Tofu/Miso/Umeboshi(Salted Preserved Plums) Okayu

Recipe Ingredients

1 cup	237ml	Short grained japanese style
		Rice - (wash thoroughly)
4 cups	948ml	Water
2		Rounded tablespoon white - ¥
		Miso paste - (more or less to
		Taste)
1		Salted preserved - (1 to 2) (large)
		Salted plums---umeboshi - (to
		Taste)
1		Cake kinugoshi tofu
1 cup	237ml	Fresh spinach
1 cup	237ml	Fresh nappa cabbage
1/8 teaspoon	0.6ml	Sake or mirin - (optional)

Recipe Instructions

"Okayu" - Japanese-style porridge.

While you wait for your water to boil:

Break apart tofu into little chunks (dice or just use hands) Wash spinach well and cut into 1/4" segments Wash nappa cabbage and cut into 1/4" segments take seed out of umeboshi and cut into small pieces When water is at a nice rolling boil:

Add miso (make sure it completely dissolves in water) (At this stage, taste to make sure you have enough miso in water and add more miso or water for desired taste.) Add rice, tofu, spinach, nappa cabbage, and umeboshi Add mirin or sake (optional) Once the mixture come back to a nice boil, put cover on pot and reduce heat to low simmer for 30 minutes. Stir occasionally. Cook longer if you like a more creamier porridge.

This makes a nice replacement for soup on a cold day. If eaten as a meal, I like to puree some raw daikon with a tiny smidgin of fresh ginger, lemon juice, and soy sauce as a garnish on top of my okayu.

Source:
Judy Ridgway

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