Okayu Congee (Rice Cooker Method)

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A gentle Japanese okayu rice cooker congee enriched with a soft egg and seasonal vegetables for a soothing, restorative meal. Ideal for cozy mornings, simple suppers or anyone needing a nourishing bowl of comfort.

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Prep Time:10

Cook Time:1

Total Time:1 10

Course: Breakfast, Brunch, Main Course

Cuisine: Japanese

Keyword: Porridge, Rice

Servings: Servings

Calories: 209kcal

Author: C.B. Chu

Ingredients

For the Congee Base

½ cup medium-grain white rice, or short-grain white rice
5 cups water
1 teaspoon neutral oil
½ teaspoon kosher salt
2 slices fresh ginger
1 tablespoon mirin, or sake
1 teaspoon dashi powder, or mushroom powder
Hot water, as needed

For the Egg

½ teaspoon neutral oil
Kosher salt
White pepper
1 large egg

For the Vegetables (Choose One)

4-5 stalks asparagus
½ cup corn kernels, fresh
4 ounces kabocha squash, rind on

For the Toppings

2 slices fresh ginger, peeled and finely minced
2 scallions, finely minced
Thin soy sauce, or fish sauce, to taste*
Kosher salt, to taste
White pepper, to taste
Cilantro, or perilla leaves (thinly sliced)
Furikake, to taste
Pickled plumbs, or preserved turnip, to taste

Instructions

Place the rinsed rice in the rice cooker insert. Rinse with 2 changes of water and drain well.
Add 5 cups water, 1 teaspoon neutral oil, ½ teaspoon kosher salt and the ginger slices.
Press the “Porridge” button, then press Start. Cook until thickish (about 60–70 minutes).
Crack the egg into a small dish and whisk the yolk and white to combine. Season with ½ teaspoon neutral oil, a pinch of kosher salt and white pepper; reserve.
Prepare the vegetable(s) you’ve chosen: trim the woody ends from the asparagus and cut into 1-inch pieces; scrape fresh corn kernels from the cob; or microwave the whole kabocha squash 2–3 minutes to soften slightly, then quarter it, scrape out the seeds and cut the flesh (rind on) into ¼-inch trapezoid-shaped pieces.
Mince the ginger for topping, slice the scallions and pick the cilantro leaves or thinly slice the perilla, if using.
When the congee cycle finishes, press Quick Cook and simmer gently for about 5 minutes. Add mirin or sake and the dashi or mushroom powder. Taste and adjust with salt and hot water as needed.
Add only the vegetable(s) you selected: kabocha cooks 5–10 minutes until tender-firm; asparagus cooks 2–3 minutes; corn cooks 1–2 minutes.
Make a gentle vortex in the simmering congee and pour in the seasoned, whisked egg from about 12 inches above in a thin stream. Cover and cook until just set. Turn off Quick Cook.
Serve the congee by ladling into individual bowls. Top with minced ginger, scallions, cilantro or perilla, soy sauce, furikake and pickled plums or preserved turnip. Add kosher salt and white pepper, to taste.

Notes

Thin, or light, soy sauce is the standard all-purpose soy sauce used in most Chinese cooking. Despite the name, “light” refers to its color and viscosity, not its sodium level. It is lighter in appearance, saltier, and more assertive in flavor than dark soy sauce, making it ideal for seasoning, marinades, stir-fries, and finishing dishes where a clean, savory brightness is desired.

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