Inspired by: Okayu (zen-gayu)
- All year
Okayu with Umeboshi-free Ginger & Shiso Herbs
- Serves
- 4
- Portion
- 1 bowl (≈300 g)
- Time
- 50 min
- Texture
- Soft, grains visible
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | ¾ cup Japanese short-grain | 150 g | 750 g | |
| Water | 4⅓ cups (7:1, zen-gayu) | 1050 ml | 5250 ml | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g | |
| Ginger, fresh | grated | 8 g | 40 g | |
| Sesame seeds (til) | 2 tsp toasted | 8 g | 40 g | |
| Nori / laver (dried) | ½ sheet, shredded | 2 g | 10 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | shiso or mint | 3 g | 15 g |
Method
How to cook it
Step 1: Soak rinsed rice 30 minutes in the measured water.
Step 2: Bring to a boil in a heavy pot; reduce to the lowest heat; cover with the lid ajar; cook 40 minutes without stirring.
Step 3: Turn off the heat; rest 10 minutes; salt.
Step 4: Top with ginger, sesame, nori and shiso.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromUmeboshi (very salty-sour)→Tograted ginger and a squeeze of lemon
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