Okayu – Japanese Risotto

September 1, 2013 § Leave a comment

Okayu

This dish uses the left over nabemono and gives it a facelift. Basically all you do is add cooked rice to the left over nabeone and cook it until the rice is soft and the flavours are incorporated. You add ponzu sauce in your bowl and scoop in the okayu and stir.

Ingredients:
Nabemone recipe
rice
ponzu sauce
nori
sesame seeds

Directions:
1. Heat up nabemone in a pot and add rice and cook until the flavours are incorporated and the rice is soft.
2. Scoop into a bowl and add ponzu sauce.
3. Top with nori and sesame seeds

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