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Help Translate the Japanese Cooking Steps, Thanks!

Toritoribe

松葉解禁
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rice with 20% of barley
Wash and drain 360ml of rice(approximately 300g), and add the right amount of water. Add 50g of the rolled barley(you don't need to wash this barley) and 100ml of water to it, stir lightly, set it aside for about 30 minutes, and then cook it with a rice cooker as usual way.
 

Mike Cash

骨も命も皆此の土地に埋めよう
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Feel free to share the results and your thoughts about the taste. I, personally, would love to see some photos of that dish.
The post reminded I hadn't made mugi-gohan since last summer. I still had some mugi so I cooked some up for supper. Its alright, but nothing to get excited about. Someday I may try a 60/40 rice/barley mix like they serve in prison here.
 
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Its alright, but nothing to get excited about.
Strange as it may sound, sometimes such plain dishes as furikake gohan and tamago kake gohan hit the spot. In fact i can hardly resist steaming a batch of rice every time i get my hands on extra fresh eggs just to enjoy tamago kake gohan. Probably should give mugi-gohan a try.

Someday I may try a 60/40 rice/barley mix like they serve in prison here.
Laughed at that one :laugh:
 
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