Okayu (Japanese Rice Porridge – お粥)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 1x
- Category: Main
- Method: Boiling
- Cuisine: Chinese, Rice
- Diet: Low Calorie
Ingredients
Scale
- 1/3 cup short grain Japanese rice (or 1/2 cup if you are using the measuring cup that comes with a rice cooker)
- 600ml water
- Pinch salt (optional)
- 2 umeboshi (Japanese pickled plum), or other toppings such as sesame seeds, chopped scallions, mitsuba (or cilantro), or cooked salted salmon
Instructions
- Put the rice in a rice washing bowl and run cold water over it. Rinse the rice using your hand, in a swirling motion, until the water runs clear. Drain well. If you don’t have a rice washing bowl, put the rice in a medium size bowl and pour a little water in it. Wash the rice in a swirling motion to remove the excess starch, for about 1 minute, and strain the rice through a sieve to drain all the water.
- Transfer the rice to a dobabe (earthenware pot), dolsot (cooking stone bowl), or regular pot, and add the water and salt.
- Bring the mixture to a boil, stir a few times so the rice doesn’t stick to the bottom, and lower the heat to low. Cover and cook for 35-40 minutes.
- Serve with umeboshi or other topping of your choice.
Nutrition
- Serving Size:
- Calories: 326
- Sugar: 0 g
- Sodium: 355.5 mg
- Fat: 0.2 g
- Saturated Fat: 2
- Carbohydrates: 26.4 g
- Fiber: 0 g
- Protein: 2.2 g
- Cholesterol: 0 mg
Keywords: gruel, porridge, breakfast, dinner
Find it online: https://pickledplum.com/recipe-okayu-japanese-congee/
