Easy Japanese-Style Egg Rice Porridge for Colds

Name: Easy Japanese-Style Egg Rice Porridge for Colds
Yield: Serves 1–2 (about 2 small bowls)
Ingredients: about 1/2 cup cooked rice (about 100 grams); 1 1/4 cups water (300 ml); 1/2 teaspoon dashi granules (such as instant dashi); 1 large egg

☆熊八☆ @hachi522

This is a gentle-tasting rice porridge with egg. Thank you for making this recipe popular on 2/26/14. Wishing everyone with a cold a speedy recovery.
Recipe background:
My husband and I were both feeling under the weather and ate rice porridge every day. We got tired of plain salted porridge, so I tried different seasonings. This version with dashi was my husband's favorite.

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Ingredients

Serves 1–2 (about 2 small bowls)

about 1/2 cup cooked rice (about 100 grams)
1 1/4 cupswater (300 ml)
1/2 teaspoondashi granules (such as instant dashi)
1large egg

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Steps

1

Add the cooked rice and water to a small clay pot or saucepan and place over heat.
2

Prepare the beaten egg and dashi granules.
3

Once it comes to a boil, reduce the heat to prevent boiling over and simmer, stirring occasionally.
4

When the water has reduced and the rice becomes soft and creamy, add the dashi granules and stir.
5

Add the beaten egg. Stir gently to combine, and cook until the egg is set.
6

On 5/23/15, this recipe reached 100 user reports! I'm so happy that so many people have made it. Thank you!
7

On 10/2/15, I updated the main photo and step-by-step pictures.