All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Gohan (nabe-daki) / pot-cooked steamed rice

Plain steamed rice cooked in a pot.


180 cc rice
200 cc water


Wash rice. Place rice in a pot (a bowl for easier viewing here), pour water, whisk with hand, and immediately empty water. This prevents the smell of rice bran from staying with rice in the following preparation process.

Swirl and squeeze or “knead” rice against the bottom of pot/bowl for several seconds.

Rinse a few times. Rinse water does not have to run clear unless cooking rice for sushi.


Add water, cover, and let sit for 30-60 minutes.


Cook rice.

Bring to boil on medium heat.

When pot begins to steam, reduce heat to low and cook for 10-15 minutes.
Turn off heat, and let sit for 10 minutes.
(Photo is a sneak peak. Keep covered.)


Gently turn and mix rice.

  • The basic proportion of rice and water is 10% more water than rice.
  • Adjust firmness or softness of finished steamed rice according to personal preference, type of dishes and physical condition.
  • The above process is for a thick-walled pot. With a thin-walled pot, bring water to boil on high heat in Process 3, reduce heat to medium a few minutes after it reaches a boil and cook for several minutes. Then reduce heat to low and cook for several more minutes.
  • Rice will break or crumble in Process 1 if it is of low quality.
  • Clearer rinsing water means that less rice bran and less nutrition remain with rice. For sushi rice, rise until water is almost clear for a shiny finished look.

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