Okayu with Edamame, Porcinis, and Matcha Salt

By • February 10, 2010 • 10 Comments

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Author Notes: Okayu is a Japanese porridge renowned for its abilities to cure anything from garden-variety stomach ailments to hangovers. Curing properties aside, I just love it as a savory breakfast. To make okayu, you cook rice in a larger amount of liquid than is used to make typical rice dishes: you want the result to be "soupy". There are many ways to make okayu, but generally it is quite plain, with white rice, water, and maybe a little poached chicken. Here I've used more nutritious brown rice and added some flavorful stock, vegetables, and garnishes. p.s. The idea for the matcha salt is from Eric Goyer's wonderful book, The Breakaway Cook.WinnieAb

Serves 4

Okayu

  • 1 cup short grain brown rice, rinsed
  • 4 cups homemade vegetable stock, chicken stock, or water
  • 2-4 cups water
  • 1/2 cup dried mushrooms (I used porcinis; feel free to use another variety such as shiitakes)
  • 1 cup shelled edamame
  • 4 tablespoons minced green onions- for serving
  • 4 tablespoons minced all-natural pickled ginger (sushi ginger)- for serving
  • Matcha salt- for serving (recipe follows)
  1. Place brown rice and 4 cups of the stock or water in a large pot on the stove. Add 2 more cups of water and bring to a boil.
  2. Reduce the heat to a simmer and cook for 45 minutes- 1 hour. Add the additional 2 cups of water only if too much water is getting absorbed; remember that you want the end result to be "soupy".
  3. Add the edamame and the dried mushrooms and cook for another 30-45 minutes, again adding additional water if necessary.
  4. When it has finished cooking, scoop the okayu into individual serving dishes and top each one with 1 tablespoon each of the minced green onion and the pickled ginger. Add a generous sprinkling of the matcha salt and serve.

Matcha salt

  • 1 teaspoon course sea salt
  • 2 pinches powdered matcha green tea
  1. Mix the salt and the matcha in a small bowl. Use as a finishing salt for the okayu.
Jump to Comments (10)

Tags: breakfast, savory

Comments (10) Questions (0)

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Winnie100

over 4 years ago WinnieAb

Eric Gower is the author of The Breakaway Cook, not Eric Goyer. Sorry for the oops!

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over 4 years ago NakedBeet

Yum! And matcha salt-willl have to add this to everything now.

Winnie100

over 4 years ago WinnieAb

Yeah, I've pretty much been doing that!

036

over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum this looks so good! NOT that I would ever need a hangover cure :-) WHERE did you get that BOWL? It's so pretty!!!!

Winnie100

over 4 years ago WinnieAb

Thank you so much! I "borrowed" the bowl from my dad...he's got a great dish collection and he's not getting it back if I can help it!

036

over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

see if he has two and swipe me one!! Ha ha!!!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This looks terrific! Love the matcha salt, too.

Winnie100

over 4 years ago WinnieAb

Thank you!

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over 4 years ago lastnightsdinner

I could have used a big bowl of this today. Yum.

Winnie100

over 4 years ago WinnieAb

Jen,
Was inspired to make it 'cause we've had an icky tummy bug here this week...it really does make you feel better!