Egg and Rice Porridge

Egg and Rice Porridge

This egg and rice porridge is perfect when you don't have much of an appetite.

Ingredients: 1 serving

Hot cooked rice
1 scant bowlful
Dashi stock granules
1.5 g
Bonito flakes
Roughly 2 pinches
Soy sauce
2 teaspoons


1. Simmer rice in enough water to soak. It's annoying to use a pot when you're just making a single serving, so I usually use a 20 cm frying pan.
2. When the water is boiling, add the dashi stock granules. Simmer and reduce until the water just barely covers the surface.
3. When the water is about half its original amount (as seen above), add bonito flakes and soy sauce and simmer a bit more. Adjust the amount of soy sauce to your liking.
4. Add the egg. (At this point, I prefer the porridge slightly watery)
5. Break up the egg...
6. Turn off heat immediately and stir. The residual heat will thicken the egg.

Story Behind this Recipe

When I was small, my mother used to make this for me when I didn't have any appetite.
Since I started working in a group home, I've been making this for the children there.