JapaneseSide dish
Japanese gohan rice
Gohan is simply Japanese steamed rice, the foundation of countless meals. Getting it just right means thoroughly rinsing the grains until the water runs clear, then letting it steam gently off the heat. A touch of mirin stirred in at the end adds a subtle sweetness. It's meant to be served with other dishes, but a sprinkle of spring onions and a splash of pickle juice make it a meal on its own.
23 minServes 4
Method
3 steps · 23 min total
- 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. - 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.
