Description
Okayu is a simple Japanese porridge seasoned with various toppings such as umeboshi (pickled plum), salmon, or egg. It’s often served as a breakfast item and perfect to soothe an upset stomach.
Ingredients
Units
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.
Notes
Save the leftover okayu in a storage container and refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 0g
- Sodium: 177mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13.2g
- Fiber: 0g
- Protein: 1.1g
- Cholesterol: 0mg
