Okayu (Japanese Rice Porridge)
Okayu is an ideal Japanese dish when you have a small appetite or want something easy on the stomach. The natural flavor of the rice and its soft, porridge-like texture make it easy to eat without upsetting your stomach, even when you are feeling under the weather.
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Servings: 2
Ingredients
For traditional Japanese okayu (using uncooked rice):
- ⅜ cup Japanese short-grain rice (½ rice cooker cup for 2 servings)
- 2 ⅔ cups water (3 ½ rice cooker cups for 2 servings)
- ⅙ tsp salt
For a quicker version of okayu (using cooked rice or microwavable rice):
- 5.7 oz cooked Japanese white rice (If using microwavable rice, heat it before using.)
- 1 ⅓ cups water
- ⅙ tsp salt
Instructions
To make traditional Japanese okayu (when using uncooked rice):
- Place a sieve over a bowl, add rice, and rinse it with water (not listed in the ingredients). Repeat this process several times, changing the water each time.
- Add the rinsed rice and water (as specified in the recipe) to a pot, then bring it to a boil. Once it starts to bubble, reduce the heat just enough to maintain a gentle simmer, and stir gently to loosen the rice from the bottom of the pot.
- Partially cover the pot with the lid slightly ajar and let it cook for about 35 minutes.
- Once the rice reaches your desired texture, turn off the heat. Add salt and stir gently to combine.
- Serve in individual bowls and add your favorite toppings, such as umeboshi (pickled plum), nori no tsukudani (nori seaweed paste), or any others you like, if desired.
To make a quicker version of okayu (when using cooked rice or microwavable rice):
- Put the cooked rice and water into a pot and stir to loosen the rice before heating it. Once it starts to bubble, reduce the heat just enough to maintain a gentle simmer. Partially cover the pot with the lid slightly ajar and let it cook for 10 to 15 minutes.
- Once the rice reaches your desired texture, turn off the heat. Add salt and stir gently to combine.
- Serve in individual bowls and add your favorite toppings, such as umeboshi (pickled plum), nori no tsukudani (nori seaweed paste), or any others you like, if desired.
Notes
- You can adjust the rice-to-water ratio to make okayu with different consistencies. For more details, please refer to the section above titled “Types of Okayu and Their Textures.”
- For a quicker version of okayu, the total cooking time is about 15 minutes.
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 239.28kcal Carbohydrates: 52.89g Protein: 4.34g Fat: 0.35g Saturated Fat: 0.09g Polyunsaturated Fat: 0.09g Monounsaturated Fat: 0.1g Sodium: 417.55mg Potassium: 49.59mg Fiber: 1.05g Calcium: 16.57mg Iron: 2.76mg
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