Recipes

HOW TO COOK GOHAN

Post:December 6, 2017   Updated:  

Using the rice cooker here

 

Measure rice

180cc=1gou:gou is used when cooking the rice in Japan.

Gohan180cc

Washing quickly

The best way is using a bowl, but almost Japanese use the rice cooker bowl which is called “Uchi-Gama” = the bowl(kettle) set inside the rice cooker.

The rice absorbs most water at first time. You should change the water soon. This will help to remove rice bran.

First time

Rice rinse

If the water looks discolored or filled with floating bits of broken rice or dirt, rinse a second or third time.

Don’t wash strongly, and you don’t need to rinse until water clear.

Rise rinse

Measure water

180cc(=150g) rice needs 180cc(=180G) water. (You can use graduation with Uchi-gama. )

measure water

Soak time is

In summer, 20-30min. In winter, 30-60min.

Recent rice cooker in Japan is so good, so this way is no needed for GOHAN.

After the rice is boiled up, quickly

Don’t need to wait, stir the rice using rice paddle. From the bottom to top, so each rice can include the air.

Rice paddle

*rice paddle is called “SHAMOJI” or “HERA” in Japan.

Gohan

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