SUB/とうもろこしとカマンベールの炊き込みご飯の作り方/普通のとうもろこしご飯に飽きたらコレ！/corn and camembert cheese rice | GOROGORO KITCHEN

SUB/とうもろこしとカマンベールの炊き込みご飯の作り方/普通のとうもろこしご飯に飽きたらコレ！/corn and camembert cheese rice | GOROGORO KITCHEN

Hello everyone, it’s GOROGORO KITCHEN. Today, I would like to cook seasoned rice with corn and camembert cheese. So, let’s get it started. First of all, let’s wash rice. Rice absorbs water the most when it’s dry. So, I use purified water to get the rice drenched. Then wash the rice normally. If you want to see how to wash rice, please watch my first video “how to make seasoned rice with camembert cheese & tomato”. Let the rice absorb the water. Wait for minimum 30mins so that the rice absorbs the water fully. Let’s prepare corn. Remove husks and snap the cob in half. Cut corn off the cob. Cut camembert cheese into pieces. Prepare the seasoning. Add Miso, Sake, and sweet rice wine and mix all well. Humm? Something smells…something good! Once the rice is ready, add the seasoning. Mix well and add the cob. Place the pot on the stove without covering the lid. Cook it on medium heat. Mix occasionally so that the rice doesn’t stick to the bottom of the pot. When it starts boiling, add the corn and cheese quickly. Cover the lid and cook for 10 minutes on low heat. Once it’s cooked, remove the pot from the stove and let it steam for 15minutes. This is after steaming. Take out the cob and mix well. Sprinkle some pepper if you like. Et voilà. Well, how was it? Let me try now. There’s slightly burnt rice and it tastes good because it gives the savoury smell. I added the ingredients after the pot start boiling because if you add Miso or soy sauce to rice and cook normally, it brings the cause of too much burning. If you are using rice-cooker, however, you can add all at once. If you don’t like slightly burnt rice at all, then you can substitute Miso for 1 tablespoon chicken instant stock powder and cook normally. Please check my video “how to make seasoned rice with camembert cheese & tomato” for more information. If you liked this video, please subscribe my channel and click the Like button too! I will keep uploading new recipes and Paris scenery images, so if you have any questions or something you want me to show, please write it down in the comment section of the YouTube. Well, thank you for watching! I see you next time! Stay GOROGORO (means relax in Japanese)!

人気のとうもろこしご飯をアレンジし、カマンベールチーズと共に香ばしく炊き上げる炊き込みご飯の作り方です。香ばしさのポイントは味噌を入れること。ストウブ鍋で炊き込みご飯を作る場合、味噌や醤油を入れると焦げてしまいがちですが、程よく美味しい「おこげ」を作れる方法もご紹介しています。もちろん炊飯器で作れば、より簡単。材料を入れてスイッチオンで出来上がります。夏に美味しいとうもろこしご飯を新しいアレンジで味わえるこちらのレシピ、ぜひお試し下さい。

0:00 オープニング
0:22 作り方解説
2:29 エンディング

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とうもろこしとカマンベールの炊き込みご飯
四人分
お米 ２合
水 360ml
とうもろこし　１本
カマンベールチーズ 1/2個(約100g)
味噌 大さじ2
酒 大さじ１
みりん 大さじ１
胡椒 お好みで

seasoned rice with corn & camembert cheese
Serving 4
320g rice
360ml water
1 ear corn on the cob
100g camembert cheese
2 tablespoon Miso
1 tablespoon Sake
1 tablespoon sweet rice wine
Pepper (optional)

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映像撮影 Yas
https://www.yasphoto.info