Aka endo-mame okayu, red pea rice porridge

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

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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.

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Umeboshi with red shiso.

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

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Frozen tofu.

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Refried briefly with Indian spice mix and turmeric.

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A quick brunch.

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Koshogatsu, red rice soup day


This the food for today in Japanese tradition :

Little New Year (click here)

Hey, why not ? An okayu (rice porridge) makes a nice… brunch. It’s simple just fill the rice cooker the day before.


This version is not traditional. It’s genmai brown rice. Then I’ve added fish bone stock and a few red items as final toppings. All that together was really tasty.

Dessert.

Oats and egg

A simple savory brunch, very warm.

Oats simmered with carrots, leeks, onion, salt and pepper.

A heated egg (I’ve sunk it in boiled water just the time I chopped the negi). Then the white keeps cooking while you take the photo. Add negi greens, and enjoy :

Avoine au vert

Let’s eat veggies and fibers. As yes, I could be slightly leaner…
That takes 1 minutes to mix, the 3 minutes of microwave. In a bowl, oats, water, cheese, edible yeast, turmeric, black pepper and :

Romanesco cauliflower.

Peas and beans.

Nanohana, rape green blossoms.

1 serving :
Cal : 343.5 Fat 11.0g Carbs 52.4g Proteins 18.9g