Japanese Rice Porridge (Okayu) with Tofu & Mushrooms
A comforting and simple Japanese rice porridge, enriched with silken tofu and savory mushrooms for a nutritious and egg-free breakfast.
10m prep + 35m cook4 servings
Contains wheatContains soyContains sesameEGG-free
280 cal|12g protein|45g carbs|6g fat|3g fiber
Ingredients
- 4 cups Cooked Short-Grain Rice
- 8 cups Water or Dashi Stock
- 1 block (12 oz) Silken Tofu
- 4 oz Shiitake Mushrooms
- 2 tablespoons Soy Sauce (low sodium)
- 1 teaspoon Sesame Oil
- 2 stalks Scallions
- 1 tablespoon Toasted Sesame Seeds
- 2-4 pieces Optional: Pickled Plums (Umeboshi)
Instructions
- 1Rinse the cooked rice briefly under cold water to remove excess starch.
- 2In a large pot, combine the rinsed rice and water or dashi stock.
- 3Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is very soft and the mixture has thickened into a porridge-like consistency.
- 4While the rice is simmering, thinly slice the shiitake mushrooms.
- 5Gently stir in the silken tofu and sliced mushrooms. Heat through for about 5 minutes.
- 6Season with soy sauce and sesame oil.
- 7Serve hot, garnished with chopped scallions, toasted sesame seeds, and pickled plums (if using).
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.