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Nanakusa Gayu

“Nanakusa-gayu”Using Leftovers for a Vibrant Herbal Porridge | The Secret Recipe to Stay Fit!
Print Recipe
Prep Time 6 hours
Soaking Time 45 minutes
Total Time 6 hours 45 minutes
Course Breakfast, light dinner, lunch,
Cuisine Japanese
Servings 6 people

Equipment

  • 1 Donabe or heavy bottomed pot

Ingredients
  

  • 1 rice cup 1 rice cup (180ml) Brown Rice
  • 8 rice cup Water
  • 200~300 grams Assorted chopped vegetables (daikon, carrot, onions, etc.)
  • Mitsuba leaves for garnish
  • Side condiments like umeboshi, pickled vegetables

Instructions
 

  • Soak brown rice overnight, then drain and transfer to a heavy pot with 8 cups water. Cook for 40 minutes until tender, stirring occasionally.
  • Meanwhile, make Kombu Tsukudani by simmering leftover dashi kelp and shiitakes in soy sauce, mirin and sugar until soft but bouncy texture.
  • Once porridge base cooked, mix in sliced daikon, carrots and white onions. Cook 5 more minutes.
  • Finish by mixing in chopped green onions and garnishing with mitsuba. Allow to sit before serving.
  • Serve porridge in bowls with tsukudani mix-ins and salty sides like umeboshi for contrast.
Keyword Japanese New Year, nanakusa Gayu, rice porridge