ChefBookSide Dish · Japanese
Japanese gohan rice
A traditional Japanese steamed rice recipe that focuses on the crucial steps of rinsing and soaking to achieve a perfect, fluffy texture.
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- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Method
Tap a step to mark your place.
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.
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