Tamago gayu (Okayu) – Japanese rice porridge

Instructions

• 1. In a medium size cooking pot, add the steamed rice and water. Bring it to a boil.
• 2. Once it boils, reduce the heat to low and simmer for about 15 to 20 min. Add more water if you like a more soup-like texture. The rice should be soft and thickened. Add salt and mix. If 1/2 tsp is not enough salt for you, then add more salt as per your taste.
• 3. Put the stove back to high heat and pour the beaten egg over the rice. Mix with a cooking paddle gently.
• 4. Serve in a rice bowl and garnish with green spring onion or another topping of your choice. I also like sesame, soja, umeboshi, furikake, konbu etc...