Cod Okayu (Rice Porridge with Flaked Cod and Ginger)
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Ingredients
- 300 g cod fillets
- 150 g sushi rice
- 10 g fresh ginger, cut into fine strips
- 1 tsp dashi stock powder
- 1 tbsp soy sauce
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 199 kcal
- Protein
- 16.7 g
- Carbohydrate
- 30.4 g
- of which sugars
- 0.4 g
- Fat
- 0.8 g
- of which saturates
- 0.2 g
- Fibre
- 0.8 g
- Salt
- 1.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the sushi rice until the water runs clear and put it in a large pan with the dashi stock powder and 1.2 litres water.
- 2
Bring to the boil, then reduce to a gentle simmer and cook uncovered for 25-30 minutes, stirring occasionally, until the rice has broken down into a thick, soupy porridge.
- 3
Meanwhile, poach the cod in a separate pan of simmering water for 5-6 minutes until it flakes easily and is opaque all the way through, then flake into large pieces.
- 4
Stir the soy sauce and most of the ginger into the porridge.
- 5
Ladle the porridge into bowls, top with the flaked cod and remaining ginger, and scatter with the spring onions to serve.
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