Japanese Kanji Recipe

Oleh zopisces4 Oktober 24, 2023 Posting Komentar

Okayu is a simple Japanese porridge with comforting and healing properties. It’s also the perfect dish for those looking to shed a few pounds since it’s low in calories, yet, quite filling. Only two ingredients are needed – Japanese short grain rice and water.

As a little girl, my mother used to make okayu whenever I was sick with a fever. I liked the simplicity of the dish and the subtle salty flavor. My favorite was when

Since then I’ve been making okayu pretty regularly. I still eat it when I’m sick but also love to make a bowl of it when I want to eat a light meal.

Chahan (ramen Restaurant Style Fried Rice)

Okayu is a Japanese porridge (rice gruel) dish made with short grain Japanese rice and water (sometimes dashi). The dish is cooked in a donabe (earthenware pot) until the rice is soft and mushy. It can be served plain or topped with ingredients such as umeboshi (Japanese pickled plum), sesame seeds, chopped scallions, salted salmon flakes, nori, a poached egg, sweet potatoes, and much more.

While congee, or jook, which is the Chinese version of porridge, is often served as a side dish in Hong Kong, Taiwan, and mainland China, it’s most often offered as a therapeutic meal in Japan, to heal a stomach bug, or other illnesses.

, which is a tea porridge, is considered to be a regional food of Nara and Kyoto, stemming from the cuisine of monks. It’s offered to helpers during big celebrations such as weddings and festivals, can be found sold in traditional Japanese restaurants, and is also used as a restorative cure.

How To Make Congee (chinese Rice Porridge) Recipe

Since I don’t have a donabe, I’m using a dolsot, which a Korean stone pot, to make this okayu recipe. The result is just as delicious!

Simply transfer the rice porridge to an airtight storage container and close with a lid. Refrigerate for up 3 days. The texture of the porridge will be thicker the next day but that’s easy to fix – add a little extra water and the porridge will go back to having a thin and silky texture.

Traditional okayu is quite plain in taste. Without any toppings, all you have is mushy rice with no flavor so I recommend going full flavor with side dishes that are also old school Japanese. Some of my favorites are:

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Did you like this Okayu Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Caroline Caron-Phelps is a Japanese/French Canadian recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, vegan, and vegetarian, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.Kanji Drink is a traditional north Indian probiotic drink that is made by fermenting carrots in water and spices. It comes together in under 15 minutes of prep time (vegan, gluten-free).

Kanji Drink is a traditional North Indian fermented drink prepared mostly in winter. In my home, it is a must-drink to make for the festival of Holi.

It has a very unique color and taste, and it also uses a unique method of preparation, that of being fermented for 2-5 days.

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India has a tradition of making fermented food like pickles, dosa, idli, and yogurt, etc and this Kanji drink recipe is a great addition to the list.

Kanji

It’s super quick to bring together and then all you need to do is to keep it in good sunlight to ferment.

This drink is rich in antioxidants and dietary fibers. It is also a good source of vitamin K, vitamin C, potassium, and manganese. Kanji is a probiotic drink and hence is great for your gut health and also improves digestion.

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Black carrots are not easily available these days and hence I make the recipe using red carrots. I add a few beetroots to this drink to give it that lovely purple color.

Replace carrots with thick slices of watermelon peel to make tarbooj ke chilke ki kanji. This is a traditional recipe very popular in Mathur households.

We also make lauki ki kanji by replacing carrots with thick slices of bottle gourd along with the peel. Remove the soft pith while cutting the slices.

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Wash 7 oz (200 g) of the carrots and discard ½-inch of the top and bottom. Peel them using a vegetable peeler. Cut the carrots into ¼-inch thick and 1-inch long fingers (batons).

Wash 1.8 oz (50 g) of beetroots and discard the ½-inch of top and bottom. Peel them using a vegetable peeler. Cut the beetroot into thin wedges.

Congee

Note – Make sure the jar in which you are fermenting the Kanji is absolutely clean and dry. Making kanji is like pickling. You have to be extra careful about the cleanliness of the vessel and the spoons you are using to stir it.

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Note – Some people do not boil the water while making this drink. I do it to make sure the drink doesn’t get spoiled while fermenting. Do this extra step for peace of mind.

Transfer the Kanji drink to a clean glass or ceramic jar and cover the mouth of the jar with a muslin cloth.Secure the cloth using twine.

Place the jar in the sun for 2-5 days for fermentation. Stir the mixture using a clean and dry spoon every next day.

Crunchy Nihongo! — Yum! Sushi~

The time of fermentation will depend on how strong the sun is. If the sun is strong, Kanji will get ready in 2 days and if it is mild, then it can take up to 5 days for it to ferment properly. So make sure to check it every day and once it tastes tangy, then immediately keep the jar in the refrigerator.

Note – If you see any green mold on the kanji, it means that you have fermented it more than required. Make sure to discard it otherwise, it may cause stomach upset.

Serve kanji in glasses along with a few pieces of carrots and beets in each glass as an appetizer drink. You can also add a few ice cubes to the glasses to make them extra chilled.

Millets

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Kanji (Kanji Drink) is a traditional north Indian probiotic drink that is made by fermenting carrots in water and spices. It comes together in under 15 minutes of prep time.

In Suvarnabhumi airport, Bangkok, there's a little court in the basement serving round the clock at a very reasonable price. While waiting for my flight to Vietnam, this was a pleasant discovery, made sublime by the addition of rice congee flavoured with minced meat, topped with a salted egg, spring onion, and slivers of ginger and fried onion. From the assortment of sauces and spices available, the woman had indicated towards a few that would work well, and the

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, hot chillies soaked in fish sauce, had been duly spooned into a small bowl and a hungry girl had been reminded of the easy-to-digest

In the Banerjee household, at one point of time, broken rice, or khud, would be cooked into a mushy consistency, salted and topped with butter, and then served with something crunchy or with a slightly different texture, like deep-fried papad or potatoes mashed with chillies, salt and butter. Mostly served as sickbed , the greatest thing about this broken rice porridge, cooked till sticky, yet still runny, would be the innumerable things you could add to it to make it tastier. A version of this recipe would be available in Leela Majumdar's

, one of the finest cookbooks to come out of Bengal, where the author would prescribe pish pash, where she would cook a couple of pieces of chicken, preferably breast meat, with a touch of whole garam masala and rice, and cook till everything is mushy, and serve it with a dollop of butter if so desired. Mentions of such easy-to-make porridge would be in Russian fairy tales, where an old soldier would trick a woman into making porridge for him by telling her he could make one with an axe. Porridges are common to most cultures, perhaps one of the most interesting ones is the congee, which has its roots in Tamil Nadu but is eaten far more widely in other countries.

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The word 'kanji'has its probable origins inSanskrit 'kanjika'. Tracing congee to 'kanji' or 'ganji'is a slightly difficult task since it can be said there's no one point of origin. Rice came in pretty late to the South of India, while

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