Okayu

Gentle Japanese rice porridge simmered until silky soft, topped with pickled plum, sesame, and spring onion.

Ingredients

• 1 kg pork loin
• 1 cup nori sheets
• a handful of minced garlic
• 2 tsp wasabi paste
• 2 tbsp neutral vegetable oil
• 200g carrots
• a handful of fresh shiso leaves, chopped
• a drizzle of soy sauce
• 400ml chicken stock

Instructions

1. 1

   Gather and prep the short-grain rice and sushi-grade tuna, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and shiitake mushrooms, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the sushi-grade tuna, season with wasabi paste, and cook until just done, about 30 mins.

5. 5

   Warm the short-grain rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the short-grain rice and spoon the cooked mixture over the top.

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