Ingredients with Measurements:
- 1 cup short-grain rice
- 4 cups water
- 1/2 teaspoon salt
- 1/2 cup firm tofu, diced
- 1 cup fresh spinach, chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon rice vinegar
- 1/4 teaspoon black pepper
Special equipment needed:
- Rice cooker or pot with lid
- Mixing bowl
- Cutting board
- Knife
- Grater
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and place it in the rice cooker or pot with 4 cups of water and 1/2 teaspoon of salt. Cook according to the manufacturer's instructions or until the rice is soft and porridge-like.
2. While the rice is cooking, prepare the tofu and spinach. In a mixing bowl, combine the diced tofu, chopped spinach, soy sauce, sesame oil, grated ginger, minced garlic, rice vinegar, and black pepper. Mix well.
3. When the rice is done, add the tofu and spinach mixture to the pot and stir gently to combine. Cook for an additional 5-10 minutes or until the spinach is wilted and the tofu is heated through.
4. Serve hot in bowls, garnished with additional chopped spinach and sesame seeds if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Cook on medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 190
Fat: 5g
Protein: 7g
Carbohydrates: 30g
Fiber: 2g
Sugar: 0g
Sodium: 400mg
Substitutions for ingredients:
- Short-grain rice can be substituted with medium-grain rice or sushi rice.
- Firm tofu can be substituted with extra-firm tofu or tempeh.
- Fresh spinach can be substituted with kale or bok choy.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add diced carrots or bell peppers for extra color and flavor.
- Use vegetable broth instead of water for a richer flavor.
- Top with sliced green onions or cilantro for added freshness.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a rice cooker for foolproof results.
- Don't overcook the tofu to prevent it from becoming mushy.
- Adjust the seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a spoon.
Garnishes:
Garnish with additional chopped spinach and sesame seeds.
Pairings:
Pair with a side of miso soup or a simple salad.
Suggested side dishes:
Miso soup, edamame, seaweed salad, or cucumber salad.
Troubleshooting advice:
- If the rice is too thick, add more water or broth to thin it out.
- If the tofu is too soft, cook it separately and add it to the pot at the end.
- If the spinach is overcooked, add it to the pot at the end to prevent it from wilting too much.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Cook the rice and tofu to a safe temperature of 165°F (74°C).
Food history:
Okayu is a traditional Japanese rice porridge that is often served as a comfort food for people who are sick or recovering from an illness. It is similar to congee in Chinese cuisine.
Flavor profiles:
This dish is savory, slightly salty, and has a nutty flavor from the sesame oil.
Serving suggestions:
Serve hot for a comforting and satisfying meal.
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Region: Japanese