For the dressing
360 g of still water
25 g of light soy sauce
25 g of sake
25 g of mirin
Salt to taste

For the Zuccurì gohan
300 g of Zuccurì
300 g of Japanese rice

For finishing
to taste roasted pumpkin seeds
to taste almonds in toasted flakes


In a bowl, mix all the ingredients for the dressing.

Cut the Zuccurì into 2 cm cubes.

Wash the rice several times with cold water and remove the outermost layer, rubbing it between your hands.

Proceed by changing the water several times until it is transparent.

Let the rice drain and let it rest for about 30 minutes.

Transfer the rice to a clay pot and add the prepared dressing.

Arrange the cubes of Zuccurì, cover with a lid, cook over high heat and bring to the boil.

Once it has boiled, lower the heat to low and cook for another 15 minutes until the rice absorbs all the water.

Turn off the heat and let the rice rest in the pot for 15 minutes, without ever removing the lid.

Serve the Zuccurì gohan directly in the cooking pot.

Complete with toasted pumpkin seeds and toasted flaked almonds.

Chef Hiro