New Winter Comfort Food
By from February 1, 2005
I don't feel very well, and I wanted something to eat that was warm, filling, easy, and comforting. I remembered a recipe I tried a few years ago. It's very delicious, and versatile; I've made it with and without the tofu, and with all different kinds of vegetables. I'd like to introduce you to:
Okayu, or Japanese rice porridge
1 C sushi (short-grain) rice
4 C water
2-3 tablespoons white miso, or to taste
5-6 oz tofu, broken into chunks
1 C fresh spinach, cut into 1/4" strips
1 C fresh cabbage, cut into 1/4" strips
1 or 2 umeboshi (salted pickled apricots) [optional]
splash of sake or mirin [optional]
Rince the rice well in cold water, then drain. Mix with the 4 C of water in a saucepan and bring to a boil. Add the miso and stir to dissolve. Add tofu, spinach, and cabbage, as well as the umeboshi and sake, if using.
Bring to a boil, cover, and reduce the heat to low. Simmer for 30 minutes, stirring occasionally. It is done when it has a creamy, homogenous texture.
Serve garnished with grated ginger, lemon juice, and soy sauce.
<< | Posted on February 1, 2005 at 9:31 PM | >>
just wanted to let you know that umeboshi is actually pickled plum, not apricot!
great site! i've bookmarked it.
Posted by amy @ February 14, 2005 11:39 AM
Hm, I know that ume is usually called "pickled plum" but somewhere in the back of my mind I must have saved some random fact I read that they are actually a variety of apricot! Some infos:
http://www.japan-101.com/food/ume.htm
http://metropolis.japantoday.com/biginjapan/350/biginjapaninc.htm
Posted by freddy @ February 14, 2005 12:28 PM
do you think this could be made in a rice cooker and held for a few hours?
Posted by Momcat @ February 14, 2005 8:37 PM
Unfortunately, I couldn't get it to work in the rice cooker, even though our fancy "fuzzy logic" rice cookers have a "porridge" setting. The rice cooked through but it never gelled together in that porridgy way. It comes together really quickly on the stovetop, tho.
Posted by freddy @ February 15, 2005 10:33 AM
My mom used to make this all the time for breakfast, although she used leftover rice from the night before. She'd just add water to the cold rice and heated it on the stove. Keep adding water as it's absorbed until you get the consistency you like. She'd add egg, green onions, miso and sometimes a little soy sauce. I loved it then and I still make it now. Perfect comfort food! We used to call it "gooky stuff" :)
Posted by Michiko @ February 23, 2005 6:56 PM
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that sounds literally mind-blowing. I wish I had it right now. Porridge!
Posted by ritchey @ February 4, 2005 3:07 PM