MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Okayu (Porridge)
Categories: Japanese, Grains
Yield: 1 Serving

1/4 c Dry Japanese short-grain
-white rice
1 c Water; +2 ts, for cooking
-the rice

MMMMM--------------------------TOPPINGS-------------------------------
Green onion/Scallion;
-chopped
Umeboshi (Japanese pickled
-plums)
Toasted white sesame seeds
Nori seaweed (kizami nori);
-shredded
Homemade Japanese salted
-salmon; flaked
Mitsuba (Japanese parsley);
-for garnish

Gather all the ingredients. I follow a rice-to-water ratio of 1 to 5
for a thicker consistency in this recipe.

Rinse 1/4 cup uncooked Japanese short-grain white rice in water, then
drain. Repeat until the water runs clear. Drain into a colander and
shake off the excess water.

Add the well-drained rice and 1 cup, 2 ts water to a heavy-bottomed
pot or a donabe earthenware pot, as I have here. If cooking in a
donabe, use a towel to wipe off any excess water on the bottom of the
pot (or else it may crack under heat).

Tip: Select a cooking pot with plenty of room for the rice and water
to cook without boiling over.

Soak the rice for at least 30 minutes.

Cover the pot and bring to a boil over high heat.

Once boiling, lower the heat to the stove's lowest setting (make sure
to use the right size of stove burner for your pot size). Open the
lid and gently mix with a spoon, making sure the rice does not stick
to the bottom of the pot.

Then, cover with the lid and gently simmer the rice for 30 minutes.
During this time, I do not open the lid or mix the rice.

Tip: With a good size pot and the lowest heat on the stove, the water
should not boil over. If you cook with more water or your pot is
smaller than mine, you may want to leave the lid slightly ajar so the
water doesn't boil over.

Tip: If you are worried, you can take a quick peek to make sure
there's enough water so the rice doesn't burn on the bottom of the
pot. If necessary, you can stir the rice or add a bit of hot water.
Otherwise, don't stir the rice because that may break the rice grains.

After 30 minutes, turn off the heat and let it steam with the lid on
for 10 minutes. The rice porridge should be soft and thick. If you
want to add a beaten egg or salt, this is the time to mix it in. I
keep this recipe plain and simple. Serve in individual rice bowls and
garnish with toppings of your choice.

You can keep the leftovers in an airtight container and keep them for
2 days in the refrigerator or for up to a month in the freezer.

Notes:

I recommend using a heavy-bottomed pot or donabe (earthenware pot).
The heat is evenly distributed, and it is not as direct or strong as
a regular pot, so the rice cooks evenly.

Rice-to-Water Ratio (in order from thick to runny consistency)

Zen-gayu - 1:5 (50 grams : 250 ml)
Shichibu-gayu - 1:7 (50 grams : 350 ml)
Gobu-gayu - 1:10 (50 grams : 500 ml)
Sanbu-gayu - 1:20 (25 grams : 500 ml)

Using Cooked Rice: Add the cooked rice and 2-3 times water in the pot.
Cook, stirring, over medium-low heat. Adjust the consistency by
adding more water.

Recipe by Namiko Hirasawa Chen (Nami)

Recipe FROM: <https://www.justonecookbook.com/rice-porridge-okayu/>

MMMMM
--- SBBSecho 3.20-Linux
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//Hello Ben,//

on *23.02.24* at *15:46:20* You wrote in area *COOKING*
to *All* about *"Okayu (Porridge)"*.

(in order from thick to runny consistency)

1 Zen-gayu - 1:5 (50 grams : 250 ml)
2 Shichibu-gayu - 1:7 (50 grams : 350 ml)
3 Gobu-gayu - 1:10 (50 grams : 500 ml)
4 Sanbu-gayu - 1:20 (25 grams : 500 ml)

Refer to canadian - european names of 1 - 4 rices ;-)


Regards,
Denis Mosko
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Re: Okayu (Porridge)
By: Ben Collver to All on Fri Feb 23 2024 09:46 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Okayu (Porridge)
Categories: Japanese, Grains
Yield: 1 Serving

1/4 c Dry Japanese short-grain
-white rice
1 c Water; +2 ts, for cooking
-the rice

MMMMM--------------------------TOPPINGS-------------------------------
Green onion/Scallion;
-chopped
Umeboshi (Japanese pickled
-plums)
Toasted white sesame seeds
Nori seaweed (kizami nori);
-shredded
Homemade Japanese salted
-salmon; flaked
Mitsuba (Japanese parsley);
-for garnish

Gather all the ingredients. I follow a rice-to-water ratio of 1 to 5
for a thicker consistency in this recipe.

Rinse 1/4 cup uncooked Japanese short-grain white rice in water, then
drain. Repeat until the water runs clear. Drain into a colander and
shake off the excess water.

Add the well-drained rice and 1 cup, 2 ts water to a heavy-bottomed
pot or a donabe earthenware pot, as I have here. If cooking in a
donabe, use a towel to wipe off any excess water on the bottom of the
pot (or else it may crack under heat).

Tip: Select a cooking pot with plenty of room for the rice and water
to cook without boiling over.

Soak the rice for at least 30 minutes.

Cover the pot and bring to a boil over high heat.

Once boiling, lower the heat to the stove's lowest setting (make sure
to use the right size of stove burner for your pot size). Open the
lid and gently mix with a spoon, making sure the rice does not stick
to the bottom of the pot.

Then, cover with the lid and gently simmer the rice for 30 minutes.
During this time, I do not open the lid or mix the rice.

Tip: With a good size pot and the lowest heat on the stove, the water
should not boil over. If you cook with more water or your pot is
smaller than mine, you may want to leave the lid slightly ajar so the
water doesn't boil over.

Tip: If you are worried, you can take a quick peek to make sure
there's enough water so the rice doesn't burn on the bottom of the
pot. If necessary, you can stir the rice or add a bit of hot water.
Otherwise, don't stir the rice because that may break the rice grains.

After 30 minutes, turn off the heat and let it steam with the lid on
for 10 minutes. The rice porridge should be soft and thick. If you
want to add a beaten egg or salt, this is the time to mix it in. I
keep this recipe plain and simple. Serve in individual rice bowls and
garnish with toppings of your choice.

You can keep the leftovers in an airtight container and keep them for
2 days in the refrigerator or for up to a month in the freezer.

Notes:

I recommend using a heavy-bottomed pot or donabe (earthenware pot).
The heat is evenly distributed, and it is not as direct or strong as
a regular pot, so the rice cooks evenly.

Rice-to-Water Ratio (in order from thick to runny consistency)

Zen-gayu - 1:5 (50 grams : 250 ml)
Shichibu-gayu - 1:7 (50 grams : 350 ml)
Gobu-gayu - 1:10 (50 grams : 500 ml)
Sanbu-gayu - 1:20 (25 grams : 500 ml)

Using Cooked Rice: Add the cooked rice and 2-3 times water in the pot.
Cook, stirring, over medium-low heat. Adjust the consistency by
adding more water.

Recipe by Namiko Hirasawa Chen (Nami)

Recipe FROM: <https://www.justonecookbook.com/rice-porridge-okayu/>

MMMMM

Interesting! This is Northern Japan cooking, pretty sure, Kyshu (southermost except for Okinawa, does it different. It's 1 part rice to 4 parts water if using a rice maker where little water is lost to cooking. Quite thick.

They add bites of different seafoods to it so no two bites are quite the same. Far more complex seeming with often 12 or more 'bits' to it.

Don't worry, it's just an interesting Northern Japan version. It was intreging to see. IE just one cusine area. It would be like having only experience in New Orleans and having someone post a creamed shrimp soup. (hint, they both do creamed shrimp but they are RADICALLY different yet both valid.

xxcarol
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Re: Okayu (Porridge)
By: Carol Shenkenberger to Ben Collver on Fri Feb 23 2024 17:05:22

I ask wont you about them again. ;)

Thanks for explaining outa. I have been calling it improvisation.

That is interesting that this Okayu recipe probably came from
northern Japan. I had an older aquaintance from there whose parents
were Ainu. I enjoyed her personality very much.

A friend from southern Mexico was dating a man from northern Mexico,
close to Texas. She told me the cuisine up there was relatively
bland and boring compared to where she grew up. I've heard from
others that the "Mexican" food at a typical California tacqueria is
not bad, but not authentic either. For example, it's more likely to
use Californian ingredients such as olives.

Until next time...
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//Hello Ben,//

on *24.02.24* at *16:22:15* You wrote in area *COOKING*
to *Carol Shenkenberger* about *"Okayu (Porridge)"*.

A friend from southern Mexico was dating a man from northern Mexico,
close to Texas. She told me the cuisine up there was relatively bland
and boring compared to where she grew up.

Where she grew up?

I've heard from others that the "Mexican" food at a typical California tacqueria is not bad, but not
authentic either. For example, it's more likely to use Californian ingredients such as olives.

IsYour's olives black or green?

Until next time, Ben!
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Re: Okayu (Porridge)
By: Ben Collver to Carol Shenkenberger on Sat Feb 24 2024 10:22 am

Re: Okayu (Porridge)
By: Carol Shenkenberger to Ben Collver on Fri Feb 23 2024 17:05:22

I ask wont you about them again. ;)

Thanks for explaining outa. I have been calling it improvisation.

That is interesting that this Okayu recipe probably came from
northern Japan. I had an older aquaintance from there whose parents
were Ainu. I enjoyed her personality very much.

A friend from southern Mexico was dating a man from northern Mexico,
close to Texas. She told me the cuisine up there was relatively
bland and boring compared to where she grew up. I've heard from
others that the "Mexican" food at a typical California tacqueria is
not bad, but not authentic either. For example, it's more likely to
use Californian ingredients such as olives.

Until next time...

Ah, Ainu. Yes, extreme Northern Japan. Almost 'not part of Japan' (pre-black fleet arrival). The Ainu reputedly often have tails (stubs really). Truth or fiction? I don't know but I bet they are snipped of right after birth if so, while still relatively painless to do so. Smallish once isolated pretty much from the rest of the people. Now of course, mainstream.

Northern Mexico is interesting. Yes, along the borders, lots of culinary swapping happens and always has.

Much of my cooking falls under 'fusion cooking'. Take this one for a wacky occasional we make

Start with small squid (core body length 3-4 inches). Clean and save tentacles for soup later (yes, that's a thing here too!. Now stuff with relatively medium heat fresh (unfermented) cabbage and bok choy) kimchee. Add just enough cooked grits to get it to hold together. Stuff squid then use olive oile and a little sea salt on the outside and bake separated in a glass pan ay 350F for about 15 minutes. (preheat oven while stuffing them).

What the heck! We got Korean kimchee made Japanese style (in Japan they mke fresh and fermented versions) but then we add distintly Southern East coast cooking with grits? Then finally we stuff them aka Medeterrainian(sp?) cookery? Snicker, sounds aweful but tastes really good!

xxcarol
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The Ainu reputedly often have tails (stubs really).
Truth or fiction?

Reminds me of another story i heard once. It might lead one to suspect
that some White people have vestigal bumps where horns once were.
Perhaps some are better at hiding them... ;)
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Re: Okayu (Porridge)
By: Ben Collver to Carol Shenkenberger on Mon Feb 26 2024 11:13 am

The Ainu reputedly often have tails (stubs really).
Truth or fiction?

Reminds me of another story i heard once. It might lead one to suspect
that some White people have vestigal bumps where horns once were.
Perhaps some are better at hiding them... ;)

LOL!

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)