Japanese Gohan Rice

Ingredients

• 300 gsushi rice, short-grain
• 1 tbspmirin
• 200 mldashi, optional — replace 200ml of the cooking water for more flavour
• pickled ginger juice, optional garnish
• spring onions, optional garnish, sliced

Method

1. 1

   Measure the rice into a bowl, cover with cold water, and use your fingers to massage the grains. Drain when the water turns cloudy. Repeat 5–6 times until the water stays clear.

2. 2

   Tip the rinsed rice into a saucepan with 400ml water (or 200ml dashi + 200ml water). Bring to the boil, then turn to a low simmer, cover with a tight-fitting lid, and cook for 15 minutes.

3. 3

   Remove from the heat and leave to rest, covered, for 15 minutes.

4. 4

   Stir through the mirin, then remove the lid and stir well. Serve topped with pickled ginger juice and sliced spring onions if desired.