Ingredients for 4 Servings
Rice (米 / Kome) 450 g
Water (水 / Mizu) 670 ml
(Looking only at the numerals, and not the units – grams and milliliters – the amount of water should normally be a little less than 1.5 times the amount of uncooked rice. For new-harvest rice, use about 5% less water, or about 640 ml of water for 450 g of uncooked rice.)

How to Make
1. Place the rice in a bowl, add ample water, stir quickly, and discard the cloudy water immediately. Repeat 2-3 times, or until the water is almost clear.
2. Transfer the rice to a pot and add 670 ml of water (640 ml for new-harvest rice). Level off the top of the rice to create a flat surface under the water. Let the pot sit for 30 minutes.
3. Place the pot on high heat until the water achieves a full boil, then reduce to low heat for 10 minutes. Turn off the heat off and let the pot sit for another 20 minutes.
4. Open the pot and use a shamoji (Japanese cooking utensil) or spoon to lightly mix the rice with a cutting motion. Avoid mashing the rice.

Recipe Developed by: Machiko Tateno

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