Ojiya, a Japanese-style seasoned porridge with vegetables, is a popular breakfast dish. Traditionally, it is made with rice but in this macrobiotic recipe, pearled barley is used instead. The grains are cooked with miso, onion, carrots, celery, and leeks. It's perfect for chilly mornings when you're craving a savory breakfast options.
Macrobiotic Pearled Barley Ojiya: Japanese Breakfast Porridge [Vegan]
For the Pearled Barley:
- 1 cup pearled barley, soaked with 2 cups water overnight, reserve soaking water
- A pinch of sea salt
For the Ojiya:
- 1 cup cooked pearled barley
- 1/4 cup diced onion
- 2 tablespoons diced carrots
- 2 tablespoons diced celery
- 1 tablespoon sliced leek
- 1/2-1 tablespoon barley miso
- Scallions, for garnish
To Make the Pearled Barley:
- Place pearled barley with soaking water and sea salt in a saucepan.
- Bring to a boil, cover, reduce flame to low, and simmer for 45-50 minutes.
- Remove from flame and let steam or stand for 10 minutes. Gently mix the cooked grains.
To Make the Ojiya:
- Place cooked pearled barley and 2/3 cup of water in a medium saucepan and bring to a boil.
- Add onion, carrots, celery, and leek. Cover and simmer for 10 minutes or until vegetables become soft. If you desire a soupier consistency, add a little more water, and continue to simmer until it becomes hot.
- Reduce flame to low and dissolve miso in a small bowl by adding a small amount of broth.
- Add miso to the pot. Adjust the flavor if necessary. Keep simmering for 5 more minutes.
- Serve with garnish.
From The One Peaceful World Cookbook by Alex Jack and Sachi Kato (BenBella Books, 2017).