Japanese · Breakfast & brunch

Okayu rice porridge

Name: Okayu rice porridge
Prep time: 8 min
Cook time: 35 min
Total time: 53 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup Japanese short-grain rice; 5 cups water; 1/2 teaspoon kosher salt; 4 umeboshi plums; 2 scallions, thinly sliced; 2 teaspoons toasted sesame seeds; 1 sheet toasted nori, cut into strips

Gentle Japanese rice porridge with intact soft grains, umeboshi, scallion, sesame, and nori.

About 55 minTotal

About 45 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 cup Japanese short-grain rice
5 cups water
1/2 teaspoon kosher salt
4 umeboshi plums
2 scallions, thinly sliced
2 teaspoons toasted sesame seeds
1 sheet toasted nori, cut into strips

Instructions

Rinse rice gently until the water is mostly clear and drain 10 minutes.
Combine rice and water in a and bring to a boil uncovered. Stir once from the bottom.
Lower heat to the gentlest simmer, cover with the lid slightly ajar, and cook without repeated stirring until grains are very soft but still identifiable, 30 minutes.
Remove from heat, cover fully, and rest 10 minutes. Season lightly; umeboshi will add substantial salt.
Ladle into bowls and top each with umeboshi, scallion, sesame, and nori. Add hot water when reheating because okayu tightens as it stands.