Anonymous
Posted on 2019-12-07 02:17:44 Score: 0 (vote Up/Down)    (Report as spam)


I made okayu since I'm sick.

The only ingredients are rice and water. I used basmati rice, and following the first recipe I found I went with 1:7 rice to water ratio. I'll probably tone this down a bit next time.

After washing the rice I poured in the water and set it on medium heat. According to the recipe you're supposed to let it sit until just before it starts boiling, give it a stir so the rice doesn't stick, then cover it and let it cook on low heat for about 20-30 minutes. Following another trick from the recipe you can use a chopstick to prop open the lid so the pressure can vent and the water doesn't burble out and cover your stove in starchy goop. I found out that I didn't prop it open wide enough.

I found 20-25 minutes was enough since most of the water had evaporated. The rice grains had gone very soft and mushy. I gave it a couple of pinches of salt which proved to be underwhelming for the amount of rice I had. I also didn't have any umeboshi and couldn't be arsed to add anything else to it, but plain okayu is still authentic.

It was very plain to eat but it warmed me up which I guess is the point. The rice also ended up sticking to the bottom of the pot anyway.

I'll be waiting for my trophy to arrive in the mail.

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