Japanese

Gohan

Name: Gohan
Prep time: 35 min
Cook time: 27 min
Total time: 1 h 2 min
Yield: 1 serving
Cuisine: Japanese
Ingredients: 100 g Japanese short-grain rice; 120 ml cold water

Plain Japanese short-grain rice, rinsed, soaked and simmered in a covered pan until every grain is tender and glossy. Steamed off the heat and fluffed, it is the quiet centre of every Japanese meal.

Lunch & dinner Vegan Under 400 kcal

62 min35 prep · 27 cookEasy358 kcalper serving

Method

Measure 100 g of Japanese short-grain rice into a bowl. Cover with cold water, stir the grains gently with your fingers for about 20 seconds, then pour off the cloudy water. Repeat 3-4 times until the water is only faintly milky — do not scrub, or the grains will break.
Tip the rice into a fine sieve and let it drain for 10 minutes so the surface moisture is even.
Put the drained rice in a small heavy-based pan with a tight lid, add 120 ml of cold water and leave to soak, uncovered, for 30 minutes. The grains should turn from translucent to opaque white.