Japanese gohan rice
Japanese gohan rice is a simple yet essential dish, revered for its delicate texture and subtle sweetness. The grains, rinsed until the water runs clear and soaked to perfection, yield a tender yet slightly chewy bite that’s the foundation of countless Japanese meals. A splash of mirin and a scattering of spring onions infuse the rice with gentle umami and a bright, fresh finish, making it an effortless yet deeply satisfying side. Worth mastering for its versatility—it pairs just as well with grilled fish as it does with braised meats or simmered vegetables.
Ingredients
- Sushi Rice300g
- Mirin1 tbs
- Pickle JuiceGarnish
- Spring OnionsGarnish
Nutrition
Directions
- 1
STEP 1
- 2
Rinsing and soaking your rice is key to achieving the perfect texture. Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice – the water will become cloudy. Drain and rinse again with fresh water. Repeat five more times until the water stays clear.
- 3
STEP 2
- 4
Tip the rinsed rice into a saucepan with 400ml water, or 200ml dashi and 200ml water, bring to the boil, then turn down the heat to a low simmer, cover with a tight-fitting lid with a steam hole and cook for 15 mins. Remove from the heat and leave to sit for another 15 mins, then stir through the mirin. Remove the lid and give it a good stir. Serve with any or all of the optional toppings.
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