Recipe: Perfect Healthy meal, Japanese rice porridge

Healthy meal, Japanese rice porridge. Originally, the herbs used are extremely difficult find outside Japan. So today we're replicating the dish using herbs easily found. Japanese rice porridge ("Okayu") makes an excellent base when thinking about low calories meals.

Healthy meal, Japanese rice porridge For extra substance and nutrients, feel free to serve it with salted salmon, egg or pickled plum. However, I made today's rice porridge very basic and plain so you can enjoy it with optional toppings. Incorporating traditional Japanese ingredients into your diet can be a useful way to make healthy, protein-rich, and easy to digest meals during treatment. You can have Healthy meal, Japanese rice porridge using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Healthy meal, Japanese rice porridge

  1. You need 180 ml of rice.
  2. You need 900 ml of water.
  3. It’s 1/4 teaspoon of salt.
  4. It’s 1 of Umeboshi.

One particularly healing dish, okayu, this Japanese Rice Porridge, is comforting and simple. It's especially simple if you have leftover rice in your fridge or freezer. Japanese rice porridge is perfect as a quick breakfast or sick-time meal. Okayu, which is the Japanese version of Chinese rice porridge, is thick and can be flavored with anything.

Healthy meal, Japanese rice porridge instructions

  1. Wash the rice, raise it to the colander and absorb water for 10-15 minutes..
  2. Put rice and water in a pan, add salt and heat over high heat. When boiling, reduce heat and stir lightly..
  3. Place the lid a little and cook for about 15 minutes..
  4. Turn off the heat and steam for about 5 minutes..

This version is sweet and warm, with honey and grated ginger as the topping. Brown rice is often considered a healthier rice than white rice, but white rice may actually be the healthier choice. Like anything from the grains family, rice contains a certain level of anti-nutrients like phytates which can make it hard for us to absorb the minerals it contains. The words used to say the three daily meals in Japanese are an indicator as to just how integral rice is to the country's cuisine and culture—breakfast translates to "morning rice" (asagohan), lunch to "lunch rice" (hirugohan) and dinner to "dinner rice" (bangohan). A traditional Japanese meal—whichever time of day—consists of "ichi ju san sai," one soup and three side.