Okayu is a Japanese porridge renowned for its talents to cure the relaxation from garden-diversity belly ailments to hangovers. Curing properties apart, I trusty be pleased it as a toothsome breakfast. To construct okayu, you cook rice in an even bigger amount of liquid than is historical to construct usual rice dishes: you want the end result to be “soupy”. There are moderately a few systems to construct okayu, but in overall it is miles awfully simple, with white rice, water, and maybe honest a tiny poached rooster. Right here I’ve historical 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 tremendous book, The Breakaway Put collectively dinner.

Ingredients:

• 1 cup fast grain brown rice, rinsed
• 4 cups set up-it-yourself vegetable inventory, rooster inventory, or water
• 2-4 cups water
• 1/2 of cup dried mushrooms (i historical porcinis; be at liberty to make exhaust of any other diversity much like shiitakes)
• 1 cup shelled edamame
• 4 tablespoons minced inexperienced onions- for serving
• 4 tablespoons minced all-natural pickled ginger (sushi ginger)- for serving
• Matcha salt- for serving (recipe follows)
• 1 teaspoon course sea salt
• 2 pinches powdered matcha inexperienced tea

Instructions:

1. Deliver brown rice and 4 cups of the inventory or water in a expansive pot on the stove. Add 2 more cups of water and produce to a boil.
2. Minimize the warmth to a simmer and cook for 45 minutes- 1 hour. Add the further 2 cups of water handiest if too noteworthy water is getting absorbed; remember that you just finally desire the cease result to be “soupy”.
3. Add the edamame and the dried mushrooms and cook for any other 30-45 minutes, all over again including further water if wanted.
4. When it has performed cooking, scoop the okayu into individual serving dishes and top each and every person with 1 tablespoon each and every of the minced inexperienced onion and the pickled ginger. Add a excellent sprinkling of the matcha salt and support.
5. Combine the salt and the matcha in a little bowl. Consume as a ending salt for the okayu.

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