Okayu

Comfort food! Porridge/おかゆ (okayu).

The key to deliciousness with this dish is the stock. I wrote about another edition that used mushrooms as the base, while this one used seaweed.

So to make the おかゆ, Yusuke used the “porridge” setting on our rice cooker, with the appropriate amount of extra water. In addition, he added a big strip of kombu seaweed. This cooked along with the rice, giving it a rich, subtle flavour.

We ate the rice topped with chopped spinach that had been sauteed in sesame oil, along with chopped green onions, sesame seeds, and a pinch of sea salt.

Perfect for uneasy stomachs!

kombu

Photo courtesy of Flickr user kattebelletje. License:Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0)

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