Okayu Recipe: How to Make Japanese Porridge

Okayu is a Japanese rice porridge that is traditionally made in a donabe (clay pot) with a ratio of five or six parts water to one part white rice. The water-rice mixture is simmered until smooth and creamy. This simple, easy-to-digest meal is the perfect type of Japanese food for when you are feeling under the weather.

One popular variation of okayu, called nanakusa-gayu (seven-herb rice porridge), is traditionally eaten on January seventh in Kyoto as part of Japanese New Year celebrations. Nanakusa-gayu features five traditional herbs plus radish and turnip, and it is believed to bring health and luck for the new year.

Okayu and zosui both are traditional Japanese comfort foods made with rice, but there are some key differences:

• Base: Okayu porridge is made with water, and zosui, which is a rice soup, is made with dashi broth.
• Rice: Okayu is made with rice that is cooked with water to a porridge consistency. Zosui is made with cooked rice simmered in dashi broth—the individual grains of rice float in the soup.
• Toppings: Okayu is typically served plain or topped with a few simple garnishes, such as herbs and umeboshi. Zosui often incorporates a variety of ingredients, such as chicken, mushrooms, and carrots cooked directly in the soup.

In Japan, okayu is typically kept relatively simple, but this mild comfort food can be flavored with a variety of different bases, ingredients, and garnishes:

1. 1. Dashi: To add umami to this relatively plain dish, simmer okayu in dashi rather than plain water. Chicken stock or miso broth are other popular options.
2. 2. Egg: A beaten egg, added in the last few minutes of cooking, produces a creamier texture.
3. 3. Umeboshi: Also known as Japanese pickled plum, umeboshi adds salt and acidity to okayu. You can also try pickled daikon radish or other tsukemono (Japanese pickles).
4. 4. Vegetables: Thinly sliced vegetables like squash, carrot, and sweet potato can be added to the porridge in the last few minutes of cooking. Sliced green onion, mitsuba (Japanese parsley), and/or sesame seeds can be used as garnishes for added flavor and visual interest.