Easy Okayu with Egg (Japanese Rice Porridge)
Ingredients
- 200 g cooked Japanese short-grain rice straight from the fridge is fine, frozen needs thawing far enough to break into loose grains
- 2 egg
- 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
Use rice that was cooked plain: Cooked rice for sushi carries vinegar and sugar, and rice from a seasoned pot brings its own soy sauce. Either lands on top of the seasoning already in this bowl and pulls it somewhere else.
Keep the pot over low heat when the egg goes in: Those 20 to 30 seconds are cooking time, not resting time. Lift the pot off the burner and the egg stays runny no matter how long you wait.
Stop the pot while it is still loose: It keeps thickening the whole time it is on the heat. Pull it as soon as it turns slightly sticky and reads as porridge, and do not boil off so much liquid that it goes stodgy.
Japanese light soy sauce is not reduced-sodium soy sauce: Usukuchi shoyu is lighter in color and saltier than regular soy sauce, not lower in salt. Bottles labeled lite or reduced sodium are a different product.
Frozen rice has to break apart before it goes in: Cold rice from the fridge goes straight into the pot, but a frozen block needs thawing far enough to separate into loose grains or the middle stays cold.
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