Ingredients
Scale
- 1 cup Japanese short-grain rice (Koshihikari preferred)
- 4 cups water
- 1 teaspoon salt
- 2 large eggs
- 1 tablespoon soy sauce (optional)
- 1 tablespoon mirin (optional)
- 1 scallion, thinly sliced (for garnish)
- 1 teaspoon sesame oil (for garnish, optional)
Instructions
- Step 1: Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch for a smoother okayu.
- Step 2: Combine the rinsed rice and water in a medium saucepan. Add the salt. Bring to a boil over high heat.
- Step 3: Once boiling, reduce the heat to the lowest setting, cover the pot, and simmer for 40-45 minutes, or until the rice is completely soft and creamy, stirring occasionally to prevent sticking. The okayu should have a porridge-like consistency.
- Step 4: While the okayu simmers, gently crack the eggs into a small bowl. Whisk lightly.
- Step 5: Once the okayu is cooked, slowly drizzle in the whisked eggs while stirring gently and continuously to prevent them from scrambling. Stir in the soy sauce and mirin (if using).
- Step 6: Ladle the okayu into bowls. Garnish with sliced scallions and sesame oil (if using). Serve immediately.
Notes
- Store leftover okayu in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to restore creaminess.
- Serve your comforting okayu with a side of tsukemono (Japanese pickles) for a delightful contrast of flavors and textures.
- For extra fluffy okayu, let the cooked rice rest, covered, for 10 minutes after simmering before adding the eggs, allowing the grains to fully absorb the water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American