Japanese gohan rice

Rinsing and soaking your Riz is key to achieving the perfect texture

Measure the Riz into a bowl, Couvrir with cold water, then use your fingers to massage the grains of Riz – the water will become cloudy

Égoutter and Rincer again with fresh water

Repeat five more times until the water stays clear.

Tip the rinsed Riz into a saucepan with 400ml water, or 200ml dashi and 200ml water, bring to the Bouillir, then turn down the Chauffer to a low Mijoter, Couvrir with a tight-fitting lid with a Cuire à la vapeur hole and Cuire for 15 mins

Retirer from the Chauffer and leave to sit for another 15 mins, then Remuer through the mirin

Retirer the lid and give it a good Remuer

Servir with any or all of the optional toppings.