What Should I Eat for Dinner? EAT Sweet Potato Hummus without Chickpeas

 Why are sweet potatoes healthier?

Sweet potatoes are an excellent source of powerful antioxidants like beta-carotene and other essential phytonutrients. 

Sweet potatoes have lower Glycemic Index value than white potatoes, which means they are less likely to cause a blood sugar spike leading to diabetes.

Is it cheaper to make your own hummus?

It is cheaper to make your own sweet potato hummus. If you move fast and prepare in advance, it will just take you 30 minutes to make sweet potato hummus from scratch.

What is traditionally served with hummus?

Customarily, hummus is served on a big plate, drizzled with extra olive oil and herbs. It is traditionally serve with falafel, tomato, onion, fresh pita and maybe a little cucumber salad.

IMAGINE serving FALAFEL with sweet potato hummus for dinner, snacks or special occasions, your kids or friends they will be IMPRESSED.

What is the healthiest thing to eat with sweet potato hummus to get a great crunch and tons of nutrition?

Get imaginative with different steamed or fresh vegetables like carrots, cauliflower, celery, radish slices, fresh broccoli florets, sliced peppers, snap peas, cherry tomatoes, cucumbers, and jicama are all wonderful ways to improve what you dip into sweet potato hummus.

SWEET POTATO HUMMUS RECIPE (HUMMUS WITHOUT CHICKPEAS)

Hummus is a perfect dinner, party snack or finger food – if only it were not made out of chickpeas! 

You can get that creamy, dip-friendly texture without any legumes at all. Change up chickpea hummus for a creamier sweet potato version. 

This sweet potato hummus is a healthy dip without chickpeas. An easy and yummy appetizer recipe can be made quickly. It is nutritionally packed and full of flavor.

The CUMIN gives an added depth of mouth-watering flavor.

Savory and creamy goodness drizzled with healthy extra virgin olive oil - who could ask for more? 

SERVES: 4 awesome people

PREPARATION: 5 minutes

COOK: 30 minutes if you move fast

INGREDIENTS:

¾ teaspoon ground cumin

1 large sweet potato

1 teaspoon coconut oil

1 tablespoon finely chopped garlic

2 tablespoons extra-virgin olive oil

1½ tablespoons fresh lemon juice

1 tablespoon organic sesame tahini

Salt

COOKING PROCEDURE:

1) Preheat the oven to 375°F.

2) Place the sweet potato on a small baking sheet and bake until soft, 40 to 45 minutes. You can do this in advance.

You can also boil the sweet potatoes if you want. If you want to make smoky sweet potato hummus just charcoal, grill the sweet potato.

3) When cool enough to handle, remove the skin and coarsely chop or mash. You should have about 2 cups.

4) In a small skillet, melt the coconut oil over medium heat. Add the garlic and cook, stirring, until golden brown, about 1 minute. 

In a high-powered blender, combine the garlic, sweet potato, olive oil, lemon juice, tahini, and cumin and process until smooth. 

5) Season with salt to taste.

6) Serve it with falafel for dinner or as a dip for your favorite raw crunchy veggies.

Try other easy sweet potato recipes below:

How to Make Sweet Potato Pie with Condensed Milk- Easy Sweet Potato Pie Recipe

How to Make Utah Sweet Potato and Zucchini Bread

Homemade Post Workout and Sports Recovery Drink Recipe - Sweet Potato Recipes

How to Make Patti Labelle's Sweet Potato Pie- Southern Soul Food Recipes

Republicans, Democrats, Gays Agree On Old Fashioned AMERICAN Sweet Potato Pudding

SWEET POTATO HUMMUS RECIPE FAQs

What can I use instead of chickpeas for hummus?

You can use sweet potato or different beans.

Republicans or Democrats (or even Progressives, Qanon, ANTIFA) who have allergies to chickpeas may need to eat hummus prepared with sweet potato or different bean as the main ingredient. 

White beans are a frequent substitute for beans in hummus recipes, as are pinto or black beans.

You can also try the following:

Great Northern Beans - are medium-sized white beans

Lima beans - you may have some of these in your pantry, whole or dried, or maybe in your freezer.

Does hummus taste good without tahini? Is sweet potato hummus better with or without tahini?

It has a delicious nutty flavor but also a touch of very slight bitterness which probably explains why some children do not like it. 

There are also those who suffer from a sesame allergy and, consequently, cannot eat traditional hummus with tahini. 

If you do not use tahini in your hummus, it is okay. Fortunately, it is very possible to make hummus without the tahini.

Some love the zesty, tangy flavor of tahini, others really like without it. For best hummus rivaling the best brands in the store, it is highly recommended that you include tahini. 

If you want to make sweet potato hummus without tahini, simply leave it out. A sweet potato without it is still acceptably delicious. 

Can I substitute peanut butter for tahini in sweet potato hummus?

SWEET POTATO HUMMUS WITHOUT TAHINI. Smooth peanut butter is a great substitute for tahini when it comes to hummus. No kid will know otherwise. 

The peanut butter makes the hummus just as nutty and creamy. Kids will definitely prefer it to traditional tahini.

What other substitutes can you use instead of tahini?

These are the best tahini substitutes other than peanut butter:

1) Nut Butters like almond butter, cashew, Brazil nut or any combination of the above

2) Sun Butter- Sunflower seed butter also works really well as a tahini substitute

3) Greek Yoghurt

4) Sesame Oil

5) Sesame Seeds

How long does homemade hummus last?

Homemade sweet potato hummus usually does not contain any preservatives, so you should expect it to last in the refrigerator for about 4 to 5 days.

How do you thicken hummus?

Just add the little hot water. You can always add more to thin out the mixture, but it is much harder to fix a too-thin hummus.

REFERENCES:

Jenne Claiborne. 2018. Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul: A Cookbook. Harmony. ISBN-13: 978-0451498892. https://amzn.to/2PY6no3

Julie Loria and Allen Campbell (Chef). 2019. The Game of Eating Smart: Nourishing Recipes for Peak Performance Inspired by MLB Superstars. Rodale Books. ISBN-13 : 978-1635652703. https://amzn.to/3iGb16I

Watch Related Youtube Video:

A look inside a 144 years old Tahini factory: Now You Know "How It's Made"

LACK TIME? I Tried Easy French Pureed Green Bean Soup Recipe

This very simple French soup is light and smooth to the mouth. You could have no better beginning to a meal than this. 

Is green bean soup healthy?

YES. This delicious green bean soup is light yet nutritious and can be consumed warm or chilled. 

Fresh green beans are a good source of fiber and protein and contain vitamins (B1, B2, B3, B5, B6, C, E, and K) and minerals like iron, potassium and magnesium.

Recent studies have confirmed the presence of lutein, beta-carotene, violaxanthin, and neoxanthin in green beans.

Green beans have also been proven to contain valuable amounts of the mineral silicon, and in a form that makes it easier for us to absorb this bone-supportive and connective tissue-supportive nutrient.

FRENCH GREEN BEAN SOUP RECIPE UK- VILLE-PREUX STYLE

You can improvise or revise this green bean recipe to your liking. Add or reduce ingredients depending to availability and convenience.

If you don’t have or don’t like tarragon, use basil, savory, a little rosemary, a combination of herbs, plain old parsley, or even no herbs at all. 

French green bean soup recipe uk

Serves 4 to 6 as a starter or as a dinner paired with Japanese Crispy Rice 

INGREDIENTS:

1½ pounds green beans; tipped and tailed (You can use Canned Cut Green Beans if you are in a hurry)

3 tablespoons butter, at room temperature
5 cloves garlic, pressed
1 tablespoon finely minced fresh parsley
1 tablespoon mild vegetable oil, such as coconut oil, corn or canola
1 large red onion, chopped
2 stalks celery with leaves, chopped
½ pound potatoes, peeled and coarsely chopped
1½ to 2 tablespoons tarragon leaves, stripped from tough stems
Salt and freshly ground black pepper
2 quarts (8 cups) vegetable stock, plus extra as needed


COOKING PROCEDURE:

1) Just prior to using the green beans, wash them under running water. Tipped, tailed and sliced fresh green beans.

Remove both ends of the beans by either snapping them off or cutting them with a knife. Cut the green beans any length you prefer.

2) In a small bowl, smooth together the butter and pressed garlic with a spoon. Stir in the parsley, and set aside.

3) Heat the oil in a large soup pot over medium-high heat. Add the onion; lower the heat to medium, and sauté, stirring, until the onion has softened slightly, about 6 minutes. 

4) Add the celery, and continue sautéing until the celery is slightly softened and its leaves are wilted, another 5 minutes.

5) Add the stock, potatoes, green beans, and tarragon. Bring to a boil, turn down to a brisk simmer, cover, and let cook until the potatoes and green beans are soft and very tender, 10 to 12 minutes.

6) Using a slotted spoon, transfer the solids to a food processor or blender and puree until they are smooth. 

7) Taste the puree; season it with salt (a little bit) and pepper (not much). 

8) Stir the puree back into the broth, and reheat it to piping hot, adding extra broth if you want to thin the soup a little. 

This recipe is vegetable-centered, but if you want it richer or more multilayered, use chicken broth instead of vegetable, and stir in ½ cup of cream at the end. 

9) Serve in cups with a rounded teaspoon of the garlic-parsley butter on top. You can add a little grated lemon zest to the garlic butter, and squeezing the juice of a lemon into the soup before serving.


Try Other Green Bean Recipes:

How to Make TGI Fridays Crispy Green Bean French Fries?

How to Make Healthy and Fresh Green Bean Casserole? 

PUREED GREEN BEANS SOUP COOKING TIPS

Can I use canned cut green beans in making French Green Bean Soup (Ville-Preux Style)?

YES, if you are in a hurry or it is freezing winter evening and you are in a hurry to make dinner for the kids. 

This brand is highly recommended

Select high quality Canned Cut Green Beans that frozen vegetables are flash frozen very near where they are harvested to quickly lock in their goodness.

The green beans should be canned near the farms where they are harvested.

Can you freeze fresh green beans?

YES, Steam it until cooked. Cool it down to room temperature and then place it in a zip lock bags. 

Frozen green beans

Put in the freezer. You can store in the freezer up to 1 month. LEARN, How to Store Green Beans? - Best Way to Store Vegetables in Fridge

Can green beans be pureed?

YES. Puree green beans in a blender or food processor until smooth. Add water as needed to reach desired consistency. 

How do you puree frozen green beans QUICKLY?

1) Place the green beans in a steamer and cook for 3 to 5 minutes, or until tender. 

2) Drain green beans and place in blender with water. Puree until smooth. 

3) Pour into ice cube trays, allow to cool, wrap/cover, and freeze.

How do you make green beans taste good?

1) Sauté green beans with aromatics: Place coconut oil in the pot and heat over medium heat. Add your aromatics and sauté until fragrant and softened. 

2) Add the green beans and sauté just until heated. 

3) Add some extra taste: Stir in tastemakers like mustard and browned butter, sprinkle on toppings like chopped nuts or sesame seeds.


Do you like Gordon Ramsay? Try his soup recipe, How to Make Gordon Ramsay’s Roasted Pumpkin Soup?

Can I keep green bean soup overnight?

Green bean soup left to cool overnight, then reboiled for 10 minutes and properly refrigerated in the morning.

The green bean soup is still safe to eat because it is not cool long enough for the bacteria to germinate and reproduce up to dangerous levels.

Why do my green beans taste sour?

Select fresh green beans like this one.

If your green beans taste sour that means they have begun to spoil and ferment, and you should definitely throw them away.



REFERENCES:

Baardseth P, Bjerke F, Martinsen BK et al. Vitamin C, total phenolics and Antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering. J Sci Food Agric. 2010 May; 90(7):1245-55. 2010.

Crescent Dragonwagon. 2012. Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans!. Workman Publishing Company. ISBN-10: 0761132414

Don Orwell. 2020. Snow Peas & Green Beans Recipes: Over 50 Quick & Easy Gluten Free Low Cholesterol Whole Foods Recipes full of Antioxidants & Phytochemicals, Kindle Edition. Superfoods Today. Amazon.com Services LLC. ASIN: B08DM5GQ3T

Karas M, Jakubczyk A, Szymanowska U, et al. Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.). Acta Sci Pol Technol Aliment. 2014 Oct-Dec; 13 (4):385-391.

This Skinless Boneless Chicken Breast Sous Vide Recipe Makes JUICY Chicken10x BETTER

Download it NOW; Skinless Boneless Chicken Breast Sous vide Recipe


Why are my skinless boneless chicken breasts dry?

Your chicken meat coming out dry has nothing to do with whether or not you cook the chicken breast in liquid. 

It has everything to do with the temperature at which the meat is cooked. When high heat comes into contact with meat proteins like skinless chicken breast. The proteins contract and expel the moisture. 

That it is why it becomes dry.


Why are my boneless chicken breasts tough?

The condition that causes chicken breasts to be tougher is the hard or woody fibers which meat is made of. As much as 10 percent of boneless and skinless breast meat may show signs of woody breast according to meat experts.

Hard or woody fibers is not harmful to humans even if you eat it.


Is a sous vide chicken breast good?

Yes! It is tender, juicy and yummy.

Skinless Boneless Chicken Breast Sous Vide is safe to eat even though it is not cooked to 165°F. 

The USDA recommends cooking the chicken to 165°F to pasteurize it. Pasteurization is actually based on both the temperature and how long the temperature is maintained. 

The recommended 165°F is really the best temperature to pasteurize it.

However, cooking the chicken to 145° F for 9 minutes will also pasteurize it. This will reduce the bacteria in the chicken without overcooking it. 

COOKING TIPS: SKINLESS BONELESS CHICKEN BREAST SOUS VIDE RECIPE

How do you keep skinless boneless chicken breast moist?

a) Buy good quality chicken meat.

Skinless Boneless Chicken Breast

b) Flatten the chicken breasts. Use blade meat tenderizer. Incredible results on boneless chicken breasts including even cooking, retention of meats natural juices and flavors.

The proper use of blade meat tenderizer will result in much more juicy and flavorful boneless chicken breast (as the cooking heat has less time to dry out the meat).

Use Blade Meat Tenderizer

c) Use sous vide cooking technique.

d) If you do not have a sous vide circulator. Cook at a lower temperature for longer to keep the chicken breast tender and juicy. 

Cook just until internal temperature reaches about 160º F, then let sit under aluminum foil to cook to a safe internal temperature. 

e) Put some olive oil. Season the chicken breasts. Marinate in olive oil and other seasonings. Olive oil keeps chicken moist and adds extra flavor.

What temperature do you sous vide boneless chicken breast?

Sous vide skinless and boneless chicken breast temperature and timing chart

Texture	Temperature	Timing Range
Very soft and juicy, served hot	140°F (60°C)	1 1/2 to 4 hours
Juicy, tender, and slightly stringy, served hot	150°F (66°C)	1 to 4 hours
Traditional, juicy, firm, and slightly stringy, served hot	160°F (71°C)	1 to 4 hours

Related Chicken Recipes:

How do you Grill Boneless Chicken Breast on a Charcoal Grill Without Drying Out?

How to Make Jamie Oliver’s Chicken Stew- Doro Wat- Ethiopian Chicken Recipes

How much water do you need to sous vide cooking?

Minimum water depth is 2.5 inches or 6.35 centimeters.

The average sous vide circulator can accommodate up to 5 gallons of water, which is equivalent to 20 quarts or 18.927 liters.

Can you sous vide boneless chicken breast too long?

It is possible to overcook chicken meat using a sous vide machine, but it is more difficult.  Instead of tasting tender, overcooked sous vide chicken just tastes like an ordinary cooked chicken.

HOW DO YOU SEAR SKINLESS BONELESS CHICKEN BREAST AFTER SOUS VIDE COOKING?

Sure, sous vide gives you perfectly cooked chicken breast, but without that golden sear on top. It is not the same like the one you tasted in a high-quality restaurants.

This is all about finishing off your sous vide meat.

1) When the breast is finished cooking by sous vide technique, remove it from the bag and gently pat or wipe it dry. Add a little oil to a pan and heat over medium-high heat until very hot. 

If you are using a chicken breast with the skin on, simply sear on the skin side. If you are cooking a skinless chicken breast, sear on the smooth side. This method will add another pan to wash. Who want to wash many kitchen utensils after dinner?

2) There is an easy solution and it has called a food-searing torch. If you want fast no-hassle searing, use a culinary blowtorch like this one, EurKitchen Culinary Butane Torch for Sous Vide Cooking. This particular one is affordable and gives the perfect sear.

EurKitchen Culinary Butane Torch for Sous Vide Cooking

Make use of the culinary torch to add some color, smokiness, crunch and added texture to your chicken meat. It makes a big difference to the result, both taste and looks delicious. In addition, it is really pretty fun and you will look like a PRO chef pointing a torch at something. 

Your kids or a date will be impressed! ☺

Unless you prefer going the skillet method, a culinary torch is a perfect tool to own. 


Some what related post on impressing somebody: 4 Best Molecular Mixology Kit to Make Cocktails that Will IMPRESS a Girl

Can you eat sous vide without searing?

YES. All sorts of things are okay without searing. Vegetables, fresh eggs, white meats (lobster, chicken, crab), sauces and many others. 

If you are so lazy that you do not care about searing meat, sous vide cooking has some great easy options. 

Just think of your food as a frequently served steamed or boiled food. If you do not like the color of the meat cooked in sous vide method, you can top it with your favorite sauce or ketchup (try mango ketchup, plum ketchup, smoked tomato ketchup) to hide its meaty color.

Do you rest meat after sous vide?

Traditionally some people fanatically believed that cooked steaks need to rest (grilling meat myths busted) before serving. 

Resting means that meat should be placed aside and covered with aluminum foil or a pot cover for five to 10- 15 minutes before they are cut and served. 

This resting period is to allow time for the temperature gradient within the steak to even out.

Sous vide meat can be served immediately after searing without resting.

Can you sous vide chicken breast in marinade?

YES. Commonly, flavoring marinades (olive oil with seasonings) are okay to use at the same time you sous vide the meat, or to leave on during the sous vide process. 

You might lose some meat penetration if you do not let the meat submerged in the marinade first but cooking it will not spoil the flavor of the food.

Why is my sous vide chicken rubbery?

You cooked it at a very low temperature. Sous vide cooking is intended for meat where you want the protein to remain tender.

The meat is properly cooked at 60-65°C (depends on the animal meat), and tough and dry above that recommended temperature. 

Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin.


Get this NOW, Accurate Sous Vide Cooking Times- PDF Free Download

Can you stop and start sous vide?

a) You can just put the food on ice or fridge and continue at a later time that is convenient for you. Putting on ice or fridge will stop the cooking process.

If you continue the sous vide cooking, subtract the discontinued cooking time to the total cooking time. The answer will be your cooking time remaining.

Times for sous vide cooking are open to interpretation and convenience.

b) Do Ahead Sous Vide Cooking: Chicken breast or beef steak can be cooked in water bath 4 days ahead. Keep sealed in bag and chill, or freeze up to 1 month. 

Reheat the meat with sous vide circulator at 100° until warmed through, about 1 hour, before searing with culinary torch or with the use of skillet.

Why sous vide is bad?

Sous vide is bad if you do not know how to follow simple procedure.

a) Cooking in plastic is a major sous vide safety concern. If you use food grade plastic this is not an issue.

b) For the reason that food is cooked at low temperature in sous vide method, harmful bacteria may grow and will cause food poisoning.

Harmful bacteria can cause food poisoning

Between 4°C and 60°C (or 40°F and 140°F) is the “Danger Zone.” Keep food out of this temperature range because bacteria will multiply rapidly. Between 0°C and 4°C (or 32°F and 40°F), most bacteria will survive but will not multiply quickly.

Sous vide foods are usually cooked at lower temperatures than traditional cooking (less than 80°C or 176°F). However, if you heat food at acceptable low temperature and LONG ENOUGH it will kill the bacteria according to the USDA. , most bacteria will actually be destroyed after a few hours, making pasteurization possible.

The precision temperature control of sous-vide cooking means it is actually safe for home use.



Related Kits: 10 Best Molecular Gastronomy Kit that Will Help You Cook Easily Like a PRO

Why Japanese Crispy Rice Snacks (Okoge) is Better than Thai Crispy Rice Cracker?

Japanese Crispy Rice Snacks

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?

Place the stale crispy rice snacks along the edge of the oven toaster. Warm them up enough with the oven toaster or microwave oven. Then cool them off. This is the most important process to getting the crispy rice snacks “crispyness” back.


Try Other Japanese Easy Recipe:

Japanese Green Tea Creme Brulee Recipe- Matcha Crème Brûlée Kyotofu

How to Make a Raindrop Cake- Mizu Shingen Mochi Recipe

Artificial Ikura- Artificial Salmon Eggs (Roe)- Molecular Gastronomy Recipes

HOW TO COOK RICE IN A POT? - WITHOUT RICE COOKER

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:

Henry Wilson. 2019. Easy Recipes for Rice: Best Cookbook for Quick Healthy Rice Meals. Rice Cooking Recipes and Rice Cooking Instructions (170+ Cooking Rice Recipes for Any Taste). Independently published. ISBN-13: 978-1795320283


Sarah Marx Feldner (Author), Noboru Murata (Photographer). 2014. A Cook's Journey to Japan: 100 Homestyle Recipes from Japanese Kitchens. Tuttle Publishing, ISBN-10: 480531298X

Watch Related Youtube Videos:

How to Wash Rice




How to Cook Perfect Rice without a Rice Cooker