Okayu with various toppings

Jook: in Korean

Okayu: in Japanese

Congee: in Japanese

Rice Porridge: in English (?!?)

 

When I was younger, my mom made rice porridge when I'm sick or when I don't have appetite.

Right now, I'm not sick or don't have appetite.

Actually I have heavy appetite and had about 4-5 big meal today with chocolates..

 

I found my rice that I froze about a week ago, and I decided to make rice porridge.

I melted the rice and combined it with fresh soaked water.

My leftover rice was not enough to make the rice.

 

Wash 2 cups of rice and soak it with cold water about 1 hour.

After that, put the rice cooker in Rice Porridge mode.

If yours doesn't have the system, cook it in a deep pot with about 2:5 ratio of soaked rice and water in medium heat.

When you cook the rice on a pot, it will take about 30min.

As a topping, you can topped anything you have on hand.

I prepared salmon flacks, beaten eggs with a pinch of salt, chopped and washed chicken breast, and thinly sliced and chopped carrots.

 

Sauce: soy sauce, sesame oil, shichimi

Make egg scramble

Cook the chicken well.

Cook the carrots with little bit of oil.

 

When the rice is ready, prepare and enjoy.

 I also added some umeboshi as a topping.

Also, when the taste is too bland add the sauce.

Somehow, I can't work with the camera light!!!!

Photography is so difficult.