Your folders
Your folders
Export 9 ingredients for grocery delivery
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!
Your folders
justonecookbook.com
4.7
(22)
30 minutes
Your folders
bonappetit.com
5.0
(1)
Your folders
cooking.nytimes.com
4.0
(247)
Your folders
marthastewart.com
Your folders
skandibaking.com
5.0
(2)
40 minutes
Your folders
apeachyplate.com
5.0
(96)
40 minutes
Your folders
christieathome.com
5.0
(1)
5 minutes
Your folders
thewoksoflife.com
4.7
(7)
25 minutes
Your folders
cookerru.com
5.0
(1)
10 minutes
Your folders
theflavorbender.com
5.0
(5)
15 minutes
Your folders
metemgee.com
4.7
(3)
25 minutes
Your folders
glenilenfarm.com
3.8
(125)
Your folders
wandercooks.com
5.0
(23)
Your folders
wandercooks.com
Your folders
bbcgoodfood.com
Your folders
twoplaidaprons.com
5.0
(15)
10 minutes
Your folders
cookingwithlei.com
4.9
(12)
15 minutes
Your folders
bbc.co.uk
5.0
(1)
30 minutes
Your folders
bbc.co.uk
5.0
(6)
30 minutes