Step 1

Heat the soup stock over high heat.

Step 2

When it has started boiling, add rice and mix well ensuring that each grain is separated in the soup.

Step 3

When it has started boiling again, reduce the heat to medium and add egg, spreading on the surface evenly (note 5), then place a lid on.

Step 4

Cook for 15-30 seconds or until egg is nearly cooked (note 6).

Step 5

Sprinkle shallots over and serve immediately.

Step 6

Add dashi stock, soy sauce and salt in a pot and bring it to a boil.

Step 7

Add carrots and shiitake mushrooms. Cook for a couple of minutes or until the vegetables are cooked.

Step 8

Add rice and mix well ensuring that each grain is separated in the soup.

Step 9

When it has started boiling again, reduce the heat to medium and add egg spreading on the surface evenly (note 5), then place a lid on.

Step 10

Cook for 15-30 seconds or until egg is nearly cooked (note 6).

Step 11

Sprinkle shallots over and serve immediately (see the photo below this recipe).