Okayu Japanese Rice Porridge Food

OKAYU JAPANESE RICE PORRIDGE

Steps:

• PREPARATION:.
• Wash Japanese rice well and drain. Put water and rice in a pan. (*an earthenware pot is suitable.) Leave it for 30 minutes. Put the pan on medium heat and bring to boil. Turn down the heat and cook the rice for 30-40 minutes. Add salt before serving. Sprinkle chopped green onion and sesame seeds if you wish.
• This is a recipe to make plain okayu. You might want to add some vegetables or meat, depending on your appetite.

RICE PORRIDGE (CONGEE/JOOK/OKAYU) RICE COOKER W/PORK & CORN

Steps:

• Measurements are approximate, adjust as needed. 100 g ground pork is about 1/4 lb. 100 g sweet corn is about 3.5 oz.
• If rice cooker has a porridge/congee/jook/okayu function, you can use that (though you may want to adjust the water for your desired consistency). You can also use a slow cooker/crock pot, but it will take more like 4-5 hours.
• Add water, rice, minced garlic, minced ginger, soy sauce, oyster sauce and black pepper to the rice cooker and turn it on (choosing the porridge/congee/jook/okayu function if it has one or just "cook" if not) and stir occasionally to break up the rice. It should take about 45-60 minutes.
• (optional) Brown and crumble the ground pork in a frying pan until done and add the corn, cooking until warm.
• When the rice is ready, mix in the pork and corn (or other ingredients, if any).
• Serve in bowls and top with scallions.