Japanese Rice/gohan
Author:Elena Silcock
No Japanese meal is complete without gohan – fluffy, slightly sticky rice. Top this versatile food with pickles, spring onions, nori or katsuobushi flakes
Japanesekcal | fat | saturates | carbs | sugars | fibre |
---|---|---|---|---|---|
259 | 1g | 0g | 58g | 2g | 0g |
Ingredients
- 300g sushi rice
- 200ml dashi (optional)
- 1 tbsp mirin
- pickles, nori, katsuobushi flakes (see tip below), sliced spring onions, to serve (optional)
Preparation
Serves 4
- 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.
- 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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