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Recipes - Okayu

Recipe Name

Okayu

Submitted by

erzsebet

Recipe Description

Japanese Rice Porridge

Quantity	1	Quantity Unit	pot	Servings
Prep Time (minutes)	30	Cook Time (minutes)	30	Ready In (minutes)	60

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1/4	cup	glutinous rice
1 1/2	cups (8 fl oz)	water
1/4	teaspoon	salt
1/4	stalk	green onion tops, chopped
1/2	teaspoon	black or white sesame seeds
1/2	tablespoon	umeboshi (Japanese ume or pickles)

Steps

Sequence	Step

1	Wash Japanese rice and drain. Put water and rice in a heavy bottomed pot or earthenware pot. Leave it for about 30 minutes. Cover the pot and put it on medium-high heat and bring to a boil. Turn down the heat to low and cook the rice for about 30 minutes. Stop the heat and let it steam for about 10 minutes. Season with salt. Serve into individual rice bowls. Put toppings, such as chopped green onion, sesame seeds, or/and umeboshi if you would like. Okayu (rice borridge) is easy to digest, so people in Japan commonly eat it when having a cold or so on. This is a basic recipe to make plain okayu. Various ingredients such as chicken and radishes can be added if desired.

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