How to make Japanese porridge

*- …-* Good evening. i'm child of the moon.*- …-*

Tonight is how to make porridge.

Rice porridge is often eaten in East and Southeast Asia when you feel sick or want to adjust your stomach. It's like oatmeal in Germany. It seems that there are porridges using milk and soba in other areas. No burden on the stomach and intestines.

There are two types of Japanese porridge.

"Pour porridge(Iregayu)" and "cooked porridge(Takigayu)".

Tonight is how to make "cooked porridge(Takigayu)" with milk pan.

Rice porridge can also be made with a rice cooker. It is recommended to make it with a rice cooker because it is easier.

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⚡️Be careful when cooking as there is a risk of burns! ⚡️

Cooking porridge ingredients and utensils (for one person)

Rice ... 6 Tbsp (90 g)

Water ... 22.5oz (600ml)

Salt ... a little

You can put potatoes, beans and leafy vegetables if you like ◎

For porridge, adjust the softness by changing the ratio of rice and water. The more water you have, the lighter the gastrointestinal burden. This time is 7 minutes porridge (rice 1: water 10 ratio).

❶ Wash the rice

Put rice and water (outside volume) in a bowl and mix by hand. Rice and rice rub together to remove dirt. Discard the water after mixing 10 times. At this time, make sure that the rice does not flow with the water. Repeat this about 5 times. (Two times for unwashed rice is OK.)

❷ Put rice and water in a milk pan, cover and boil over medium heat

When it starts to boil, stir from the bottom of the pan with a spoon so that the rice does not stick.

❸ When the pot boils, lower the heat and slightly slide the lid

Leave on low heat for 30 to 40 minutes. Be careful not to spill over.

❹ When the rice is hard enough, turn off the heat, add salt and serve

It is more delicious when eaten with umeboshi, kelp tsukudani, and sesame.

If you're stomach sick, make a porridge and try it.

*- …-* Then have a good dream *- …-*