Thursday, September 17, 2009

Okoge Gohan

Kamado-san (double-lid rice cooker donabe) makes wonderful "Okoge" or crust of the rice. If you cook just a couple of minutes longer than you normally do for the plain rice, it will develop the nice brown crust in the bottom part. I love the "okoge" and I always try to get the best "okoge" part in my serving.

Today, I used my new black rice paddle! It's lined with the residue of bamboo charcoal, which prevents the rice from sticking to the paddle, as well as it's supposed to release a little "minerally" character to the rice. I like it!