Japanese rice porridge / Okayu / Slow food recipe

photo by photolibrary

Okayu,the rice porridge is my husband's favorite food.

This Japanese traditional food warms our stomach very much,

so we often eat Okayu when we are sick or feel cold.

In winter,Okayu is very nice to eat.

How to cook

First of all,please prepare Japonica raw rice and 7-10 times he amount of water to rice.

(7 times = sticky porridge,10 times = loose porridge) 

Wash raw rice slightly before you add water.

Deep and big pan is needed.

Boil the pan over high heat with rid.

Once it is boiled,turn heat very lower.

Stir it once well.

Then boil it again with rid.

Keep low heat for 40 minutes.

Very well.

Okayu is a little bit sweet without seasoning.

Topping for Okayu are countless.

Pickles,sesame and salt(it is called Gomashio),miso...and so on.

My favorite thing for Okayu topping is a preserved Konbu.

(Thinly sliced kelp)

It is also good for filling of rice ball.

By the way,you can make quick Okayu like food with normal cooked rice.

Add cooked rice into your favorite soup and heat it.

These are called Zousui in Japan.

Egg drop Zousui is popular.