holy crap that’s cheap okayu rice porridge…

3 Apr

Every asian kid growing up had congee that their mom made to make them feel better on a cold day or when they were feeling sick.  Not quite mac ‘n cheese, but this comfort food always warms you up and makes your belly  nice and full.  The Japanese version is called Okayu which results in a thicker version of chinese congee but ultimately super delicious.

You make the base and add anything that you want, veggies, meat, eggs…whatever!  Here’s one version that you could try…

What you need!
2 cups of japanese rice
10 cups of water
1 pork liver
10 white button mushrooms
2 cloves of garlic minced
2 slices of ginger minced
splash of dark soy
splash of light soy
splash of mirin
olive oil
salt
pepper

What to do!

1.  Get a big stock pot, put the rice in and rinse it.  Add the water and turn up the heat to high.  Let the whole thing come to a boil and then turn it down to a simmer.  Have the cover sorta on with a gap so steam can escape.  Cook for about 40 minutes.  During this time, check on it once in a while..add more water if it’s getting to thick or if it’s too thin, take the lid of entirely to let the moisture evaporate.  The thickness is dependent on you!

2.  Cut the liver into slices and marinate in soy sauces, half of the ginger and garlic.  In another bowl, put the cut mushrooms in and marinate the same way.

3.  Stir fry the mushrooms and liver until almost cooked.

4.  When the okayu is ready, add the liver and mushrooms.  The soy sauce marinade will give the okayu a nice light brown colour.  Add salt and pepper to taste and enjoy!

Approx Costs:

rice – $1.00
liver – $0.75
mushrooms – $2.00
seasoning – $0.50

Total – $4.25 for 6 servings or 0.78 per person (holy crap that’s cheap!)

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