Aka endo-mame okayu, red pea rice porridge

GOURMANDE in OSAKA

Here is an okayu, a congee, a rice porridge.

Brown rice, soaked. Red peas boiled (Hokkaido aka endomame). A little salt. Lots of water. 3 hours simmering slowly in a rice cooker, a crockpot, or on a stove.

Umeboshi with red shiso.

To garnish : umeboshi flesh, cut shiso (from the umeboshi), stalks of mitsuba and black sesame.

Frozen tofu.

Refried briefly with Indian spice mix and turmeric.

A quick brunch.

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