Easy Okayu with Egg (Japanese Rice Porridge)
Ingredients
- 200 g cooked Japanese short-grain rice
- 2 egg medium size
- 400 ml dashi stock use shiitake and kombu dashi for plant based diets
- 1 tsp sake
- 1 tsp mirin
- 1 tbsp Japanese light soy sauce (usukuchi shoyu)
- 1 tbsp finely chopped green onions
- 1 drizzle toasted sesame oil optional
- 2 tbsp kizami nori (shredded nori) optional
Instructions
- Pour 400 ml dashi stock into a pot and bring to a boil over a medium heat.
- While you wait for the dashi to boil, whisk 2 egg in a small bowl until the yolk and whites are combined.
- Optional: If you prefer your porridge with a thinner consistency, wash the cooked rice in a sieve and shake thoroughly to remove excess water.
- Once the dashi is boiling, add 200 g cooked Japanese short-grain rice, 1 tsp sake, 1 tsp mirin and 1 tbsp Japanese light soy sauce (usukuchi shoyu).
- Turn heat down to simmer and continue to heat with a lid set slightly ajar. Check the consistency frequently.
- Once it reaches your desired consistency, pour the whisked egg into the pot and and cook for 20-30 seconds without mixing.
- After 20-30 seconds, mix thoroughly to break up the egg and evenly distribute it through the rice. Remove from the heat and divide into serving bowls.
- Serve with 1 drizzle toasted sesame oil and 1 tbsp finely chopped green onions or 2 tbsp kizami nori (shredded nori) (or toppings of your choice).
- Enjoy!
Notes
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.)
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