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.
Refried briefly with Indian spice mix and turmeric.
A quick brunch.
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.
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 :
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 :
Peas and beans.
Nanohana, rape green blossoms.
1 serving :
Cal : 343.5 Fat 11.0g Carbs 52.4g Proteins 18.9g