Go Back

Japanese Rice Porridge (Okayu) with Steamed Chicken & Ginger

Interstitial cystitis means your bladder wall is chronically inflamed — and certain foods irritate it directly. Acidic foods, caffeine, alcohol, tomatoes, citrus — all common triggers that can send symptoms spiralling within hours. This okayu was built around everything your bladder can actually tolerate. White rice is one of the most bladder-neutral foods in existence — it produces no acidic byproducts and causes zero irritation to the bladder lining. Steamed chicken delivers clean, lean protein without any of the inflammatory compounds found in processed or red meat. Ginger brings gentle anti-inflammatory support in a form that is well tolerated by most IC patients — unlike spicy ingredients which are a direct bladder trigger. This is Japanese comfort food doing exactly what comfort food should do — making you feel better, not worse.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2 people
Course: Main Course
Cuisine: Healthy, Japanese
Calories: 320
Ingredients Equipment Method

Ingredients
  

For the Okayu
  • 100 g white rice
  • 800 ml water
  • 1 tsp fresh ginger peeled and grated
  • 200 ml low-sodium chicken broth
  • ½ tsp sesame oil
  • 2 spring onions green part only (sliced)
  • 1 tsp sesame seeds
For the Steamed Chicken
  • 250 g chicken breast skinless
  • 3 slices fresh ginger

Equipment

  • 1 Steamer basket For the chicken
  • 1 Large pot For steaming water
  • 1 Fine mesh sieve For rinsing rice
  • 1 Fine grater or microplane For grating ginger
  • 1 Two forks For shredding chicken
  • 1 Medium saucepan For the okayu
  • 2 Serving bowls

Method
 

  1. Place the chicken breast in a steamer basket over boiling water. Add the ginger slices to the steaming water for subtle flavour. Steam for 18–20 minutes until completely cooked through with no pink remaining. Remove, let rest for 5 minutes, then shred into thin strips using two forks. Set aside.
  2. Rinse the white rice under cold water until the water runs clear. Add the rinsed rice, water, and chicken broth to a medium saucepan. Bring to a boil over medium-high heat, then reduce to the lowest possible heat. Cook uncovered for 30–35 minutes, stirring occasionally, until the rice has completely broken down into a thick, creamy porridge. Stir more frequently towards the end — okayu thickens quickly and can catch on the bottom.
  3. Stir the grated ginger into the okayu and cook for another 2 minutes. The porridge should be smooth, creamy, and thick enough to coat the back of a spoon. If too thick, add a splash of warm water and stir.
  4. Divide the okayu between two bowls. Arrange the shredded chicken on top. Drizzle a few drops of sesame oil over each bowl, scatter the spring onion greens and sesame seeds over the top. Serve immediately while hot.