Wednesday, January 11, 2012

Nanakusagayu (Seven Herbs Rice Porridge / Congee) - Video Recipe

Nanakusagayu is the seven herbs rice porridge that we eat in the morning of January 7th to bring longevity and health. Perfect for your stomach after a big meal ;)

Nanakusa (seven herbs):
- Seri (water dropwort, Oenanthe javanica)
- Nazuna (shepherd's purse)
- Gogyō (cudweed, gnaphalium affine)
- Hakobera (chickweed, stellaria media)
- Hotokenoza (nipplewort, lapsana apogonoides)
- Suzuna (turnip)
- Suzushiro (Daikon)

If you live overseas, you can get freeze-dry ones! OR, you can only use daikon radish or whatever ingredients you like to cook this porridge!

Freeze-Dry Seven Herbs (春の七草フリーズドライセット)

How to Cook Rice Porridge using Uncooked Rice:

Nanakusagayu (Seven Herbs Rice Porridge)

Difficulty: Very Easy
Time: 10min
Number of servings: 2

70g Nanakusa (seven herbs)
250g (8.8oz.) cooked white rice (Japanese short-grain rice)
500ml water
a pinch of salt

1. Wash Nanakusa. Lightly boil, then drain.
2. Cut off the roots of Nanakusa, and chop the rest into small pieces.
3. Lightly wash the cooked Japanese rice if you do not want a gooey texture. Don't wash if you like a thick porridge.
4. Bring the water to a boil, then add the rice. Add the Nanakusa, and lightly season with salt to finish.

Add toasted Mochi (rice cake) if you like! Mochi goes great with the porridge and fills your stomach ;)


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