Japanese Gohan Rice

Perfectly rinsed and cooked Japanese rice with a delicate texture and subtle slightly sweet flavor. A versatile side dish to accompany any Japanese meal.

Ingredients

• 300 g Sushi rice
• 1 tbsp Mirin
• Pickled vegetable brine
• Green onions

Instructions

1. Pour the rice into a bowl and cover with cold water. Using your fingers, massage the grains for approximately 1–2 minutes until the water becomes cloudy. Drain the water and repeat the procedure 5–6 more times until the water runs clear. This is the key to achieving perfect rice texture.
2. Transfer the rinsed rice to a pot and add 400 ml of water (or combine 200 ml dashi with 200 ml water). Bring to a boil.
3. Reduce heat to low, cover the pot with a lid that allows steam to escape, and cook for 15 minutes.
4. Remove the pot from heat and let the rice rest covered for another 15 minutes.
5. Add the mirin, remove the lid, and fluff the rice thoroughly with a fork or wooden spatula. Season with pickled vegetable brine if desired and garnish with green onions. Serve hot.