Breakfast
Okayu (Japanese Rice Porridge)
Ingredients
- 150 g cooked short-grain rice (3/4 cup)
- 600 ml water (2 1/2 cups)
- 1/4 tsp salt
- 1 tsp soy sauce (optional, to serve)
- 1 sheet nori, shredded (optional)
- 1 umeboshi (pickled plum, optional, to serve)
Method
- Combine cooked rice and water in a pot and bring to a gentle boil.
- Reduce heat to low, partially cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
- Add salt and adjust water for desired thickness; okayu should be soft and slightly soupy.
- Ladle into bowls and top with shredded nori, a drizzle of soy sauce, or an umeboshi.
Introduction: Okayu is a gently simmered rice porridge traditionally eaten for breakfast, when unwell, or as a soothing dish during recovery.
Cultural Background: Okayu is a gently simmered rice porridge traditionally eaten for breakfast, when unwell, or as a soothing dish during recovery. It appears in temple cuisine and is central to the Japanese New Year custom of nanakusa-gayu, made with seven spring herbs.
Tips: Starting from already-cooked rice shortens the process considerably compared to using raw rice. Stir gently to avoid breaking grains too much.
Variations: Nanakusa-gayu adds seven early spring herbs on 7 January; some versions include grated ginger or a poached egg.
Storage: Refrigerate for up to 2 days in a sealed container; texture will thicken further on cooling.
Reheating: Reheat gently on the stovetop with a splash of water, stirring frequently, until warmed through.
FAQs:
Q: Can I make okayu from raw rice?
A: Yes, simmer 1 part raw rice with 5-7 parts water for about 40 minutes.
Q: Is okayu suitable for vegans?
A: Yes, when made without additional non-vegan toppings.
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