Japanese gohan rice
Side · Japanese classic.
Ingredients
- 300g Sushi Rice
- 1 tbs Mirin
- Garnish Pickle Juice
- Garnish Spring Onions
Method
- Continue cooking — Rinsing and soaking your rice is key to achieving the perfect texture.
- Cover and cook — 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 — Drain and rinse again with fresh water. Repeat five more times until the water stays clear.
- Bring to a boil — 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.
- Stir — Remove from the heat and leave to sit for another 15 mins, then stir through the mirin.
- Serve — Remove the lid and give it a good stir. Serve with any or all of the optional toppings.