Rice Porridge (Okayu

• Seafood

  • 1 Japanese salted salmon

• Produce

  • 1 Mitsuba
  • 1 Scallions
  • 1 Umeboshi

• Pasta & Grains

  • 50 g Premium short grain rice

• Baking & Spices

  • 1 Nori seaweed + white sesame seeds

• Liquids

  • 250 ml Water

• Other

  • Small donabe (earthenwere pot or any heavy bottomed pot (See Note 1

Found on justonecookbook.com

Ingredients

• ¼ cup (50 g) uncooked premium short grain rice
• 250 ml water
• Small donabe (earthenware pot) or any heavy bottomed pot (See Note 1)
• Shredded Japanese Salted Salmon
• Umeboshi (Japanese pickled plum)
• Chopped scallions
• Shredded nori seaweed + white sesame seeds
• Mitsuba for garnish

Directions

• Rinse the rice in water, then drain. Repeat until the water runs clear.
• Soak the rice in the pot for at least 30 minutes.
• After 30 minutes, drain water completely.
• Then add 250 ml of water into the pot.
• Cover the pot and bring to a boil over high heat.
• When boiling, lower the heat to the stove’s lowest setting (make sure to use the right size of stove burner for your pot size). Open the lid and gently mix with the spoon once, making sure rice is not stuck to the bottom of the pot.
• Cover the lid (See Note 2) and simmer the rice for 30 minutes. During this time, I never open the lid or mix the rice (See Note 3).
• After 30 minutes, turn off the heat and let it steam for 10 minutes. The rice should be soft and thickened. If you want to add something, like a beaten egg or salt, this is the time to add. Today I didn’t add anything and kept it simple. Serve into individual rice bowl and garnish and put toppings of your choice.