📝 About This Recipe
Mugi Gohan is a soulful Japanese staple that blends the delicate sweetness of short-grain white rice with the nutty, chewy texture of pearled barley. Traditionally served in Zen temples and rural homes, this fiber-rich grain bowl offers a satisfying complexity that elevates a simple meal into a nutritional powerhouse. Its beautiful variegated appearance and earthy aroma make it the perfect foundation for a wholesome, authentic Japanese dining experience.
🥗 Ingredients
The Grain Base
- 2 cups Japanese short-grain white rice (such as Koshikari or Sasanishiki)
- 1 cup Pearled barley (Mochi-mugi or Oshi-mugi) (rolled or pearled variety)
- 3.5 cups Filtered water (plus extra for rinsing)
Optional Seasonings & Aromatics
- 1/4 teaspoon Fine sea salt (to enhance the nutty flavor)
- 1 tablespoon Sake (Japanese rice wine) (for a glossy finish and aroma)
- 1 piece Kombu (dried kelp) (about 2-inch square, wiped with a damp cloth)
Traditional Accompaniments
- 1 teaspoon Toasted black sesame seeds (for garnish)
- 4 inches Nagaimo (mountain yam) (grated into a slurry for Tororo Gohan)
- 4 pieces Umeboshi (pickled plum) (one per serving)
- 1 teaspoon Shoyu (Soy sauce) (to season the grated yam)
👨🍳 Instructions
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1
Measure the white rice into a large bowl. Rinse the rice by swirling it gently in cool water, draining, and repeating 3-4 times until the water runs almost clear. This removes excess starch for a fluffier texture.
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2
Add the pearled barley to the rinsed white rice. Note that barley does not need as much rinsing as rice, but a quick single pass under water is recommended to remove any dust.
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3
Transfer the combined grains into a heavy-bottomed pot (like a Donabe or Dutch oven) or your electric rice cooker bowl.
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4
Add 3.5 cups of filtered water. Barley absorbs more water than white rice; a good rule of thumb is to add double the volume of water for the barley portion specifically.
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5
Place the piece of kombu on top of the grains and add the sake and sea salt. These additions provide a subtle umami depth that highlights the barley's earthiness.
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6
Allow the grains to soak for at least 30 minutes (60 minutes in winter). This ensures the heat penetrates the center of the tough barley grains evenly.
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7
If using a stovetop: Cover the pot with a tight-fitting lid. Bring to a boil over medium-high heat. You should hear the water bubbling vigorously.
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8
Once boiling, turn the heat down to the lowest possible setting. Simmer for 12-15 minutes. Do not lift the lid, as the steam is essential for cooking the barley through.
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9
After the liquid is absorbed, turn the heat up to high for exactly 10 seconds. This 'sears' the bottom slightly and ensures all residual moisture is evaporated.
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10
Remove the pot from the heat. Let it stand, still covered, for 10-15 minutes. This 'resting' phase allows the moisture to redistribute, making the rice easy to fluff.
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11
Open the lid and remove the kombu. Using a rice paddle (shamoji), gently fold the rice using a 'cutting' motion to separate the grains without mashing them.
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12
Serve immediately in individual bowls, garnishing with black sesame seeds or an umeboshi plum in the center.
💡 Chef's Tips
For the best texture, use 'Oshi-mugi' (pressed barley), which cooks at a similar rate to white rice. Always use a 2:1 water-to-grain ratio for the barley portion to ensure it doesn't end up too chewy. If you have leftovers, freeze them in individual portions while still warm to retain moisture; reheated frozen rice tastes better than refrigerated rice. Avoid using pearled barley that is very old, as it can become excessively brittle and lose its sweet aroma. If using an electric rice cooker, use the 'Brown Rice' or 'Mixed Grain' setting if available for a more thorough cook.
🍽️ Serving Suggestions
Serve alongside a hot bowl of Miso Soup with Tofu and Wakame. Pair with 'Tororo' (grated Nagaimo yam) poured over the top for a classic, slippery-textured treat. Excellent as a base for 'Ochazuke'—pour hot green tea or dashi over the grains with savory toppings. Serve with salt-grilled mackerel (Saba Shioyaki) and a side of pickled daikon radish. Try it with a side of Natto (fermented soybeans) for a traditional high-protein Japanese breakfast.