Staff Meal Rice Porridge with Wakame and Egg

Name: Staff Meal Rice Porridge with Wakame and Egg
Yield: Serves 2 servings
Ingredients: 2 bowls cooked rice (about 2 cups/320 grams); 2 pinches dried wakame seaweed; 1 large egg; About 4 inches (10 cm) green onion; 1/4 teaspoon dashi powder; 1/2 teaspoon chicken bouillon powder; Just under 1 teaspoon soy sauce; 1/2 tablespoon sake; 1 pinch black pepper

海砂 @chorori_shokudou

神奈川@海側

When I worked at a school lunch company, the head chef often made this rice porridge for breakfast. It's quick to make and very delicious, so I still make it sometimes when I'm eating alone.
Recipe background:
I recreated this dish by remembering one of the breakfasts that Chef M used to make when I worked at the lunch company. Sometimes it included ground meat, but I prefer the simple version with this flavor.

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Ingredients

Serves 2 servings

2 bowlscooked rice (about 2 cups/320 grams)
2 pinchesdried wakame seaweed
1large egg
About 4 inches (10 cm) green onion
1/4 teaspoondashi powder
1/2 teaspoonchicken bouillon powder
Just under 1 teaspoon soy sauce
1/2 tablespoonsake
1 pinchblack pepper

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Steps

1

Add 2 cups water (480 ml) and all the seasonings to a pot and bring to a boil.
2

Once boiling, gently drop in the beaten egg in small amounts to create fluffy egg ribbons.
3

Add the green onion, sliced about 1/4 inch (5 mm) thick.
4

When the green onion is cooked through, add the rice. For a lighter porridge, rinse the rice in a strainer before adding.
5

When the rice reaches your desired consistency, add the dried wakame and simmer briefly.
6

Once the wakame has softened and opened up, it's ready to serve.
7

The wakame gives a great flavor to the broth. Be sure to use all three: wakame, green onion, and egg. If using salted wakame, soak to remove excess salt before adding.