Umeboshi Okayu

Ingredients

• •1/2 cup Japanese short-grain white rice
• •3 1/2 cups water
• •2 umeboshi (Japanese pickled plums), pitted and finely chopped, pits reserved
• •1 tsp toasted white sesame seeds, for garnish
• •1 scallion, thinly sliced, for garnish
• •Shredded nori, for garnish, optional

Steps

1. 1.Rinse the rice in several changes of water until it runs mostly clear, then drain.
2. 2.Combine the rinsed rice with the water in a heavy-bottomed pot or donabe, and drop in the reserved umeboshi pits, which will gently perfume the porridge as it cooks.
3. 3.Bring to a boil over medium heat, uncovered.
4. 4.Once boiling, reduce to the lowest simmer, partially cover with the lid ajar, and cook gently for 30-35 minutes, stirring only occasionally, until the rice has broken down into a soft, creamy porridge.
5. 5.Remove and discard the umeboshi pits.
6. 6.Turn off the heat, cover fully, and let the porridge steam and settle for 10 minutes.
7. 7.Ladle the porridge into bowls and top each with the finely chopped umeboshi flesh, letting diners stir it in themselves to their preferred level of tang.
8. 8.Garnish with toasted sesame seeds, sliced scallion, and shredded nori if using, and serve warm.