Description
Okayu is a soothing Japanese rice porridge that’s warm, silky, and nourishing. This version adds whisked eggs for extra comfort and protein, making it a perfect breakfast, light dinner, or gentle meal for sick days. Ready in just 20 minutes, it’s simple, cozy, and endlessly versatile.
Ingredients
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00 g cooked Japanese short-grain rice
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400 ml dashi stock (shiitake-kombu dashi for plant-based)
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2 medium eggs, whisked
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1 tsp (5 ml) sake
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1 tsp (5 ml) mirin
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1 tbsp (15 ml) Japanese light soy sauce (usukuchi shoyu)
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1 tbsp (8 g) chopped green onions
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1 drizzle toasted sesame oil (optional)
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2 tbsp (2 g) kizami nori (optional)
Instructions
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Bring dashi stock to a gentle boil in a medium pot.
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Whisk eggs until smooth.
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(Optional) Rinse cooked rice for a lighter porridge.
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Stir rice, sake, mirin, and soy sauce into the dashi.
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Reduce heat, cover slightly ajar, and simmer 10–12 minutes, stirring occasionally, until thickened.
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Slowly pour in whisked eggs without stirring. Let set for 20–30 seconds, then gently fold through.
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Divide into bowls. Garnish with green onions, sesame oil, or nori. Serve warm.
Notes
Adjust consistency by adding more broth (thinner) or simmering longer (thicker).
Don’t stir immediately after adding eggs—this creates silky ribbons.
Leftover rice works perfectly—no need to cook fresh.
Customize with toppings like pickled plums, sesame seeds, or shredded chicken.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Light Meal
- Method: Stovetop (simmering)
- Cuisine: Japanese