Gohan

The Gohan (御飯) is the Riz cooked with the Japanese woman, it also means Repas in Japanese. For this reason it is the equivalent of the Pain Westerners.

This rice is prepared starting from Japanese round rice cooked with water without any Condiment. It is consumed in a bowl, at the same time as the whole of the dishes available on the table. Each one is useful by recovering its rice of the place at its disposal.

For the preparation of the Sushi, one adds a mixture of salt and sugar, rice vinegar to him.

Receipt of Gohan

with a pan

Preparation and proportions:

3 volume of rice,
4 volumes of water,

To wash beforehand rice with three or four recoveries, to withdraw the powders of Starch: water should not be turbid any more. To if required let soak (cold) half an hour in the water of cooking.

Cooking of rice:

To cook rice in water with cover 2mn after boiling.
To lower fire at least and to let cook 20mn.
Disposer a wet linen enters the pan and the lid and to let rest 15mn moreover.
rice must absorb the totality of water.

Preparation of the Gohan

To prepare a “vinaigrette” with 6 spoon with rice vinegar soup, 1 spoon with caster sugar soup and ½ spoon with salt soup.
To lay out rice in a bowl out of wooden then to spread vinaigrette on rice.
To mix with a spatula.

The Gohan is ready

with the pressure-cooker

All the Japanese hearths from now on are equipped with this apparatus which not only cooked rice, but in more it maintains hot all the day.

The preparation becomes childish then: once washed rice, and possibly soaked (approximately 30 minutes), it is enough to a simple pressure on the button goes and an hour of waiting, for slow cooking giving the best result. It is even advised to await additional fifteen minutes after the beep of end of cooking.

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