by WinnieAb
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WinnieAb's Notes:
Expand1 cup short grain brown rice, rinsed Ask a question about this ingredient
4 cups homemade vegetable stock, chicken stock, or water Ask a question about this ingredient
2-4 cups water Ask a question about this ingredient
1/2 cup dried mushrooms (I used porcinis; feel free to use another variety such as shiitakes) Ask a question about this ingredient
1 cup shelled edamame Ask a question about this ingredient
4 tablespoons minced green onions- for serving Ask a question about this ingredient
4 tablespoons minced all-natural pickled ginger (sushi ginger)- for serving Ask a question about this ingredient
Matcha salt- for serving (recipe follows) Ask a question about this ingredient
Place brown rice and 4 cups of the stock or water in a large pot on the stove. Add 2 more cups of water and bring to a boil.
Ask a question about this stepReduce the heat to a simmer and cook for 45 minutes- 1 hour. Add the additional 2 cups of water only if too much water is getting absorbed; remember that you want the end result to be "soupy".
Ask a question about this stepAdd the edamame and the dried mushrooms and cook for another 30-45 minutes, again adding additional water if necessary.
Ask a question about this stepWhen it has finished cooking, scoop the okayu into individual serving dishes and top each one with 1 tablespoon each of the minced green onion and the pickled ginger. Add a generous sprinkling of the matcha salt and serve.
Ask a question about this step1 teaspoon course sea salt Ask a question about this ingredient
2 pinches powdered matcha green tea Ask a question about this ingredient
Mix the salt and the matcha in a small bowl. Use as a finishing salt for the okayu.
Ask a question about this stepYum! And matcha salt-willl have to add this to everything now.
Yum this looks so good! NOT that I would ever need a hangover cure :-) WHERE did you get that BOWL? It's so pretty!!!!
Thank you so much! I "borrowed" the bowl from my dad...he's got a great dish collection and he's not getting it back if I can help it!
I could have used a big bowl of this today. Yum.
Jen,
Was inspired to make it 'cause we've had an icky tummy bug here this week...it really does make you feel better!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Eric Gower is the author of The Breakaway Cook, not Eric Goyer. Sorry for the oops!