Easy Okayu with Egg (Japanese Rice Porridge)

Method9 steps · about 20 min

1. 1

   Step 1: Pour the 400 ml ready bonito-and-kombu dashi into a pot. Bring it to a boil over medium heat.

   Uses 400 ml ready bonito-and-kombu dashi

   
2. 2

   Step 2: While the dashi heats, beat the 2 medium eggs in a small bowl until the yolks and whites are combined.

   Uses 2 medium eggs

   
3. 3

   Step 3: Set out the 200 g already cooked Japanese short-grain rice. If you prefer a thinner, lighter porridge, rinse it in a sieve with clean water and shake thoroughly to drain. Otherwise, leave the cooked rice unwashed.

   Uses 200 g cooked Japanese short-grain rice · Clean water, as needed, only if rinsing the cooked rice

   
4. 4

   Step 4: Once the dashi from step 1 is boiling, add the cooked rice from step 3, 1 tsp sake, 1 tsp mirin and 1 tbsp usukuchi soy sauce. Stir to combine.

   Uses boiling ready dashi · The 200 g cooked rice, drained if rinsed · 1 tsp sake · 1 tsp mirin · 1 tbsp Japanese light soy sauce (usukuchi shoyu)

   
5. 5

   Step 5: Lower the porridge from step 4 to a gentle simmer. Rest the lid slightly ajar and check the consistency frequently, stirring as needed. Continue until it is as thick as you prefer; longer simmering gives a thicker porridge.

   Uses seasoned cooked-rice porridge

   
6. 6

   Step 6: When the simmering porridge from step 5 has reached your preferred thickness, pour in all the beaten eggs from step 2. Leave undisturbed for about 20–30 seconds; check from 20 seconds before mixing.

   First egg-setting check · 1 minUses simmering rice porridge · beaten eggs

   
7. 7

   Step 7: After that initial setting interval, stir the egg through the porridge from step 6 to break it up and distribute it evenly. Continue gently heating until the egg is set throughout and the egg mixture reaches 71 °C (160 °F). Remove from the heat and divide between two bowls.

   Uses porridge and newly added egg

   
8. 8

   Step 8: Top the two bowls from step 7 with the 1 tbsp chopped green onion, dividing it between them. If desired, add the small toasted-sesame-oil drizzle and the optional 2 tbsp shredded nori across the two bowls.

   Uses two bowls of fully cooked egg porridge · 1 tbsp finely chopped green onions · 1 drizzle toasted sesame oil, optional · 2 tbsp kizami nori (shredded nori) (optional)

   
9. 9

   Step 9: Enjoy the two finished bowls from step 8 while warm.

   Uses two finished bowls of egg porridge with their chosen toppings