how to make kanji at home - #44824
I am really curious about how to make kanji at home. Last week, I tried it for the first time at a friend's place, and it was totally delicious! Their kanji was so flavorful, I felt like I was transported to another country or something. But when I got home, I just kept thinking about it and wondered if I could recreate that goodness in my own kitchen. I searched online but found different recipes that seem to confuse me a bit. Some say to use boiled rice, while others mention adding spicies and different lentils too. I want to know how to make kanji at home, but without making it too complicated. Like, can I just use regular rice and spices I have? Also, what do you do to make it tangy, like the one I had? Do I need to ferment the rice or something? I have no clue what I’m doing, and my pantry is kinda bare. I don’t want to mess it up, but I really wanna get it right! If anyone has a simple, straightforward way on how to make kanji at home, that would be amazing! Please help a confused foodie out!
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Doctors' responses
Preparing kanji at home can be a delightful culinary experience, and it’s simpler than it may appear. You can certainly start with basic ingredients like regular rice and common spices that you might already have in your kitchen. Here’s a simplified method to recreate that tangy, flavorful kanji you enjoyed.
First, let’s get to the rice part. Use about 1 cup of rice and rinse it well. You can use any ordinary white rice or even basmati if that’s what you’ve got. Boil this cup of rice with around 8-10 cups of water. The idea is to cook this rice until it’s really soft, almost like a thick porridge. Keep stirring occasionally to prevent sticking.
Now, about that tangy flavor you’re aiming for — it comes from fermentation. Once the rice is boiled and has cooled to lukewarm, you can let it sit covered at room temperature for a couple of days to ferment slightly. This is optional but gives the kanji its distinctive taste. If you wish, add a pinch of salt before this fermentation step.
When it comes to spices, you could keep it simple: add mustard seeds, cumin seeds, and maybe a dried red chili if you like a bit of heat. These can be sauteed in a spoon of oil until they pop, then mix them into the rice. If you’ve got a piece of ginger, a small grated cube can add a nice kick.
If your pantry is running low, don’t stress about including lentils or other complex ingredients. Basic spices should suffice to begin. After a day or two of fermentation, you might notice the kanji becoming slightly sour. Taste it, and if it’s to your liking, you can cool it or even refrigerate to stop further fermentation.
Serve cold or at room temperature, and you may garnish with fresh cilantro, or even a dash of lemon juice just before serving for extra tang. Hope this helps simplify the process so you can enjoy kanji anytime you’re in the mood!

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