Description
A comforting Japanese rice porridge made with short-grain rice and egg, simmered until creamy and silky. This soothing dish is light, nourishing, and customizable with simple garnishes or add-ins.
Ingredients
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1 cup Japanese short-grain rice (or sushi rice)
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5–7 cups water or light broth
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1 egg, beaten
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½ teaspoon salt
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1 tablespoon soy sauce or tamari (optional)
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½ teaspoon grated ginger (optional)
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1 teaspoon sesame oil (optional)
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1 green onion, sliced (optional garnish)
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Nori strips, sesame seeds, or furikake (optional garnish)
Instructions
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Rinse rice under cold water until the water runs clear.
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Combine rice and 5–7 cups water or broth in a pot and bring to a boil.
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Lower heat and simmer, stirring occasionally, until rice breaks down and porridge becomes creamy (30–40 minutes for raw rice; 10–15 minutes if using cooked rice).
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Season with salt and optional soy sauce or ginger.
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Reduce heat to low. Slowly drizzle in the beaten egg, stirring gently in one direction to form silky ribbons.
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Let rest for 1–2 minutes.
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Serve hot, garnished with sliced green onion, sesame oil, or nori strips if desired.
Notes
Adjust rice-to-water ratio for preferred consistency: 1:5 for thick porridge, 1:7 for a thinner, soupier version.
Leftovers thicken as they cool; reheat with a splash of broth or water.
Freezing is not recommended once the egg is added.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (raw rice method) or 15 minutes (cooked rice method)
- Category: Soup / Comfort Food
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (about 1 cup cooked okayu)
- Calories: 180 kcal (approx.)
- Sugar: 1 g
- Sodium: 400 mg (varies with broth and soy sauce)
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg