This video shows how to make okayu, a cozy Japanese rice porridge with egg, simmered in light dashi broth. Seasoned with mirin, sake, and soy sauce, this nourishing dish is garnished with green onions ...

Bread stuffing and rice simmered with kombu dashi. The longer you simmer this, the thicker it gets. There was some old rice in the warmer. I put that in a pot and added water to make okayu; my mom ...

The thick rice porridge known as okayu has been eaten in Japan for around 1,000 years. However, the early versions were less watery — it wasn't until the Edo Period (1603-1868) that the dish evolved ...

Arrived at the eat-in store at Soup Stock Tokyo. In the "OKAYU" series, we cooked raw rice with a chicken-based chicken stock, soaked in rice with the taste of soup stock, and finished it with a lot ...