Mochimugi Shichifuku Gayu (Seven Fortune Mochi Barley Porridge)
January 7th is the day to eat Nanakusa-gayu (seven-herb porridge) to pray for health and safety. Rest your stomach after a string of rich meals and warm your body with this simple porridge. Add your favorite condiments—pickled plum or Kinzanjī miso are also recommended.
材料
| Ingredients | |
| Mochimugi (Pearl Barley) | 50 g |
| Rice | 100 g |
| Mochimugi Tea | 6 cups |
| Salt | a pinch |
Condiments (7 types)
- Mitsuba (Japanese wild parsley)
- Kaiware (daikon sprouts)
- Shredded nori (seaweed)
- Ground white sesame seeds
- Yuzu (citrus)
- Grated ginger
- Wasabi
Instructions
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Soak the mochimugi for about 30 minutes in lukewarm water. Wash the rice and drain in a sieve.
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Bring the mochimugi tea to a nice color and boil.
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Add the soaked mochimugi and rice to the tea and heat over medium heat.
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Once it starts boiling, reduce to low heat, cover, and cook slowly for 30–40 minutes without stirring as much as possible. When it becomes fluffy, add salt, turn off the heat, and let it steam for 4–5 minutes.
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Finely chop the seven condiments (mitsuba, kaiware, shredded nori, ground white sesame seeds, yuzu, grated ginger, wasabi).
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Serve the porridge with the seven condiments on top and enjoy.
