What is the meaning of okayu?

"Okayu" is a Japanese rice porridge that people love for its simple, comforting taste. Traditionally made with only rice and water, it is cooked until the rice is thick and creamy. It's often served to people who are sick, young babies, or anyone who is in need of a comforting meal. You can enjoy okayu on its own or spice it up with toppings like pickles, umeboshi (pickled plums), or sesame seeds.

Is Okayu or Kayu Japanese?

Both "Okayu" and "Kayu" refer to the same dish, a Japanese rice porridge. In Japanese, the use of "o" in front of an object is called a beautifying word, which is used to "raise the level of elegance and beauty of expression."

What is the difference between okayu and zosui?

Zosui is made from washed rice, while okayu is traditionally made from raw rice cooked with an extra water. Also, okayu is usually lightly seasoned. For the full scoop on the many ways to whip up okayu, check out the article above.

Easy Okayu with Egg (Japanese rice porridge)

Name: Easy Okayu with Egg (Japanese rice porridge)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 200g cooked rice; 2 eggs; 400ml dashi; 1 tsp sake; 1 tsp mirin; 1 tbsp light soy sauce; 1 tbsp chopped spring onion; 1 drizzle sesame oil (optional); 2 tbsp kizami nori (optional)

Description

How to make simple and comforting Japanese rice porridge "Okayu" flavoured with dashi and egg. (Serves 2)

Ingredients

200g cooked rice
2 eggs
400ml dashi
1 tsp sake
1 tsp mirin
1 tbsp light soy sauce
1 tbsp chopped spring onion
1 drizzle sesame oil (optional)
2 tbsp kizami nori (optional)

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Instructions

Pour the dashi into a pot and bring to a boil over a medium heat.
While you wait for the dashi to boil, whisk the egg in a small bowl until the yolk and whites are combined.
Optional: If you prefer your porridge with a thinner consistency, wash the cooked rice in a sieve and shake thoroughly to remove excess water.
Once the dashi is boiling, add the cooked rice, sake, mirin and light soy sauce.
Turn heat down to simmer and continue to heat with a lid set slightly ajar. Check the consistency frequently.
Once it reaches your desired consistency, pour the whisked egg into the pot and and cook for 20-30 seconds without mixing.
After 20-30 seconds, mix thoroughly to break up the egg and evenly distribute it through the rice.
Remove from the heat and divide into serving bowls.
Serve with a drizzle of sesame oil and a sprinkle of chopped spring onions or kizami nori (or toppings of your choice).
Enjoy!

Notes

Store leftovers for up to 2 days in the fridge or 2-3 months in the freezer. (See in post above for more information on storing and reheating.)

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Rice
Method: Simmering
Cuisine: Japanese

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