This comforting healing dish is easy to digest,simple and filling. In Japan it is often made if you are recovering from an illness or not feeling well.
I have made two types of Okayu one for breakfast and one a little more savoury which you could have for dinner.
Both use a 1-5 ratio using one rice measuring cup of rice to five cups water or liquid.
There are lots of toppings you can use like Umeboshi,sweet potato,chopped green onion and nori.
I used my rice cooker to make these but you can just as easily use a pan if you don’t have a rice cooker.
Wash one rice measuring cup of rice and place this in your rice cooker or pan with five cups of water . Then add about one tablespoon of ginger juice . I use a Japanese ginger grater to finely grate the ginger and then squeeze out the juice. Let this sit to soak for about 30 mins.
Add a little salt and start to cook your rice it normally takes about 30mins.
I topped mine with grated ginger, rice malt syrup and some sesame seeds. I also added a splash of soy milk for extra creaminess.
Wash the rice and then add 5 cups of hot water ( not boiling) to a jug with one tablespoon of white miso paste and dissolve. ( if you like instead of miso you can use vegetable stock ). Pour this onto the rice in your pan or rice cooker and let sit for 30 mins. After this time start to cook your rice.
While your rice is cooking prepare your toppings . I pan seared some maitake mushrooms roasted some Hokkaido pumpkin and chopped some green onion.
When your rice is done spoon into a bowl and add your toppings and maybe a sprinkle of schichimi and sesame seeds.
There is also a special Okayu that people have in Japan on the 7th of January for health for the coming year ( see my winter post Nanakusa-Gayu ( seven herb soup).