Okayu

Simple and easy homemade Japanese rice porridge recipe. All you need is water and rice. Garnish with scallions, salted salmon, and nori, this homey, comforting dish will sure to keep you nourished and the chill at bay.

Ingredients:

• 50 g uncooked Japanese short-grain rice (¼ cup)
• 250 ml water (1 cup + 2 tsp)
Toppings of your choice:
• Shredded Japanese Salted Salmon
• Umeboshi (Japanese pickled plum)
• Green onion/scallion Chopped
• Shredded nori seaweed (kizami nori)
• Toasted white sesame seeds
• Mitsuba (Japanese parsley)

Preparation:

• 
  Gather all the ingredients.
• 
  Rinse the rice in water, then drain. Repeat until the water runs clear.
• 
  Soak the rice in the pot for at least 30 minutes.
• 
  After 30 minutes, drain the water completely.
• 
  Then add 250 ml of water into the pot.
• 
  Cover the pot and bring to a boil over high heat.
• 
  When boiling, lower the heat to the stove’s lowest setting. Open the lid and gently mix with the spoon once, making sure rice is not stuck to the bottom of the pot.
• 
  Cover the lid and simmer the rice for 30 minutes
• 
  After 30 minutes, turn off the heat and let it steam for 10 minutes.
  If you want to add something, like a beaten egg or salt, this is the time to add.
  Serve into the individual rice bowls and garnish and put toppings of your choice.
• 

  Rice-Water Ratio

  Zen-gayu – 1 : 5 (50 grams : 250 ml)
  Shichibu-gayu – 1 : 7 (50 grams : 350 ml)
  Gobu-gayu – 1 :10 (50 grams : 500 ml)
  Sanbu-gayu – 1 : 20 (25 grams : 500 ml)