Just white rice, but with huge cultural significance
Gohan is unimpressive. You look at it and think “Is that it? Just white rice?

But for the Japanese, simple rice is like our bread, which is the head of everything. Gohan has been a part of Japanese cuisine for centuries, and it is deeply rooted in the country's culture and history. Gohan reminds the Japanese of home and family.

Cooking under the lid
Gohan is prepared without spices, salt and oil, and the key to making perfect gohan is the rice itself, it should contain a lot of starch. This rice is also called glutinous: it is easier to eat with chopsticks.

→ Sticky rice for gohan
An important caveat: do not lift the lid and do not let anyone do it. We need to create the effect of a rice cooker - which means that the lid does not rise in any way. The lid can only be removed after the rice has rested.

1. In a saucepan, rinse the rice under cold water. Drain cloudy water.
2. Fill the rice with water again. If the rice is well washed, the water will be almost clear.
3. Put the pot of rice on the fire. Bring the water to a boil while keeping the lid off.
4. As soon as the first bubbles appear, cover the pan with a lid. Cook for 5 more minutes. From this point on, the lid should adhere to the pan to death.
5. After 5 minutes under a lid on a regular fire, reduce the heat to a minimum and cook for another 10 minutes.
6. Remove the rice from the heat and be sure to let it rest for another 10 minutes.

Serve gohan as a side dish with any meal and enjoy the authentic taste of Japanese cuisine!

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