What is a Japanese crispy rice snack? Japanese crispy rice snack is delicious and addictive. Let the rice crisp on the pan for this twist on fried rice that is full of crunchy texture and flavor. The best Japanese crispy rice snack had has crunchy bits of rice throughout. Those little bits have a nutty, toasty flavor and add great texture snack. Are Japanese rice crispy snacks bad for you? Crisp rice snacks no harmful chemicals, no fattening additives and are a healthy snack any day of the week. It is a healthy, wholesome and delicious snack for kids and adults.
Japanese Crispy Rice Snacks (Okoge, お焦げ) vs. Thai Crispy Rice Cracker (Khao tang na tang, ขนมนางเล็ด ข้าวแต๋น)
a)Japanese crispy rice snack is easier to make because you do not need to dry the rice patties. Thai crispy rice cracker will be difficult to make in winter, you do not have food dehydrator or you live in Seattle. For khao tang na tang, it will take you two days to make. b) Okoge is more on the savory side than sweet. It is yummier compared to Thai rice cracker. The Japanese soy sauce used is loaded with natural umami flavor. c) Japanese crispy rice snacks only need two ingredients. d) Okoge is a versatile dish. It can be a snack or you can pair it to a dinner stew or soup. e) Japanese crispy rice is less oily because the moist rice absorbed less oil. Khao tang na tang absorbed more oil inside the rice seed. f)Thai crispy rice cracker have higher glycemic index compared to Japanese Crispy Rice Snacks.
Thai Crispy Rice Cracker (Khao tang na tang, ขนมนางเล็ด ข้าวแต๋น)
g) You can use okoge as an alternative to burger bread. You can make a healthy burger using the rice snacks as the bun. McDonald’s has been using it in their burger in Japan.
McDonald Japan Rice Hamburger Credit: McDonald Japan
h) If you like hash brown, okoge is like has hash brown rice. i) If you do not like fried food, you can use the oven toaster or charcoal grill it instead of frying the okoge. j) Okoge is more filling and you do not get hungry easily if you tried it.
JAPANESE CRISPY RICE SNACKS RECIPE (Okoge)
Okoge お焦げ
Makes about 16 patties INGREDIENTS: White Rice (refer to easy white rice recipe below) Coconut oil, for frying (or any oil you prefer) ¼ cup (65 ml) Japanese soy sauce Equipment: Baking sheets pastry brush ¼-cup (65-ml) measure COOKING PROCEDURE: 1) Drop ¼ cup (40 g) of the hot, just-cooked rice onto a wax paper–lined baking sheet. 2) Using damp hands gently press the rice to form a thin round or oval patty (about 2 to 4 inches/5 to 10 cm long and between ¼ and ½ inch/6 mm and 1.25 cm thick). If the rice feels particularly sticky to you, form the patties between two sheets of wax paper.
3) Repeat with the remaining rice to form approximately 16 patties.
4) Cover with plastic wrap and chill for 2 hours, or until set. (The patty should be firm enough to be easily picked up and retain its shape.) 5) Heat 2 to 3 tablespoons oil in a large skillet over medium-high heat—enough oil to pool slightly around the patties. Fry the chilled patties in batches so as not to crowd the pan (about 3 to 4 patties per batch), and cook until crisped and lightly browned, 3 to 5 minutes per side. Make sure the patties have crisped up nicely before removing them from the pan; otherwise, they will not hold up well once glazed with the soy sauce, falling apart when handled. Watch Youtube video: Frying Japanese crispy rice snacks 6) Transfer the patties to a paper towel–lined baking sheet to drain. Lightly brush the tops with the soy sauce. 7) Repeat with remaining patties, refreshing the oil between batches. Best if served warm. Do you like Japanese Snacks? Tap to get more here now, Authentic Japanese Snack
JAPANESE RICE CRISPY RICE COOKING TIPS
Take the amount of oil called for in this recipe freely. The amount needed for each batch varies on the size of the pan and the number of patties being cooked. The larger the pan and the more patties being cooked at one time, the more oil that is needed to properly crisp the rice. For a 10-inch (25-cm) skillet, use 2 tablespoons oil and fry 3 to 4 rice patties per batch. (Fry just 3 patties at a time if you want the rice to be extra-crispy.) The rice will crisp much quicker than it will brown in the oil. Most of the caramel color on the okoge comes from the Japanese soy sauce glaze rather than browning.
Why are my crispy rice snacks not sticking together?
This is due to too much moisture.
How do you make Japanese rice crispy snack not soggy?
Do not set the heat on the stovetop too high. High heat is the prime culprit for rock hard rice crispy snacks.
How long do Japanese rice crispy snack last?
After cooking rice crispy snack, stack up the leftovers in an airtight container. Place a sheet of wax paper in between each layer to keep them from sticking, and then seal the top. You can store the container at room temperature for up to 2 days, or freeze the rice crispy snack for up to 6 weeks.
How do you make crispy rice snacks (Okoge) crispy again?
Makes 4 cups (700 g) cooked rice INGREDIENTS: 2½ cups (625 ml) water 2 cups (440 g) short-grain white “sushi” rice, washed and drained Equipment: 4-quart (3.75-liter) pot with tight-fitting lid COOKING PROCEDURE: 1) Combine the water and rice in a 4-quart (3.75-liter) in your favorite pot. 2) Bring to a boil over medium-high heat, cover tightly, reduce the heat to low, and cook for 15 minutes, or until the rice is tender and all the liquid has been absorbed. 3) Turn off the heat and let rest, with the cover still on, 10 minutes more. 4) Fluff the rice and serve.
TIPS ON HOW TO COOK RICE IN A POT (STOVE TOP)
Learn quick steps on how to cook the perfect rice without a rice cooker. There are some tips and tricks to know, but once you know them, you will cook perfect rice every time and in an instant.
Washing your sushi rice is necessary for the best-tasting results. The starchy particulate left over from the milling process can cause rice to become mushy, or can even make it bubble up and overflow. Follow these easy steps for delicious rice, every time. 1) Wash off the powdery starch on the rice before using. Place the rice in a container and cover with tap water. Use the same pot you will be cooking the rice in. Mix the rice with your hands. Be careful not to break the rice. Cover the rice with sufficient amount of water so the rice seeds are not grinding against each other during washing. 2) Carefully drain off the water and repeat. The water will start out very white or milky. Continue to wash and drain until the water is clear enough to see clearly grains of rice—usually 3 to 5 times. The general water-to-rice ratio is 2½ cups (625 ml) water to 2 cups (440 g) uncooked rice. Two cups of uncooked rice should yield about four cups of cooked rice. REFERENCES:
How do you grill boneless chicken breast on a charcoal grill?
Using a charcoal grill adds a smoky flavor to the chicken meat that is why awesome people like it. Follow these easy steps below to get that juicy and yummy chicken breast while avoiding charred or burned meat. Burned meat is can cause cancer according to many scientific researches. 1)Chicken breast is very lean and mostly protein compared to a beef steak that has fat marbled all the way through it that gives you juiciness. That is why breast easily dries out when you grill it. Chicken breasts are usually uneven in contour. The other part is much thinner than the other end. Due to this unevenness, it is difficult it is to get a uniform doneness.
2) Boneless chicken breast is bland because it has no fat content. You can make it more flavorful or add richness by marinating before charcoal grilling the chicken. This is my secret quick marinade and you can mix it easily. Just mix olive oil, lemon juice, oregano, paprika and fresh garlic (squeezed and thinly chopped). I leave the proportion of the ingredients to your taste and preference.
3) After mixing the marinade brush them liberally on both sides of the lovely breast. Then cover them with plastic wrap and put them back in the fridge for 30 minutes to two hours. If you have a lot of time, you can do it over night. 4)Clean the grill before using to prevent sticking of chicken skin to the grill grates. You can use non-stick grill grates to prevent sticking without using oil.
5) Pre-heat the grill. Use direct medium heat for between 8 to 10 minutes.
6) Put the chicken breast that had skin first on the grates. Lay the side of the breast that had the skin on it because it less likely to stick to the grates. The skin also gets the lovely grill marks easily. The thinner part of the chicken breast is toward the back of the BBQ grill because it has lower temperature as compared to the center of the BBQ grill. In a way you can prevent the over cooking of the thinner part of the meat.
7) Keep the lid down of your BBQ grill as much as possible. Do not move the breast while cooking. Let it sit for the whole 4- 5 minutes on each side to develop browning or Maillard reaction mechanism. 8)Do not overcook the chicken breast to avoid rubbery or tough meat. Check the meat for doneness using a touch test. Press the thickest part of the breast with your finger and it should be firm but not solid hard. You are looking for a perfectly cooked boneless chicken breast like the one you tasted at Chick-fil-A. Related Grilling Tips: 13 Amazing Grilling Myths That Will Make You Cook Longer, Spend More and an Instant Skxawng
RELATED QUESTIONS ON CHICKEN GRILLING TECHNIQUES
How do you keep boneless chicken breast from drying out on the grill?
Brine the boneless chicken breast before grilling to prevent dry and rubbery chicken. Brining is merely submerging the chicken in a salt-water solution for sometime before grilling. This delay the chicken breast from overcooking on the grill and also helps it get lovely grill marks as the increased surface moisture and sugars brown quickly.
Should I put oil on chicken breast before grilling?
Grease your grill to prevent the chicken skin sticking to the grill. Before you light the grill, spray the rack with nonstick cooking spray or brush it with oil.
Why is my grilled chicken breast rubbery or tough?
What makes cooked chicken rubbery? The answer is overcooking. Heat eradicates food borne pathogens, renders fat and expels moisture but it also denatures proteins. This applies to all parts of the chicken especially the breast. In addition, some chickens are affected by a condition called “woody breast,” which is the result of hardened muscle fibers or tough meat. To lessen the chance of getting a woody breast, purchase your chicken from smaller farms or choose spring chicken.
How long do you grill boneless chicken breasts?
Let the boneless chicken breast cook for 8- 10 minutes or until a thermometer reads 165°. Flip the chicken breasts at the halfway point using tongs. I usually like to grill my chicken breast for about 9 minutes, turn them over at the halfway point in order to have lovely sear marks on each side of the breast.
Can you grill frozen chicken breast?
YES. According to the United States Department of Agriculture (USDA), you can safely cook your frozen chicken, as long as you follow general guidelines. In order to skip the thawing step and turn your frozen chicken into a fully-cooked, safe-to-eat meal, use your oven or stove top and just increase your cooking time by at least 50%.
How do you cook boneless chicken breast on a gas grill?
1) Preheat gas grill before cooking to medium-high heat, or 350-400° F. Lightly grease grill surface and add the boneless chicken breast. 2) Close lid and cook 8 minutes, or until bottoms are browned with sear marks or until internal temperature reaches 165° F.
What temperature do you grill chicken on a charcoal grill? Do you grill chicken breast on high or low heat?
If you cook the chicken on too hot a grill, the skin will burn before the flesh cooks. Medium-low is the optimal temperature on a charcoal grill. Heat your grill to between 425 and 450°F for chicken breasts. Medium heat on a gas grill. Such that, you will crisp the skin and avoid flare-ups. Dark meat on the bone is more savory and will juicier on the grill. Related Breast Recipe: Marinated Juicy Chicken Breasts with Grilled Apple Rings Recipe
Do food pictures make people hungry? People like me would start salivating over the stuff they were seeing on the TV or web, get hungry and order food. Drool! These food pictures will make you hungry. This is a list of delicious foods. Now it is time for some food inspiration. Check out this set of delicious-looking dishes best food in the world that will leave you famished. I guarantee you these food pictures will make you hungry in no time. Just tap on the food pictures to enlarge. 1) Neapolitan pizza- Neapolitan pizza also called as Naples-style pizza. It is a variety of delicious pizza made with tomatoes and mozzarella cheese.
Click to enlarge
2) Lasagna- Is an Italian pasta recipe made of piled layers of flat pasta alternating with fillings. The dish may be topped with melted grated mozzarella cheese. Fillings can be ground meats and tomato sauce (ragù) and other vegetables (eggplant lasagna), cheese (which may include ricotta and parmesan), and seasonings and spices such as garlic, oregano and basil.
3) Chocolate pudding- You only need six ingredients to make this yummy pudding. You can prepare and cooked this chocolate pudding in only 30 minutes.
4) Rendang- This is one of the best food in Indonesia. This is piece of meat usually beef that is slow cooked and braised in coconut milk and spice mixture. It is simmered until the liquids evaporate and the meat turns dark brown, very tender, caramelized, and infused with rich spices.
5) Ramen is a Japanese noodle soup. It is made of wheat noodles served in a meat or sometimes with fish-based broth. It is often flavored with soy sauce or miso. Ramen is usually top with a sliced pork, nori (dried seaweed), menma, and scallions.
6) Roasted Peking duck- It is a dish from Beijing not from Peking, China. The duck meat is liked for its thin and crisp skin. Gourmet Peking duck is serve mostly with the skin and little meat. Ducks bred specially for the duck recipe are killed after 65 days and seasoned before being roasted in a closed or hung oven.
Tap the picture to enlarge
7) Bulgogi- Is a Korean-style grilled dish made of thin, marinated slices of beef or pork grilled on a barbecue or a stovetop griddle. It is also often stir-fried in a pan.
8) Tom yum goong is a type of hot and sour Thai soup. It is usually cooked with shrimp (prawn) with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as kaffir lime leaves, lemongrass, galangal, limejuice, crushed red chili peppers and fish sauce.
9) Lechón is a roasted suckling pig cooked over charcoal. It has been portrayed as the national dish of Spain, Puerto Rico, and Cuba. It is also considered as one of the unofficial national dish of the Philippines. A version of lechon from Cebu was described by the late Anthony Bourdain as, “The best pig, ever!”
Click the picture to enlarge
10) Tacos are a Mexican dish made of a small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. Mexican taco can be made with an assortment of fillings such as chicken, beef, pork, cheese, vegetables, and seafood.
11) Fried chicken- Southern fried chicken is a specialty made of chicken pieces that have been covered in a seasoned batter. Then it is deep fried, pan-fried, or pressure fried. The breading adds a crisp crust or coating to the external of the chicken while maintaining juices in the chicken meat.
12) Seafood paella is a Spanish rice dish made with Arborio rice, packed with chicken, mussels, shrimp, clams, and sausage. Saffron is also included to seafood to add subtle authentic flavor and aroma.
13) Fish and chips are a hot dish originated in England comprising of fried fish in batter served with chips. Fish and chips are a familiar take-away food in the United Kingdom and many other countries, mostly in English-speaking and Commonwealth nations.
14) Hummus is a dip, spread, or savory dish made from cooked, mashed chickpeas mixed with tahini, lemon juice, and garlic. It is well liked in the Middle East and in Middle Eastern cuisine around the world.
15) Ice cream is Wonder Woman’s favorite food. Ice cream is a colloidal emulsion prepared with ice, water, milk protein, milk fat, sugar and air. Fat and water have the highest proportions by weight creating an emulsion that has dispersed phase as fat globules. The emulsion is made into foam by incorporating air cells that are frozen to form dispersed ice cells.
16) Banana. An extensive assortment of health benefits is associated with banana. Bananas are high in potassium and pectin. In some countries, bananas used for cooking may be called "plantains" which differentiate them from sweet dessert bananas.
17) Croissant is a buttery, flaky, viennoiserie pastry, which originated in Austria. The dough is layered with butter, rolled and folded numerous times in succession, then rolled into a thin sheet, in a technique called laminating. The method results in a layered, flaky texture, similar to a puff pastry.
18) Burritos are a Mexican dish consisting of a flour tortilla wrapped into a sealed cylindrical shape around different ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself when wrapped.
19) Jiaozi is popular in China and other parts of East Asia. They are one of the major dishes eaten during the Chinese New Year and year-round in the Northern provinces. Jiaozi usually consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is sealed by pressing the edges together. Jiaozi can be boiled (shui jiao), steamed (zheng jiao) or pan-fried (jian jiao) and are traditionally served with a black vinegar and sesame oil dip.
20) Pelmeni is dumplings of Russian origin that consist of a filling wrapped in thin, unleavened dough. The filling can be mushrooms or minced meat (fish, beef, pork, lamb or any other kind of meat, venison being particularly traditional for colder regions).
21) Clam Chowder is made up of clams and broth or milk. In addition to clams, common ingredients include salt pork, diced potatoes, celery and onions. Other vegetables are not typically used. There are many versions of clam chowder but the most common are Manhattan or "red" clam chowder New, Rhode Island or "clear" clam chowder and England or "white" clam chowder.
22) Chicken tikka masala is a dish of chunks of roasted marinated chicken in a spiced curry. The curry is typically creamy and orange-colored. It is among the United Kingdom's most popular recipe.
23) Biryani is made of Indian spices, rice, meat (fish, chicken, lamb beef, goat, prawn, pork) or eggs. The spices and condiments used in biryani may consist of saffron, ghee (clarified butter), nutmeg, pepper, mace, cardamom, cloves, cinnamon, bay leaves, mint leaves, coriander, onions, ginger, tomatoes, garlic, and green chilies.
24) Hamburger. Did you know that there is a $777 Kobe beef and Maine lobster burger, topped with caramelized onion, prosciutto and Brie cheese? Try it if it still available at Le Burger Brasserie inside the Paris Las Vegas casino.
25) Risotto is one of the most common ways of cooking rice in Italy. It is a northern Italian rice dish cooked with broth until it attains a creamy consistency. The broth can be obtained from fish, meat, or vegetables. Many variety of risotto contain butter, onion, parmesan cheese and white wine. Saffron was originally used for flavor and its distinct yellow color.
26) Sushi is a Japanese dish made of vinegar mixed rice with some sugar and salt. Included in the recipe a variety of ingredients such as seafood or raw vegetables. Versions of sushi and its presentation vary extensively but the one key ingredient is "sushi rice".
27) Donuts are usually deep-fried from a flour dough and typically either ring-shaped or a number of shapes without a hole. It is often filled but can also be ball-shaped. Doughnuts may also contain water, eggs, leavening, milk, sugar, shortening, oil, and natural or artificial flavors.
28) Brownies come in array of shapes and may be either cakey or fudgy, depending on their density. Brownies may include chocolate chips, nuts, cream cheese, frosting or other ingredients.
29) Pho is a famous Vietnamese soup consisting of rice noodles, broth, herbs and meat (beef or chicken).
30) Börek is a family of baked filled pastries prepared from thin flaky dough such as yufka or phyllo. The top of the börek is sometimes sprinkled with sesame or nigella seeds. Borek is a staple in the delicious cuisines of the Balkans, the South Caucasus, the Levant, and other parts of Eastern Europe and Western Asia.
31) Falafel is a delicious deep-fried ball or patty made from ground chickpeas, fava beans, or both. It has become well liked among vegans and vegetarians. It is a perfect alternative to meat-based street foods. Quick falafel mixes are now sold in packaged form in health-food stores. According to some food experts, falafel is one of the best foods in the world.
32) Milkshake is a sweet drink that is made by blending ice cream, milk, and flavorings such as butterscotch, chocolate syrup, caramel sauce, fruit syrup, or whole fruit into a thick, sweet, cold mixture.
33)Sweet potato pie is a traditional dessert originated in the Southern United States. The filling comprise of evaporated milk, mashed sweet potatoes, sugar, eggs and spices such as nutmeg. Other ingredients may include lemon extracts or vanilla.
34) Crème brûlée have 5 simple ingredients. It includes vanilla, cream, eggs, salt and sugar to make an exquisitely delicious and elegant dessert. The crispy-burnt sugar is the best part of this easy and delicious dessert or snack.
35) Barbecue. Barbecuing is done over direct, dry heat, usually over a hot fire over 500 °F (260 °C) for a few minutes. Barbecuing or grilling may be done over charcoal, wood, gas, or electricity.
36) Poutine is a yummy dish that includes fresh French fries and cheese curds topped with brown gravy. It is one of the quintessential Canadian recipes.
37) Apple strudel dough is thin, elastic dough, consisting of many thin layers and known as "Blätterteig". The traditional process of Blatterteig is intricate. Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated cooking apples. Strudel uses unleavened dough. The basic dough consists of flour, oil (or butter) and salt.
38)Boeuf (beef) bourguignon is a typically French appetizing dish. Boeuf bourguignon is really a stew made from beef braised in red wine, beef broth and seasoned vegetables including mushrooms and pearl onions.
Have you tried one of the dishes on this "list of delicious foods"? What is your favorite? What makes it unique and yummy? Pin on Let's grab a bite to eat! :-)
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