Okayu with Egg
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Japanese
Rice Porridge
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Okayu is a comforting and warming rice porridge dish made with minimal ingredients, it's perfect for those days when you're feeling under the weather and looking for a simple dish to pick you back up!
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Okayu (Japanese Rice Porridge)
Yield
2 servings
Type
Rice
Time
20 minutes
Level
Easy
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what you'll need:
» cooked rice
» eggs
» onion
» dashi
» sake
» mirin
» light soy sauce
» chopped spring onion
» sesame oil
» kizami nori
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Heat the dashi
Pour dashi into a pot and bring it to a boil over a medium heat.
1
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Whisk the egg
Crack the egg into a bowl and whisk until the whites and yolks have combined.
2
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Wash the rice (optional)
For a thinner consistency, wash the cooked rice. If you prefer it thick, skip this step.
3
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Add rice and condiments
Add the cooked rice, sake, mirin and light soy sauce to the dashi. Mix well.
4
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Simmer
Lower the heat to a simmer and place a lid on the pot slightly ajar to help the liquid reduce. Simmer until it's thickened to your preference.
5
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Add egg
Pour the whisked egg into the pot and don't touch it for 20-30 seconds.
6
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Mix egg
After 20-30 seconds have passed, mix the egg to break it up and evenly distribute it throughout the rice.
7
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Serve
Divide into bowls, drizzle with sesame oil and sprinkle with chopped spring onion and kizami nori (optional). Enjoy!
8
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FULL RECIPE »
See the full post for more information plus storing and reheating information!
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