| 摘要 |
PURPOSE:To prevent runoff of seasoning water and produce 'KAMAMESHI' (boiled rice in an individual pot with a wooden lid) of invariably constant quality in a short time of boiling and aging step from ignition to complete aging for a pot in which a raw material is charged, by using an enclosure in boiling and aging without closing the pot with a lid. CONSTITUTION:Polished rice washed with water and then dipped in water at ordinary temperature for 2-5hr, seasoning water consisting of a broth in an amount of about 30-50% larger than that of normally added water prepared by boiling down plural broth raw materials suitable for Japanese-style food and an adequate amount of ingredients are charged into a pot 8, then heated, boiled and aged by a heating means of a vigorous strong fire without closing the above-mentioned pot 8 with a lid. An enclosure 4 is mounted on the upper part of the pot 8 from the initial heating or the time when the seasoning water boils to prevent the runoff of the boiling seasoning water. Boiling and aging are then stopped at the time of complete aging when the seasoning water disappears and the enclosure 4 is removed to close the pot with the lid and carry out steaming for 2-3min. |
