During this time of year, when the cold and flu season is at its peak, my children usually take turns bringing home a few rounds of sicknesses from school. Last weekend, we caught a cold while traveling back from Utah, and our whole family came down with fevers and coughs. We didn’t have much of an appetite, so I decided to make some warm Japanese Rice Porridge (Okayu) for the family. It is the Japanese cold remedy I rely on most to soothe a weak stomach.
Japanese Rice Porridge: A Healing Food
Rice Porridge, or as we call it, okayu (お粥), is a simple dish made with rice and water. The rice is simmered in a pot with water until it disintegrates. Because the rice is tender, soft, and easily digestible, it is considered a healing food in Japan. We typically serve okayu to people who are recovering from sickness, the elderly, or babies. For those of you familiar with Chinese cuisine, you probably know that rice porridge (or congee), as a comfort food, is enjoyed in various ways. Chinese versions are often topped with julienned ginger, chopped scallions, fried garlic, or fried shallots. Sometimes, congee is topped with additional proteins like shredded chicken, ground pork, seafood, or Chinese sausage, making it suitable for lunch or dinner. In contrast, the Japanese don’t consume porridge as frequently as the Chinese do for regular meals. Okayu, in particular, is served as a healing food, meant to soothe the body and restore energy. The toppings are kept simple, resulting in a light and mild-tasting meal.
How to Make Japanese Rice Porridge
The Ingredients You’ll Need:
Japanese short-grain rice Water Optional toppings: chopped green onion/scallion, salted salmon, egg, kimchi, shredded nori, or pickled plum (umeboshi)
Cooking Tips
Cooking Rice Porridge with Donabe (Earthenware Pot)
We use a donabe, the Japanese earthenware pot when making the rice porridge for the people we care for. It is a traditional way of preparing the dish as the pot cooks the porridge evenly and retains the heat well. I suppose you can use a rice cooker, instantv pot, or a regular pot to make the porridge, but donabe has always been the preferred method. I hope you give this Japanese home remedy a try when you’re under the weather, or in need of something light and healthy.
More Healthy Recipes You’ll Enjoy:
Ochazuke Vegan Miso Soup 15 Best & Healthy Side Dishes to Serve with Salmon
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: The post was originally published on January 30, 2013. The content has been updated in March 2020.
