The recipe
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STEP 1
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.
STEP 2
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 wi...
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.
STEP 2
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 wi...
Instructions
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1Rinsing and soaking your rice is key to achieving the perfect texture
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2Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice – the water will become cloudy
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3Drain and rinse again with fresh water
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4Repeat five more times until the water stays clear
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5Tip 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
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6Remove from the heat and leave to sit for another 15 mins, then stir through the mirin
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7Remove the lid and give it a good stir
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8Serve with any or all of the optional toppings
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