Okayu

I first heard of okayu two years ago when I was B's houseguest in Brooklyn and she served me a steaming bowl of it for breakfast. I had never before tasted such a salty, calming porridge and have since made this at least monthly, for breakfast, lunch or dinner, whenever I crave something comforting but also fresh and light. It’s a great way to use up leftover rice. In its most Bauhaus form, this porridge is little more than rice reheated with a warm dashi broth. Dashi, as I’ve learned it from S, is made by boiling kombu and bonito flakes and then straining the parts out, but I know I’ve encountered vegetarian renditions as well.

I'm only slightly embarassed to admit here that lately I’ve turned okayu into my version of fast food by using a packet of Kikkoman Wakame soup as the brothing agent. I know, it’s full of salt and msg, but man is it good. Give me a break, look at how healthy the rest of it is. Anyhow, from this base you can add at will. Pictured here are all of my favorite toppings: hard-boiled egg, black sesame seeds, umeboshi (pickled plums), scallions, and pickled burdock root.