Japanese Gohan Rice
Glossy seasoned Japanese rice, precise and quietly perfect — the table's true center.
- Total
- 25 min
- Serves
- 4
Japan's everyday rice, treated with respect: sushi rice rinsed clear, steamed precisely, then seasoned with mirin and a whisper of pickle brine, finished with spring onions. Gohan is the quiet center of the Japanese table — and once you've had it properly made, plain rice stops being plain. Foundation food, perfected.
Ingredients
- 300g Sushi Rice
- 1 tbs Mirin
- Garnish Pickle Juice
- Garnish Spring Onions
Instructions
- 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.
- 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.
Nutrition (per serving)
- Calories
- 210
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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