Mixed Grain Okayu
Nutritious and delicious Mixed Grain Okayu with brown rice, buckwheat groats, mushrooms, and tofu puffs. Makes a satisfying and tasty breakfast.
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
Calories: 383kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice