Japanese Egg Rice Porridge (Tamago Zosui)

Instructions

1. 1

   Finely slice 40 g of green onions. Lightly beat 4 eggs in a small bowl with a fork and set aside. Measure 500 g of cooked short-grain rice, 800 ml of water, 10 g of dashi granules, 30 ml of soy sauce, 30 ml of mirin, and 10 ml of toasted sesame oil. Place a medium saucepan on the stove.

2. 2

   Pour 800 ml of water into the saucepan over medium-high heat. Add 10 g of dashi granules, 30 ml of soy sauce, and 30 ml of mirin. Stir with a wooden spoon until the granules dissolve completely and the broth reaches a gentle boil, about 3 minutes.

3. 3

   Add 500 g of cooked short-grain rice to the boiling dashi broth. Use the wooden spoon to gently break up any rice clumps so every grain separates. Bring the mixture back to a simmer over medium heat for 4 minutes so the rice absorbs flavor and thickens the broth.

4. 4

   Lower the heat to low. Slowly pour the beaten eggs in a thin stream over the simmering porridge in a circular motion. Do not stir immediately; let the eggs cook undisturbed for 1 minute until soft, silky ribbons begin to form on top. If the broth boils too rapidly, lower the heat to prevent tough eggs.

5. 5

   Gently fold the rice and cooked egg once or twice using the wooden spoon to combine without breaking the egg ribbons too much. Turn off the heat completely and cover the saucepan with a lid for 2 minutes to allow residual heat to gently set the egg.

6. 6

   Remove the lid. Stir in 40 g of sliced green onions and drizzle 10 ml of toasted sesame oil over the porridge. Ladle the warm Tamago Zosui into shallow bowls and serve immediately while steaming hot.