A bowl of Japanese rice/gohan

Japanese rice/gohan

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Prep: 5 mins Cook: 30 mins

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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal259
  • fat1g
  • 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

  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.

  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.

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