‘Okayu’ Japanese Rice Porridge
‘Okayu’ Japanese Rice Porridge

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, ‘okayu’ japanese rice porridge. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

‘Okayu’ Japanese Rice Porridge is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. ‘Okayu’ Japanese Rice Porridge is something which I have loved my entire life. They’re nice and they look fantastic.

Okayu (Japanese rice porridge) is a comforting dish of rice and water. It is easy to digest, so people in Japan commonly eat it when they have a cold, are recovering from an illness, or don't have much of an appetite. It is also a popular baby food and served to the elderly. You may also find it on hotel breakfast buffet tables.

To get started with this recipe, we must first prepare a few components. You can cook ‘okayu’ japanese rice porridge using 4 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make ‘Okayu’ Japanese Rice Porridge:
  1. Get 1 cup Cooked Japanese Short Grain Rice *firmly packed
  2. Get 1 & 1/2 cups Water *Do not add anything else!
  3. Make ready Salt
  4. Get *Note: If you cook from scratch, 100ml Uncooked Japanese Short Grain Rice & 600ml Water

Place Cooked Japanese Short Grain Rice and Water in a saucepan, bring to the boil over medium high heat. Rice porridge is a dish that restores the weakened digestive tract. "Nanakusa-kayu"good points for health Nanakusa is a Japanese herb. In Nanakusa, there are Seri, Nazuna, Gogyou, Hakobella, Hokenoza, Suzuna, Suzushiro. It is often eaten when people are not feeling well.

Instructions to make ‘Okayu’ Japanese Rice Porridge:
  1. <Easiest Method> - Place Cooked Japanese Short Grain Rice and Water in a saucepan, bring to the boil over medium high heat. Break down any lumps.
  2. Once boiling, reduce heat to low and simmer for 5 to 10 minutes. Add 1 pinch Salt and stir.
  3. <Uncooked Rice Method> - Cook Japanese Short Grain Rice with Water in the ratio of 1:6. For example, cook 100ml Rice with 600ml Water.
  4. Wash Rice by stirring it thoroughly in water a couple of times. Drain the rice, place into the rice cooker’s inner pot and add Water. Press Cook/Start button to cook. Add 1 pinch Salt and stir.
  5. If you cook in a pot or saucepan, you need to be careful because it is easy to boil over. Once it is boiling, reduce heat to low, stir well, then cover with a lid but do not close completely. Cook for 40 minutes or until rice is soft. Add 1 pinch Salt and stir.

In Nanakusa, there are Seri, Nazuna, Gogyou, Hakobella, Hokenoza, Suzuna, Suzushiro. It is often eaten when people are not feeling well. It has a very mild taste and it's easy to digest, making it a perfect food when you don't have much of an appetite. Okayu is also eaten for breakfast sometimes. Place Cooked Rice and Water in a saucepan, bring to the boil over medium high heat.

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