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/>
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