A bowl of Japanese rice/gohan

Japanese rice/gohan

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

No Japanese meal is complete without gohan – fluffy, slightly sticky rice. Top this versatile food with pickles, spring onions, nori or katsuobushi flakes

  • Gluten-free
Nutrition: Per serving
HighlightNutrientUnit
kcal259
low infat1g
saturates0g
carbs58g
sugars2g
fibre0g
protein5g
salt0.3g
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Ingredients

  • 300g sushi rice
  • 200ml dashi (optional)
  • 1 tbsp mirin
  • pickles , nori, katsuobushi flakes (see tip below), sliced spring onions, to serve (optional)

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
KATSUOBUSHI (BONITO FLAKES)

These fish flakes are used to add flavour to dashi, a kind of stock, but they also make a delicious topping to rice dishes or to Japanese pancakes called okonomiyaki. Sprinkle them on and watch them dance and sway – they're sure to mesmerise your guests.

Goes well with

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    Rating: 5 out of 5.2 ratings
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