How to Make Yak Japanese Grilled Rice Bowls with Nami from Just One Cookbook

Welcome to today's recipe video, where I'll show you how to make Yak Japanese grilled rice bowls! I'm Nami from Just One Cookbook, and I'm excited to share this classic dish with you. Yaki is a popular Isak menu that we also enjoy eating at home or grilling outdoors.

Before we start, don't forget to subscribe and hit the notification bell for new updates. Now, let's get started! To begin cooking our rice, we can use either a rice cooker or cook it on the stovetop. If you want to learn how to cook rice on the stovetop, simply click on the top right corner of the video or find the link in the description box below.

For this recipe, I'll be using a rice cooker, but feel free to use the stovetop method if you prefer. First, transfer three cups of Japanese short-grain rice into the rice cooker and cook according to the manufacturer's instructions. Once the rice is cooked, drain any excess water and set it aside.

Next, let's add our seasonings to the cooked rice. In a large bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of sugar, and 1/4 teaspoon of koser salt. Use a rice paddle to mix everything together with the rice until it's well combined.

Now that our rice is seasoned, we're ready to shape our rice bowls. To do this, moisten both palms with water to prevent the rice from sticking. Scoop a handful of rice onto your non-dominant hand and place your dominant hand on top of the rice in the mountain shape. Gently press the top corner and continue to press and rotate until the rice ball is a nice triangle shape.

To help you achieve this perfect shape, I have some tips for you. If you're using a nity mold, soak it in water first to prevent the rice from sticking to it. Then, fill the mold with the rice all the way to the top edge, making sure to fill the corners perfectly. Cover the mold with the lid and push down firmly – you should feel a slight resistance if not, so add a bit more rice if needed.

Once your rice balls are shaped, flip them over onto a baking sheet or plate lined with parchment paper. Now, let's grill our rice bowls! Place a sheet of parchment paper on a large frying pan and combine 1 tablespoon of soy sauce and 1 teaspoon of toasted sesame oil in the pan.

Dip your fingers in water to prevent sticking, then gently place the rice bowls onto the parchment paper. Grill the rice balls on medium-low heat until all sides are crispy and lightly browned. Once they're nicely browned on the bottom, flip them over and brush with soy sauce again. When both sides are beautifully browned and crispy, transfer your rice bowls to a plate.

And that's it! Your Yak Japanese grilled rice bowls are now ready to be enjoyed. I hope you enjoy this recipe and check out more of my videos here at Just One Cookbook. Thank you for watching, and see you in the next video!

If you have any questions or comments about the recipe, please leave them below. Don't forget to subscribe and hit the notification bell for new updates, and I'll catch you all in the next video.

"WEBVTTKind: captionsLanguage: entoday I'll show you how to make Yak Japanese grilled rice bows I'm Nami from just one cookbook Yaki is a classic isaka menu but we also enjoy eating it at home or grilling outdoor I'll show you a tip on how to prevent the rice from sticking to the pan while gring before we start don't forget to subscribe and make sure to click the Bell icon for new updates now let's get started to start cook through three rice cooker cup of Japanese Shan rice in a rice cooker or on the stove top if you want to learn how to cook rice on the stove top click the top right corner or find the link in the description box below transfer the hot cooked rice into a large bowl add 3 tblspoon soy sauce 1 tbsp toasted sesame oil 1 tbsp sugar and 1/4 teaspoon koser salt with a rice paddle use a slicing motion to combine the seasonings and rice well now you ready to shape the rice bowls moisten both Palms with water to prevent the rice from sticking scoop a handful of rice onto your non-dominant hand place your dominant hand on top of the rice in the mountain shape and gently press the top Corner rotate the rice ball and press the corner continue to press and rotate until the rice ball is a nice triangle shape press down the side to flatten the rice ball in between if you have a nity mold soak it in the water so the rice doesn't stick to it fill the mold with the rice all the way to the top Edge making sure to fill the corners cover with the lid and push down firmly you should feel a slight resistance if not you may want to add a bit more rice flip over the mold onto a baking sheet or plate line with the parchment paper now let's Grill the rice balls place a sheet of parchment paper on a large frying pan for the grace combine 1 tbsp soy sauce and 1 teaspoon toasted sesame oil dip your fingers in water to prevent sticking and gently place the rice bows on the parchment paper Grill the rice balls on medium low heat until all sides are crispy and lightly brown once brown on the bottom flip them over brush the rice balls with the soy sauce Grace then turn over to brush on the other side when both sides are nicely Brown and crispy transfer to a plate enjoy I hope you enjoy this recipe and check out more of my videos here thank you for watching and see you in the next video mattoday I'll show you how to make Yak Japanese grilled rice bows I'm Nami from just one cookbook Yaki is a classic isaka menu but we also enjoy eating it at home or grilling outdoor I'll show you a tip on how to prevent the rice from sticking to the pan while gring before we start don't forget to subscribe and make sure to click the Bell icon for new updates now let's get started to start cook through three rice cooker cup of Japanese Shan rice in a rice cooker or on the stove top if you want to learn how to cook rice on the stove top click the top right corner or find the link in the description box below transfer the hot cooked rice into a large bowl add 3 tblspoon soy sauce 1 tbsp toasted sesame oil 1 tbsp sugar and 1/4 teaspoon koser salt with a rice paddle use a slicing motion to combine the seasonings and rice well now you ready to shape the rice bowls moisten both Palms with water to prevent the rice from sticking scoop a handful of rice onto your non-dominant hand place your dominant hand on top of the rice in the mountain shape and gently press the top Corner rotate the rice ball and press the corner continue to press and rotate until the rice ball is a nice triangle shape press down the side to flatten the rice ball in between if you have a nity mold soak it in the water so the rice doesn't stick to it fill the mold with the rice all the way to the top Edge making sure to fill the corners cover with the lid and push down firmly you should feel a slight resistance if not you may want to add a bit more rice flip over the mold onto a baking sheet or plate line with the parchment paper now let's Grill the rice balls place a sheet of parchment paper on a large frying pan for the grace combine 1 tbsp soy sauce and 1 teaspoon toasted sesame oil dip your fingers in water to prevent sticking and gently place the rice bows on the parchment paper Grill the rice balls on medium low heat until all sides are crispy and lightly brown once brown on the bottom flip them over brush the rice balls with the soy sauce Grace then turn over to brush on the other side when both sides are nicely Brown and crispy transfer to a plate enjoy I hope you enjoy this recipe and check out more of my videos here thank you for watching and see you in the next video mat\n"