We have been taking different types of seeds and wheat lately, and buckwheat is one of them. The website below in Japanese is sharing 4 ways to cook buckwheat. I only do the second method and here is the one in English. This keeps good flavor and texture of buckwheat.
Ingredients
160g of Buckwheat seeds
360cc of water
1/4 teaspoon of salt
Instruction
1. Roast buckwheat seeds lightly in a pan or a pot. Be careful not to roast too much, just do until it feels warm when you touch them.
2. Add water. When it boils, add salt and cover the pan. Turn down the heat to minimum and cook for 15 mins. It is perfect when you see some small holes which are called ‘Kani-ana’ (crab’s holes).
3. Turn off the heat and leave it for 10 mins keeping the cover. After then, mix it lightly to get fluffy texture.