This is a simple and easy homemade Japanese rice porridge recipe. All you need is water and rice. Garnished with scallions, salted salmon, and nori, this homey, comforting dish will sure to keep you nourished and the chill at bay.
Technique tip: With a good size pot and the lowest heat on the stove, the water should not boil over. If you cook with more water or your pot is smaller than my pot, you may want to cover the lid at a slight angle so the water doesn't boil over. If you are worried, you can take a quick peek and make sure there's enough water, so the rice doesn't burn the bottom of the pot. If necessary, you can stir the pot or add hot water. Otherwise, don't touch the rice because you could end up breaking the nice shape of rice kernels.
- 1/4 cup uncooked Japanese short-grain rice
- 1 cup plus 2 teaspoons water
- shredded Japanese salted salmon
- toasted white sesame seeds
- green onion or scallions, chopped
- umeboshi (Japanese pickled plum)
- mitsuba (Japanese parsley)
- shredded nori (dried seaweed)
Gather all the ingredients.2.
Rinse the rice in water, then drain. Repeat until the water runs clear.3.
Soak the rice in the pot for at least 30 minutes.4.
After 30 minutes, drain the water completely.5.
Then add the water into the pot.6.
Cover the pot and bring to a boil over high heat.7.
When boiling, lower the heat to the stove's lowest setting (make sure to use the right size of stove burner for your pot size). Open the lid and gently mix with the spoon once, making sure rice is not stuck to the bottom of the pot.8.
Cover the lid and simmer the rice for 30 minutes. During this time, I never open the lid or mix the rice.9.
After 30 minutes, turn off the heat and let it steam for 10 minutes. The rice should be soft and thickened. If you want to add something, like a beaten egg or salt, this is the time to add. I keep this recipe plain and simple. Serve into the individual rice bowls and garnish with the toppings of your choice.10.
Serve the Japanese rice porridge in a bowl with salmon, sesame seeds, green onions, pickled plums, mitsuba and shredded seaweed, if using.