How to Make PERFECT Teriyaki and Rice
- Hand and Son
- Apr 18
- 1 min read
Today we released our video describing our techniques for making one of Son's favorite meals: PERFECT teriyaki and rice. Son loves how the rice is always perfectly textured and "bouncy" while the meat is always super tender like it came strait from your favorite take-out spot!
The tricks are simple! You can find them in this video, or read the tricks at the bottom of the post. Just make sure to share it with someone if you enjoy!
The most important things to remember!
"Velvet" the meat (preferably flank, hangar, or flap steak) by dumping a BUNCH or cornstartch on the meat. Then let it sit for at least a half hour but not more than a couple hours. Rinse thoroughly, then cook.
Measure your rise then RINSE YOUR RICE until the water runs clear.
Measure 1.75x the amount of water to rice. (Example: if you have one cup of rice 1x1.75= 1.75 cups of water)
Boil the water BEFORE adding your rice. Then quickly get it into the oven covered at 350 degrees for 25 minutes
Fluff rice when it comes out and combine it all with your favorite teryaki sauce. We like Sweet Baby Rays =]
Just a couple simple tricks to get your rice and meat perfect every time. We hope you give this method a shot and let us know what you think of Papa Hand's super-secret PERFECT Teriyaki and rice.
And as always:
Love yourself. Love others. And love what you do!!!
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