Perfectly cooked Japanese gohan rice — short-grain rice rinsed, simmered and steamed until fluffy and glossy, finished with mirin. The foundation of any Japanese meal.
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Preparation
- Rinsing and soaking the rice is key to the perfect texture. Measure the rice into a bowl, cover with cold water, and massage the grains with your fingers until the water turns cloudy. Drain and rinse again with fresh water, repeating 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 to a low simmer, cover with a tight-fitting lid, and cook for 15 minutes. Remove from the heat and leave to sit for another 15 minutes, then stir through the mirin. Give it a good stir and serve with any of the optional toppings.
