Welcome to Japanese cooking 101 .
Today we are making Okayo , Japanese rice porridge .
Okayo is often eaten when people are not feeling well .
It has a very mild taste and it's easy to digest .
Okayo is also a popular breakfast item served at many hotels in Japan as part of the Japanese style breakfast .
These are the ingredients white short grain rice , water and salt .
Really simple rice to water ratio .
Here is about 1 to 6 or seven but you can use a lot more water or less depending on how you like your porridge .
Typical topping for Okayo is um sour and salty pickled plum .
It goes very well with white rice .
You can also cook Okayo with eggs , sweet potatoes or even tea .
For more information about the ingredients , please visit Japanese cooking 101 dot com .
Making is easy .
We wash rice and put it in a pot with water .
Sit on the stove at medium heat , add salt and stir when it starts to boil partially cover with a lid and cook at low heat for 30 to 40 minutes .
Serving a ball and topped with um OK , is light warm and comforting .
It is perfect food when you don't have an appetite .
But even when you are not sick , it's still a tasty rice dish to try .