Okayu — quick rice porridge

Name: Okayu — quick rice porridge
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 300 g Plain ready-cooked rice; 650 g Water; 1 g Salt; 15 g Spring onion; 2 g Dried nori seaweed

Soft, warming rice porridge with a little spring onion and nori.

Estimated total time: 25 minutes2 portionsAbout 200 kcal per portion

Okayu — quick rice porridge — representative dish photograph — Photo: Kykk wiki · CC0 · Photo source. Wikimedia thumbnail; responsive display cropping. Representative preparation; photo differences are disclosed in the recipe note.

Ingredients for 2 portions

300 g Plain ready-cooked rice
650 g Water
1 g Salt
15 g Spring onion
2 g Dried nori seaweed

Method

Use plain ready-cooked rice, preferably short-grain; starting with dry rice takes longer. Slice the spring onion and snip the nori into fine strips.
Put the rice and 600 g water in a saucepan. Separate any clumps with a spoon and bring to a gentle bubble.
Simmer on low heat for 15–20 minutes, stirring occasionally, until the grains are very soft. Add the remaining 50 g water as needed to keep a loose, spoonable texture.
Stir in the measured salt. Divide between two bowls and add spring onion and nori. Serve immediately.

This shortcut uses cooked rice. Choose unseasoned nori, without fish flavouring. No stock, egg or fish is included. A light breakfast, not a nutritionally complete lunch or dinner. The restaurant photograph includes sauces, pickles and other accompaniments which are not included here; its ingredients are not verified as vegan. Timing and energy are estimates, not kitchen-tested by Schmackig.

お粥

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Namiko Hirasawa Chen / Just One Cookbook — cooked-rice variation

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