Unfortunately, this year, January is flu season and it is a big, raging, ugly, monster....So when Kara came home from school on Tuesday with body aches, headache, sore throat and cough, I decided it was time for okayu.
Now, you might not know that I've spent the better part of two years discovering and exploring my Japanese heritage. Being fourth-generation Japanese Canadian means I've spent most of my life aware of but not living my Japanese roots. In 2010 I decided to change that. I travelled to Japan with my father for the first time (for both of us) and I took on a volunteer director position at the Japanese Canadian Cultural Centre. What an incredible and enriching experience it has been....
So, of the many discoveries of my heritage (paralleling with my love of food and cooking....) I have discovered okayu....which is really rice porridge. It is Japanese short grain rice, cooked in an abundance of water and garnished with Japanese condiments. I know... it sounds blah...but actually it is very easily digestible and when you are sick, have no tastebuds and nothing looks interesting...okayu actually does the trick. It is standard Japanese fare when you are sick. The added benefit for Kara is that it is easily eaten in front of the television....bowl and spoon in hand with CSI on the telly. In actual fact, it may be the act of having your mom make something warm and comforting when you are feeling especially miserable and needy that may hold the magic....but so be it. I'm making okayu.
Okayu
1/2 cup short grain Japanese rice
3 cups water
1/4 tsp salt
Optional garnish:
umebushi (pickled plum)
furukaki (seaweed and sesame-based condiment)
nori (seaweed)
Rinse the rice under cold water and drain. Add rice and water to a small saucepan, cover and bring to a boil. Turn the heat down to low and simmer for 30 mins. Turn the heat off and let the rice steam for 10 mins. Add salt and stir. Garnish.
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