Breakfast · 45 min · japanese

Okayu Rice Porridge

Japanese flavors, weeknight effort. Rice meets water in a 45-minute breakfast worth keeping in rotation. It is weeknight cooking that still hits your targets — 5 grams of protein per serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

Ingredients

• 1 cup Rice
• 6 cups Water
• 0.5 tsp Salt
• 2 Umeboshi
• 2 Scallions
• 1 tbsp Grated ginger
• 2 sheets Nori

Steps

1. Rinse the rice and combine with the water and salt in a heavy pot. Bring to a boil, then drop to the barest simmer.
2. Cook 35 minutes, stirring occasionally, until the grains burst and the porridge turns creamy. Add water if it thickens too much — okayu should be soupy.
3. Ladle into bowls while piping hot. Top with umeboshi, scallions, ginger, and torn nori.
4. Eat slowly. Okayu is Japans answer to feeling unwell, tired, or simply in need of something gentle.
5. Eat slowly. Okayu is Japans answer to feeling unwell, tired, or simply in need of something gentle.

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