ReceptnaptárOkayu (breakfast rice porridge)
Okayu is Japanese rice porridge: rice cooked slowly in plenty of water becomes silky, mild and very easy to digest. It is served at breakfast, to the sick, or as a “saviour” after drinking, and its neutral base goes beautifully with salty, sour and umami toppings.
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Ingredients
Method
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- Rinse the rice well, put it in a heavy pot with the water (or dashi) and soak for 15 minutes.
- Bring to the boil over medium heat, then lower the heat as far as it will go and cook partially covered.
- Cook for about 40 minutes, stirring gently from time to time (do not let it catch on the bottom), until the rice is completely soft and a creamy porridge.
- Season with a pinch of salt.
- Ladle into bowls.
- Top with spring onion, sesame seeds, strips of nori and an umeboshi, and serve hot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The ratio of water to rice is 1:7–8 by volume; “zen-gayu” (full porridge) is 1:5, thinner is “shichibu-gayu”.
- Stir seldom so the grains stay longer.
- Umeboshi, salmon flakes or egg make it varied.
- Keeps in the fridge for 2 days; thin with water when reheating.
Frequently asked questions
What is the difference between okayu and Chinese congee?
Okayu is milder, usually seasoned only simply with salt; congee is often cooked in stock and rich toppings.
Is it gluten-free?
Yes, it is just rice and water.
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More japanese ideas
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- Shiozake (salt-grilled salmon)
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