This donabe egg porridge is an extremely simple dish and made with just three ingredients – water, rice, and egg. This is one of my favorite dishes since I was a child. When I got sick, this is what my mom used to make for me, and I always looked forward to a small donabe brought to my bed and mom serving it for me! Egg porridge is so gentle on stomach and easy to digest. It is a perfect dish to enjoy a day after a big holiday meal. I like to serve it with a couple of condiments- Yuzu Salt and nori furikake called Nori Senbyo. Or with just a little sprinkle of Moshio sea salt is lovely, too.
Vegetarian option
This is a vegetarian dishEquipment
Classic-style DonabeServings
1 - 2Ingredients
- 6 tablespoons (1/2 rice-cup) short-grain rice, rinsed
- 1/2 qt (500 ml) water
- 2 eggs
- Your choice of condiments (I like to serve with Yuzu Salt and Nori Senbyo furikake)
Procedure
- Bring the water to a boil in the donabe over high heat. Add the rice and cover with lid. Bring the mixture back to a boil and turn down the heat to medium-low. Stir with a wooden spatula and make sure the rice is not sticking to the bottom.
- Slide the lid slightly to leave a small open space. Gently simmer for about 15 minutes (the surface of the mixture bubbles gently but not loudly), or until the mixture is smooth and slightly thickened.
- Beat the eggs and drizzle into the donabe. Cover again and turn off the heat. Let rest for 1 – 2 minutes or until the egg is cooked to your desired doneness.
- To serve, scoop into rice bowls. Enjoy with your choice of condiments if you like.
You can cook to your desired consistency.
I like the slightly soft egg with the porridge.
