Tamago Okayu

Ingredients

• •1/2 cup Japanese short-grain white rice
• •3 cups dashi stock
• •1/2 cup water
• •1 tbsp soy sauce
• •2 eggs, beaten
• •2 scallions, thinly sliced, for garnish
• •Shredded nori, for garnish, optional

Steps

1. 1.Rinse the rice in several changes of water until it runs mostly clear, then drain.
2. 2.Combine the rinsed rice with the dashi and water in a heavy-bottomed pot and bring to a boil over medium heat.
3. 3.Once boiling, reduce to a low simmer and cook, partially covered, for 25-30 minutes, until the rice has broken down into a thick, soft porridge.
4. 4.Stir in the soy sauce.
5. 5.With the porridge at a gentle simmer, slowly pour in the beaten egg in a thin stream while continuously stirring the porridge in one direction with a spoon or chopsticks - this steady motion is what creates fine, delicate ribbons of egg rather than clumps.
6. 6.Let the porridge simmer gently for another minute or two, just until the egg ribbons are fully set and cooked through.
7. 7.Taste and adjust seasoning with a little more soy sauce if needed.
8. 8.Ladle into bowls and garnish with sliced scallion and a scattering of shredded nori before serving hot.