Japanese gohan rice

Directions

• Rinse the rice: place rice in a bowl, cover with cold water and rub the grains with your fingers, drain and repeat about six times until water is clear.
• Place rinsed rice in a saucepan with 400 ml water or 200 ml dashi and 200 ml water, bring to a boil.
• Reduce heat to low, cover with a tight-fitting lid with a steam hole and simmer for 15 minutes.
• Remove from heat and let the rice sit, covered, for another 15 minutes.
• Stir through the mirin, remove the lid, fluff the rice and serve with optional pickle juice and spring onions.