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. Soon I will be able to cook again.


2 Servings


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

  1. Place Cooked Rice, Spring Onion and Stock in a saucepan, bring to the boil over medium high heat. Break down any lumps.
  2. 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.
  3. Add Egg and Ginger, and stir well.