Umegayu: Okayu Rice Porridge with Umeboshi Plums
For today’s lunch, I bought 2 instant food products in a 7 Eleven convenience store; One is my favorite cup ramen from Nissin I introduced before in the past article “Nissin Mouko Tanmen Nakamoto” and the other is an instant Okayu from 7 Eleven Japan’s 7 & i Premium line. Here they are.
Ume-Gayu (梅がゆ: O-Kayu with Umeboshi Plums)
Look delicious? Although you could easily imagine how to make the Japanese instant ramen, what about the thick rice porridge we Japanese generally call “Okayu (お粥)” or simply “Kayu (粥)”?
Actually, I made the Okayu rice porridge called “Umegayu (梅がゆ)” from boiling water and the contents of this product.
The name of the O-Kayu, Umegayu can be divided into 2 words, “Ume (梅)” that stands for “Umeboshi (梅干し: salty sour Ume plum pickles)” and the word for Okayu or Kayu “Gayu (粥)”.
So Ume-Gayu is the Okayu with bits of Umeboshi plums. For those who want to know how to make it, I will introduce a basic recipe in the last paragraph of this article.
The package contains a block of freeze-dried Umegayu, so with 160 ml boiling water, rehydrate it; After pouring in the water, just wait for 1 minute and stir the mixture well.
Here is the Ume-Gayu or the Okayu rice porridge with Umeboshi (red bits). Since the base ingredients of the rice porridge include Katsuobushi bonito extract, it is a tasty bowl of Umeboshi Okayu that is rich in umami, featuring a moderate, refreshing acidity from Umeboshi plums.
Umegayu is one of the most common Okayu varieties that has long been loved by Japanese people. It is a simple Okayu dish whose basic recipe is as follows.
- Simmer steamed plain white rice (hot or cold, either is okay) in a pot with a proper amount of water and a dash of salt and Hondashi powder over a low heat, sometimes stirring with a ladle
- Put in a proper amount of Umeboshi that is broken into rough small pieces using hands
- Cook the mixture until the rice becomes somewhat gooey
- Serve the Okayu rice in a bowl and enjoy!