Japanese · PANTRYHOP RECIPE
Okayu (Japanese Rice Porridge)
30 minutes · 2 servings · omnivore
Traditional rice porridge adapted for home cooking with pre-cooked rice for speed.
Ingredients
Check you have the quantities below.
- 1 cup cooked Japanese short-grain rice
- 3 cups water
- 1/2 tsp salt
- 1 tsp soy sauce
- 1 tbsp scallions, thinly sliced
- 2 pickled plum (umeboshi), optional
Let’s make it
- Rinse the cooked rice briefly if it is clumped, then add it to a small pot with the water.
- Bring to a gentle boil, then lower to a simmer and cook 20 minutes, stirring now and then, until soft and porridge-like.
- Stir in the salt and soy sauce.
- Serve hot topped with scallions and, if using, a pickled plum.
- Add a splash more hot water if you want a thinner porridge.
Keep the seasoning very light and skip the umeboshi for a milder bowl.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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