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.
Gather all the ingredients. I follow the 1 to 5 rice-to-water ratio for my Okayu recipe.
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 (make sure to use the right size of stove burner for your pot size). 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 (Tip: With a good size pot and the lowest heat on the stove, the water should not boil over. If you cook with more water or your pot is smaller than my pot, you may want to cover the lid at a slight angle so the water doesn’t boil over). During this time, I never open the lid or mix the rice. (Tip: If you are worried, you can take a quick peek and make sure there’s enough water so the rice doesn’t burn the bottom of the pot. If necessary, you can stir the pot or add “hot” water. Otherwise, don’t touch the rice because you would end up breaking the nice shape of rice kernels.)
After 30 minutes, turn off the heat and let it steam for 10 minutes. The rice should be soft and thickened. If you want to add something, like a beaten egg or salt, this is the time to add. I keep this recipe plain and simple. Serve into the individual rice bowls and garnish and put toppings of your choice.
donabe (earthenware pot) or heavy-bottomed pot
Heavy-bottomed pot: I recommend using a heavy-bottomed pot or donabe (earthenware pot). The heat is evenly distributed, and it is not as direct or strong as a regular pot, so you can cook rice evenly.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)
Using Cooked Rice: Add rice and 2-3 times water in the pot. Cook stirring over medium-low heat. Adjust the consistency by adding more water.