I’m Sick, So Let’s Make Okayu! (Japanese method)

Rice porridge chicken okayu - Akatsuki no Yona 03 - 01Okay… I got sick and it sucks, so here’s a recipe for okayu, or Japanese rice porridge, which is so often seen in anime… I previously posted a recipe for okayu ages and ages ago, but I’d like to revisit this simple dish again with a slightly revised version that is not only far more standardized, but also easier and quicker to make! This recipe is also more in the Japanese style of rice porridge, with more intact rice grains and a thicker consistency compared to my former recipe, which was more of a Chinese style.

If you have a loved one that has come down with a cold, please make this for them! It’s warm, filling, and comforting to eat, as well as easy on the stomach… You can also customize this dish by adding a variety of ingredients, such as ginger to help with digestion, umeboshi for health, or an egg for added protein.

In anime, I’ve lost count of how many times okayu has been featured… but more often than not, it’s featured in association with all those warm and fuzzy feelings you get when someone you love takes the time to care for you while sick. Aww.

About the recipe:

Rice porridge - Donten ni Warau 08 - 02The main thing to note about this recipe is that the water to rice ratio = 1 : 5.

If this recipe makes too much okayu, you can always make a smaller batch by using the 1 : 5 ratio! (Alternatively, you can make a bigger batch too!)

The only other thing to take note of is that the oyaku tends to over boil a little bit, so just keep an eye on it while it’s cooking, and if it bubbles up too much, just open the lid briefly so it settles down a bit.

About the ingredients:

Water. Short grain white rice. Go for it.Okayu

The recipe:

Okayu (Japanese rice porridge)

Makes about 5 servings

Ingredients:

  • 1 cup rice
  • 5 cups water

Optional additions (choose your favourites!):

  • Finely grated ginger
  • Green onion, minced
  • 1 egg, beaten
  • Umeboshi (pickled plum) – add when served
  • Substitute chicken broth or dashi stock for water
  • Pieces of shredded chicken
  • Salt
  • Soy sauce
  • Honey
  • Sesame oil
  • Shredded shiojake (salted salmon) – find a recipe here!
  • Miso

Directions:

  1. In a medium thick-bottomed pot with a lid (or a donabe/clay nabe pot), wash rice in cold water until the water runs clear. Cover rice with an inch of cold water and let soak for 30 minutes.
  2. Drain water used to soak rice. Add 5 cups of fresh cold water to the rice. Cover and bring to a boil on medium high heat.
  3. Once the rice boils, remove the lid and stir, making sure to dislodge any grains of rice that have stuck to the bottom of the pot. Replace the lid, turn the stove to low, and continue cooking for 30 minutes.
  4. After 30 minutes of cooking, turn off the heat and let sit for 10 minutes before eating. At this point, many of the optional additions can be added to the pot. The okayu should be thick, with the rice grains swollen and soft.

Serve hot.

Source: Just One Cookbook

Porridge - Toradora 23

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