Okayu
A comforting Japanese rice porridge similar to congee, often eaten for breakfast or when feeling unwell. This simple, soothing dish is topped with traditional Japanese garnishes for a nourishing start to the day.
Ingredients
- 1/2 cup Japanese short-grain rice, rinsed
- 4 cups water
- 1/4 tsp salt
- 2 green onion, thinly sliced
- 2 umeboshi (pickled plum), pitted and chopped
- 2 tsp soy sauce, for serving
- 1 sheet nori (seaweed), toasted and cut into strips
- 1 tsp toasted sesame seeds
- 1 tsp fresh ginger, grated
Instructions
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1
In a medium pot, combine 1/2 cup rinsed Japanese short-grain rice, 4 cups water, and 1/4 tsp salt.
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2
Bring to a boil over high heat, then reduce heat to low.
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3
Partially cover the pot with a lid, leaving a small gap for steam to escape.
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4
Simmer for about 30 minutes, stirring occasionally, until the rice has broken down and the porridge has reached your desired consistency. Add more water if it becomes too thick.
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5
Remove from heat and let stand for 5 minutes.
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6
Serve in bowls and let each person customize their okayu with toppings of their choice: 2 thinly sliced green onion, 2 pitted and chopped umeboshi (pickled plum), a light drizzle of 2 tsp for serving soy sauce, 1 sheet toasted and cut into strips nori (seaweed), 1 tsp toasted sesame seeds, and 1 tsp grated fresh ginger.