Okayu Japanese congee recipes
Ingredients
- 2½ cups cooked Japanese rice
- 8 cups + 2 cups chicken broth (or vegetable broth for vegetarian)
- 2 tbsp extra virgin olive oil
- 2 small onion, finely chopped
- about ½ a small butternut squash, seeded and cubed to make 2 cups (you'll be left with some)
- 1 thumb size ginger, julienned (cut into very thin strips)
- 2 garlic cloves, chopped (optional)
- 3 cups chopped spinach
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