Japan has a food compulsion. You can tell this since food is always listed as item No. 1 on any Japan-made travel schedule, whether it be local or foreign. Particularly in Japan, local cuisine has become so embedded in the national psyche that just mentioning a specific place causes a list of must eat to appear. Take Nagasaki as an example: champon. It's the kind of high concept description that Jerry Bruckheimer would be pleased with.
INGREDIENTS
- One cup of rice (in a typical tea or coffee mug)
- 2 tbsp şehriye (orzo or vermicelli)
- 1 tablespoon of butter
- 2 cups of heated stock or water
PROCEDURE
STEP 1:
In a large, deep saucepan set over low heat, melt your butter.
STEP 2:
When you notice the şehriye (orzo) beginning to change colour, add it to the pan and toss it around for a few minutes.
STEP 3:
Add your cup of rice and keep stirring as soon as you see the orzo beginning to turn brown. Rice and orzo will burn if the skillet is not kept over a low heat and stirring continuously.
STEP 4:
Add the water or stock after three to four minutes.
STEP 5:
The liquid will boil up and there will be a loud sizzling. Increase the temperature and fully bring the rice to a boil.
STEP 6:
Once the rice has boiled, give it a few stirs, cover the pan with a lid that has a little gap in the centre, and lower the heat to medium-low.
STEP 7:
Once the water or stock has been absorbed, let the rice cook for 8 to 10 minutes.
STEP 8:
Turkish rice should now be removed from the heat, covered tightly with the pan lid, and left to stand for 5 minutes.
STEP 9:
Remove the lid and fluff the rice with a fork after five minutes.
LET THE TASTE OF THE TONGUE BLOSSOMS
日本には食への執着があります。国内旅行、海外旅行を問わず、日本発の旅行スケジュールでは常に1位に食べ物が挙げられているので、それがよくわかります。特に日本では、特定の場所に言及するだけで「食べなければならない」リストが表示されるほど、郷土料理が国民精神に深く根付いています。長崎を例にとると、ちゃんぽん。これは、ジェリー・ブラッカイマーが喜ぶハイ・コンセプトの描写です。
材料
- 1 杯の米 (典型的なお茶またはコーヒーのマグカップ)
- 大さじ2 シェリエ（オルゾまたは春雨）
- バター 大さじ1
- 温めたストックまたは水 2カップ
手順
ステップ1：
弱火にかけた大きくて深い鍋で、バターを溶かします。
ステップ2：
シェフリエ (orzo) の色が変わり始めたら、鍋に加えて数分間かき混ぜます。
ステップ 3:
オルゾが茶色に変わり始めたらすぐに、一杯のご飯を加えてかき混ぜ続けます。フライパンを弱火にかけ、絶えずかき混ぜないと、ご飯とオルゾが焦げてしまいます。
ステップ 4:
3〜4分後に水またはストックを追加します。
ステップ 5:
液体が沸騰し、大きなジュージューという音がします。温度を上げてご飯をしっかりと炊き上げます。
ステップ 6:
ご飯が沸騰したら、少しかき混ぜて、中央に少し隙間のある鍋に蓋をして、中火から弱火にします。
ステップ 7:
水または出汁が吸収されたら、ご飯を8〜10分間炊きます。
ステップ 8:
トルコライスを火からおろし、鍋のふたをしっかりと閉め、5分間放置します。
ステップ 9:
ふたを取って5分後、ご飯をフォークでほぐします。
舌に花を咲かせましょう
♥️♥️♥️♥️♥️
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