Step 1

Pour 400 ml dashi stock into a pot and bring to a boil over a medium heat.

Step 2

While you wait for the dashi to boil, whisk 2 eggs in a small bowl until the yolk and whites are combined.

Step 3

Optional: If you prefer your porridge with a thinner consistency, wash the cooked rice in a sieve and shake thoroughly to remove excess water.

Step 4

Once the dashi is boiling, add 200 g cooked Japanese short-grain rice, 1 tsp sake, 1 tsp mirin and 1 tbsp light soy sauce.

Step 5

Turn heat down to simmer and continue to heat with a lid set slightly ajar. Check the consistency frequently.

Step 6

Once it reaches your desired consistency, pour the whisked egg into the pot and and cook for 20-30 seconds without mixing.

Step 7

After 20-30 seconds, mix thoroughly to break up the egg and evenly distribute it through the rice.

Step 8

Remove from the heat and divide into serving bowls.

Step 9

Serve with 1 drizzle sesame oil and 1 tbsp chopped green onion or 2 tbsp kizami nori (or toppings of your choice).

Step 10

Enjoy!