Easy Okayu with Egg (Japanese Rice Porridge)
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!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g cooked Japanese short-grain rice
- 2 egg (medium size)
- 400 ml dashi stock
- 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
- 1
Pour 400 ml dashi stock into a pot and bring to a boil over a medium heat.
- 2
While you wait for the dashi to boil, whisk 2 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 200 g cooked Japanese short-grain rice, 1 tsp sake, 1 tsp mirin and 1 tbsp Japanese light soy sauce (usukuchi shoyu).
- 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. Remove from the heat and divide into serving bowls.
- 8
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).
- 9
Enjoy!