Hemelhuijs x So Yum
Soft Japanese Rice Porridge with Condiments

Bring the experimental spirit and innovative approach of Hemelhuijs x So Yum to your breakfast table with these mouth-watering recipes.

Soft Japanese Rice Porridge with Condiments

Serves 6

  • 240g Japanese or sushi rice
  • 1,5l water

Place the rice and water in a saucepan and simmer over a low heat for 30 minutes, or until the rice is soft. Stir lightly to separate the grains.


Quantities to taste

  • Fresh ginger, julienned
  • Spring onion, shredded
  • Tuna or chicken, grilled and shredded
  • Fresh chilli
  • Crisp fried onions
  • Good-quality soy sauce
  • Miso-marinated eggs

The possibilities for these toppings are endless and can be adjusted to taste. Spoon the rice porridge into serving bowls and top with condiments. Serve with soy sauce on the side.

Hemelhuijs x So Yum

Soft Mieliepap with Local Honey & Salted Butter

Serves 6

  • 750ml full-cream milk
  • 1t salt
  • 120g white maize meal
  • 250ml cold water
  • 45g butter
  • Knobs of butter, good-quality honey and sea salt flakes, to serve

Place the milk and salt in a saucepan and bring to a simmer. Combine the maize meal and cold water and stir into the simmering milk. Stir continuously over a low heat and place a lid on the saucepan. Simmer gently for 30 minutes over a low heat, stirring every few minutes. Thin with a little extra milk if the porridge is too thick. Serve in bowls with generous knobs of butter, honey and sea salt flakes, to taste.

Miso-Marinated Eggs

Best prepared a day in advance

  • 6 free-range eggs
  • 30ml red miso paste
  • 50ml mirin (sweet rice wine)
  • 250ml water

Place the eggs in a saucepan and cover with water. Bring to the boil and cook for 5 minutes. Allow to rest for 2 minutes in the hot water and then place in cold water. Peel the eggs while still warm and place in a bowl. Combine the miso paste with the mirin and 250ml water and pour over the eggs. Marinate for at least 6 hours before serving.

Hemelhuijs x So Yum

Freshly Crafted Juices

Quantities to taste

  • Ruby grapefruit juice
  • Apple, celery and ginger
  • Cucumber, melon and pear juice

Peel and chop up fruit and place in a juicer. Garnish with additional fruit slices and serve fresh. You can also add extras like mint, basil, lemon, ginger, orange or fennel, to taste.

Hemelhuijs x So Yum

Mosbolletjie Bread

Makes one large loaf

  • 1,25kg cake flour
  • 20g aniseed
  • 10g salt
  • 160g sugar
  • 750ml lukewarm water
  • 250ml full-cream milk
  • 80g fresh or 15g dry yeast
  • 150g butter, melted
  • 1 egg, lightly beaten

Pre-heat oven to 180°C. Combine the flour, aniseed and salt. In a separate bowl, combine the sugar, water, milk and yeast and add to the flour mixture. Knead for 5-8 minutes and then knead in the melted butter. Allow to rise until doubled in size.

Knock down and pinch into golf-sized balls. Arrange tightly in a large loaf pan and allow to prove until doubled in size again.

Brush with beaten egg and bake for 50 minutes, until golden-brown. Remove from pan and allow to cool on a wire rack.

Text and Production: Fiona Davern Photographs: Annalize Nel

Read about Jessica Rushmere’s Charming Swan Café next.