-yum sauce that is served with the rice. Any ideas or suggestions?
I’m looking for the rice recipe with NO veggies. All I see used in the restaurants is an egg or two….I’d like to know how to make this at home.
The “yum yum sauce” is what they call their shrimp sauce.

EDIT:
2 large eggs, lightly beaten
3 1/2 to 4 tablespoons peanut oil
3 1/2 cups cold cooked rice
2 to 3 ounces honey or sugar-cured ham (yielding 1/2 cup cubed ham)
1/2 cup fresh or frozen peas or baby lima beans (optional)
1 to 1 1/4 teaspoons coarse kosher salt
3 tablespoons green and white scallions Peanuts (optional)

Heat a wok or a small, heavy skillet over high heat. Add 1 1/2 tablespoons oil, swirl to coat the pan. Add eggs and scramble them. As soon as there is no more freely running egg, turn them out into a bowl and break them into small bits. They should be soft and a bit runny — not brown.
Heat the wok or a large skillet and add 2 tablespoon oil to coat. Add the rice and toss briskly to coat and separate each grain, about 2 to 3 minutes. Add the ham and peas. Toss to mix in the ingredients and allow the mixture to heat through, about 30 seconds. Return the eggs to the pan and toss to combine. Season with salt, scallions and peanuts, tossing another 5 to 10 seconds to let the eggs get hot.

**********************************************************************

Shrimp Fried Rice (NO EGG & VEGGIES)
4 cups cooked sticky rice
1/2 lb bacon cut up into 1″ pieces
1 green pepper
3/4 cup carrots
6 Green Onions sliced in circles thinly
Soy Sauce to taste

Directions
Cook 4 cups Japanese sticky rice until done.
Cut up bacon and fry in large skillet.
Cut up green peppers into 1/2″ square or rectangular pieces.
Slice carrots or run through food processes until coarsely chopped.
Cut up Green Onions into thin circles using the green part also.
Add Green Peppers, Carrots, and Green Onions to Bacon and saute until semi soft.
Add cooked rice and stir until mixed.
Add soy sauce to taste or enough to make rice slightly brown and serve hot.

Shrimp Sauce (Yum Yum Sauce)
1 cup catsup (tomato sauce)
1/2 cup worcestershire sauce
1/2 cup sake (Japanese rice wine)
2 tablespoons ginger, finely diced
2 tablespoons garlic, finely diced
1/4 cup sugar
1/4 cup mirin (Japanese sweet cooking sauce)

Directions
Put all ingredients into a saucepan and bring to a boil over medium heat stirring occasionally
Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top
To serve warm, serve immediately
Will keep refrigerated for 4 weeks
Reheat when reusing (microwave or over gentle heat until it is warmed through)

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