Japanese rice porridge with pickled plum (Okayu)

1. Rinse the rice three times in cold water until the water is almost clear, and drain.

2. Soak the rice with the water in a heavy-based pot for 30 minutes.

3. Bring to the boil uncovered, stir once thoroughly from the bottom, then turn the heat to the lowest setting and simmer with the lid ajar for 35-40 minutes – don't stir in between.

4. When the grains have broken down into a creamy, thick porridge, add the salt and rest covered for 5 minutes.

5. Ladle into bowls and put an umeboshi in the centre of each.

6. Sprinkle with thin spring onion rings and toasted sesame seeds and serve piping hot.

Tip: Okayu is the gentle, easily digested dish for the sick and for slow mornings in Japan. Umeboshi is very salty-sour: stir it into the porridge little by little. If you can't find it, a pickled plum or a drop of soy sauce works too.