Japanese Rice Porridge (Okayu) お粥

Simple and easy homemade Japanese rice porridge recipe. All you need is water and rice. Garnish with scallions, salted salmon, and nori, this homey, comforting dish will sure to keep you nourished and the chill at bay.

At this time of year when the cold and flu season is at its peak, my children usually take turns to bring home a few rounds of sicknesses from school. Last weekend we caught a cold traveling back from Utah and our whole family came down with fever and coughs.

We didn’t have much of an appetite, so I decided to make some warm Japanese Rice Porridge (Okayu) for the family. It is the most comforting Japanese cold remedy that I depend on to tackle the weak stomach.

Japanese Rice Porridge – A Healing Food

Rice Porridge, or we call it Okayu (お粥), is a simple dish made with rice and water. The rice is simmered in a pot with water until the mixture disintegrates. As the rice is tender soft and easily digestible, it is known as a healing food in Japan. We usually serve Okayu to people who are recovering from sickness, the elderly, or babies.

For those of you who are familiar with Chinese foods, you’d probably know that rice porridge (or congee) is very much enjoyed in many different ways. Some versions come with protein and assorted ingredients, and they are perfect for lunch or dinner.

Contrary to that, the Japanese don’t eat porridge as frequently as the Chinese do as a regular meal. In the case of Okayu, it is served specifically as a healing food – to soothe the body and to restore energy. You’ll find the toppings rather simple so the meal itself is light and mild tasting.