📝 About This Recipe
A soul-soothing staple of Japanese home cooking, Genmai Kayu transforms nutty short-grain brown rice into a creamy, velvety porridge through a patient, slow-simmering process. Unlike white rice porridge, this version offers a deeper, toasted flavor profile and a wealth of nutritional benefits, making it the ultimate restorative meal for cold mornings or gentle recovery. Finished with traditional savory garnishes, it is a masterclass in balancing simplicity with complex textures.
🥗 Ingredients
The Porridge Base
- 1 cup Short-grain brown rice (Genmai) (high quality Japanese short-grain preferred)
- 6-7 cups Filtered water (adjust based on desired thickness)
- 1 piece Kombu (dried kelp) (roughly 2x2 inches, wiped with a damp cloth)
- 1/2 teaspoon Sea salt (fine grain)
- 1 tablespoon Sake (optional, for depth of flavor)
- 1 inch Fresh ginger (peeled and sliced into thin coins)
Traditional Garnishes
- 4 pieces Umeboshi (pickled plums) (pitted and slightly mashed)
- 2 stalks Scallions (finely sliced on the bias)
- 1 tablespoon Toasted black sesame seeds (for crunch and aroma)
- 1 sheet Nori seaweed (shredded or cut into thin strips)
- 4 leaves Shiso leaves (thinly sliced chiffonade)
- 1 teaspoon Toasted sesame oil (for a fragrant finishing drizzle)
- 1 teaspoon Soy sauce or Tamari (optional, for serving)
👨🍳 Instructions
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1
Rinse the brown rice thoroughly in a fine-mesh strainer under cold running water, rubbing the grains together with your hands to remove excess starch until the water runs mostly clear.
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2
Place the rinsed rice in a heavy-bottomed pot or a Japanese clay pot (donabe) and cover with plenty of water. Let it soak for at least 2 hours, or ideally overnight; this ensures the bran softens and the rice cooks evenly.
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3
After soaking, drain the rice completely and return it to the pot. Add 6 cups of fresh filtered water, the piece of kombu, and the ginger slices.
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4
Bring the mixture to a gentle boil over medium-high heat. Do not walk away, as rice water tends to foam up and boil over quickly.
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5
Once boiling, use a spoon to skim off any gray foam that rises to the surface. Add the sake if using.
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6
Reduce the heat to the lowest possible setting. Remove the kombu piece after 10 minutes of simmering to prevent the broth from becoming too slimy or bitter.
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7
Cover the pot with a tight-fitting lid, but leave it slightly ajar (use a chopstick to prop it open if necessary) to allow a small amount of steam to escape.
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8
Slow-cook the porridge for 60 to 75 minutes. Stir occasionally with a wooden spoon, reaching the bottom of the pot to ensure no grains are sticking or scorching.
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9
Check the consistency around the 50-minute mark. If you prefer a thinner porridge, add the remaining 1 cup of water (heated) and continue simmering.
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10
Once the rice grains are blossomed and the liquid has become thick and creamy, stir in the sea salt. Remove the ginger slices if you prefer not to eat them.
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11
Turn off the heat, cover the pot completely, and let the porridge sit for 5 minutes to allow the starches to settle and the texture to unify.
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12
Ladle the warm porridge into deep bowls. The texture should be soft but the brown rice will retain a pleasant, slight chew.
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13
Top each bowl with an umeboshi plum in the center, followed by a sprinkle of scallions, nori, shiso, and toasted sesame seeds.
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14
Finish with a tiny drizzle of toasted sesame oil and soy sauce if desired. Serve immediately while steaming hot.
💡 Chef's Tips
Always use short-grain brown rice; long-grain varieties will not produce the necessary creaminess for a proper 'kayu'. Soaking is the most important step for brown rice to ensure the tough outer bran layer softens sufficiently during the slow cook. If using a Donabe (clay pot), be careful not to use high heat as it can crack; start low and increase temperature gradually. Leftover porridge thickens significantly in the fridge; reheat it with a splash of water or dashi to bring back the original consistency. For a richer version, you can substitute 1 cup of the water with unsweetened soy milk added in the last 10 minutes of cooking.
🍽️ Serving Suggestions
Pair with a side of Shio Koji Salmon (salted grilled salmon) for a complete, protein-rich breakfast. Serve alongside a small dish of Tsukemono (Japanese pickles) like takuan or pickled cucumber for textural contrast. Enjoy with a hot cup of Hojicha (roasted green tea) to complement the nutty notes of the brown rice. Add a soft-boiled 'Ajitama' egg on top for a luxurious, jammy addition to the bowl. For a medicinal boost, stir in a spoonful of white miso paste just before serving.