Nutritious and delicious Mixed Grain Okayu with brown rice, buckwheat groats, mushrooms, and tofu puffs. Makes a satisfying and tasty breakfast.
Okayu is Japanese rice porridge. It is usually eaten for breakfast in Japan with tsukemono (preserved vegetables), soy sauce, and sesame seeds. Okayu is quite thick as the water to water-to-rice ratio is a little less than Chinese congee. It is also boiled for a shorter period of time with the rice grains more or less intact.
Zakkokumai (mixed grain) is becoming increasingly popular and may include brown rice, red rice, black rice, millet, amaranth, quinoa, barley, oats, and sesame seeds. Normally, a tablespoon of zakkokumai is added to a cup of white rice and cooked as usual in the rice cooker or on the stove. This is a good way to include whole grains into one’s diet. You can easily create your own mixes with grains of your choice.
I am using a combination of medium grain white and brown rice combined with buckwheat groats in this Mixed Grain Okayu. Buckwheat groats are hulled seeds of the buckwheat plant with a mild, nutty flavor. It can be purchased at Asian and health food stores.
This Mixed Grain Okayu is my adaption of a porridge we once encountered in Yokohama. It has a slightly nutty flavor coming from the brown rice and buckwheat groats. This porridge is healthy and quite delicious. Do give it a try.
INGREDIENTS
- ½ cup short grain rice (100g)
- ½ cup brown rice (100g)
- ¼ cup buckwheat groats
- ¼ cup soy sauce (60ml)
- ¼ cup mirin (60ml)
- 1 tsp dashi
- 4 shitake mushrooms
- 2 abura-age (fried tofu pouches) or 8 small deep fried tofu puffs, sliced
- 2 eggs
Garnish
- 2 green onions (finely sliced)
- 2 to 3 umeboshi (pickled plum)
- Toasted sesame seeds
- Shichimi togarashi (seven spice chili pepper)
INSTRUCTIONS
- Rinse shitake mushrooms and soak in hot water until soften, about 20 minutes. Remove stems and slice caps thinly. Reserve soaking liquid.
- In a medium sized pot, combine white rice, brown rice, and buckwheat groats. Rinse and drain until water runs clear, about 4 to 5 times.
- Combine water with reserved mushroom soaking liquid to make a total of 5 cups (1.2 liters). Pour into pot with mixed grains and dashi. Bring to a boil. Add mushrooms, soy sauce, and mirin. Reduce heat and simmer for 15 minutes.
- Add sliced tofu and salt (if needed) and continue to simmer for another 5 minutes. If porridge appears to be a little too thick, add some water to bring to desired consistency.
- Beat eggs lightly in a small bowl. Pour into the porridge and swirl with a fork. Turn off stove.
- Serve in bowls topped with sliced green onions, umeboshi, toasted sesame seeds, and sichimi togarashi.
NUTRITION
Here is a fun and relaxing activity the family enjoys from late spring through early fall in our backyard. A good time and place to savor a cup of tea. 🙂
NOTE: This post was updated on August 12th, 2014 with new pictures. Some changes were made to the recipe.
Enjoy…..and have a wonderful day! 😎
Kamalika says
August 6, 2010 at 4:39 pmthe dish truely sounds healthy but not very sure whether I will try it or not…:(
rumana says
August 6, 2010 at 4:52 pmLooks interesting:)
Anncoo says
August 6, 2010 at 4:55 pmHi Biren, The mixed grain Okayu looks so delicious and healthy. I must eat this often after having so many high calories stuff ;DD
lequan@luvtoeat says
August 6, 2010 at 5:03 pmHey Biren!
I've never tried Japanese congee Okayu before. Thank you for teaching me the name. I love learning new Japanese words through your blog, especially names of different delicious dishes…yum yum! This dish looks like my kind of comfort food. Love that you used the water from soaking the mushrooms, adding great flavor to the Okayu. Also, I love seeing the different activities you like doing with your family, gives me ideas for when my children get older :-D. Thank you for sharing and have a great weekend!
Stella says
August 6, 2010 at 5:32 pmBiren, this porridge sounds so healthful and nutritious! And it's both vegan and gluten free amongst other great things (smile). I really need to get some buckwheat groats and try something like this soon. By the way, this post just inspired or reminded me of a question I always have. It might be silly, but I wonder it a lot since I've never been to Asia. Do people in most or some Asian countries/areas drink a caffeinated drink in the morning-coffee, green tea, etc. the way most do here? Just wondering :)…
tigerfish says
August 6, 2010 at 9:21 pmI love those Chinese congee but never tried a Japanese version like that. But I know I gonna like it 🙂 …I do drink coffee in the morning in Asia and here…:p hee heee
IJust LoveMyApron says
August 6, 2010 at 9:36 pmThis congee sounds healthy! I like that you mixed different kinds of rice. I would eat it for lunch and dinner too and a must for me- Chinese donuts. I know it's Japanese style but…every time I have congee or porridge, I crave for Chinese donuts 🙂
Megan says
August 6, 2010 at 9:41 pmHi Biren… the congee sounds super yummy and good for you, my type of meal.. I bet my kiddos would like this too! Have a super Friday! Megan
rotinrice says
August 6, 2010 at 9:53 pmA lot of the East Asian dishes are gluten free as rice, soy, and vegetables are the main ingredients. Rice and soy products like noodles and wraps are easily available at very reasonable prices.
As far as I know, in East Asia, coffee and tea are commonly taken during breakfast. Very often coffee is taken in the morning and tea is taken throughout the day.
Chef Dennis says
August 7, 2010 at 1:16 amthe mixed grains sound so good…I love seeing how people around the world eat, I would like to try this one!
Jay says
August 7, 2010 at 1:37 amvery healthy dish…wonderfully presented dear…
Magic of Spice says
August 7, 2010 at 5:56 amI have never had Okayu…looks wonderful:)
Joanne says
August 7, 2010 at 11:43 amI'm always so interested to find savory porridges! How tasty.
A SPICY PERSPECTIVE says
August 7, 2010 at 12:52 pmOh, I love the idea of this! A lovely dish!
Patty Price says
August 7, 2010 at 1:48 pmThis looks good, it's foggy and cold outside right now and a bowl of Okayu sounds wonderful!
A delicious looking bowl of comfort food, thanks for sharing your recipe:-)
Angie's Recipes says
August 7, 2010 at 5:00 pmI like congee too, but not just for the breakfast, but also for dinner! Great with some pickles and fermented tofu.
The Mom Chef says
August 8, 2010 at 2:27 amI've never even heard of it, but it looks delicious even though it's healthy! 🙂
denise fletcher says
August 8, 2010 at 6:02 amThat looks beautiful! I love the mushrooms on top and the fact that there are several grains used. I never really liked congee much – always associate it with convalescents somehow LOL I would be more than happy to try this though 🙂
the lacquer spoon says
August 8, 2010 at 8:43 amOoh, awesome twist of Japanese porridge! Your okayu provides us with lots of vitamins and minerals while healing our greedy stomachs 🙂
Reeni says
August 8, 2010 at 2:38 pmI have never eaten anything like this! I would like to give it a try. Not only is it healthy but it looks delicious and hearty. I bet it is a great way to start your day in the winter time.
rotinrice says
August 8, 2010 at 2:45 pmYou are absolutely right, Reeni! It is a great breakfast for a cold morning 🙂
Julie M. says
August 8, 2010 at 3:04 pmBiren, This looks so hearty and delicious! I love how you put together such unique ingredients to make delicious dishes.
jillyann says
August 9, 2010 at 12:51 amI would love this Biren. I really enjoy the nutty, chewy texture of whole grains. I'm not as enthusiastic about the tofu (just a personal preference…its a texture thing) but I could leave that out!
Carolyn Jung says
August 9, 2010 at 4:10 amI love Asian porridges. Such comfort in a bowl. And this is one breakfast that will wake you up and have you energized for the whole day.
Cheah says
August 9, 2010 at 6:30 amThis Japanese congee looks interesting. Never tried before, but it's nutritous.
MaryMoh says
August 9, 2010 at 5:40 pmLooks heathy and filling. That would be wonderful for breakfast.
Jeannie says
June 3, 2011 at 3:43 pmI just found your blog after searching whether or not I could make Okayu out of my mixed grain rice. It’s cooking right now and I look forward to trying it.