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Tofu/miso/umeboshi(salted Preserved Plums) Okayu

Tofu/miso/umeboshi(salted Preserved Plums) Okayu is built on Short Grained Japanese Style Rice, Water, Salted Preserved Salted Plums Umeboshi, Cake Kinugoshi Tofu, and Fresh Spinach. Serves 1. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 4 cup
• 1
• 1
• 1 cup
• 1 cup
• 1/8
• Okayu Japanese Style Porridge

Method (preview)

1. 1

   Break apart tofu into little chunks (dice or just use hands) Wash spinach well and cut into 1/4" segments Wash nappa cabbage and cut into 1/4" segments take seed out of umeboshi and cut into small pieces

2. 2

   When water is at a nice rolling boil

3. 3

   Add miso (make sure it completely dissolves in water) (At this stage, taste to make sure you have enough miso in water and add more miso or water for desired taste.) Add rice, tofu, spinach, nappa cabbage, and umeboshi Add mirin or sake (optional)

4. 4

   Once the mixture come back to a nice boil, put cover on pot and reduce heat to low simmer for 30 minutes.

5. 5

   Stir occasionally.

6. 6

   Cook longer if you like a more creamier porridge.