‘Ojiya’ Egg Rice Porridge
‘Ojiya’ Egg Rice Porridge

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, ‘ojiya’ egg rice porridge. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

‘Ojiya’ Egg Rice Porridge is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. ‘Ojiya’ Egg Rice Porridge is something which I’ve loved my entire life. They are fine and they look wonderful.

Ingredients ○Leftover rice ○Bonito fish soup stock ○Miso ○Soy sauce ○Negi (Scallion) ○Hakusai (Chinese cabbage) ○Egg ＃leftoverRice #JapaneseFood. Zosui (Japanese Rice Soup) is a Japanese version of congee. Rice is cooked in flavoured soup with vegetables, egg, meat or fish.

To begin with this recipe, we must prepare a few ingredients. You can have ‘ojiya’ egg rice porridge using 7 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make ‘Ojiya’ Egg Rice Porridge:
  1. Get 1 cup Cooked Japanese Short Grain Rice *firmly packed
  2. Make ready 1 Spring Onion *finely chopped
  3. Prepare 1 & 1/2 cups Dashi Stock OR Chicken Stock
  4. Make ready 1/2 teaspoon Soy Sauce
  5. Prepare 1 pinch Salt *optional, depending on the saltiness of the stock
  6. Take 1 Egg *whisked
  7. Take 1/2 teaspoon Grated Ginger

The grains are cooked with miso, onion, carrots, celery, and leeks. It's perfect for chilly mornings when you're craving a. This silky, savory rice porridge is an everyday breakfast in China — and indeed, in many parts of the Zosui (Japanese Rice Soup - Ojiya) Pork and century egg congee (Bubur pitan).

Instructions to make ‘Ojiya’ Egg Rice Porridge:
  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.

Delicious smooth rice porridge cooked with pork and century eggs are super popular in Asia. Update: I just found I was making Oyaku and Zosui/ojiya which Egg is optional. Sake would be recommended (only if day old or couple days old.) rice seasoning is other variation.plus soy sauce. Stir the rice quickly for a well-combined, custard-like porridge or slowly for thin ribbons of cooked egg, like an egg drop soup. Simmer another minute or two until the egg is cooked thoroughly, drizzle soy sauce and/or sesame oil on top (if using) then serve.

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