Recipes - Japanese

Japanese Seven Herb Rice Porridge (Nanakusa Gayu)
Nanakusa Gayu


This light and healthy congee is flavoured with seven different herbs. Get the recipe for Japanese Seven Herb Rice Congee (Nanakusa Gayu). Recipe by Asian Inspirations.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Breakfast
Cook Method: Boil
Cuisine: Japanese









Ingredients:

¼ cup uncooked Japanese short grain rice (rinsed and soaked for at least 30 minutes)
1 cup water
Salt (to taste)
Nanakusa (Japanese seven herbs, alternatively replace with 7 other herbs such as chives, mint, basil, coriander, watercress, thyme etc)




Steps:
  1. Drained soaked rice and place in a claypot. Add 1 cup of water and bring to boil over medium high heat. Once boiling, turn the heat down to the lowest heat setting on the stove and gently stir to avoid rice sticking to the bottom of the claypot. Cover claypot with lid and allow to simmer the rice for about 30 minutes.
  2. Then turn heat and let it sit with lid on for a further 10 minutes. The rice should be soft and thickened.
  3. Remove lid, add nanakusa and stir gently, then add salt to taste. Serve hot.

Note:
For fresh nanakusa, blanch herbs in boiling water with a pinch of salt for a few seconds. Remove from boiling water and rinse under cool running water. Drain and squeeze water out, finely chop herbs and allow to dry.


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Japanese Seven Herb Rice Porridge (Nanakusa Gayu)

Japanese Seven Herb Rice Porridge (Nanakusa Gayu)

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This light and healthy congee is flavoured with seven different herbs. Get the recipe for Japanese Seven Herb Rice Congee (Nanakusa Gayu). Recipe by Asian Inspirations.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Marination/Stand time : 1-2 hours
Course: Breakfast
Cook Method: Boil
Cuisine: Japanese
Ingredients

¼ cup uncooked Japanese short grain rice (rinsed and soaked for at least 30 minutes)
1 cup water
Salt (to taste)
Nanakusa (Japanese seven herbs, alternatively replace with 7 other herbs such as chives, mint, basil, coriander, watercress, thyme etc)

Instructions
  1. Drained soaked rice and place in a claypot. Add 1 cup of water and bring to boil over medium high heat. Once boiling, turn the heat down to the lowest heat setting on the stove and gently stir to avoid rice sticking to the bottom of the claypot. Cover claypot with lid and allow to simmer the rice for about 30 minutes.
  2. Then turn heat and let it sit with lid on for a further 10 minutes. The rice should be soft and thickened.
  3. Remove lid, add nanakusa and stir gently, then add salt to taste. Serve hot.

Note:
For fresh nanakusa, blanch herbs in boiling water with a pinch of salt for a few seconds. Remove from boiling water and rinse under cool running water. Drain and squeeze water out, finely chop herbs and allow to dry.

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