This is one of those quick fixes that can be done with just cooked rice and an egg. The other ingredients are cupboard ingredients (those that can be stored for a really long time), which is the beauty of this dish really.
If you’ve heard of the nabe (hot pots) that Japanese really love, you’d have also heard of them adding rice into the leftover stock once they’re done cooking the rest of the food. They then turn the rice into porridge, and thus, nothing is wasted.
And it is really delicious! I tried this “zosui” (the Japanese refer to thick rice porridge as zosui/okayu) in Hokkaido after a delicious kani-nabe ( I did NOT just swear at you lol!). Kani means crab, so what we had after the crab hotpot was some delicious stock. The waitress added more stock to it and then added precooked rice and let it simmer for a while before adding egg. It was the best porridge I’ve had!
I try to replicate it here the best I can without such expensive ingredients, crabs don’t come cheap in Singapore. I’ve come pretty close to it I think.
Ingredients (For 2 pax, or 1 hungry person)
- 1 cup cooked rice
- 1 egg, beaten
- 1/4 cup dashi (this is the second bottle from the left) – you can make it yourself, using konbu, anchovies and soy sauce but I found this more convenient
- 1 cup water
- 1 tbsp mirin
- 1 tbsp sake/cooking wine
- Handful of chopped spring onions for topping
- Handful of seaweed (nori) strips for topping
Pour the dashi, water, mirin and wine into a pot and bring to a simmer.
Add the rice and cover the pot with a lid. Simmer on medium high heat until the rice softens. If you prefer really soft rice in the porridge, you could simmer it a little longer, just add some water so it doesnt dry up and stick to the bottom of the pot.
Once you’ve reached your desired consistency, turn off the heat and pour the egg into the centre of the porridge.
Work quickly and use the bottom of a ladle to stir the egg round and round until the egg is completely incorporated into the porridge.
You want the end result to look creamy. This is the end result of stirring the egg well. If you let the egg cook before you stir it in, it is going to look like an egg drop soup. Not like it tastes bad either, it just will not be as creamy as the picture below.
So the egg has to be quickly stirred in, in circles starting from the centre of the pot. If you were to stir it any way you wanted, the egg may end up streaky -___-
Then ladle it into a bowl and top with spring onions and seaweed.
So there it is, creamy Japanese porridge (obviously with zero dairy in it).
I love spring onions so I went overboard with it ;p