Okayu with Edamame, Porcinis, and Matcha Salt

May 31, 2018

recipe image

Writer Notes: Okayu is a Japanese porridge neatly-known for its abilities to cure one thing from garden-diversity belly diseases to hangovers. Curing properties aside, I staunch prefer it as a appetizing breakfast. To manufacture okayu, you cook rice in a increased amount of liquid than is weak to manufacture typical rice dishes: you’d like to occupy the pause outcome to be “soupy”. There are loads of techniques to manufacture okayu, nonetheless veritably it is a long way rather easy, with white rice, water, and presumably a tiny poached rooster. Here I’ve weak more nutritious brown rice and added some flavorful inventory, greens, and garnishes. p.s. The premise for the matcha salt is from Eric Goyer’s excellent e-book, The Breakaway Cook. —WinnieAb

Serves: four

Okayu

1

cup short grain brown rice, rinsed
four

cups homemade vegetable inventory, rooster inventory, or water
2-four

cups water
half of

cup dried mushrooms (I weak porcinis; be at liberty to utilize one other diversity a lot like shiitakes)
1

cup shelled edamame
four

tablespoons minced inexperienced onions- for serving
four

tablespoons minced all-pure pickled ginger (sushi ginger)- for serving
Matcha salt- for serving (recipe follows)

Blueprint brown rice and four cups of the inventory or water in a immense pot on the stove. Add 2 more cups of water and produce to a boil.
Decrease the warmth to a simmer and cook for forty five minutes- 1 hour. Add the extra 2 cups of water handiest if too great water is getting absorbed; do no longer omit that you genuinely desire the pause outcome to be “soupy”.
Add the edamame and the dried mushrooms and cook for one other 30-forty five minutes, again adding extra water if wanted.
When it has executed cooking, scoop the okayu into particular individual serving dishes and high each with 1 tablespoon each of the minced inexperienced onion and the pickled ginger. Add a kindly sprinkling of the matcha salt and help.

Matcha salt