Tofu/Miso/Umeboshi(Salted Preserved Plums) Okayu Recipe - Cooking Index
Tofu/Miso/Umeboshi(Salted Preserved Plums) Okayu Recipe - Cooking Index
| 1 cup | Short grained japanese style | |
| Rice - (wash thoroughly) | ||
| 4 cups | Water | |
| 2 | Rounded tablespoon white - ¥ | |
| Miso paste - (more or less to | ||
| Taste) | ||
| 1 | Salted preserved - (1 to 2) (large) | |
| Salted plums---umeboshi - (to | ||
| Taste) | ||
| 1 | Cake kinugoshi tofu | |
| 1 cup | Fresh spinach | |
| 1 cup | Fresh nappa cabbage | |
| 1/8 teaspoon | Sake or mirin - (optional) |
"Okayu" - Japanese-style porridge.
While you wait for your water to boil:
Break apart tofu into little chunks (dice or 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 pieces When water is at a nice rolling boil:
Add miso (make sure it completely dissolves in water) (At this stage, taste to make sure you have enough miso in water and add more miso or water for desired taste.) Add rice, tofu, spinach, nappa cabbage, and umeboshi Add mirin or sake (optional) Once the mixture come back to a nice boil, put cover on pot and reduce heat to low simmer for 30 minutes. Stir occasionally. Cook longer if you like a more creamier porridge.
This makes a nice replacement for soup on a cold 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.
Source:
Judy Ridgway
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