Japanese gohan rice

3 steps · 23 min total

1. 01

   Rinse the Rice

   Start by measuring the rice into a bowl, then cover it with cold water. Use your fingers to gently massage the grains; you'll see the water turn cloudy. Drain that cloudy water and rinse again with fresh. Keep repeating this process—draining and rinsing—about five more times, until the water finally stays clear. This thorough rinse is key to fluffy, distinct grains.
2. 02

   Cook the Rice

   Transfer the thoroughly rinsed rice to a saucepan. Add either 400ml water, or a mix of 200ml dashi and 200ml water. Bring it to a boil, then immediately reduce the heat to a low simmer. Cover the pan with a tight-fitting lid (one with a steam hole is ideal) and let it cook for 15 minutes.
3. 03

   Rest and Season

   Once the cooking time is up, take the saucepan off the heat, but keep the lid on. Let the rice sit undisturbed for another 15 minutes—this is crucial for the grains to fully steam and absorb any remaining moisture. After resting, stir in the mirin, then remove the lid and give everything a good stir before serving. If you're using them, a sprinkle of spring onions and a dash of pickle juice are nice additions.