Japanese Okayu

Name: Japanese Okayu
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 5
Cuisine: Japanese
Ingredients: Ninja 11-in-1 SmartLid Multi-Cooker - OL550; 10g kombu; 10g dried shiitake mushrooms; 2.5l water; 234g chicken breast; 200g Japanese brown rice, washed; 2g dried cut wakame; 30g edamame beans; 20ml bamboo bowls’ zero-added sugar teriyaki sauce*; 2g chopped spring onion; 1g roasted sesame seeds

Servings

Prep Time

15 minutes

Cook Time

75 minutes

Cuisine

Japanese

Ingredients

Ninja 11-in-1 SmartLid Multi-Cooker - OL550
10g kombu
10g dried shiitake mushrooms
2.5l water
234g chicken breast
200g Japanese brown rice, washed
2g dried cut wakame
30g edamame beans

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20ml bamboo bowls’ zero-added sugar teriyaki sauce*
2g chopped spring onion
1g roasted sesame seeds

Directions

Place kombu, dried mushrooms, and 2.5 litres of water in the pot. Add chicken breast on the reversible rack. Move slider to AIR FRY/HOB mode and select STEAM function for 20 minutes.
After steaming, take out the rack with chicken, kombu, and mushrooms. Add washed rice to the broth in the pot. Move slider to PRESSURE mode and PRESSURE COOK on Lo for 13 minutes with the sealed steam topper.
Slice the mushrooms into thin pieces. Once cooled, shred chicken breast with hands by peeling pieces of the meat. Alternatively, you can use a knife to slice into thin pieces.
After 13 minutes, let pressure release for 10 minutes. Move slider to AIR FRY/HOB mode and select SAUTÉ function on Hi-5. Add wakame, edamame, mushrooms, and chicken. Sauté for 5-10 minutes until liquid thickens, then turn off SmartLid™.
Portion out porridge and garnish with 1 tablespoon of teriyaki sauce (or as desired), chopped spring onions and roasted sesame seeds.