Rice Porridge Okayu Recipe

As a lifelong lover of comfort food, I recently discovered the ultimate soul-soothing bowl: okayu, or Japanese rice porridge. Perfect for cozying up on a rainy day, this simple yet satisfying dish is like a warm hug from the inside out, and it’s as customizable as your social media playlist.

When I require a comforting meal, I love to make Okayu, a nourishing Japanese rice porridge. This porridge, which has only a few simple ingredients (1 cup of Japanese short-grain rice, 5 cups of water) for a base, is easy on the stomach.

Yet its flavor can be ramped up, using different toppings, to suit anybody’s taste. I adapt mine with chopped green onions, toasted sesame seeds, and a light drizzle of soy sauce.

For rustic days at home when the weather is wearying, I find Okayu very soothing.

Rice Porridge Okayu Recipe Ingredients

• Japanese short-grain rice: Rich in carbohydrates, provides energy; ideal texture for porridge.
• Umeboshi (pickled plum): Offers a sour, salty taste; aids digestion and adds probiotics.
• Chopped green onions: Adds a fresh, aromatic flavor; contains vitamins A and C.
• Sesame seeds: Adds nuttiness; high in healthy fats and calcium.
• Nori (seaweed): Enhances umami; packed with iodine, essential for thyroid health.

Rice Porridge Okayu Recipe Ingredient Quantities

• 1 cup Japanese short-grain rice
• 5 cups water
• Salt to taste
• Optional toppings and garnishes:
• Umeboshi (pickled plum)
• Chopped green onions
• Sesame seeds
• Nori (seaweed)
• Soy sauce or tamari
• Grated ginger
• Mitsuba or a sprig of parsley

How to Make this Rice Porridge Okayu Recipe

1. Wash the Japanese short-grained rice with cold water until the water runs clear to take away the extra starch.

2. In a pot of medium size, combine the rice, which has been rinsed, with 5 cups of water.

3. Heat the mixture to a boil over high heat.

4. When boiling has been achieved, turn the heat down to low, and place a lid on the pot, leaving a small opening for steam to escape and prevent the contents from boiling over.

5. Gently simmer for approximately 30 minutes, occasionally stirring to ensure the rice does not stick to the bottom.

6. Check the consistency after 30 minutes. It should be thick and creamy; the rice grams should be soft and partially broken down.

7. Porridge should be salted to taste and stirred well.

8. Cover it and take it off the flame. Let it steep for 5 minutes more. This gives it time to thicken a little.

9. Serve the porridge very hot, with your choice of garnishes such as umeboshi, chopped green onions, sesame seeds, or nori.

10. To enhance the taste, add a drizzle of soy sauce or tamari, and mix in some grated ginger and mitsuba or parsley if you’d like. Savor the warmth and comfort of a bowl of okayu!

Rice Porridge Okayu Recipe Equipment Needed

1. Measuring cup
2. Fine-mesh strainer
3. Medium-sized pot with lid
4. Stove
5. Wooden spoon or spatula
6. Serving bowls
7. Knife (if chopping garnishes)
8. Grater (for ginger, if using)

FAQ

• What is Okayu?Okayu is a soothing Japanese rice porridge made with rice and water. It is often served with toppings that are savory or spicy.
  
• How long does it take to cook Okayu?– Depending on how thick you want it, Okayu usually takes 30-40 minutes to cook over medium heat.
• Can I use different types of rice?For its sticky texture, Japanese short-grain rice is preferred, but short-grain varieties other than Japanese can work well too.
• Is Okayu suitable for breakfast?– Indeed, Okayu is typically served as a light and fulfilling morning meal in Japan.
• How can I enhance the flavor of Okayu?– Adding toppings such as umeboshi, nori, or a dash of soy sauce can dramatically enhance flavor.
• Can I make Okayu in advance?Yes, Okayu can be kept in the fridge for a few days and restored to its near-original state by adding a little water and microwaving it on high for a minute or so. This is what I did with the last bit of koji Okayu.
• Is Okayu gluten-free?Okayu is gluten-free, but only if you use gluten-free tamari instead of soy sauce.

Rice Porridge Okayu Recipe Substitutions and Variations

You can use Basmati or Arborio rice as a substitute, although they may differ in texture, for Japanese short-grain rice.
For added flavor, use chicken or vegetable broth instead of water.
You can substitute miso paste for salt to achieve a deeper umami flavor.
For added depth of flavor, you can use sake or mirin instead of or along with salt.
To achieve a similar flavor, you can replace umeboshi with either pickled radishes or sauerkraut on your pizza. They all share the same green and delicious flavor profile. If you really miss the umeboshi, you can try our recipe for homemade umeboshi.
Recipe for homemade umeboshi:
Substitute 1 cup of thinly sliced daikon radish or 1 1/2 cups finely shredded cabbage (sauerkraut) for 1 cup of umeboshi in your recipe. They all share the same green and delicious flavor profile.
If you don’t have nori, you can use crumbled kale chips for an alternate kind of crispiness.

Pro Tips

1. Rinse Thoroughly Ensure you rinse the rice thoroughly until the water runs completely clear. This step is crucial to removing excess starch, which helps achieve the perfect creamy texture in the porridge.

2. Simmer Gently Maintain a low, gentle simmer. This prevents the rice from sticking to the pot and helps it break down slowly for a smoother, creamier consistency.

3. Consistent Stirring Stir the porridge occasionally and gently during cooking. This helps distribute the heat evenly and prevents the rice from settling at the bottom and sticking or burning.

4. Salt Wisely Add salt gradually and taste as you go. The type and brand of rice can affect how much seasoning is needed, so adjust according to your preference.

5. Customize Your Garnishes Experiment with combinations of toppings for variety. Umeboshi adds a tangy contrast, while sesame seeds and nori add a nice texture. Incorporating grated ginger and green onions can provide a refreshing zip to each bite.