Japanese gohan rice
Gohan rice, Japan's foundational grain dish, gains subtle sweetness and complexity from mirin's gentle fermentation. The pickle juice adds a whisper of umami and acid that brightens the sushi rice without overpowering it, while spring onions provide a sharp green note that cuts through richness. This balance of sweet, salty, and sharp reflects Japanese cooking philosophy: restraint and clarity working together. It's the rice that anchors everything else on your plate.
Instructions
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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