Rice Porridge with Kale and Mushrooms
What do you eat when you're sick? In Japan, we eat okayu, a simple rice porridge similar to congee. It's easy to digest, and in Japan, we also feed okayu to babies as their first solid food.
Feeling under the weather? In Japan, we turn to okayu, a comforting Japanese rice porridge similar to congee that's easy to digest and full of soothing flavor. This version starts with a nourishing shiitake dashi—made by soaking dried shiitake mushrooms in cold water overnight. The soaking liquid becomes a deeply flavorful base, while the rehydrated mushrooms double as a savory topping.
While this okayu recipe involves a little cooking, it’s perfect for when you’re just starting to feel sick or for making in advance for a loved one. In Japan, okayu is also a go-to first solid food for babies, thanks to its gentle texture and digestibility.
Topped with sautéed mushrooms, kale, a soft-boiled egg, and a drizzle of chili oil, this cozy rice porridge is healing, hearty, and delicious—whether you’re sick or simply craving something warm and nourishing.
Rice Porridge with Kale and Mushrooms
Prep time 10 minutes
Cooking time: 60 min
Makes 4
For rice porridge
4 dried mushrooms
100g short or medium grain rice
2 slice of ginger
1 tablespoon oyster sauce
Topping
3 cups chopped kale
1 tablespoon miso
1 tablespoon mirin
1 tablespoon sake
1 teaspoon soy sauce
1 tablespoon neutral oil
Soft boiled egg (optional)
Fried Shallot (optional)
Chili oil (optional)
Preparation
Make mushroom dashi: In a jar or bowl, add 4 dried shiitake mushrooms and 1 cup of water. Cover and rehydrate in the fridge overnight. Dried shiitake mushrooms are best rehydrated in cold water, but you can use other kinds of dried mushrooms. If you're using dried porcini or morels, place them in a bowl and pour boiling water over them. Let them rehydrate for 30 minutes.
Wash the rice and soak it in water for 30 minutes. Drain using a mesh colander.
In a heavy-bottomed pot or donabe, add the rice, 3 cups of water, and the mushroom dashi. Add ginger and bring to a boil. Turn the heat down to medium. Cook for 30 minutes, adding 2 more cups of water throughout. (Adjust the water to your preferred consistency.) Season with salt.
While the rice is cooking, prepare the toppings. Slice the rehydrated shiitake and set aside. In a small bowl, combine miso, mirin, sake, and soy sauce. Mix well until the miso is dissolved.
Heat a frying pan over medium heat and add oil. Sauté the mushrooms, then add the kale. Add 1 tablespoon of water, cover with a lid, and cook for a couple of minutes. Once the kale is wilted, add the miso mixture and toss to coat. Set aside.
Spoon the rice porridge into serving bowls and top with the sautéed kale and mushrooms. Add a soft boiled egg (optional), sprinkle with fried shallots, and drizzle with chili oil.