Einfalt45mín

Japanese gohan rice

Name: Japanese gohan rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300.00 grams Súshí hrísgrjón; 1.00 tablespoons Mírín; 1.00 Súrsatansvökvi; 1.00 Vorlaukur

Side dish from Japanese cuisine

Ásgeir Hólm

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Innihaldsefni

Stilltu skammta

300 g
súshí hrísgrjón
15 ml(1 msk)
mírín
1
súrsatansvökvi
1
vorlaukur

Leiðbeiningar

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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.
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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.