Nanakusa-gayu

Method

1. 1 Simmer the rice with water and a piece of kombu over low heat until the rice is fully cooked, stirring gently.
2. 2 Wash the young vegetables and radish leaves thoroughly, then chop them very finely.
3. 3 Blanch the vegetables very quickly in boiling water, then drain them well to preserve their green color.
4. 4 Add the vegetables to the porridge just before turning off the heat to prevent them from having a strong, pungent smell.
5. 5 Season with a little salt, then ladle into bowls and eat hot.

With an appliance

• Pressure cooker 30 min

  Replace step 1: simmer rice with water and kombu under high pressure for 10 minutes, then release the pressure naturally for 10 minutes, then remove the kombu and stir gently. Add the vegetables in step 4 only after opening the lid to preserve their green color.