Table of Contents
What is Rice porridge ?
There customary to eat porridge when one eats or drinks too much or has a cold and has no appetite in Japan. Seasoning is simple: dashi broth and salt. Once you have mastered the basic recipe, you can change it to suit your physical condition and preferences. For example, add grind Ginger , Topping in Umeboshi, it is eat with Tsukemono etc... The traditional method of cooking is to use earthenware pots. But don't worry! You can do it in a pot.
Ingredients
| 【Cooking Level】 ★☆☆☆☆ | About 2 servings |
| ＜Ingredient＞ | <Quantity> |
| Japanese white rice | 1/2 cup （about 75g） |
| Kelp Dashi soup (You can used soft water instead) *kelp dashi is only took kelp and water. Not include other things | 500 ml |
| Umeboshi （Japanese salted plum） | as you like |
| Grind Ginger | as you like |
| ＜Seasonings＞ | <Quantity> |
| Salt *It can use Shio koji ( salted rice malt ) 2 tsp instead. | pinch |
How to cook?
How to cook?
First, measure and prepare the quantity of ingredients
Place washed rice and kelp dashi or water in a pot.
Add a pinch of salt
I used shio koji. For shio koji, add about 2 tsp.
Turn on the medium heat, Wait until small bubbles come up.
When it comes to a boil, stir from the bottom with a rice spoon.
Simmer for about 20 to 30 minutes, using chopsticks or a spoon between the lid of the pot to release the steam (depending on the heat).
When the rice has absorbed enough water and reached the desired consistency, turn off the heat.
salt and adjust to taste.
Add grated ginger to taste.
It warms you up.
serve rice in a bowl
Top with Umeboshi （Japanese salted plum）, if desired.
If you make this recipe, Mention @utako.cooking and post by IG! I'm looking forward to your post :)
