Congee with Egg 卵入り おじや

A Japanese Version

How to use Soy Sauce

Soy Sauce

This is a Japanese way of making Congee, which can use leftover Rice.

Congee with Egg  卵入り おじや

Japanese

Ingredients

2 tablespoons chopped Green Onions
6 ounces cooked Rice
1 cup Dashi
1½ teaspoons Soy Sauce
1 beaten Egg

Method

First line the bottom of a saucepan with the chopped Green Onions, then put in the Rice on top of it.  Add the Dashi and cook over a low simmer for 50 to 60 minutes.  Then add the Soy Sauce, and simmer on a very low fire another 0 minutes.

Remove the Congee from the fire and whisk in the beaten Egg.  As soon as the heat of the Congee makes the Egg set, put it in a covered soup bowl, such as a Japanese domburi  bowl, cover and serve.  This makes a serving for one person.

Congee in various forms is popular around the Pacific Rim, as in a basic Chinese Congee, a Korean Congee made with Mushrooms, an Indian version, and a Japanese style Congee with Milk.

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Japan - Fugu

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  1. Pingback: Japanese Cuisine, a healthy and delicious food lifestyle | Pacific Rim Gourmet

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