Hokkaido Barley Rice Recipe

Rinse rice

Place the 2 cups of short-grain rice in a large bowl. Fill with cold water and gently swish with your hand, then drain through a fine-mesh sieve. Repeat 3–4 times until the rinse water is noticeably clearer but not perfectly clear. This removes excess surface starch and prevents overly gummy rice.

Rinse barley

Place the 1/2 cup barley in the sieve and rinse under running cold water for about 30 seconds to remove dust. Drain well.

Soak together

Combine the rinsed rice and barley in the rice pot or rice cooker inner bowl. Add 2 1/4 cups water plus 1/2 cup dashi if using (total 2 3/4 cups liquid when using dashi). If not using dashi, add only the 2 1/4 cups water. Add 1/2 tsp kosher salt and 1 tbs mirin if using. Gently stir once to distribute. Let the mixture soak for 30 minutes at room temperature (up to 1 hour in cooler kitchens). Soaking allows the barley and rice to hydrate evenly and shortens cooking time.

Rice cooker method (recommended)

If using a rice cooker, close the lid and start on the regular white-rice setting. The cooker will adjust time; expect about 45–55 minutes including soak time if soaked beforehand. When the cooker indicates 'done,' let the rice rest with the lid closed for 10–15 minutes to steam and settle.

Stovetop method

If using a pot, cover with a tight-fitting lid and bring to a gentle boil over medium-high heat. Once boiling, immediately reduce heat to the lowest simmer setting and cook undisturbed for 12–15 minutes, or until water is absorbed and grain surfaces show tiny holes. Turn off the heat and keep the lid on; let steam for an additional 10–15 minutes off heat before opening.

After resting, open the lid and use a rice paddle or wooden spoon to gently fluff and fold the barley rice—lift and turn rather than stirring vigorously so grains remain distinct.

Drizzle 1 tsp sesame oil over the rice if desired and gently mix to distribute. Taste and adjust seasoning; add a pinch more salt or a splash more mirin if you used none earlier (add sparingly).

Transfer to a serving bowl and garnish with toasted sesame seeds and 2 tbsp chopped scallion or mitsuba if using. Serve hot as a side to grilled fish, miso soup, or other Japanese dishes.