Japanese Rice Porridge or Okayu (お粥) is a simple, healthy, and easy-to-digest recipe. Suitable for everyone, especially when you're out of the weather. This recipe will be the simplest Okayu with Umeboshi topping. However, you can also add other toppings like salted salmon, sliced green onion, or sliced steamed chicken, in your preference.
Pour water into the bowl to wash the rice. 3. Lightly knead the rice with your hands, and drain the water. Repeat a few times or until the water becomes clear.
Put the drained rice in a pot. You can use Japanese earthen pot or Donabe as well.
Pour 600ml of water. If you prefer softer congee, add up to 900ml water for this recipe.
Place the pot over medium heat and wait until it boils.
When it comes to a boil, mix the rice so it won't stick in the pot.
Switch to low heat and cook for 30 minutes or until it becomes soft. It is important to close the pot with a lid and keep the stirring to a minimum.
Turn off the heat, and add 2 pinches of salt or your preference.
Serve together with umeboshi on top. We love to enjoy it with pickled cucumber as a side dish.(Optionally add more toppings if you like)