Tofu/Miso/Umeboshi(Salted Preserved Plums) Okayu
Submitted by Janers
Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.
YIELD
1 batchPREP
15 minCOOK
35 minREADY
50 minOkayu is the rice porridge that Japan reaches for when the weather turns cold or when you just need something gentle and restorative.
Short-grain rice simmers slowly in miso-seasoned water until it breaks down into a thick, creamy porridge, while chunks of silken tofu, fresh spinach, and napa cabbage melt into the bowl.
The star is umeboshi, those intensely salty-sour preserved plums that cut through the richness and wake up every spoonful.
A splash of mirin or sake stirred in at the end adds a subtle sweetness that rounds the whole thing out.
Pro Tips
- Wash the rice thoroughly until the water runs clear. This removes excess starch and keeps the porridge from getting gluey.
- Dissolve the miso completely before adding the rice. Taste and adjust, as miso brands vary widely in saltiness.
- For a heartier meal, top with pureed raw daikon mixed with a touch of fresh ginger, lemon juice, and soy sauce.
- Cook longer for a creamier porridge, shorter for one with more distinct rice grains. Both are traditional.
Ingredients
Directions
While you wait for your water to boil:
Break apart tofu into little chunks (dice or just use hands) Wash spinach well and cut into ¼ inch segments Wash nappa cabbage and cut into ¼ inch segments take seed out of umeboshi and cut into small pieces When water is at a nice rolling boil: Add miso (make sure it completely dissolves in water) (At this stage, taste to make sure you have enough miso in water and add more miso or water for desired taste.) Add rice, tofu, spinach, nappa cabbage, and umeboshi Add mirin or sake (optional) Once the mixture come back to a nice boil, put cover on pot and reduce heat to low simmer for 30 minutes. Stir occasionally. Cook longer if you like a more creamier porridge. This makes a nice replacement for soup on a cold day. If eaten as a meal, I like to purée some raw daikon with a tiny smidgin of fresh ginger, lemon juice, and soy sauce as a garnish on top of my okayu.
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