clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Okayu (Japanese Rice Porridge) with egg in a black lacquerware bowl sprinkled with spring onion and kizami nori

Easy Okayu with Egg (Japanese rice porridge)

  • Author: Yuto Omura
  • Total Time: 20 minutes
  • Yield: 2 portions


How to make simple and comforting Japanese rice porridge "Okayu" flavoured with dashi and egg. (Serves 2)



  1. Pour the dashi into a pot and bring to a boil over a medium heat.
  2. While you wait for the dashi to boil, whisk the egg in a small bowl until the yolk and whites are combined.
  3. Optional: If you prefer your porridge with a thinner consistency, wash the cooked rice in a sieve and shake thoroughly to remove excess water.
  4. Once the dashi is boiling, add the cooked rice, sake, mirin and light soy sauce.
  5. Turn heat down to simmer and continue to heat with a lid set slightly ajar. Check the consistency frequently.
  6. Once it reaches your desired consistency, pour the whisked egg into the pot and and cook for 20-30 seconds without mixing.
  7. After 20-30 seconds, mix thoroughly to break up the egg and evenly distribute it through the rice.
  8. Remove from the heat and divide into serving bowls.
  9. Serve with a drizzle of sesame oil and a sprinkle of chopped spring onions or kizami nori (or toppings of your choice).
  10. Enjoy!


Store leftovers for up to 2 days in the fridge or 2-3 months in the freezer. (See in post above for more information on storing and reheating.)

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Rice
  • Method: Simmering
  • Cuisine: Japanese

Keywords: okayu, okayu recipe, how to make okayu, Japanese rice porridge, how to make Japanese rice porridge, Japanese rice porridge recipe, Japanese okayu recipe, okayu with egg, rice porridge with egg,