Gohan rice, a staple in Japanese cuisine, is the cornerstone of countless meals, serving as the perfect base for everything from sushi to donburi. Its texture – fluffy yet slightly sticky – is achieved through meticulous rinsing and soaking, which remove excess starch and ensure each grain cooks to perfection. Mirin, a sweet rice wine, adds a subtle sweetness and depth to the finished rice, enhancing its natural flavors. This recipe pays homage to the traditional methods of preparing gohan, requiring patience and attentiveness but rewarding with a comforting bowl of rice that complements a wide array of dishes. Whether paired with grilled fish, pickled vegetables, or a hearty miso soup, this gohan is a delicious canvas to explore Japanese flavors. The method of rinsing the rice multiple times until the water runs clear is crucial for that ideal texture, as is the gentle simmer and resting period, which allows the grains to fully absorb the liquid. Serving the rice with bright spring onions or a splash of pickle juice can add a vibrant contrast to the subtly sweet rice, making your meal even more memorable.
Instructions
Begin by gently measuring 300 grams of sushi rice into a large bowl. Cover the rice with cold water, then delicately use your fingertips to rub and swish the grains. This action will cloud the water as starch is released. Carefully drain the water and repeat this rinsing process a total of six times, or until the water runs clear, signaling that your rice is clean and ready. Once rinsed, allow the rice to soak in fresh water for about 30 minutes if time permits; this helps the grains absorb water for an even cook. Then, transfer the rice to a saucepan and add 400ml of liquid – this can be a simple combination of 200ml dashi and 200ml water for extra umami, or just water if preferred. Bring the mixture to a gentle boil, then immediately reduce to a low simmer. Cover the saucepan with a tight-fitting lid featuring a small steam hole to prevent overpressure while keeping moisture trapped inside. Let it cook undisturbed for 15 minutes; avoid lifting the lid during this time to ensure proper steaming. After simmering, remove the pan from heat but keep the lid on, allowing the rice to rest and steam for another 15 minutes. This resting phase is critical for developing fluffy, tender grains. Finally, remove the lid and stir through one tablespoon of mirin, which adds a subtle sweetness and gloss to the rice. Serve the gohan hot, surrounded by optional garnishes such as a drizzle of pickle juice and freshly chopped spring onions to add bursts of tang and color. Enjoy as a foundational side to your favorite Japanese dishes or as a comforting bowl on its own.
