GOHAN-How to Cook Japanese Rice in a Pot

Rice (Gohan) is the heart of Japanese cuisine, often serving as the main element of a meal.

Japanese short-grain rice is prized for its sticky texture, making it a perfect complement to a variety of dishes.

While rice cookers are popular, the traditional method of cooking rice in a heavy pot, such as a cast iron or donabe, creates perfectly fluffy rice with a crispy bottom layer called "okoge."

In this guide, we'll show you how to cook delicious Japanese rice using a simple pot, no rice cooker needed.

Cooking time : 1h

Prep : 1h

Budget : normal

Serve : 5 persons

Level : easy

Ingredients

2 cup (360ml) Japanese short-grain rice (e.g., Koshihikari)
2 cup (360ml~400ml) water

Instructions

Preparation

Rinse the Rice

Place the rice in a bowl and add enough water to cover it.

Gently stir the rice with your hand and drain the water.

Repeat this process 3–4 times until the water runs clear, removing excess starch.

Soak the Rice

Place the rinsed rice in a bowl and add plenty of water (not included in the measured amount) to fully submerge the grains. Let it soak for at least 30 minutes.

This step is essential, as it allows the rice to absorb water evenly, ensuring a fluffy and well-cooked texture. Skipping this step may result in uneven cooking, with some grains being too hard or too soft.

1. Cook the Rice

Drain the rinsed rice well and place it in a heavy-bottomed pot, cast iron pot, or donabe (clay pot).

Add an equal amount or slightly more fresh water than the rice.

Cover with a lid and heat over medium-high heat until it comes to a boil. Avoid using heat that is too strong, as it may cause the water to evaporate too quickly.

2. Simmer the Rice

Once the water comes to a boil, reduce the heat to low and let it simmer for 7 minutes.

If the water starts to boil over, briefly open the lid to lower the temperature, then quickly close it again. Avoid opening the lid too often, as this can affect the cooking process.

3. Steam the Rice

Turn off the heat and let the rice sit, still covered, for 10 minutes or longer.

This steaming step allows the rice to fully absorb moisture, ensuring a soft and fluffy texture. Avoid opening the lid during this time for the best results.

4. Ready to Serve!

Once the steaming is complete, gently fluff the rice with a rice paddle (shamoji) to release excess steam and improve texture.

Now your perfectly cooked Japanese rice is ready to serve! Enjoy it with your favorite dishes.

NOTE

For perfectly cooked Japanese rice, always use short-grain rice. Soak the rice for at least 30 minutes to ensure even cooking. During the boiling process, keep the heat medium to low to prevent burning, and avoid opening the lid while cooking or steaming. Depending on the type of pot you're using, you may need to adjust the water levels slightly. Following these steps will help you achieve fluffy, perfectly cooked rice every time!