Recipe byThe ZestyPlate Kitchen
Short-grain Japanese rice rinsed, simmered and steamed until fluffy and glossy, then finished with mirin. The base of any Japanese meal.
Good gohan rice sits quietly behind countless Japanese meals: fluffy, glossy short-grain rice with a tender, springy bite. Most of the work happens before the pot even goes on the heat, in the rinsing and the resting, which give you clean, separate grains. Get it right and everything you serve alongside improves.
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Prep 10 min
Cook 30 min
Total 40 min
Easy
Preparation
- Getting the rinsing and soaking right is what gives the texture. Measure the rice into a bowl, cover with cold water, and rub the grains between your fingers until the water turns cloudy. Drain, add fresh water, and 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 to a low simmer, cover with a tight lid, and cook for 15 minutes. Take off the heat and leave to sit for another 15 minutes, then stir through the mirin. Give it a good stir and serve with any of the optional toppings.
Tips from the ZestyPlate Kitchen
- Rinse the rice several times, until the water runs clear, to wash away the surface starch.
- Once cooked, leave the rice covered off the heat so it can finish steaming and firm up before you fluff it.
- Keep a tight lid on and try not to lift it while the rice cooks.
- Fold gently with a damp paddle so the grains stay whole and glossy.
Frequently Asked Questions
Washing off the surface starch stops the rice turning gluey and leaves you with clean, separate, glossy grains.
Not at all. A heavy saucepan with a tight lid does the job. What matters is the water ratio, a gentle simmer, and the rest at the end.
Japanese short-grain or sushi rice gives the right tender, slightly sticky texture. Long-grain behaves differently, so don't swap it in.
Mushy usually means too much water or overcooking; hard means too little water or too short a rest. Measure carefully and let it steam off the heat.
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