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
1 cup Japanese short-grain rice (or sushi rice)
5–7 cups water or light broth
1 egg, beaten
½ teaspoon salt
1 tablespoon soy sauce or tamari (optional)
½ teaspoon grated ginger (optional)
1 teaspoon sesame oil (optional)
1 green onion, sliced (optional garnish)
Nori strips, sesame seeds, or furikake (optional garnish)
Instructions
Rinse rice under cold water until the water runs clear.
Combine rice and 5–7 cups water or broth in a pot and bring to a boil.
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).
Season with salt and optional soy sauce or ginger.
Reduce heat to low. Slowly drizzle in the beaten egg, stirring gently in one direction to form silky ribbons.
Let rest for 1–2 minutes.
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