Wednesday, January 10, 2018

dashi okayu

On the 7th of January we eat nanakusagayu, a rice porridge with 7 herbs. We eat this to rest from all the holiday eating and to wish for a healthy year❤︎ ・ ・ ・ #七草粥 #釘煮 #市田柿 #茎茶 #大阪 #nanakusagayu #kugini #ichidagaki #kukicha #osaka #japan The other day we had our nanakusagayu for breakfast.

I've written about this before, here.

In the past, I would buy pouches of the ready made okayu, heat it up and then add the 7 grasses.

These days I make okayu in my rice cooker.

The other day, though, I added dashi (stock) to cook my okayu (rice porridge).

Okayu (rice porridge), makes about 2 servings (depending on the size of your bowls)

1/4 cup rice, washed
600 cc (about 3 cups) dashi or water

Cook in rice cooker on "okayu" mode.

NOTES: Satoshi and I agree okayu is much more flavorful cooked with dashi.

I think I may cook okayu this way from now on.

I like this consistency but if you don't like your okayu too watery, you can play around with the amount of water/dashi you use.

6 comments:

Anonymous said...

wow, never thought of making that, especially in the rice cooker! Thanks for the post and recipe. I'm going to try, but have to increase my walking...eating so much carbs now days.
v

K and S said...

hopefully your rice cooker has that "okayu" mode V, otherwise I dunno that it will turn out okay.

Take care!
Kat

vicki nagahiro said...

I Just looked and it does! Called porridge! Yay!

K and S said...

cool, hope it works V!

Take care.
Kat

Rowena said...

I haven't used a rice cooker in like, forever, but it brings back some nice memories from small kid time!

K and S said...

they are real fancy these days Rowena!

Take care!
Kat