Okayu (Rice Porridge in a Pot)

Name: Okayu (Rice Porridge in a Pot)
Total time: 1 h 10 min
Yield: Serves 2
Ingredients: Umeboshi (Japanese pickled plums) 2; Rice (uncooked) 1/2 rice cup (90 ml); Water 500 ml + some for washing; Salt A pinch

🌱 VeganNo meat, fish, eggs, dairy, honey or bonito dashi 🍵 Not feeling great

Serves 2 · About 1 hr 10 min (30 min of this is just soaking the rice in water)
Basic plain rice porridge (zen-gayu) cooked from raw rice in a pot, served with umeboshi. For when you feel sick, or for breakfast.

① Wash the rice→② Soak in water→③ Bring to a boil→④ Cook on low heat→⑤ Let it steam and add salt

What to buy

Pickles

Umeboshi (Japanese pickled plums)Optional2

Check what you already have

Rice (uncooked)1/2 rice cup (90 ml)Water500 ml + some for washingSaltA pinch

Tap an item to check it off (checks clear when you close the page).

Use a deep pot at least 18 cm across. A thick-bottomed pot is less likely to burn.

How to make it

Wash the rice

About 3 min

Put 1/2 rice cup of rice in a bowl, pour in water, mix lightly with your hand, and pour off the water right away
Repeat adding water, mixing and pouring it off 2–3 times

How to tell it's doneThe washing water is only a little cloudy, and you can see the rice through it.

Soak in water in the pot

30 min

Put the washed rice and 500 ml water in a pot
Let sit 30 min like this

How to tell it's doneThe rice grains have turned white (they soaked up water).

Bring to a boil over medium heat

Medium heatAbout 5 min

Set over medium heat without the lid
When it boils, gently loosen the rice from the bottom of the pot just once with a wooden spatula (to unstick any rice from the bottom)

How to tell it's doneThe whole pot is bubbling.

Cook on low heat with the lid slightly off

Low heat, lid slightly offAbout 30 min

Turn to low heat and put the lid on slightly off-center (so steam comes out of the gap)
Cook for about 30 min. Do not stir while it cooks (stirring makes it sticky)

How to tell it's doneThe rice grains are puffed up, the top is thick and creamy, and the water and rice are not separated.

Be carefulIf you close the lid tight, it boils over. If it looks like it will boil over, take off the lid and turn the heat down more.

Let steam and finish with salt

Heat off10 min

Turn off the heat, close the lid tight, and let steam 10 min
Add a pinch of salt and mix gently from the bottom
Serve in bowls and top each with 1 umeboshi (pickled plum)

ReadyThe rice grains are plump and big, and it drips off a spoon thickly.

📚 Learn more about this dish

🔪 Cutting & cooking tips

Boiling Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)

If it didn't work out

It boiled overThe lid was closed in step 4, or the heat was too high. Next time, put the lid on off-center and use the lowest heat.

The bottom burnedThe bottom was not loosened in step 3, or the heat was too high. Do not scrape the burnt part; move only the top part to the bowls.

It is stickyYou stirred it partway through step 4. Next time, loosen it only once when it boils.

It is too thick, or too wateryIf too thick, add hot water 50 ml at a time and cook on low heat for 2–3 min. If too watery, keep cooking on low heat 5 min at a time.

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Made by YUU, a teen who loves cooking → About me