← Nouns Cooking · Japanese

Ingredients

• 100 g Japanese short-grain rice
• 700 ml Water
• ¼ tsp Salt
• 2 Umeboshi (Japanese pickled plums) (optional)
• 1 Spring onion, finely sliced (optional)
• 1 tsp Sesame seeds (optional)
• ¼ sheet Nori, cut into fine strips (optional)

Method

1. Rinse the rice a few times until the water is fairly clear, then drain and put it in a heavy pot with the measured water. Leave to soak for 30 min.
2. Bring to the boil over medium-high heat, stir once to unstick the grains from the bottom, then turn the heat to its lowest setting.
3. Cover with the lid slightly ajar and simmer for 30–40 min without stirring, until the grains have burst and the porridge is thick and creamy. Add a splash of hot water if it gets too thick.
4. Turn off the heat, stir in the salt and leave covered for 5 min.
5. Spoon into bowls and top with an umeboshi, spring onion, sesame seeds and nori.

Tips

• Leftover cooked rice makes a fast version: simmer 1 part rice with 2 parts water for 10–15 min.
• Flaked salted salmon or a soft-boiled egg turns it into a heartier breakfast.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101 Pickled Plum