Japanese Rice Porridge with Egg
Experience the subtle, comforting taste of Japanese rice porridge with egg, a gentle and nourishing option for breakfast or a light meal.
- Time
- 10 min active · 30 min total
- Yield
- 2 servings
- Steps
- 8
Ingredients
- Rice 200 g
- Chicken egg 2 pcs
- Dashi broth 2 cup
- Sake 1 tsp
- Mirin 1 tsp
- Light soy sauce 1 tbsp
For serving
- Nori optional
- Sesame oil optional
- Green onion optional
Directions
Step 1
Prepare a saucepan with a lid and a sieve. Do not rinse the rice to avoid removing starch.
Step 2
Boil the rice in boiling salted water until cooked and drain in a sieve to let the water drain.
Step 3
Pour the broth into a saucepan and bring to a boil over medium heat.
Step 4
Add the cooked rice to the boiling broth. Add mirin, sake, and soy sauce. Set the heat to minimum and cover, leaving a small gap.
Step 5
Beat the eggs with a whisk until smooth.
Step 6
Wait until the porridge reaches the desired consistency, then pour in the egg mixture. Without stirring, cook for 20–30 seconds.
Step 7
Then stir the porridge so the eggs distribute evenly. Remove the saucepan from the stove.
Step 8
Finely chop the nori and green onion. Sprinkle over a portion of porridge and drizzle with a small amount of sesame oil before serving.
