flameEggsRice & GrainsAsian-InspiredWeeknightUnder 30 mins

Easy Okayu with Egg (Japanese Rice Porridge)

Prep5 mins

Cook15 mins

Serves2

Method

Steps

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.
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!

Originally published at sudachirecipes.com. Reproduced for personal collection.