Roughly chop the tomato, slice the green onion finely, and beat the egg.
Put some cooked rice (150 g) in a bowl.
Put the water, soup stock and soy sauce in a single-serving earthenware pot or pan and bring to a boil.
When the pot has come to a boil, add the tomato, green onion and rice all at once and simmer for 3 minutes. Remove any scum that appears.
Add the beaten egg after 3 minutes. When the edges have hardened slightly, cover with a lid and remove from heat.
The egg will cook nicely in the time it takes to carry the pot to the table. Sprinkle with some black pepper, and enjoy!
Story Behind this Recipe
My husband came home drunk for the first time in a while, and he didn't look so good... so I made this for him! I added some leftover tomato to give it a lighter taste. It has a comforting taste that isn't too salty.
- If you are adding more tomato, adjust the amount of salt as necessary. - I used a single-serving earthenware pot which I bought at a 100 yen shop. If you serve the porridge like this, it will look like a pretty dish served at a gastropub!