OKAYU RECIPE RECIPES

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OKAYU ( ?? ) RECIPE | JAPANESE RECIPES | UNCUT RECIPES



Okayu ( ?? ) Recipe | Japanese Recipes | Uncut Recipes image

TRADITIONAL JAPANESE RECIPE: Okayu is Japanese rice porridge. It is often eaten when people are not feeling well. It has a very mild taste and it’s easy to digest, making it a perfect food when you don’t have much of an appetite. Okayu is also eaten for breakfast sometimes. For example, some hotel restaurants there serve Okayu in a breakfast buffet. For this recipe we will not use Teriyaki sauce, although, you are free to add it. It's mouthwateringly delicious, but may take some practice.

Provided by Uncut Recipes

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 3

0.5 cup White Rice
3.5 cups Water
0.25 teaspoon Salt

Steps:

  • 01 - Wash the Rice. 02 - Put Rice and Water in a pot and add Salt. Stir. 03 - Place the pot over medium heat. When it has started boiling, partially cover with a lid and cook at low heat for another 30-40 minutes.

Nutrition Facts : ServingSize 1 portion, Calories 110 cal, FatContent 1 g

RICE PORRIDGE (CONGEE/JOOK/OKAYU) RICE COOKER W/PORK ...



Rice Porridge (Congee/Jook/Okayu) Rice Cooker W/Pork ... image

I combined a few different recipes into this one, and it turned out delicious. Of course, adjust the water and rice to whatever ration you'd like. 1:10 (rice:water) is a good place to start for medium consistency, but less water will make it thicker and more water will make it thinner. Feel free to add whatever other ingredients sound good or just have it without meat or veggies. You can use chicken/beef/vegetable broth instead of water for a stronger flavor. A search on the internet will help with some other ideas about what to put in it or how to cook it over the stove. I used a 3.5 cup (small) rice cooker, and it was a tight squeeze, but it worked. I found some great information about the ratio and other cooking methods at http://www.homemade-chinese-soups.com/cooking-porridge.html.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 large bowl, 4 serving(s)

Number Of Ingredients 10

4 cups water (or chicken, beef, vegetable broth)
1/2 cup short-grain rice, uncooked
1 teaspoon minced garlic
1 teaspoon minced gingerroot
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 dash black pepper
100 g ground pork
100 g sweet corn
2 tablespoons scallions

Steps:

  • Measurements are approximate, adjust as needed. 100 g ground pork is about 1/4 lb. 100 g sweet corn is about 3.5 oz.
  • If rice cooker has a porridge/congee/jook/okayu function, you can use that (though you may want to adjust the water for your desired consistency). You can also use a slow cooker/crock pot, but it will take more like 4-5 hours.
  • Add water, rice, minced garlic, minced ginger, soy sauce, oyster sauce and black pepper to the rice cooker and turn it on (choosing the porridge/congee/jook/okayu function if it has one or just "cook" if not) and stir occasionally to break up the rice. It should take about 45-60 minutes.
  • (optional) Brown and crumble the ground pork in a frying pan until done and add the corn, cooking until warm.
  • When the rice is ready, mix in the pork and corn (or other ingredients, if any).
  • Serve in bowls and top with scallions.

Nutrition Facts : Calories 186, FatContent 5.8, SaturatedFatContent 2.1, CholesterolContent 18, SodiumContent 400.3, CarbohydrateContent 26.3, FiberContent 1.7, SugarContent 1, ProteinContent 7.4

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