Japanese Rice Porridge (Okayu) with Tofu & Mushrooms

Ingredients

• 4 cups Cooked Short-Grain Rice
• 8 cups Water or Dashi Stock
• 1 block (12 oz) Silken Tofu
• about 113 g 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)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the cooked rice briefly under cold water to remove excess starch.
2. 2In a large pot, combine the rinsed rice and water or dashi stock.
3. 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.
4. 4While the rice is simmering, thinly slice the shiitake mushrooms.
5. 5Gently stir in the silken tofu and sliced mushrooms. Heat through for about 5 minutes.
6. 6Season with soy sauce and sesame oil.
7. 7Serve hot, garnished with chopped scallions, toasted sesame seeds, and pickled plums (if using).

Related Guides