#Breakfast conji can free
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. I hope you give this Japanese home remedy a try when you’re under the weather, or in need of something light and healthy. I suppose you can use a rice cooker or a regular pot to make the porridge, but donabe has always been the preferred method. It is a traditional way of preparing the dish as the pot cooks the porridge evenly and retains the heat well. We use a donabe, the Japanese earthenware pot when making the rice porridge for the people we care for. However, I made today’s rice porridge very basic and plain so you can enjoy it with optional toppings.Ĭooking Rice Porridge with Donabe (Earthenware Pot) For extra substance and nutrients, feel free to serve it with salted salmon, egg or pickled plum. Sometimes we cook the rice porridge in dashi (Japanese soup stock), chicken stock, or miso to flavor the broth. You could read more on this in the Recipe Note below. There is even a whole range of rice-to-water ratios that the Japanese follow, and each one comes with a specific name. You could add more water for a lighter porridge. In this recipe, I use a 1:5 rice-to-water ratio to yield a thicker consistency. You’ll find the toppings rather simple so the meal itself is light and mild tasting. Let it warm up lightly on the stove for a few minutes before serving hot. Dissolve the canned coconut milk in water and stir into the cooked rice. Add 3.5 cups of water and cook rice as you normally would, until it is soft enough to mash easily. In the case of Okayu, it is served specifically as a healing food – to soothe the body and to restore energy. Soak the rice and roasted mung dal in water for 30 minutes. Some versions come with protein and assorted ingredients, and they are perfect for lunch or dinner.Ĭontrary to that, the Japanese don’t eat porridge as frequently as the Chinese do as a regular meal. We usually serve Okayu to people who are recovering from sickness, the elderly, or babies.įor those of you who are familiar with Chinese foods, you’d probably know that rice porridge (or congee) is very much enjoyed in many different ways. As the rice is tender soft and easily digestible, it is known as a healing food in Japan. The rice is simmered in a pot with water until the mixture disintegrates.
Rice Porridge, or we call it Okayu(お粥), is a simple dish made with rice and water.
It is the most comforting Japanese cold remedy that I depend on to tackle the weak stomach. We didn’t have much of an appetite, so I decided to make some warm Japanese Rice Porridge (Okayu) for the family. Last weekend we caught a cold traveling back from Utah and our whole family came down with fever and coughs. Garnish with scallions, salted salmon, and nori, this homey, comforting dish will sure to keep you nourished and the chill at bay.Īt this time of year when the cold and flu season is at its peak, my children usually take turns to bring home a few rounds of sicknesses from school. Simple and easy homemade Japanese rice porridge recipe.
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