Step 1

Add ¼ cup (50 g) short-grain rice in a bowl and rinse under running water while gently rubbing the rice with hands. Repeat until the water runs clear and drain.

Step 2

Put the rice back in a donabe (I used a small Japanese earthenware pot) or a heavy-bottomed pot, add 250 ml of water, and cover with a lid. Soak the rice for at least 30 minutes. Tip: With the heavy-bottomed pot like a donabe, the heat is distributed not as strongly/directly as a regular pot, so you can cook rice evenly.

Step 3

Bring the rice to a boil over medium-high heat. You can open the lid to check during this time.

Step 4

As soon as it's boiling, gently mix with the spoon once, making sure rice is not stuck to the bottom of the pot. Then lower the heat to the stove’s lowest heat setting (make sure to use the right size of stove burner for your pot size), cover the lid, and simmer the rice for 25-30 minutes. During this time, don't open the lid or mix the rice (See Note).

Step 5

After 25-30 minutes, turn off the heat and set aside for 10 minutes to let it steam. The rice should be soft and thickened.

Step 6

Add nanakusa (fresh or freeze-dried) and mix gently. Sprinkle salt to taste. Enjoy!