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Ingredientes
- 1 c. Short grained japanese style
- Â Â Rice (wash thoroughly)
- 4 c. Water
- 2 x 3 rounded Tbsp. white
- Â Â Miso paste (more or possibly less to Taste)
- 1 x Or possibly 2 large salted preserved
- Â Â Salted plums---umeboshi (to Taste)
- 1 x Cake kinugoshi tofu
- 1 c. Fresh spinach
- 1 c. Fresh nappa cabbage
- 1/8 tsp Sake or possibly mirin (optional)
Direcciones
- "Okayu" - Japanese-style porridge.
- While you wait for your water to boil:Break apart tofu into little chunks (dice or possibly just use hands) Wash spinach well and cut into 1/4" segments Wash nappa cabbage and cut into 1/4" segments take seed out of umeboshi and cut into small pcs
- When water is at a nice rolling boil:Add in miso (make sure it completely dissolves in water) (At this stage, taste to make sure you have sufficient miso in water and add in more miso or possibly water for desired taste.) Add in rice, tofu, spinach, nappa cabbage, and umeboshi Add in mirin or possibly sake (optional)
- Once the mix come back to a nice boil, put cover on pot and reduce heat to low simmer for 30 min. Stir occasionally. Cook longer if desired a more creamier porridge.
- This makes a nice replacement for soup on a cool day. If eaten as a meal, I like to puree 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1170g | |
| Calories 722 | |
| Calories from Fat 9 | 1% |
| Total Fat 1.12g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 57mg | 2% |
| Potassium 273mg | 8% |
| Total Carbs 159.11g | 42% |
| Dietary Fiber 6.1g | 20% |
| Sugars 0.09g | 0% |
| Protein 13.62g | 22% |
