Authentic home cooking from Japan, with US measurements. 
Astonishing No.26! Sousui’s Sakura Shrimp Rice Porridge
No knife needed! Plus... I think it actually tastes pretty good! This is a simple recipe passed down from Mamio-pa. If you have some free time, give it a try!
About this recipe:
Today’s BGM: “NAGAREMONO” by THE BLUE HEARTS
Just think about loving... Even so, we sometimes hurt others... I love everyone like that ♡
Try this as a finishing dish after drinks, or share it with someone you love!
Astonishing No.26! Sousui’s Sakura Shrimp Rice Porridge
No knife needed! Plus... I think it actually tastes pretty good! This is a simple recipe passed down from Mamio-pa. If you have some free time, give it a try!
About this recipe:
Today’s BGM: “NAGAREMONO” by THE BLUE HEARTS
Just think about loving... Even so, we sometimes hurt others... I love everyone like that ♡
Try this as a finishing dish after drinks, or share it with someone you love!
Open in Cookpad AppSteps
- 1
Add the water, sake, salt, and soy sauce to a pot and bring to a boil over medium heat.
- 2
Once boiling, add the cooked rice and dried sakura shrimp.
- 3
Reduce to low heat and simmer for about 2 minutes.
- 4
When the rice is plump, beat the eggs and pour them in, stirring gently.
- 5
Cook until the eggs reach your desired doneness.
- 6
Serve in a nice bowl and sprinkle with chopped green onions.
- 7
Your long battle is over—enjoy!
Cooksnaps
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