Ingredients
- Cooked Rice: 1 cup
- Water: 4 cups
- Egg: 1 large
- Soy Sauce: 1 teaspoon
- Sesame Oil: 1/2 teaspoon
- Green Onion: 1 tablespoon, chopped
- Salt: to taste
- Ground White Pepper: to taste
Instructions
- Step 1: Combine the cooked rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, for about 20-25 minutes, or until the rice breaks down and the mixture thickens to a porridge-like consistency.
- Step 2: While the okayu is simmering, whisk the egg lightly in a small bowl.
- Step 3: Once the okayu reaches the desired consistency, gently pour the whisked egg into the pot in a thin stream, stirring constantly to create delicate egg ribbons.
- Step 4: Season with soy sauce, salt, and white pepper to taste.
- Step 5: Remove from heat and drizzle with sesame oil.
- Step 6: Garnish with chopped green onion and serve immediately.
Notes
- Leftover okayu thickens upon cooling; add a splash of water or broth while reheating to restore its creamy texture.
- For a richer flavor, try using chicken broth instead of water to simmer the rice.
- A sprinkle of toasted sesame seeds adds a delightful nutty crunch to complement the soft texture of the okayu.
- Okayu is best enjoyed immediately, but can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American