‘Ojiya’ Egg Rice Porridge - Loved ones warmth and closeness is usually obtained in simple strategies. A single of them is cooking and serving food for the household. As a housewife, needless to say you do not need to miss a meal together correct? Cuisine may also be the essential to a content household, a lot of really feel homesick simply because their cooking has been discovered elsewhere.
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‘Ojiya’ Egg Rice Porridge is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. ‘Ojiya’ Egg Rice Porridge is something which I have loved my whole life. They’re fine and they look fantastic.
Ingredients ○Leftover rice ○Bonito fish soup stock ○Miso ○Soy sauce ○Negi (Scallion) ○Hakusai (Chinese cabbage) ○Egg ＃leftoverRice #JapaneseFood. Soy Milk, also known as Soya Milk (豆漿 or 豆奶 in Chinese while 豆乳 in Japanese) or Soymilk, is a plant milk made from dried soybeans. Ojiya, a Japanese-style seasoned porridge with vegetables, is a popular breakfast dish.
To begin with this particular recipe, we must prepare a few components. You can cook ‘ojiya’ egg rice porridge using 7 ingredients and 3 steps. Here is how you cook that.
Ingredients needed to make ‘Ojiya’ Egg Rice Porridge:
- 1 cup Cooked Japanese Short Grain Rice *firmly packed
- 1 Spring Onion *finely chopped
- 1 & 1/2 cups Dashi Stock OR Chicken Stock
- 1/2 teaspoon Soy Sauce
- 1 pinch Salt *optional, depending on the saltiness of the stock
- 1 Egg *whisked
- 1/2 teaspoon Grated Ginger
Delicious smooth rice porridge cooked with pork and century eggs are super popular in Asia. Update: I just found I was making Oyaku and Zosui/ojiya which Egg is optional. Sake would be recommended (only if day old or couple days old.) rice seasoning is other variation.plus soy sauce. Stir the rice quickly for a well-combined, custard-like porridge or slowly for thin ribbons of cooked egg, like an egg drop soup.
Steps to cook ‘Ojiya’ Egg Rice Porridge:
- Place Cooked Rice, Spring Onion and Stock in a saucepan, bring to the boil over medium high heat. Break down any lumps.
- Once boiling, reduce heat to low and simmer for 5 minutes. Lightly season with Soy Sauce and Salt if required. *Note: Add more Soy Sauce and Salt to suit your taste.
- Add Egg and Ginger, and stir well.
Simmer another minute or two until the egg is cooked thoroughly, drizzle soy sauce and/or sesame oil on top (if using) then serve. Unlike my previous rice porridge recipes, this egg drop soup version is very simplified, mostly made up of pantry ingredients other than the eggs but no You want to the beaten egg in tiny pieces and not "amalgamated" with the rice porridge. When the egg mixture turns opaque, stir the porridge gently. Traditional Cantonese rice porridge (congee) recipe make easy. Step-by-step guide how to make the best Chinese porridge from scratch.
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