2 1/2 cups (480 g) short-grain rice
3 cups (720 ml) water
1. Wash rice for take away bran as follows; Put rice into the bowl and add plenty water. Mix rice lightly in water and immediately drain (rinse out white water). Then stir as you press rice hard with the palm of your hand. Repeat 3-4 times until water becomes almost clear.
2. Drain rice and leave for 15 minutes. Put rice into the bowl. Add 3 cups (720 ml) of water and leave for 15 minutes.
3. If you have an automatic electric rice cookers, then you only turn on. If you have not, please get next step.
4. Place the pot on stove and cook over medium to low heat for 10 minutes, gradually bringing to vigorous boil; then reduce heat to keep water from bubbling over. Keep boiling for 4-5 minutes; then reduce heat to very low and simmer for a further 15 minutes. Turn heat to high for the last 5 seconds to evaporate excess water, and turn off heat. Let stand and steam for 10 minutes with lid tightly closed.
5. Remove lid quickly, so as not to let drops of moisture fall from lid onto rice, and let steam escape. Wet a wooden spatula and mix rice lightly with folding motion from the bottom up to make it fluffy. Dish out into individual bowls. Cover any rice remaining in pot with cloth and replace lid. If core of cooked rice remains hard, it needs more moisture. Sprinkle with sake (1 tablespoon sake per 2 1/2 cups of rice) and simmer on low heat 7-8 minutes.