Crispy roasted rice, known as "okoge" or "scorched rice" in Japan, is a traditional Japanese dish made by intentionally browning the rice at the bottom of the cooking pot to create a crispy crust that's full of flavour.
Crispy Crust
Short-grain rice is washed and cooked in a pot with water. The rice is cooked until it's fluffy and tender, similar to regular steamed rice. After the rice has finished cooking, the heat is turned off, but the pot is left on the burner. This allows the residual heat to continue cooking the rice at the bottom of the pot, causing it to slowly toast and eventually form a crispy crust.
The rice is carefully monitored throughout the cooking process to prevent it from burning too quickly. It develops a deep golden brown colour and a crunchy texture without becoming overly charred or bitter.
Once the crispy crust has formed, the rice is gently scraped from the bottom of the pot using a rice spatula or wooden spoon. It can then be served as a snack or accompaniment to other dishes.
Intense Nutty Flavour
Prized for its unique texture and intense nutty flavour, it offers a satisfying contrast to the soft and fluffy texture of steamed rice. It is often enjoyed on its own as a snack or served alongside dishes like soup, grilled fish, or hot pot.
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Store in a cool, dry place away from direct sunlight.
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