‘Ojiya’ Egg Rice Porridge

Name: ‘Ojiya’ Egg Rice Porridge
Yield: 2 servings
Cuisine: British
Ingredients: 1 cup Cooked Japanese Short Grain Rice *firmly packed; 1 Spring Onion *finely chopped; 1 & 1/2 cups Dashi Stock OR Chicken Stock; 1/2 teaspoon Soy Sauce; 1 pinch Salt *optional, depending on the saltiness of the stock; 1 Egg *whisked; 1/2 teaspoon Grated Ginger

Hiroko Liston @hirokoliston

Melbourne, Australia

When I am sick with a cold, I want ‘Okayu’, that is Japanese style Rice Porridge. It’s easy to digest but not really nutritious. Once I started recovering, cook this ‘Ojiya’ Egg Rice Porridge for me. If I have a better appetite and my sore throat is not too bad, you can add more vegetables. Soon I will be able to cook again.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

1 cupCooked Japanese Short Grain Rice *firmly packed
1Spring Onion *finely chopped
1& 1/2 cups Dashi Stock OR Chicken Stock
1/2 teaspoonSoy Sauce
1 pinchSalt *optional, depending on the saltiness of the stock
1Egg *whisked
1/2 teaspoonGrated Ginger

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Steps

1

Place Cooked Rice, Spring Onion and Stock in a saucepan, bring to the boil over medium high heat. Break down any lumps.
2

Once boiling, reduce heat to low and simmer for 5 minutes. Lightly season with Soy Sauce and Salt if required. *Note: Add more Soy Sauce and Salt to suit your taste.
3

Add Egg and Ginger, and stir well.