Gohan

Gohan (ご飯, [cooked] rice) is plainly cooked white rice. It is such a staple that the terms gohan is also used to refer meals in general. While raw rice is called kome (米, rice), cooked rice is called gohan.

One of the most treasured "fresh" ingredients is shinmai (new-harvest rice). Shinmai (新米) literally means "new rice." Shinmai rice is the first crop of the season to be harvested. In order to be qualified as shinmai, the Ministry of Agriculture, Forestry and Fisheries in Japan states in the Japanese Agricultural Standard Rules that the rice must be processed and packaged for sale in the same year in which it was harvested. Shinmai usually becomes available in early fall and remains available only until the end of the year. 

INGREDIENTS

  • Japanese rice (preferably Shinmai) - 3 cups
  • Water - 3 cups

DIRECTIONS

  1. Wash the rice well (3 to 4 times), and let it drain. Pour into the pan (non-stick, preferably) in which will cook the rice, adding the same measure of water and let stand from 30 minutes to 1 hour.
  2. Bring to cook on high heat, with the pan covered for 8 to 10 minutes. When the water dries, leave another 5 minutes on medium heat then another 5 minutes on minimum heat. Put out the fire.
  3. Leave the rice to rest 10 minutes. After this time; stir, to loosen the rice from the edges of the pan.

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