Thin White Congee (Sarasara shiragayu)
Easy on the stomach, this is the Japanese equivalent of that long-trusted cold remedy, chicken soup. One of the first solid foods given to babies.
Photographed by Takeshi Noguchi
Rice & Noodles
Calorie count is per serving.
Excludes time spent draining.
Ingredients (Serves 2)
- 100 ml rice
- A pinch of salt
- 1 liter water
- 2 umeboshi
Rinse the rice, drain and set aside for 20 to 30 minutes.
Put the drained rice in a deep, 20 cm pot. Add 1 liter of water and a pinch of salt.
Place the pot over medium heat and slowly bring to a boil.
When it starts to bubble, reduce the heat to low and use a spatula to scrape the bottom as you stir the mixture every now and then. This is to prevent the rice from burning. Be sure not to stir too often; you'll end up with sticky rice.
Place a cooking chopstick over the pot and cover with the lid to allow some of the steam to escape and prevent the liquid from boiling over. Simmer for about 30 to 40 minutes.
Once the liquid has thickened and the rice is soft, turn off the heat and serve the congee in individual bowls and garnish with an umeboshi.