Okayu
Japan's classic plain rice porridge, cooked low and slow until the rice breaks down into something soft, creamy, and deeply comforting - the kind of simple healing food given to the sick, the cold, and the weary, memorably cooked for an ailing traveler by the monk Jigo in Princess Mononoke. A generous water ratio and a gentle simmer, without disturbing the rice too much, is what gives okayu its silky, unified texture.
⏱ 45 min🍽 2 servings
breakfastdinnervegetarian
Nutrition (per serving)
Estimated - not lab-measured
150 Calories3g Protein33g Carbs0g Fat
Ingredients
- •1/2 cup Japanese short-grain white rice
- •3 1/2 cups water
- •1/4 tsp salt, optional
- •Umeboshi or thinly sliced scallion, for serving, optional
Steps
- 1.Rinse the rice in several changes of water, swirling gently and draining, until the water runs mostly clear.
- 2.Combine the rinsed rice with the water in a heavy-bottomed pot or donabe (Japanese clay pot), which retains and distributes heat evenly for the slow simmer ahead.
- 3.Bring to a boil over medium heat, uncovered.
- 4.Once boiling, reduce to the lowest possible simmer and partially cover with a lid slightly ajar, letting steam escape.
- 5.Simmer gently for 30-35 minutes, resisting the urge to stir often - occasional gentle stirring is fine, but constant stirring breaks the rice down unevenly and can make the porridge gluey rather than silky.
- 6.The rice is ready when the grains have mostly broken down into a soft, thick, creamy porridge with no distinct hard grains remaining.
- 7.Turn off the heat, cover fully, and let the okayu steam and settle for 10 minutes before serving.
- 8.Season with a pinch of salt if desired, and serve warm, plain or topped with umeboshi or sliced scallion.