‘Ojiya’ Egg Rice Porridge. Zosui (雑炊), or ojiya (おじや), is a rice soup or a Japanese version of congee. Rice is cooked in flavoured soup with vegetables, egg and sometimes meat or fish. It is often made using the soup from the hot pot to wrap up the wonderful meal of the day.

It's easy to digest but not really nutritious. Once I started recovering, cook this 'Ojiya' Egg Rice Porridge for me. If I have a better appetite and my sore throat is not. You can have ‘Ojiya’ Egg Rice Porridge using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of ‘Ojiya’ Egg Rice Porridge

It's 1 cup of Cooked Japanese Short Grain Rice *firmly packed.
It's 1 of Spring Onion *finely chopped.
It's 1 of & 1/2 cups Dashi Stock OR Chicken Stock.
You need 1/2 teaspoon of Soy Sauce.
You need 1 pinch of Salt *optional, depending on the saltiness of the stock.
You need 1 of Egg *whisked.
You need 1/2 teaspoon of Grated Ginger.

‘Ojiya’ Egg Rice Porridge step by step

Place Cooked Rice, Spring Onion and Stock in a saucepan, bring to the boil over medium high heat. Break down any lumps..
Once boiling, reduce heat to low and simmer for 5 minutes. Lightly season with Soy Sauce and Salt if required. *Note: Add more Soy Sauce and Salt to suit your taste..
Add Egg and Ginger, and stir well..

When I am sick with a cold, I want 'Okayu', that is Japanese style Rice Porridge. It's easy to digest but not really nutritious. Once I started recovering, cook this 'Ojiya' Egg Rice Porridge for me. If I have a better appetite and my sore throat is not too bad, you can add more vegetables.. The broth here is from our chicken and cabbage hot pot made with Naoko Takei Moore, and it yields layered and complex rice porridge, thanks to the chicken thighs, cabbage and burdock root cooked for the hot pot.