Breakfast & Brunch > International Breakfast & Brunch > Other International Breakfasts > Japanese Breakfast (Rice, Miso Soup, Fish)

Okayu: Japanese Rice Porridge for Breakfast

Okayu, a comforting Japanese rice porridge, is a gentle and nourishing way to start the day. This recipe offers a simple and customizable base, allowing you to create a warm and satisfying breakfast with your favorite toppings. It's easily digestible and perfect for those seeking a light yet fulfilling meal.

Prep Time
5 minutes
Cook Time
45-60 minutes
Servings
2
Ingredients
  • 1/2 cup Japanese Rice (Koshihikari)
  • 4 cups Water
  • 1/4 tsp Salt
  • Toppings (optional, choose your favorites):
  • 1 Umeboshi (pickled plum)
  • to taste Nori seaweed (shredded)
  • to taste Sesame seeds (toasted)
  • to taste Green onions (chopped)
  • to taste Miso paste
  • to taste Salmon flakes
  • 1 Egg (soft-boiled or poached)
  • to taste Soy sauce

Cooking the Okayu

Rinse the rice gently under cold water. This removes excess starch. Place the rinsed rice and water in a heavy-bottomed pot. Bring to a boil over medium heat, then immediately reduce the heat to very low. Simmer, uncovered, for 45-60 minutes, or until the rice has broken down and the porridge has reached your desired consistency. Stir occasionally to prevent sticking. Add salt to taste during the last 10 minutes of cooking.

Adjusting Consistency

If the porridge becomes too thick during cooking, add more water. If it's too thin, continue simmering uncovered to allow some of the liquid to evaporate. The final consistency should be creamy and slightly soupy.

Serving the Okayu

Ladle the okayu into bowls. Add your choice of toppings. Popular toppings include umeboshi (pickled plum), shredded nori seaweed, toasted sesame seeds, chopped green onions, a small amount of miso paste, salmon flakes, and a soft-boiled or poached egg. A drizzle of soy sauce can also enhance the flavor.

Topping Variations

Feel free to experiment with different toppings to create your own unique okayu breakfast. Other options include: shiitake mushrooms, vegetables (such as carrots or spinach), chicken or fish, and various Japanese pickles (tsukemono).

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FAQ

  • Can I use leftover rice?

    Yes, you can use leftover cooked rice. Reduce the cooking time accordingly. Start with about 3 cups of water for every cup of cooked rice and adjust as needed to achieve the desired consistency.
  • Can I cook okayu in a rice cooker?

    Yes, some rice cookers have an okayu setting. Follow your rice cooker's instructions for making porridge.
  • Is okayu gluten-free?

    Yes, okayu is naturally gluten-free, as it's made with rice and water. However, be sure to check the labels of any toppings you use to ensure they are also gluten-free.
  • Can I make okayu in a slow cooker?

    Yes, combine the rice, water, and a pinch of salt in a slow cooker. Cook on low for 4-6 hours, or on high for 2-3 hours, stirring occasionally.