Egg and Rice Porridge

1. 1

   Simmer rice in enough water to soak.

2. 2

   It's annoying to use a pot when you're just making a single serving, so I usually use a 20 cm frying pan.

3. 3

   When the water is boiling, add the dashi stock granules.

4. 4

   Simmer and reduce until the water just barely covers the surface.

5. 5

   When the water is about half its original amount (as seen above), add bonito flakes and soy sauce and simmer a bit more.

6. 6

   Adjust the amount of soy sauce to your liking.

7. 7

   Add the egg.

8. 8

   (At this point, I prefer the porridge slightly watery)

9. 9

   Break up the egg...

10. 10

    Turn off heat immediately and stir.

11. 11

    The residual heat will thicken the egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.