Recipes - Japanese

Japanese Rice Porridge (Okayu)
Plain Congee


Simple, easy-to-make Japanese congee that's the perfect comforting dish during winter. Get this recipe for Japanese Rice Congee (Okayu). Recipe by Asian Inspirations.
Cooking Time: 30mins - 60mins
Serves:2
Total time: 30mins - 60mins
Course: Lunch
Cook Method: Boil
Cuisine: Japanese









Ingredients:

¼ cup uncooked sushi rice (rinsed and soaked in water for 30 minutes)
1 cup water

Toppings Ingredients (optional):

Japanese Salted Salmon (shredded)
Umeboshi (Japanese pickled plum)
Spring onions (finely chopped)
Nori seaweed (shredded)
Toasted white sesame seeds




Steps:
  1. After 30 minutes of soaking sushi rice in a claypot, drain water and add 1 cup of water to the rice. Cover claypot and bring to boil. Once boiling, turn heat down to the lowest. Remove lid and stir the rice to make sure it doesn’t stick to the bottom of the claypot. Return the lid to the claypot to keep it covered, continue to simmer on lowest heat possible for a further 30 minutes.
  2. After 30 minutes of simmering, turn heat off and let it sit with lid on for a further 10 minutes. Rice should be soft and thicken by then. Remove lid and serve on individual bowls, followed by your preferred toppings.
  3. Leftover sushi rice may be used for this recipe. Instead of pre-soaking for 30 minutes, add cooked rice into the claypot and 2 times of water to it, example 1 cup of cooked rice to 2 cups of water. Cook stirring occasionally over medium low heat. Adjust consistency of congee to your liking by adding more water.

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Japanese Rice Porridge (Okayu)

Japanese Rice Porridge (Okayu)

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Simple, easy-to-make Japanese congee that's the perfect comforting dish during winter. Get this recipe for Japanese Rice Congee (Okayu). Recipe by Asian Inspirations.

Cooking Time: 30mins - 60mins
Serves: 2
Total time: 30mins - 60mins
Marination/Stand time : < 1 hour
Course: Lunch
Cook Method: Boil
Cuisine: Japanese
Ingredients

¼ cup uncooked sushi rice (rinsed and soaked in water for 30 minutes)
1 cup water

Toppings Ingredients (optional):

Japanese Salted Salmon (shredded)
Umeboshi (Japanese pickled plum)
Spring onions (finely chopped)
Nori seaweed (shredded)
Toasted white sesame seeds

Instructions
  1. After 30 minutes of soaking sushi rice in a claypot, drain water and add 1 cup of water to the rice. Cover claypot and bring to boil. Once boiling, turn heat down to the lowest. Remove lid and stir the rice to make sure it doesn’t stick to the bottom of the claypot. Return the lid to the claypot to keep it covered, continue to simmer on lowest heat possible for a further 30 minutes.
  2. After 30 minutes of simmering, turn heat off and let it sit with lid on for a further 10 minutes. Rice should be soft and thicken by then. Remove lid and serve on individual bowls, followed by your preferred toppings.
  3. Leftover sushi rice may be used for this recipe. Instead of pre-soaking for 30 minutes, add cooked rice into the claypot and 2 times of water to it, example 1 cup of cooked rice to 2 cups of water. Cook stirring occasionally over medium low heat. Adjust consistency of congee to your liking by adding more water.

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