Soy Milk & Mentaiko Cheesy Rice

Soy Milk & Mentaiko Cheesy Rice

I attempted to make Western-style rice gruel.
The cheese adds a rich flavor This goes very well with wine.

Ingredients: 2 servings

Soy Milk (natural)
400 ml
Consommé stock granules
2 scant teaspoons
Rice (defrosted rice)
2 rice bowls (300 g)
24 g
Pizza cheese
Black pepper
to taste
Lemon juice
1 teaspoon
Parsley (chopped)
as needed
Salt ( Please see the Helpful Hints)
to taste


1. Warm up the frozen rice. Use the back of a knife or a spoon to remove the skin and break apart the eggs of the mentaiko. Finely chop the parsley.
2. Pour the soy milk into a pot and warm it up. (Don't bring it to a boil, adjust the heat as necessary.) Add the consommé and dissolve. Add the rice.
3. Please constantly check on the strength of the heat. If it accidentally comes to a boil, the soy milk will get lumpy and separate. It will look awful. Keep it on about medium-low.
4. Break apart the rice with a ladle and then stir in the mentaiko. Add the cheese and once it thickens, season with black pepper.
5. Lastly, add the lemon juice and stir it once around. Arrange on a dish, garnish with chopped parsley and black pepper, and it's done.

Story Behind this Recipe

When I didn't have any ingredients, instead of making the Japanese-style soy sauce flavored rice gruel, I turned it into a Western-style rice gruel.