Japanese gohan rice
personRecipeLibrary
Japanese Side recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicJapanese speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53033.
Provider record: TheMealDB meal 53033 · updated snapshot-df6a8f726be5a79d
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 300g Sushi Rice
- 1 tbs Mirin
- Garnish Pickle Juice
- Garnish Spring Onions
Video
YouTubeDirections
- 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.