Easy Nori-Tama Rice Porridge with Mentsuyu

Name: Easy Nori-Tama Rice Porridge with Mentsuyu
Yield: Serves 1 serving
Ingredients: 1 small bowl (about 3/4 cup or 120 grams) cooked rice; 1 egg; 1/2 sheet large nori (seaweed); 7/8 cup water (200 ml); Mentsuyu (noodle soup base), to taste; Chopped green onion (optional)

ちゅん② @cook_40035356

This rice porridge is super easy to make using just mentsuyu for seasoning. It's a delicious meal you can whip up quickly, even on a busy morning.
[Featured on November 29, 2007! Thank you to everyone who has made this recipe.]
Recipe background:
I created this when I wasn't feeling well and didn't have much of an appetite, but wanted something simple and tasty. It's so easy, even someone who's sick can make it.

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Ingredients

Serves 1 serving

1small bowl (about 3/4 cup or 120 grams) cooked rice
1egg
1/2 sheetlarge nori (seaweed)
7/8 cupwater (200 ml)
Mentsuyu (noodle soup base), to taste
Chopped green onion (optional)

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Steps

1

Preparation*
Rinse the cooked rice lightly to remove excess starch. Beat the egg in a small bowl.
2

Pour the water into a saucepan and add mentsuyu to your preferred strength. Bring to a boil. Tear the nori into small pieces by hand and add to the pot. Simmer until the nori softens.
3

Add the rice and bring to a gentle boil. Pour in the beaten egg in a circular motion. Once the egg is set, transfer to a bowl and top with green onion if desired. Enjoy!
4

Notes:
① For a different flavor, try adding a small pat of butter on top. (Thank you to umegoe-mama for the suggestion!)
② For a change in aroma, drizzle a little sesame oil before serving.